We have a winner!!!
Raw milk cheese is delicious, nutritious, and award winning. This past November, the judges at the World Cheese Awards recognized Latteria San Pietro with the "Best Unpasteurized Cheese" trophy in the 30th edition of the competition.
This producer of Parmigiano-Reggiano is located in the town of Valestra and you can identify their cheese by looking for code number 166 on the rind or asking your cheesemonger. To learn more about the winner and our involvement with the competition, visit
our blog
.
Cornish Kern made by Catherine Mead in Cornwall, England took the
top award
this year. This unique cheese will soon be in a store near you. You can watch the
final round
of competition online.
On our blog you can also find member cheeses that won top awards this year at the American Cheese Society competition:
2017 winners
.
|
|
Fall was full of cheese events around the world. From the
cheese festival
in Bra, Italy, to celebrations in the US for American Cheese Month in October, to cheese competitions in
Brazil
and England.
We tried to have a presence at every major event, either by attending the event or sending flyers and other resources to share with cheese lovers; as always, our goal is to promote raw milk cheese and remind people of its long heritage. And our efforts are paying off: For example, we recently learned that Brazilian authorities are considering a relaxation in policies limiting the production and sale of cheeses with raw milk.
We had an overwhelming response to our survey from cheesemakers from outside the US via partnerships with organizations in France, Uruguay, and Russia, and we'll look forward to sharing the results soon. We also want to give a warm welcome to our new members from Argentina, Spain, and Ireland, as well as those from the United States; we're so happy to be increasing our reach to cheese-lovers around the world.
We’re also finalizing plans for our very first cheese culinary tour! Join Cathy Strange and Carlos Yescas on a week-long trip to Northern Italy in May. We’ll visit farms and dairies to experience the making of traditional cheeses.
Check out our website for more details!
|
|
Supreme Jury of the 2017 World Cheese Awards celebrated in London.
|
|
We believe that if a thousand years of history indicate a cheese is healthy and delicious, and that if a cheesemaking approach has a long track record of meeting the highest quality and safety standards, then it should not be legislated out of existence. Our advocacy efforts are focused on protecting that right and on preserving traditional cheese.
Often people ask us, what is a traditional cheese? How do you define them and are only raw milk cheeses considered traditional? We concentrate on minimalist cheesemaking practices and knowledges that come from artisan craftsmanship, animal husbandry, and land stewardship. We believe these values and others in our
mission
resonate with informed consumers like you.
|
|
Baked Cheese with Fig Spread
Just in time for winter, we bring you this delicious recipe for an easy dessert or
Hors d'oeuvre for your holiday party.
Ingredients:
1 wedge of Brie or another bloomy-rind cheese
3 tablespoons of fig spread
1/4 cup pumpkin seeds
1/4 cup chopped walnuts
1/4 cup golden raisins
Directions:
- Preheat oven to 350°
- Spoon fig spread over cheese
- Top with pumpkin seeds, walnuts, and raisins
- Bake for 10-15 minutes, until cheese is gooey
- Serve immediately with toasted baguette or crackers
|
|
Vermont Cheese Council
Mountains, green pastures, cows, goats, snow, and cheese: Vermont has it all. The
Vermont Cheese Council
represents cheesemakers throughout Vermont who are dedicated to the production of premier cheese. Their mission includes hosting educational events for the public and food professionals to share the art and science of artisan and farmstead cheeses made in Vermont.
Each year the Vermont Cheese Council hosts a
Cheesemakers Festival
in the summer on the gorgeous grounds of
Shelburne Farms. In 2018, the council will be celebrating 10 years of hosting this festival. Make sure you mark the date: Sunday, August 12. Purchase your tickets
today
.
|
|
We are very grateful to our
supporters
and everyone who donated during our Giving Tuesday fundraiser. Y
our contributions help us to be a strong voice for traditional artisan cheeses around the world.
Show your love for diverse microbial communities by joining the Coalition today! We will send you a
Beneficial Microbe
t-shirt.
Sincerely,
Sara Baer-Sinnott,
President
Oldways
Carlos Yescas,
Program Director
Oldways Cheese Coalition
Daniel McElligott,
Research Associate
Oldways Cheese Coalition
|
|
|
|
|
|
|
