Congratulations to all our members who took top prizes at the annual competition for American cheeses celebrated this year in Pittsburgh. Congratulations to all the winners! You can find a list of our members’ awards on our site . We are eagerly awaiting results from the Big E Cheese Competition and other regional contests around the U.S. There are a lot of competitions; however, our producer members think the best judges are you, the consumers. For this reason, we would love to hear your opinions on your favorite cheeses made in the U.S.

Sadly, we don’t have great news on the ongoing battle in Australia to open the market for more raw milk cheeses. We recently learned from Will Studd, raw milk cheese advocate and member of our Advisory Committee, about the issues facing producers and importers of unpasteurized cheeses in Australia.  He wrote: “With the exception of Roquefort, all other types of imported raw milk cheese will only be permitted for sale in the future if accompanied by recognised government-to-government certification showing they have been produced in line with the Australian production standards for unpasteurised milk cheese. These production standards were announced in 2016 and to date have proved to be so strict and impractical, that few local producers have managed to meet all the requirements.” It remains to be seen if producers outside of Australia are able to meet these requirements.   While this does not constitute a complete ban, the Australian government now has one of the most restrictive regulations in the world for raw milk cheese importation. To read more about this development, visit our blog .

As part of our efforts to promote traditional cheesemaking practices, we have been working diligently with cheesemakers around the world to share expertise between seasoned makers and new producers. This summer, we helped a Chilean cheesemaker to visit the U.S. Carolina Contreras is an architect and a self-taught cheesemaker who leads Colectivo Fermento in Santiago. Her project aims to jumpstart the local cheese scene by coordinating small-sized creameries from around her country. Carolina recently received a grant from Fundación Mustakis to pursue an apprenticeship tour in the U.S. The aim of the apprenticeship was to learn best practices that could later be utilized in the Chilean context.  Read more about Carolina’s experience in the U.S. on our blog .

Paximadia was “invented” years ago by Greek housewives, who used to cut out some of their bread dough and dry it, rather than bake it in an oven. This hard bread — traditionally a barley rusk — is eaten all over Greece, and every region has its own “recipe.” This simple dish features creamy, delicious feta cheese. Learn how to make it, following this easy recipe or join us on our next culinary adventure to Crete.

This year, the World Cheese Awards will be hosted by Norway. Norwegian cheesemakers, mongers, and advocates are getting ready to welcome you to their gorgeous country. The Oldways Cheese Coalition has partnered with  Up Norway to introduce you to the unique cheese culture of this Nordic country.    To showcase Norway’s many cheeses and unique farming culture with small-scale farms scattered in a majestic fjord and mountain landscape,  Up Norway has developed three cheese trails that can be conquered any time of the year.

TRØNDELAG TRAIL – Take this opportunity to visit the Tingvoll dairy farm, producers of the World Champion Kraftkar cheese.  Kraftkar cheese is a rustic blue cheese that took top honors in 2016, making history as the first cheese from a northern European country to win the international competition.   LOFOTEN TRAIL – Do you love goat’s milk cheeses? This adventure is for you!  You will get to visit the most gorgeous part of Norway and meet food producers who make products the traditional way. You will also have the opportunity to hike the islands of the region and learn more about the Vikings.    OSLO REGION TRAIL – This is a chance to taste Nordic food at the source. This trip combines city adventures with a stop at the Mathallen food hall and farm visits near the capital city. You will enjoy cheese and beer pairings, frolic with sheep, and experience historical Granavolden village.    If you travel in November, make sure you plan a stop in Bergen to join the world’s judges as they choose the best cheese in the world on November 2nd, 2018.

You are receiving this newsletter from Oldways and the Oldways Cheese Coalition following your subscription on our website or by providing your email to one of our ambassadors. You can read our privacy policy here .  Sincerely, Sara Baer-Sinnott, President Oldways Carlos Yescas, Program Director Oldways Cheese Coalition

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