Marieke Gouda Takes Home Four Awards At 2015 American Cheese Society Conference & Competition!

Marieke Penterman and her team at Marieke Gouda have earned four awards at the American Cheese Society’s Conference, held from July 31st-August 2nd in Providence, Rhode Island. The event, known as the “Oscars of the Cheese Biz,” included 1,779 cheese and dairy product entries from 267 companies. Entries were ranked by technical and aesthetic judges, all experts in the cheese indus…try.

Marieke Gouda swept the entire class for International Style with Flavor Added, All Milks with the following cheeses:

1st Place– Marieke Gouda Foenegreek which has slightly sweet, nutty flavor reminiscent of maple syrup
2nd Place–Marieke Gouda Cumin
3rd Place– Marieke Gouda Jalapeño

Marieke Gouda was also awarded a 2nd place in the Farmstead class for its 9-12 month Aged Gouda. This was a new class at this year’s ACS designed to acknowledge farmstead farmers and cheesemakers who only use their own cows’ milk to create their cheeses.

The World Championship Cheese Contest: Wisconsin Brings Home 33 Golds

The World Championship Cheese Contest, that was held in Madison, Wisconsin, took place March 18th through the 19th. Wisconsin proved, once again, that cheese making is no hobby. Wisconsin walked away with a total of 33 gold medals, which was the largest amount of gold medals awarded to a single country or state. Wisconsin cheese makers walking away with gold medal’s included Sartori Cheese, Holland’s Family Cheese, Henning’s Cheese, Emmi Roth, Burnett Dairy and many more. But, coming away with the World Championship Cheese Title was awarded to Gerard Sinnesberger from Kaserei Sinnesberger for his Original Schweizer Rohmilch Emmentaler. This cheese was chosen out of 2,615 entries from 22 countries. However, 4 out of the top 16 cheeses hailed from Wisconsin. These four cheese makers included Hidden Springs Creamery, BelGioioso Cheese Inc., Holland’s Family Cheese, and LaClare Farms. Congratulations to all!

For a full list of results, click here.

photo cred:

The Cheese Market Doesn’t Get Any Hotter Than This

Fridays at Jim’s Cheese, LLC in Waterloo, Wisconsin are hot – even in December. Making Habanero Ghost Cheese  creates a slight tickling in the nose and an undeniable effort to stifle the tear ducts.

The Southern customer request for a cheese hotter than Habanero came in September of 2011. Then owner, Jim Peschel quickly dreamt up a secret recipe using Habanero Jack as a foundation, while adding the seasonings of Ghost Peppers. What resulted has been described as “tongue numbing” and often accompanied by a warning sign on retail shelves and websites.  Habanero Ghost is sold in (2) 5 pound loaves or 7 pounds of random weight pieces

Ghost Peppers, or their native name, Bhut Jolokia grow north of the Himalayas in the Indian states of Assam and Nagaland.  Second only to the Trinidad Moruga Scorpion pepper, the Ghost Pepper is dubbed as one the hottest known peppers in the world.  Ghost is said to be 400 times hotter than Tabasco Sauce, listed in the 2007 Guinness World Records as the worlds’ hottest chili peppers, and is currently making grown men cry (Sampling Ghost Cheese). Still skeptical? Try it for yourself.

Jim’s Cheese also has a small delicatessen – Jim’s Cheese Pantry.  Here, on their new menu, Jim’s will dare you to try their “Knock Your Socks Off” Gourmet Grilled Cheese Sandwich“. Should one be brave enough to accept the challenge; your taste buds will be introduced to a deliciously hot combination of Habanero Ghost Cheddar, jalapeno peppers and onions on fresh sour dough bread.

Cheese Market News – Retail Watch features Jim’s Cheese Lake Forest Artisan line

Earlier this month, Cheese Market News did a segment on Jim’s Cheese, with a special focus on our Lake Forest Artisan specialty cheese products. It’s well-written and definitely worth a read.

Jim’s Cheese Lake Forest Artisan line showcases specialty products

By Kate Sander

WATERLOO, Wis. — Waxed and decorated cheese shapes in just about any shape imaginable — cows, states and shamrocks for St. Patrick’s Day — this may be the niche for which Jim’s Cheese, Waterloo, Wis., is best known.

But this Wisconsin cheese distributor, with its own fleet of trucks carrying products to several Midwest states, is growing and expanding.

“We have an amazing variety of different cheeses,” says Holly Koller, who works in sales for Jim’s Cheese, noting the company’s cheese varieties number about 225 with multiple sizes and styles of many cheeses available, including shreds. “And we’ve taken on an artisan line that’s worth checking out.”

Jim’s Cheese, which since 1955 has supplied Wisconsin cheese to retailers and foodservice providers, is reaching out to customers in a new way with its recently debuted artisan line. Now, under new ownership since last spring, the company is making available its Lake Forest Artisan line.

The Lake Forest Artisan line is different from anything the company has done before because it places special focus on unique artisan cheeses. The company has carried some of these cheeses over the years, but the new line seeks to “call out” the cheesemakers who make them and tell their stories. Cheeses sold under this line include Burnett Dairy Cooperative’s Alpha Morning Sun, Carr Valley’s Cocoa Cardona and Menage and Sartori Co.’s flavored BellaVitanos, just to name a few. Products from more than 20 cheese companies comprise the new premium line.

New company owners Chip Kubly and Steve and Ingegerd Silvis saw a great deal of potential in the Jim’s Cheese business when its owner Jim Peshel, who still consults for the business, decided he was ready to retire and sell the business. The new ownership’s goal, Kubly says, is to take the strengths of the company and build on them.

Named after the street both the Kubly and Silvis families live on, Lake Forest Artisan highlights the cheeses’ special qualities such as whether they are made from milk of pastured cows, are rBST-free or are award winning, says Amanda Ritchie Carrick, who joined the company last year to promote sales and marketing.

The line is intended to fill a previously unfilled niche for Jim’s Cheese customers, which are largely small to medium independent grocers. The line also is intended to become a selling point for new customers. There is a growing customer base of restaurants and upscale cheese markets to which the line appeals.

The company is in the process of developing a Lake Forest Artisan label for some cheeses, Kubly adds.

The company has taken several steps to promote the line over the past several months. Carrick has overseen the redesign of the company’s website, the creation of a Facebook page and the introduction of a company blog. The company is featuring a cheese company each month and blogs on articles that are interesting and helpful to retailers, she says.

In addition, to better serve customers, Jim’s Cheese continues to educate its employees on the cheese it offers. For example, Sara Hill of the Wisconsin Milk Marketing Board recently presented a cheese education seminar for both plant employees and the sales team.

The Lake Forest Artisan line encompasses a small percentage of the cheese Jim’s Cheese sells. Other cheeses — the more commonplace but still high-quality cheeses for which Wisconsin is known, such as Cheddars, Colbys, Jacks, Blues and about every other variety one can think of — still are sold under the Jim’s Cheese label. The company also offers gift baskets and gift basket components beyond cheese.

In addition, Jim’s Cheese offers an aged Cheddar selection with cheeses primarily supplied by Saputo, Foremost Farms and Land O’Lakes. The cheeses in the line range up to a 9-year aged Cheddar. If desired, customers can specify the supplier of the specific cheese they are buying.
The company is flexible in what it can do and how it can work with cheesemakers and customers, Carrick adds. Built largely on word-of-mouth, Jim’s Cheese currently boasts more than 2,000 customers. Despite that many customers, the company’s sales team maintains a regular relationship with each customer and has “great rapport” with them, Carrick says.

For cheesemakers, one of the strengths of Jim’s Cheese is its own cut-and-wrap facility that allows the company to work closely with smaller cheesemakers who may not have those capabilities, Carrick says. Jim’s Cheese then can market the cheese or deliver it back to the cheesemaker.

Another strength is the company’s own truck fleet — with seven trucks covering 12 states from Minnesota to Kentucky — the company has a quick turnaround in serving its retail customers and also can move cheese for cheesemakers who are on their route who have cheeses going to another location on the route.

In the last year, the company also has added new equipment and new procedures to maximize efficiency, Carrick says.

The company is working with a HACCP consultant and is in the process of becoming Safe Quality Foods (SQF)-certified.

“This shows the quality of our warehouse and our commitment to quality and safety,” Carrick says.

“From a vendor standpoint, we maintain the integrity of their product by focusing on food safety.”

Another important addition has been the computerization of invoices. Previously the sales team hand wrote all of the invoices. Now invoicing is computerized and “much more efficient,” Koller says, noting that the change has been well received by customers.

As the company grows, some things will stay the same. Jim’s Cheese Pantry and Café in Waterloo, which Peshel opened in 1995, consists of a deli, full service lunch counter and a selection of more than 200 types of cheese. Thirty customers can be seated in the company’s country kitchen-style café, and as they wait for their lunch, they can easily browse and sample cheese. The pantry and café, open Monday through Saturday, sells excellent food, “making it hard to bring your lunch to work,” Carrick says with a laugh.

Another thing staying the same: Jim’s Cheese’s famous cheese cut-outs. The cut-out cheeses are available in mild Cheddar and American processed Cheddar, and sizes vary from 2-4 ounces. Customers can order them through their sales representative or retail store, Jim’s Cheese Pantry, for special promotions, gift baskets and any number of special occasions.

“We have a great variety,” says Koller, who notes the company tries to add a few new shapes each year to its collection of about 500 molds, 250 or more of which are regularly utilized. “We’re the cheese cut-out capital of the world.”

In addition, Jim’s Cheese always is looking at what new cheeses it might add to its line up, Kubly says.

“We’re looking to offer our customers the best Wisconsin has to offer,” he says. “We are looking to be partners with cheesemakers and retailers.”


Pasture-Grazed Milk Makes Better Products

Cheese Market News reported the results of four years of research on the dairy products of pasture-grazed cows. The findings? Milk from pasture-grazed cows has complex characteristics that make better dairy products, but the trick is trying to communicate that message to consumers.

Report Looks at Opportunities in Marketing ‘Pasture-Grazed’

February 8, 2013

MADISON, Wis. — Dairy products made from the milk of pasture-grazed cows hold unique properties that could help boost value-added sales of dairy in the North Central region of the United States, according to a new study expected to be published early this year.

A preliminary draft of the report details the results of four years of research investigating the challenges and opportunities of a pasture-based dairy market, including a comprehensive investigation of the chemical and physical properties of pasture-grazed milk when made into cheese, butter or other products. It also explores marketing and positioning of such products through focus group discussions and consumer taste testing to assess consumer demand.

The project is a collaboration between pasture dairy farmers, processors, chefs and researchers, coordinated by Laura Paine, grazing and organic agriculture specialist at the Wisconsin Department of Agriculture, Trade and Consumer Protection. In addition to Paine, other report authors include chefs Leah Caplan of Metcalfe’s Market and Jack Kaestner of Milwaukee Area Technical College; producer-processor Mike Gingrich of Uplands Cheese Co. Inc.; producer Bert Paris of PastureLand Cooperative; and researcher Scott Rankin of the University of Wisconsin-Madison Food Science Department.

The authors received a USDA North Central Region Sustainable Agriculture Research and Education (SARE) grant in 2008 to explore pasture-based systems as a source of specialty milk for value-added dairy processing. The project builds on preliminary research by Rankin in 2005 that showed pasture milk produces Cheddar that has a creamier texture and a natural golden color that was preferred in consumer taste testing over cheese from confinement-fed cows.

• Complex characteristics

Preliminary results suggest the chemistry of pasture milk is complex, and a single compound that would explain how it is different from conventional milk is not likely to be found.

Information from laboratory analysis of products, chefs’ evaluations and other observations indicated differences in color, texture, flavor and aroma of products made from pasture milk.

Kaestner says that generally a more intense color was noted in all pasture milk products when compared to conventional products, with color intensity increasing from milk, yogurt, cream and butter.

Although not documented through testing, the chefs observed that the pasture butter maintained a more stable texture and consistency over a broader range of temperatures than conventional butter, making it easier to work with.

The chefs also observed a unique aroma when working with pasture milk products, describing it as more of a dairy smell, creamier and a more buttery smell. Finished items, such as pancakes, cookies, pastries and pie doughs, also seemed to carry an enhanced “dairy” smell.

Probably the most significant difference observed between the pasture milk products and conventional milk products is flavor, the authors say. Tasters observed a more complex flavor compared to a simple, cleaner flavor for conventional milk. Chefs noted a flavor-enhancing effect in items where pasture butter was incorporated into a food product.

Occasionally, especially in the spring sampling times, the fluid milk that was collected had an “oniony” flavor which wasn’t pleasant for drinking but worked well in cooking. Conventional butter and cream tended to mask other flavors when used in cooking, while pasture dairy products enhanced and complemented the herbal, vegetable and fruit flavors of many recipes.

• Consumer feedback

The authors looked to several sources for insights into consumer interest and attitudes toward pasture dairy products. Among these was a 2009 survey Caplan conducted of 35 customers of Willy Street Co-op in Madison, Wis., which supports the conclusions of other surveys and digs deeper into consumer motivations and preference. Among the survey’s findings were the following:

• The vast majority of consumers believe that all milk is from cows on pasture, creating a challenge in differentiating pasture milk.

• Consumers did not express willingness to pay more for pasture dairy products than they would for organic products.

• In order of importance, purchasing considerations for pasture-based dairy were: environmental impact, humane treatment of animals and nutrition; prices, locally sourced; taste; and brand, seasonality, color and appearance.

• When asked which pasture dairy products they would like to have available for purchase, consumers responded milk, butter, yogurt and artisanal cheeses, based on their current purchasing habits.

• Marketing opportunities

The authors note that an industry-wide approach to marketing dairy products may preclude organizations like milk marketing boards from providing support to help differentiate specific “niche” products. Therefore, grass-dairy producers may need to establish their own marketing organization to promote their product, similar to the Organic Trade Association or other niche market organizations.

As the pasture-grazed dairy industry scales up, protocols for grazing practices and consistency in milk will become increasingly important, the report says. While a diversity of small processing plants is a benefit for this young industry, diversity among producers may create problems. For example, pooling larger numbers of farms will reduce variability from batch to batch. Having one or more large “anchor” farms in the pool could help offset this concern.

Some of the most successful products to date have been in the cheese category, since its character fits with the complexity of flavors in pasture milk and the aging process seems to enhance this synergy, the report says. Milk and other more perishable products may be challenging, as milk is not only highly perishable but also very price sensitive.

Butter was the product most prized by the chefs in the study, though its logistical challenge is that it only utilizes part of the milk, leaving by-products to sell or dispose of. Developing a product mix that fully utilizes the milk is a key to success, the authors say.

Other products such as yogurt and ice cream also could be considered but with caution, the report says. The small-batch production characteristic of this early stage of development argues in favor of high-value products with longer shelf lives, the study adds.

The authors recommend the following for building a pasture-based dairy industry in North Central states:

• Organize grass-based dairy farmers to facilitate pooling milk, marketing efforts and branding.

• Generate funds for marketing, such as developing a checkoff.

• Work together to create a standard that ensures integrity of the product and ensures that the milk sold as “grass-fed” will have documented unique qualities.

• Come to a consensus on what terms will be used to describe pasture milk.

The final report, fact sheets and other results will be available at and


Happy Holidays From Jim’s Cheese!

This month we are featuring our large assortments of Holiday Cheese Cut Outs and gift packs. Make sure your store is stocked with these great items as cheese is the perfect gift. We’ve also included three recipes to share with your customers!

Cheddar Apple Crisp

Servings: 6-8


4 cups apples (crisp and tart such as Braeburn), peeled and sliced
1 tablespoon lemon juice1/3 plus 1/2 cups brown sugar, firmly packed, divided
1/2 cup rolled oats
1/4 cup flour
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter
1 cup (4 oz.) Wisconsin Sharp Cheddar Cheese, shredded

Cooking Directions:

Preheat oven to 350°F. Combine apples, lemon juice and 1/3 cup brown sugar. Arrange in buttered 8- or 9-inch square pan. Combine dry ingredients and cut in butter until mixture is crumbly; gently mix in cheese. Sprinkle evenly over apple mixture.
Bake for 25 to 30 minutes. Serve with ice cream or whipped cream, garnish with shredded cheese.

Eggnog Sparkle Cookies

Servings: 5 dozen


1 cup (2 sticks) salted Farmhouse Kitchens Hand Rolled Butter, softened
1 cup granulated sugar
2 large egg yolks
1/2 cup purchased eggnog
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon ground nutmeg

2.25 ounces (1 jar) red decorating sugar (1/3 cup)
1 teaspoon ground cinnamon

Cooking Directions:

Cookie: In a large mixing bowl, cream together butter and granulated sugar until fluffy. Beat in egg yolks until combined. Add eggnog.
Whisk together flour, baking powder and nutmeg; add to butter mixture beating until thoroughly combined. Refrigerate dough 2 hours or until firm.

Topping: Combine topping ingredients on paper plate. Roll dough into 1 inch diameter balls; roll in topping mixture. Place 2 inches apart on lightly buttered cookie sheet.
Bake in a 400 degree oven for 8 to 10 minutes or until set.

Baked Wisconsin Brie With Almonds

Servings: 8


1 wheel (1 lb.) Wisconsin Brie cheese
1/4 cup butter
3/4 cup slivered almonds
French bread, sliced

Cooking Directions:

Place cheese on oven-proof serving plate. Sauté almonds and garlic in butter until just browned. Pour over top of Brie. Bake at 350° F for 12 minutes or until warm throughout, or microwave on medium heat 3 to 5 minutes. Serve with French bread slices and fruit.
Variation: For a flavorful variation, sauté 1 clove of garlic with the butter and almonds.

Recipes and pictures provided by WI Milk Marketing Board

Thanksgiving and Wisconsin Cheese!

The leaves are changing and the temperatures are getting cooler… Below are some recipes to include in your merchandising promotions for the Thanksgiving meal. These specialty dishes include pumpkin, turkey and of course, WI CHEESE! Print and distribute these recipes in your store for customers to take home.
Call your Jim’s Cheese sales representative to place an order for the WI cheeses highlighted in these Thanksgiving recipes. Pictures of recipes and 3 X 5 recipe print outs are available upon request.

Indian-Spiced Pumpkin Bread With Wisconsin Colby
Servings: 1 loaf or 12 servings
3 tablespoons butter, divided
1/2 cup finely chopped onion
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3/4 teaspoon salt
3/4 cup flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
8 ounces (1 cup) canned or pumpkin puree*
1 1/2 teaspoon finely diced hot chile, such as jalapeño or Serrano
2 eggs, lightly beaten
2/3 cup buttermilk
3/4 cup shredded Wisconsin Colby cheese**, divided.

Cooking Directions:
Preheat oven to 350ºF. Butter a 9 1/4″ x 5 1/4″ x 3″ loaf pan.
In skillet, heat 1 tablespoon butter. Add the onion, curry powder, ground cumin, cayenne pepper and salt. Cook over medium low heat, stirring frequently, until the onion is soft, about 5 minutes. Let cool.
Sift the flour, cornmeal, baking powder, baking soda and sugar into a bowl.
Melt remaining butter and set aside. In a large bowl, whisk the pumpkin puree, chile, eggs, buttermilk, onion mixture and melted butter. Mix just until moistened. Add flour mixture and stir just until mixed. Fold in 1/2 cup shredded Colby cheese. Spoon the mixture into the prepared loaf pan. Bake 35 minutes. Remove from oven and sprinkle remaining Colby over the bread top. Return to oven 5-7 minutes longer, until the cheese melts and the bread is baked through.
**Wisconsin Cheddar cheese can be substituted.

The Pilgrim with Gouda Cheese
Servings: 4
3 tablespoons cranberry sauce
3 tablespoons Dijon mustard
6-8 tablespoons butter, at room temperature
4-5 fresh sage leaves, chopped
8 slices honey wheat bread
16 slices Wisconsin Gouda cheese
8 ounces turkey breast, sliced
8 ounces fresh spinach leaves

Cooking Directions:
In small bowl, mix cranberry sauce and Dijon mustard. Set aside. (Or use purchased cranberry-mustard.)
Mix butter with sage until smooth.
Heat large skillet or sauté pan over medium heat. Spread one side of each bread slice with sage-butter. Place 4 slices butter-side down in pan and spread each with 1 tablespoon cranberry-mustard. Top with 2 slices Gouda, 2 ounces turkey, and 2 ounces spinach. Top with 2 more slices Gouda and bread slice, butter-side up. Grill, turning sandwiches once until bread is golden and cheese is melted. Serve remaining cranberry-mustard on the side.

Wisconsin Five-Cheese Macaroni
Servings: 8
1 1/2 cups (12 ounces) small-curd cottage cheese
1 cup (8 ounces) sour cream
1 egg
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon dry mustard
2 cups (8 ounces) shredded sharp Cheddar cheese
2 cups (8 ounces) shredded Colby cheese
8 ounces elbow macaroni, cooked, drained
1/3 cup (1 ounce) grated Parmesan cheese
1/3 cup (1 ounce) grated Romano cheese
1/2 teaspoon paprika
2 tablespoons chopped parsley

Cooking Directions:
Preheat the oven to 325°F.
Blend the cottage cheese in a food processor or blender until smooth. In a large mixing bowl, combine the cottage cheese, sour cream, egg, flour, salt, white pepper, and dry mustard. Stir in the Cheddar and Colby cheeses. Add the cooked macaroni and stir gently until well-combined. Spoon into a greased 3-quart glass baking dish. Top with grated Parmesan and Romano cheese and sprinkle with paprika. Bake for 40 to 45 minutes until browned and bubbly. Sprinkle with parsley to serve.
Recipes and pictures provided by WMMB.

Great Cheese Recipes for Football Parties and After School Snacks

‘Tis the season for Back to School and Football!

Below are 3 quick and easy recipes that are sure to grab your customers’ attention for after school snacks and football party appetizers. Post these recipes in your store or make copies of the recipes for customers to take home.

Call your Jim’s Cheese sales representative to place an order for the cheeses highlighted in the recipes so your customers can make these tasty snacks! Pictures of recipes and 3 X 5 recipe print outs are available upon request.

Cheesy Wisconsin Bagels, Servings: 6 bagel halves

Cheesy Wisconsin Bagels


1 cup (4 ounces) Wisconsin Cheddar Cheese, shredded
1 cup (4 ounces) Wisconsin Swiss or Monterey Jack Cheese, shredded
1/4 cup slivered almonds, toasted
1/4 cup real bacon bits
1/4 cup mayonnaise
1/4 cup green onions, chopped
1/4 cup sour cream
2 egg whites, stiffly beaten
3 bagels, split

Cooking Directions:

Preheat the broiler to broil. Combine the cheeses, nuts, bacon, mayonnaise, onions, and sour cream; mix well. Fold in the egg whites. Spread the mixture on bagel halves. Place bagels on baking sheet and broil until bubbly, about 3 minutes.

Strawberry Shortcake Bites, Servings: Variable

Strawberry Shortcake Bites


Sugar Cookie or Shortbread
Crave Brothers Mascarpone Cheese
Sliced Strawberry

WI Havarti Pesto Stuffed Mushrooms with Tomato Concasse, Servings: 6
wisconsin specialty pesto jack mushrooms

Stuffed Mushrooms:
3/4 pound hot Italian sausage, casing removed
1/4 cup pine nuts
2 tablespoons sun-dried tomatoes, diced
1 cup (4 ounces) WI Havarti Pesto Cheese, shredded
6 large (12 ounces) Portobello mushrooms, stems removed

Tomato Concassé*:
2 tablespoons olive oil
2 cloves garlic, minced
1 shallot, diced
4 large Roma tomatoes, diced
2 tablespoons fresh basil leaves
1/2 cup roasted red peppers, chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Cooking Directions:

Preheat broiler. In a skillet, cook sausage over medium heat, breaking apart until fully cooked; remove from heat and drain fat. Add pine nuts, sun-dried tomatoes and Wisconsin Pesto Jack cheese. Mix well; set aside.

In the pre-heated broiler, broil mushroom caps, rounded side up, for 3 to 5 minutes. Remove from oven; turn caps over and carefully spoon warm sausage stuffing into each cap. Return to oven and broil 3 to 5 minutes.

For concassé, heat olive oil over medium heat in a small saucepan. Add garlic and shallot; sweat 1 minute to release flavor. Add remaining ingredients and cook until softened, 6 to 8 minutes. Cool slightly. In a food processor, pulse tomato mixture to desired consistency. Spoon onto tops of filled mushrooms and serve immediately.

*May be replaced with 14-16 ounce jar of chunky Italian-style tomato sauce.

Recipes and pictures provided by the Wisconsin Milk Marketing Board.

Jim’s Cheese Pantry Artisan Cheesemakers Win Big at the ACS Judging and Competition!

Some of our artisan cheesemakers won major honors in the 28th Annual American Cheese Society Judging and Competition last week!

A special congratulations goes out to Emmi Roth USA. They took 3rd place in Best of Show with their Roth Grand Cru Surchoix. Roth Grand Cru Surchoix also won 1st place in the Cow’s Milk Open category, while their Roth Grand Cru Original followed up in the category’s 3rd place. Emmi Roth placed 1st and 2nd in the Hispanic/Portuguese Ripened All-Milks category with Roth GranQueso Reserve and Roth GranQueso, respectively. Roth’s Havarti with Peppadew, Serafina Garlic & Herb Spread, and Radette also won awards.

Congratulations to Sartori Company for a great showing as well. Their Sartori Limited Edition Pastorale Blend won 1st place in the Sheeps/Mixed-Milk open category. Sartori Reserve Merlot BellaVitano won 2nd place in the Marinated in Liquids and Ingredients: Cow’s Milk category. Sartori Limited Edition Extra Aged Goat and  Sartori Reserve SarVecchio Parmesan also received awards.

Carr Valley Cheese also brought in great results. Their Billy Blue cheese won first place in the Bule Mold: Rindless Blue Veined Goats Milk category, while their Monterey Jack won 2nd in the Cow’s Milk Monterey Jack category. Carr Valley’s Sheep cheese won 2nd in the Feta Sheep’s/Mixed milk category. Their 6 and 4 year Cheddars, Baraboo Blue, Jalapeno Bread, Hot Pepper Jack, Smoked Baa Baa Blue, Canaria and Apple Smoked Cheddar also won honors.

Pasture Pride Cheese won 2nd place in the Cow’s Milk American Brick Cheese category with Pasture Pride Brick Cheese.

Crave Brother’s Farmstead Cheese had their Petit Frere with Truffles win 1st in the Cheeses Flavored With Herbs, Fruits, Vegetables, Truffles, Flowers, Syrups category. Their Farmer’s Rope String Cheese won honors as well.

Nordic Creamery won 1st place in the Goat, Sheep, or Mixed Milk Butter With or Without Cultures category with their Goat Butter. Nordic Creamery’s Maple Syrup Butter placed 2nd in the Flavor Added Butter Category.

Congratulations once again to these skilled and dedicated cheesemakers for showing off such quality products! The full results are available here.


Emmi Roth USA wins big