Congrats to Mary Keehn and our friends at Cypress Grove Chevre for being named a silver finalist in the Classic category of the 2010 sofi™ Awards! Cheese+Champagne favorite Humboldt Fog is the only cheese in this category, and if we had our way, it will be named the winner. We’ll find out at the 2010 Summer Fancy Food Show, to be held in New York on June 27-29. As you may recall, last year Cypress Grove came out on top in the Cheese/Dairy category for its delicious Truffle Tremor.

The 2010 finalists in Cheese/Dairy are:

Other cheesey finalists include:

It looks like we have some new cheeses to add to our ever-growing to-do list! Since Colleen and I won’t be able to attend this year’s Fancy Food Show, we’ll have to seek out tastes elsewhere. (Samples are always welcome!)

Recently in the cheese world …

American Goat Cheese Awards: The American Dairy Goat Association (ADGA) annual cheese competition was held last month in New York. Congratulations to Bonnie Blue Farm (TN) for the Best in Show award for Tanasi Tomme, and to Split Creek Farm (SC) for Reserve Best in Show for Farm Feta in Olive Oil. Familiar names on the winners list include Maryland’s Firefly Farms (four awards) and Spriggs Delight Farm; Oregon’s Rivers Edge Chevre (1st in flavored hard cheeses for Astraea); California’s Redwood Hill Farm (cleaning up the yogurt & kefir categories) and Fat Toad Farm in Vermont for their goats milk caramel sauce. View the complete results here.

MSLivingNov09Craft Cheese in Mainstream Media: Martha Stewart Living’s November issue features Vermont’s artisan cheesemakers, and the cheese episode airs this Thursday, Nov. 5, featuring Liz Thorpe. Emeril Lagasse is also on the bandwagon, recently visiting Jasper Hill Farm and Bellwether Farms in California for the Emeril Green show. The Bellwether episode (“Pass the Cheese, Please”) first aired last night, Nov. 2, but check the listings for a re-run if you missed it.

Tillamook Mac ‘n Cheese Competition: Last month was the 5th annual Tillamook Macaroni and Cheese competition in Portland, OR. The winner? Ann Jones from Littleton, CO, with her “Rustic Fried Sage and Chicken Apple Sausage Mac ‘n Cheese with Autumn Chutney.” She took both grand prize and people’s choice (and, I presume, longest recipe name!). Congrats!

Free Cheese! Bellwether Farms is giving away a $100 gift certificate to one lucky winner. To enter, create an original recipe using Bellwether’s creme fraiche and submit the recipe and a photo by December 1st. View complete details here.

On the Cheese Blogs: Madame Fromage selected Meadow Creek‘s Grayson as her Halloween cheese (great pick!) … The Cheeselover Fiona Beckett is served a unique cheese course … View pictures from the 2009 PDX Wedge Festival … Check out this recipe for Savory Onion and Gouda Dutch Baby from Herbivoracious (perfect for any bits of L’Amuse or Roomano you may have around).

American Cheese on Twitter: Now that Twitter has launched their lists feature, we’ve set about to create the ultimate list of American cheesemakers/sellers/enthusiasts. If you’re interested in America’s craft cheese movement, these are our must-follows. And if you make, sell, or promote cheese in America and we somehow aren’t yet following you on Twitter, drop us a note in the comments or @100cheeses.

Cheese of the Month: The most viewed cheese review we posted for the month of October was… Coach Farm’s goat medallion (third from left, above).

Remember to check our DC and MN Cheese Event listings for classes, tastings and more … we’ll be updating as holiday events are announced. And if you have cheese events or news to share, drop us a note at dccheese@gmail.com or mncheese@gmail.com.



I recently got to spend 48 hours in the wonderful foodie mecca of San Francisco. Unfortunately, I failed to consult the event calendar at the Cheese School of San Francisco until after booking my flight, an oversight I’ll be sure not to repeat in the future. It turned out that that very evening, as my flight was due to arrive, the School would be hosting a fundraiser for the California Artisan Cheese Guild. Needless to say I was determined to hightail it to the event. While I arrived too late to meet the cheesemaker behind the @BellwetherFarms Twitter handle, I did luck out and meet Mariano Gonzalez, the cheesemaker from Fiscalini Cheese Co., whose bandaged cheddar was one of the few cheddars we hadn’t yet secured from the 100 cheeses list. I had a lengthy discussion with Mariano about the challenges of doing business in California. With the added problems in the dairy industry, Califonia’s happy cows are not as happy as they used to be. 

There were several other California cheesemakers represented whose names might ring a bell… Cowgirl of course, Redwood Hill, Cypress Grove, Bellwether as mentioned (oh, their creme fraiche is delightful) and a brand new producer, Barinaga Ranch. I enjoyed sampling Marcia Barinaga’s wonderful Basque-style sheeps-milk cheeses and chatting about her small start-up farm in Marin. (Check out her website and try not to be jealous of those sheeps’ gorgeous home!) And of course it was a privilege to chat with Jennifer Bice of Redwood, founder of the Cheese Guild and one of California’s artisan cheese pioneers. (In good company with Mary Keehn at Cypress Grove, Laura Chenel, and the Cowgirls …. hmm, see a theme here? Not that men don’t make good cheese, but there are quite a few notable women in the cheese world.)

 

Fiscalini cheesemaker Mariano Gonzalez

Fiscalini cheesemaker Mariano Gonzalez

And the Who’s Who of cheese didn’t stop at the cheesemakers. I picked the brain of Canyon of Cheese blogger Bryce about his favorite California cheeses, and met Gordon Edgar, S.F. cheesemonger and author of Gordonzola and an upcoming book. Before leaving San Francisco I paid homage to the Cowgirl Creamery shop in the Ferry Building, naturally, and brought home some more California treats. Here’s a sneak peak.

 

Now to the Cheese-of-the-Day: Fiscalini Bandaged Cheddar. Fiscalini’s cheese making began in 2000, when John Fiscalini, a third generation dairy farmer, was inspired by a visit to his ancestral home in Lionza in the Swiss Alps. He added a cheese plant to the Modesto, CA, farm,  hired master cheesemaker Mariano Gonzalez away from Shelburne Farms in Vermont, and quickly began winning awards for their farmstead cheeses. The bandaged (a.k.a. clothbound) cheddar, like their other cheeses, is made in small batches from their raw cows’ milk. Click here for a slide show of the cheesemaking process.

Fiscalini Bandaged Cheddar (photo courtesy of Bryce Allemann, Canyon of Cheese)

Fiscalini Bandaged Cheddar (photo courtesy of Bryce Allemann, Canyon of Cheese)

 Having tasted Vermont cheddars in a relatively short amount of time before my western trek, I was amazed at the difference between the two. Fiscalini’s has a creamy, dense, granular texture, sweet yet salty, with a bright flavor that makes the cheese dance on your tongue. I’m not going to make judgments about the relative happiness of cows in California vs. Vermont, but I swear you can taste the sunshine in this cheese. It goes wonderfully with a red wine, like Zinfandel (from California, naturally). 

Fiscalini also makes the unique San Joaquin Gold — following the European tradition of naming cheeses after the place where they’re made — which is excellent. Do give either of these Fiscalini cheeses a try if you happen upon them, and let us know what you think!

 

with Bryce of Canyon of Cheese

with Bryce of Canyon of Cheese

 

(A big thank you to Bryce for allowing me to use his picture of Fiscalini’s cheddar, above — in my haste to sample every bit of cheese before closing time, my meager iPhone pictures turned out even blurrier than usual. And thank you to Mariano, who generously sent me home with a doggy bag full of cheddar, which was my breakfast and midnight snack for the weekend!)