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5 episodes with world cheese awards
2 episodes with world cheese awards
2 episodes with world cheese awards
5 episodes with world cheese awards
4 episodes with world cheese awards
4 episodes with world cheese awards
3 episodes with world cheese awards
3 episodes with world cheese awards
3 episodes with world cheese awards
Grupo Pastores, alcanzó en 2024 una cifra de negocio consolidada de 54.295.342 euros, un 5,45% más que en 2023. Y ha obtenido un resultado financiero agregado de 281.191 euros.A pesar de la disminución del número de ovejas y con un descenso de consumo de carne de cordero en España del 10% anual, Pastores ha incrementado en un 0,75% el volumen de carne de cordero comercializada en 2024 (un total de 4,058.700 kilos), y creciendo hasta un 5,05% si sumamos los kilos aportados por las nuevas líneas de negocio.Las ventas de los quesos de oveja Granja Perales han aumentado un 27% en 2023, incrementando además el número de referencias de la gama (ya son 7 los tipos de queso), la penetración en el mercado nacional y el reconocimiento, con 7 medallas en el World Cheese Awards, lo que la convierten en la quesería aragonesa más reconocida en esta pasada edición.Se han comercializado algo más de 54.000 kilos de quesos frescos y madurados, de los 561.000 litros de leche producidos por su rebaño de 1.200 ovejas de Perales del Alfambra (Teruel).El secretario general de UPA Aragón, José Manuel Roche, mantenía ayer un encuentro de trabajo con el comisario de agricultura y alimentación de la Comisión Europea, Christophe Hansen.
Grupo Pastores, alcanzó en 2024 una cifra de negocio consolidada de 54.295.342 euros, un 5,45% más que en 2023. Y ha obtenido un resultado financiero agregado de 281.191 euros. A pesar de la disminución del número de ovejas y con un descenso de consumo de carne de cordero en España del 10% anual, Pastores ha incrementado en un 0,75% el volumen de carne de cordero comercializada en 2024 (un total de 4,058.700 kilos), y creciendo hasta un 5,05% si sumamos los kilos aportados por las nuevas líneas de negocio. Las ventas de los quesos de oveja Granja Perales han aumentado un 27% en 2023, incrementando además el número de referencias de la gama (ya son 7 los tipos de queso), la penetración en el mercado nacional y el reconocimiento, con 7 medallas en el World Cheese Awards, lo que la convierten en la quesería aragonesa más reconocida en esta pasada edición. Se han comercializado algo más de 54.000 kilos de quesos frescos y madurados, de los 561.000 litros de leche producidos por su rebaño de 1.200 ovejas de Perales del Alfambra (Teruel). El secretario general de UPA Aragón, José Manuel Roche, mantenía ayer un encuentro de trabajo con el comisario de agricultura y alimentación de la Comisión Europea, Christophe Hansen.
Envoyez moi un messageUn nouvel épisode du podcast La Crème Anglaise avec Jonathan, un kiltmaker français installé à ÉdimbourgQui aurait cru qu'un Français vanterait les mérites des fromages britanniques ? Et pourtant, c'est bien le cas aujourd'hui avec le Hebridean Blue et le Farm House Cheese de @isle_of_mull_cheese en Écosse. Jonathan nous emmène d'abord dans son atelier de fabrication de kilts, puis dans les îles Hébrides pour découvrir des fromages exceptionnels ! Vous pouvez trouver le Farm House Cheese (cheddar) dans quelques fromageries à Paris : Fromagerie Platini ; Cheese of the World ; Rose Bakery ; et Au Lait Cru Quant au Hebridean Blue, il est plus rare, donc pour déguster ce fromage qui a remporté la médaille d'or aux World Cheese Awards au Portugal en 2024, il va falloir vous déplacer en Écosse ! Pinky up et bon appétit !Blog : www.lacremeanglaise.euInstagram : lacremeanglaise.podcastFacebook : lacremeanglaise.podcastLaisser un avis sur : Apple PodcastLaisser un avis sur : Google PodcastAussi sur Deezer et SpotifyVous avez une question ?Contactez-moi : contact@lacremeanglaise.eu
Join us for this weeks episode of the Good Food podcast as host Samuel Goldsmith and Good Food's editor Keith Kendrick sit down with Marcus Brigstocke, celebrated comedian and cheese connoisseur. Marcus shares his enthralling experiences at the World Cheese Awards in Portugal, his culinary disasters and triumphs, and his unique show 'Cheese and Whine'. Alongside Keith, Marcus dives into the nuances of British cheeses, their historical and cultural significance, and even some surprising cheese pairings. Whether you're a cheese aficionado or simply love a good laugh, this episode is sure to entertain and educate. Also, highlights include Marcus's journey into comedy, his cooking secrets, and much more. In 1996 at his first Edinburgh Festival Marcus won the BBC New Comedian of the year. Stand Up has remained the backbone of his work but he's continued to act on stage and screen as well as writing scripts for sitcoms, films & sketch shows. He has just launched his 2025 tour show ‘Vitruvian Mango' and performs his festival show ‘Cheese & Whine' all over the UK. His stand up special ‘Devil May Care' is on Amazon Prime Video. With his wife Rachel Parris - Marcus releases a weekly Podcast ‘How Was It For You?' reviewing anything at all from tinned fish to Twitter, weddings, Christmas markets and mice. Alongside his comedy career he has played King Arthur in Monty Python's Spamalot, PT Barnum in Barnum, Mr Perks in the Railway Children and Ali Hakim in Oklahoma at the Royal Albert Hall for the BBC Proms. In film he has appeared in Love Actually, Magic Mike III - The Last Dance, Blinded by the Light, & Beyond the Sea. On TV Marcus played Adam Savage in The Savages alongside Geoffrey Palmer and Victoria Hamilton. He played King Stupid in ‘Stupid' and made 3 series' of I'm Sorry I've Got No Head. He's hosted HIGNFY, been a panellist on QI, Mock The Week and WILTY. He hosted his own show The Late Edition on BBC 4 and made it to the final (before breaking his leg) on Channel 4's The Jump and was a semi finalist on Celebrity MasterChef 2023. On Radio he's the creator of the award winning Giles Wemmbley Hogg Goes Off, The Brig Society & I've Never Seen Star Wars and appears regularly on ISIHAC, The Unbelievable Truth, Just A Minute, The Now Show and the 99p Challenge. His sitcom ‘The Wilson's Save The World' starring Kerry Godliman has recently completed its third series. The radio 4 broadcast of his play ‘The Red' won the Audio Drama award in 2018. His book ‘God Collar' - based on his award winning stand up show of the same name addresses religion, faith and atheism. Marcus is a ‘Level One Cheesemaster' & judges at the World Cheese Awards. He also hosts ‘Jazz Family Trees' on Jazz FM. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Agricultores y ganaderos de Alcaine, Anadón, Blesa, Cortes De Aragón, La Hoz de La Vieja, Huesa del Común, Maicas, Josa, Muniesa, Obón y Plou se han concentrado esta mañana para mostrar su preocupación por la actual situación que está viviendo la Oficina Comarcal Agraria y Alimentaria de Muniesa, que da servicio a gran parte de la Comarca de las Cuencas Mineras. En su cuarta participación en los World Cheese Awards, Granja Perales ha obtenido 7 medallas, una para cada una de sus 7 referencias de queso de oveja. Concretamente, 3 medallas de plata y 4 de bronce. Y los quesos de Sierra de Albarracín han sido otros de los quesos aragoneses premiados en los World Cheese Awards con 5 medallas: 4 de plata y 1 de bronce. Los próximos días 21 a 23 de noviembre, el Somontano será sede de la próxima asamblea nacional de consejos reguladores del vino. La DO Somontano acogerá así la asamblea general de la Conferencia Española de Consejos Reguladores Vitivinícolas.
Send us a textIn this long-awaitied episode, Brittany tastes two unforgettable cheeses: Valley Milkhouse's Honey Bell, with its sweet, creamy allure, and Sequatchie Cove's Coppinger, a bold, earthy sensation. Along the way, she dives into November's best cheese-focused events, tempting you to join the fun, and—true to form—keeps adding must-try cheeses and places to go to her ever-growing bucket list. Expect plenty of laughs, some drool-worthy moments, and an epicurious exploration into the craft and pairings behind these cheeses that every enthusiast will savor. Whether you're a seasoned curd nerd or simply cheese-curious, prepare to fall in love with Honey Bell, Coppinger, and maybe even learn some go to cheese education tricks to keep in your back pocket next time you are out cheese shopping.Sound effects by Pixabay Featured cheese:Valley Milkhouse Honey BellSequatchie Cove Creamery CoppingerCheese events: 11/9: La Vid Wine Bar, Spanish + Portugal cheeses and meats11/11: National Cheese Day in Japan, Cheese Festa11/14-18: World Cheese Awards, Portugal11/21: A Night at Cheese School 101 - Detroit11/23: Portland Cheese + Meat Festival 11/23: C.Hesse Pop up11/26: Murrays Taste of the CavesFollow along on IG for more cheesy inspiration @TheBsCheese or at my website www.thebscheese.com and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!
Edição de 07 de Outubro 2024
In this special, supersized epsiode, Jessica speaks with John Braga about the World Cheese Awards held in Sao Paulo, Brazil, and his role as a Supreme Judge at the competition. Then its John's turn to host, as he introduces us to three cheesemakers: Heloisa Collins of Capril do Bosque, and brothers Juliano and Bruno Mendes of Vermont Queijos, all of whom are producing award-winning cheeses in Brazil and contributing to international awareness of the country's vibrant cheesemaking community.Photo courtesy of Guillermo White and @sertaobras.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
Tune in the hear sound bites from this year's 2024 biennial World Cheese Championship Contest that was held in Wisconsin this past March as Cara and Joe break down what makes the World Championship Cheese Contest distinct from the World Cheese Awards. Joe was in attendance and his mission was to unveil what the competition was like for our listeners. However, this time around we got a bit of surprise with our coverage!Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
Kristine Jannuzzi is a journalist, cheese specialist, content creator, and World Cheese Awards Judge. In 2023, she was inducted into the Guilde des Fromagers in Bra. A dual American/Italian citizen, Kristine hosts cheese tastings and bespoke tours in Tuscany and beyond. On this episode, Jessica catches up with Kristine from across the Atlantic.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
The World Championship Cheese Contest is like the super bowl to cheese makers. But just why is it so big and important? Marieke Penterman of Marieke Gouda says a lot has changed over her time competing but she keeps coming back regardless of how she places. Participation in cheese competitions has been transformative for Marieke Gouda propelling them onto the national and international stage. With accolades such as being named the most awarded US producer at the World Cheese Awards in Europe, the Creamery's dedication to excellence continues to be recognized globally.See omnystudio.com/listener for privacy information.
A small Windham County cheese maker is among the top prize winners at the World Cheese Awards. Plus, assessing damage from a major wind storm, Rep. Becca Balint agonizes over whether to support a supplemental budget bill, US postal officials tour sites in Montpelier for a potential temporary post office, and a big price tag looms for school construction, and a bill to phase out the use of an agricultural insecticide.
The Windham County creamery won two Super Gold awards at this year's World Cheese Awards.
Sie ist 45 Jahre alt, lebt und arbeitet in Affoltern im Emmental und hat eine Medaille gewonnen bei den letzten «World Cheese Awards» in Norwegen. Gérine Oeschger ist Produktionsleiterin in der Schaukäserei Emmentaler - ursprünglich stammt sie aus Madagaskar. Weitere Themenin der Sendung: * In Adelboden geht ein grosses Skiwochenende zu Ende: Mit 25'000 Zuschauerinnen und Zuschauern am Samstag und rund 13'500 am Sonntag ist das Organisationsteam zufrieden. Sportlich hat der dritte Sieg in Folge von Marco Odermatt alles überstrahlt.
Kim Chakanetsa meets two women who are revolutionising the dairy industry.Mausam Narang is the founder and Head Cheesemaker at Eleftheria cheese. She has made history by becoming the first Indian person to win big at the World Cheese Awards in 2021. Before working in the dairy industry, Mausam studied language in Germany and worked in the corporate world for 8 years. It's during her travels in Europe that Mausam caught the cheese-making bug, and in 2014 she decided to start her own artisan cheese company. Emma Young a.k.a. The Cheese Explorer is a specialist and consultant and the author of The Cheese Wheel. She has worked in the Cheese industry since 2009 in retail, wholesale, cheesemaking, judging and now as a teacher and consultant to the cheese industry. She is also an International cheese judge and a teacher for the Academy of Cheese and the Guild of Fine Food.Produced by Alice Gioia(Image: (L) Mausam Narang. (R) Emma Young, credit Richard Heald Photography.)
Bonusespisode: Anne og Niclas har vært i Trondheim på World Cheese Awards og hadde med seg vinneren i kofferten. De har fått tips av noen av våre butikkansatte om å prøve en noe utradisjonell drikke til. -- Vinmonopolets eksperter, Anne Enggrav og Niclas Lundmark gir deg råd og tips om mat og drikke, øl og vin - og mye mer. Takk til alle som abonnerer og kommenterer på Vinmonopolets podkast! Gi oss noen stjerner i iTunes hvis du liker det du hører, og skriv gjerne hva du liker med podkasten.
AJ and this week's guest presenter Christabel Cairns from the Guild of Fine Food are joined by two of the judges from the World Cheese Awards; The Cheese Explorer Emma Young and cheese writer and author Patrick McGuigan. They talk all things cheese, from the Guild of Fine Food's mammoth task of organising the World Cheese Awards featuring thousands of cheeses from all around the world, to why cheese is one of those foods people don't just like, but love! There was so much to talk about that we had a hard time cramming it into 30 minutes. So listen in because this is a Gouda one!
Det går mot Genopoddens siste episode for året, og da er det naturlig å snakke om en liten matfaglig sensasjon; nemlig norsk ost! I studio har vå fått inn to osteeksperter. Begge har de lang erfaring i som ostedommere, og de deler det vi ikke kan kalle noe annet enn stor kjærlighet til norske oster. Katharina Sandberg Lund er en entusiastisk formidler av alt som har med OST å gjøre. Hun er utdannet servitør og har ledet Norges- og Oslo Servitørlaug; arrangert og vært dommer i OsloCup for servitørlærlinger og hadde i en årrekke ansvaret for de største ostediskene i landet. Hun har de siste årene vært leder i OsteAkademiet, hos OsteCompagniet i TINE. OsteAkademiet holder ostekurs for dagligvarehandelen over hele landet. Har også vært dommer under NM i Norsk Gardsost de siste årene og dommer i World Cheese Awards, også kalt verdensmesterskapet i ost. Der har også Siri Helen Winther, en plass som dommer. Siri Helen er grunder og driver Winther Artisan Food & Restaurant og Wither Ysteri. Hun har en helt spesiell kjærlighet til ost. Hun har i hele sin yrkeskarriere jobbet med norske råvareprodusenter. Det er godt at vi har disse to som skal svare på alle spørsmålene vi har om norske oster, eller ost generelt. For hva er egentlig ost? Hva er de norske Hva har skjedd med Norge som ostenasjon? Hva betyr kvalitet på grunnproduktet? Dette er og mere til vil du få svar på i denne episoden av Genopodden. Som en ekstra bonus har Oda fått være utegående reporter på Øvre Gangstad gård på Inderøy. Her lager de nemlig verdens beste ost, Nidelven Blå, på Gangstad Gårdsysteri. Noe Maren og Ole Morten Gangstad kan fortelle mer om. Og hvordan kan det ha seg at en liten gård i Trøndelag har endt opp på alles lepper - bokstavlig talt...? Hosted on Acast. See acast.com/privacy for more information.
Veslemøy Olavsbråten fra Sansegården Olavsbråten på Nordesund forteller om hvordan det var å vinne sølv i World Cheese Awards i høst. Veslemøy kan virkelig kunsten å foredle melk til de lekreste kulinariske og nærende nytelser. På lag med naturen jobber Veslemøy for bærekraftig mat og matkultur, sammen med sin mann, to barn. De forelder melken fra sau og geit, som bare noen få bønder i Norge har spesialisert seg på. Og da må du selvsagt også ha gris. Veslemøy forklarer hvorfor det er selvfølgelig, i episoden.Vi snakker også om: Hvordan det er mulig å gjøre upasteurisert melk til en trygg og sunn drikk eller ost.Livet på gårdenOm å velge et liv utenfor normalen og finne kraften sin i nettopp valgetViktigheten av mat som er behandlet på lag med naturen og ikke imotVeslemøy sin dype drivkraft for mødrene på tvers av arteneViktigheten av å ivareta vår unike natur og ha respekt for hverandre på tvers av kjønnSannhetHvor du kan få tak i syrnet melk og ost fra Sansegården OlavsbråtenDu kan følge Sansegården Olavsbråten på Facebook og Veslemøy når du direkte på:Whatsapp/sms 91798237 Mail: Olavsbraatengaard@gmail.comJeg likte denne praten, håper du gjør det samme - og del den gjerne med noen du tenker kan ha glede og nytte av denne episoden. Sånn kan du hjelpe meg med å bre det gode budskapet om et mer bærekraftig liv for menneskene, dyra, naturen og Moder Jord
Host Alex Pierson speaks with Tor Krueger, Owner and Co-founder of Udder Way Artisan Cheese in Hannan, Ontario, about winning big at this year's World Cheese Awards in Norway. Learn more about your ad choices. Visit megaphone.fm/adchoices
The Hamilton Today Podcast with Scott Thompson: Around this time, last November, we spoke with Tor Krueger of The Udder Way Cheese Co, following wins at the World Cheese Awards – now, Tor returns to the show to discuss the wins at the Royal Winter Fair but also this year's multi-medal performance at The 2023 World Cheese Awards! The HSR might be on the top of mind for most Hamiltonians right now but let's talk about a different union action, one that has now resolved: the Hollywood actors strike is over! What now? Christmas is around the corner but Canadians are likely to be cautious with their spending. What will this season look like in retail? A recent Leger poll that has come to back into view is one that showed many Canadians were unaware of historical genocides, including the Holocaust. What happened with Huawei, anyway? There have been many distractions and developing stories since the Huawei controversies. The U.S. and the Biden administration has been in “ongoing conversations” with Israel, and today the White House announced that daily humanitarian pauses will be instituted in Gaza: The U.S. is being cautious and clear with their boundaries in regard to the Israel-Hamas war, to be sure that they are not seen as being directly involved. The HSR strike has begun: where could this go, and what should the city do in this scenario? Sales and use of Electric Vehicles continue to strengthen but some experts are saying that Canada does not have the charging infrastructure needed. Guests: Tor Kreuger, Owner of Udder Way Artisan Cheese Co. (410 RR 20, Hannon, ON L0R 1P0) Bill Brioux, television critic and author Bruce Winder, Retail Analyst & Author, ‘Retail Before, During & After COVID-19' Andrew Enns, Executive Vice-President, Central Canada, for Leger Charles Burton, Senior Fellow with the Centre for Advancing Canada's Interests Abroad at the Macdonald-Laurier Institute Reggie Cecchini, Washington Correspondent for Global News Larry DiIanni, former mayor of Hamilton Lorraine Sommerfeld, columnist with Driving.ca and the Hamilton Spectator Scott Radley, host of the Scott Radley show and columnist with the Hamilton Spectator Host – Scott Thompson Content Producer – William Erskine Technical/Podcast Producer – Tom McKay Podcast Co-Producer – Ben Straughan News Anchor – Dave Woodard & Jen McQueen Want to keep up with what happened in Hamilton Today? Subscribe to the podcast! https://megaphone.link/CORU8835115919
“A cena con Arrigoni Battista” è il tour che per otto settimane consecutive porta sulle tavole di noti ristoranti piemontesi ricette esclusive e inedite che esaltano i prodotti dello storico caseificio Arrigoni Battista di Pagazzano (BG). “A cena con Arrigoni battista” è l'evento ideale per assaporare, in purezza oppure all'interno di ricette più elaborate, alcuni pluripremiati formaggi, tra cui il Taleggio DOP, il Quartirolo DOP e il Gorgonzola DOP nella versione dolce e piccante, fiore all'occhiello della produzione. Ci saranno anche formaggi particolari, ricette uniche di Arrigoni Battista, come il BerghemBlu, sofisticato formaggio erborinato dal gusto intenso non piccante, il Lucifero, erborinato caratterizzato dall'aggiunta di peperoncino e formaggi freschi come lo Stracchino (medaglia d'Oro ai World Cheese Awards 2022).
Welcome back to the eighth series of The English Wine Diaries podcast!Joining me on today's episode, in the week that we celebrate National Cheese and Wine Day, is author, speaker and cheese and wine expert Steve Parker. Having worked for an international brewer and wine distributor, Steve left corporate life to set up an award-winning cheese shop, delicatessen and wine bar in South West London. A judge for international food and drink competitions, such as the British, International and World Cheese Awards, Steve now organises food and drink tasting events and is a writer and speaker on his favourite subjects of, you guessed it, cheese and wine, with a particular focus on the cheeses and wines of Great Britain. His first book ‘British Cheese on Toast' was published in 2020 while ‘British Cheesespotting' is due to be published this August and he also has two more books in the pipeline: ‘British Cheese and Wine Pairing' and ‘British Winespotting'.For more about Steve's latest ventures, visit steveparkercheeseandwine.com. This episode of The English Wine Diaries is sponsored by Wickhams, The Great British Wine Merchant. Visit wickhamwine.co.uk to see their award-winning range of English wine with free deliver on orders over £40. Thanks for listening to The English Wine Diaries. If you enjoyed the podcast then please leave a rating or review, it helps boost our ratings and makes it easier for other people to find us. To find out who will be joining me next on the English Wine Diaries, follow @theenglishwinediaries on Instagram and for more regular English wine news and reviews, sign up to our newsletter at thesouthernquarter.co.uk.
Elaine “Foodbod” Boddy presents the sixth episode of the Foodbod Pod in which she and David Treadway visit White Lake Cheese to meet farmer and award-winning artisan cheesemaker, Roger Longman. Roger discusses his journey into cheesemaking and guides us through the process from the milk and other ingredients to the finished cheeses and describes the range and variety he produces on his farm in Somerset. Returning from a career in engineering, Roger took over the family farm and built on its origins as a small Cheddar producer to create White Lake Cheese, developing it into one of the UK's most respected artisanal cheese producers that has gathered an impressive number of prizes at the World Cheese Awards, several Supreme Champion medals at The Bath & West Cheese Awards as well as a number of coveted Great Taste awards. White Lake produces a wide range of hand-made cheeses from soft to hard, including sheep's cheese, cow's cheese and goat's cheese using the milk from Roger's own herd of over 700 goats. From Little She to Driftwood, Solstice to Rachel Reserva, English Pecorino to Fetish, Roger shows Elaine how the different cheeses are made and matured and describes the processes and treatments required for each kind of cheese and how flavour and rind is developed. Elaine joins Roger and food blogger Sally Prosser for a cheese and sourdough lunch and later gets to meet the goats, finds out more about their diet and behaviour and visits the milking parlour and the nursery where the kids are weened. Find out more and see the recipes featured across the series: https://foodbodpod.com Watch Elaine and Roger on YouTube: https://youtube.com/@foodbodpod Join us on Facebook: https://www.facebook.com/thefoodbodpod
Beatriz Coste es creadora y coordinadora general de la primera “Diplomatura Fromagelier”, un diplomado especializada en quesos y no existe otra en el mundo con rango universitario. Su labor desde la Facultad de Bromatología de la Universidad Nacional de Entre Ríos para esta novedosa capacitación. Además es jueza internacional (la única argentina que participó del World Cheese Awards 2021), y creó una comunidad que promueve la cultura láctea.
The Well Seasoned Librarian : A conversation about Food, Food Writing and more.
Bio: Regula Ysewijn is an internationally acclaimed food writer and author of books about food culture like the history of British puddings and the traditions of Belgian beer cafés. She consults for companies like the National Trust and most recently the TV series Downton Abbey and is also one of the two judges of the Belgian version of The Great British Bake Off, in addition to being a judge for The Guild of Fine Food's Great Taste Awards and World Cheese Awards for nearly 10 years. Regula Ysewijn Blog https://www.missfoodwise.com/about-2/ Dark Rye and Honey Cake https://www.amazon.com/Dark-Rye-Honey-Cake-Countries/dp/1681888548 British Baking Book: https://www.amazon.com/British-Baking-Book-History-Savory/dp/1681885670/ref=pd_lpo_2?pd_rd_w=xfKBZ&content-id=amzn1.sym.116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_p=116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_r=P7WEBWS139MH1D68VWPJ&pd_rd_wg=K1Tj6&pd_rd_r=74a0777e-09ca-4aa5-b29e-09102998ecc4&pd_rd_i=1681885670&psc=1 Pride of Pudding: https://www.amazon.com/Pride-Pudding-history-British-puddings/dp/1922616214/ref=pd_lpo_1?pd_rd_w=xfKBZ&content-id=amzn1.sym.116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_p=116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_r=P7WEBWS139MH1D68VWPJ&pd_rd_wg=K1Tj6&pd_rd_r=74a0777e-09ca-4aa5-b29e-09102998ecc4&pd_rd_i=1922616214&psc=1 Official Downton Abbey Christmas Cookbook: https://www.amazon.com/Official-Downton-Christmas-Cookbook-Cookery-ebook/dp/B08NYYZ9MC?ref_=ast_author_mpb Omnivore Books Regula Ysewjin Event May 16th San Francisco Ca https://omnivorebooks.myshopify.com/collections/events/products/author-event-thurs-may-18-regula-ysewijn-dark-rye-and-honey-cake-festival-baking-from-belgium-the-heart-of-the-low-countries-6-30-p-m-free-to-attend _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts
Vi har nå to spor å følge på veien til World Cheese Awards i Trondheim i oktober 2023. Vi har startet på det historiske sporet, og vi har startet konkurranse & oppmerksomhetssporet. I dag skal vi starte det tredje sporet, og det er det der interesse, fag og nerding skal få løpe fritt… I dagens episode møter vi Jan Peter Aursnes som er selvoppnevnt osteevangelist og har nese for ost. Først og fremst ost av råmelk, og spesielt er han glad i skorpe. Jan Peter kan rett og slett ikke få nok skorpe. Så er det jo også det Ostepod handler om, Under skorpa og inn i kjernen. God fornøyelse!
Smugling av ost, streik i Frankrike, sovende yster og The Norwegian Blue. Sammenhengen? Vel. Det har vært en helt utrolig reise fra de første spede tankene om at det å delta i World Cheese Awards var mulig, til nå å arrangere verdensmesterskapet i ost for andre gang i Norge. Og det er mannen bak alt dette vi har som gjest i den andre episoden av Ostepod. Så nå er vi virkelig i gang med forberedelsene og oppvarmingen til World Cheese Awards i Trondheim i oktober. Det er kun 267 dager igjen til det braker løs i Trondheim… La oss komme i gang med VM-forberedelsene! God fornøyelse! PS. Hold deg oppdatert på Oste-VM 2023 på ostelandet.no
The World Cheese Awards are organised by the Guild of Fine Food and were first held in 1988. It was originally established to shine a light on artisan cheesemakers and to raise their profile, as well as rewarding quality in cheese making. It is by far the world's largest cheese-only event and the 34th competition was held at the ICC Wales in Newport this year. There were a record-breaking 4,434 entries; sent to Wales by boat, truck, train, and plane via 19 consolidation points around the world, ensuring as many artisan cheese producers can enter as possible. AJ is in her seventh heaven and Susie doesn't really talk much this week as she keeps stealing all the cheeses on offer in the studio, amongst them the world's best cheese (official!). Again they are joined by Christabel Cairns of the Guild of Fine Food who are organisers of the World Cheese Awards and Tom Chatfield who represents the World Champion Cheese La Gruyère Surchoix AOP.
We're back and this time we have Joe Salonia on the show. Director of Sales and Marketing in the US for Gourmino Affinage and Selection, Joe is coming off the big win of having a best in show cheese at the World Cheese Awards. Here we kick back and discuss what it means to win such an award and what's next for the cheesemakers of Gourmino.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
Christabel Cairns organises the Great Taste Awards and is heavily involved in the World Cheese Awards. How do you manage the pure logistics of judging 14,000 products each year and how do you get three stars? Christabel joins Susie and AJ as a guest presenter for the next four weeks and brings a whole host of Great Taste Award winning products to assess. First, off she talks about Try January - why not try something new that you haven't before - much more exciting than Dry January and possible a bit more daring than Veganuary.
A new report just published by the Migration Advisory Committee has highlighted agricultural workers as being severely vulnerable to exploitation. The M.A.C. also says immigrant workers with little or no English are more likely to be exploited and this is why it advised the government to include an English language requirement in its visas for butchery workers last year. 800 visas were granted to help ease a bottleneck of pigs being processed, because of a shortage of workers. The report also details how Brexit and Covid have both had an impact on the availability of labour, from home and abroad. We ask committee chair Professor Brian Bell whether safeguards, such as the Gangmasters Licensing Authority are working well enough to protect vulnerable workers. We also ask the NFU for their response and ask what they make of plans to pilot a rural visa, to help stop depopulation in more remote communities. A cheesemaker in one of the most remote parts of England has been celebrating the seal of approval after winning gold at the World Cheese Awards. Doddington Dairy, in the Glendale Valley in Northumberland has had a turbulent 12 months. This time last year, they lost power for 11 days following Storm Arwen, and when the back-up generator broke down, the owner had to drive miles overnight to get a replacement, so they could milk the cows. However, owner, Neil Maxwell, says getting the seal of approval from experts is priceless for a small cheesemaker. Presenter = Anna Hill Producer = Rebecca Rooney
We are absolutely thrilled to bring you a special wine and cheese episode, featuring the magnificent Jessica Summer A.K.A Mouse And Grape. Mouse and Grape is a luxury online cheese and wine business that specialises in paired hampers, a cheese and wine subscription service, and corporate and private tasting events. Using all her knowledge, tasting experience and qualifications, Jessica carefully curates her pairings using artisanal cheese and wine from independent producers, and shows her customers how to combine and enhance these heavenly flavours for ultimate indulgence and maximum enjoyment. Today Mouse & Grape ships wine and cheese hampers across the UK and Jessica hosts corporate tasting events for companies in London and the surrounding areas as well as private events like birthdays and hen parties. Whether you are a novice, or consider yourself a connoisseur, Mouse & Grape will open up a world of delicious variety of cheese and wine, and mouth-watering combinations. Jessica also writes about cheese and wine for an online blog, was a judge at the British Cheese Awards 2022, competed as one of six finalists for the Young Cheesemonger of the Year Awards at the World Cheese Awards 2022 and will be a wine trade judge at the People's Choice Awards this year Ferg and Lee split a hamper between them and are guided by Jessica into the incredible world of wine and cheese pairing. Whether you're a vinophile, a turophile, or a healthy combination of the 2, there's something here for you. Ferg and Lee are off for their gout medication.
The Hamilton Today Podcast with Scott Radley: Mariah Carey was told by the courts to not call herself “The Queen of Christmas”, and we frankly agree. A Hamilton cheesemaker is utterly thrilled after winning a handful of awards — including Best Canadian Cheese — at the World Cheese Awards. With the holiday season ramping up, it's a critical time of year for small businesses. Canada's annual inflation rate held steady at 6.9 per cent last month. After declining for several months, Statistics Canada said the rate of inflation was unchanged in October from September as gas prices went up. The cryptocurrency industry — and the institutions and investors with billions wrapped up in it — are still coming to terms with the fallout from the collapse of FTX, once one of the largest crypto exchanges in the world. The threat of another CUPE strike is frustrating to parents and kids in school. However, it seems that perhaps the public is still on the side of the education workers. There are concerns that another strike might see a shift in support. All this and more on Hamilton Today! Guests: Tor Kreuger, owner of Udder Way Artisan Cheese Co. Dan Kelly, President of the Canadian Federation of Independent Business (CFIB) Eric Kam, Professor of macroeconomics, Monetary Economics, International Monetary Economics, Implications of Monetary Growth, with Toronto Metropolitan University. Shahrzad Mojab, professor in the department of leadership, higher and adult education at the Ontario Institute for Studies in Education and acting director of the Women & Gender Studies Institute at the University of Toronto. Carmi Levy Technology Analyst & Journalist. Elissa Freeman, PR and Pop Culture Expert. Dr. P. Ravi Selvaganapathy is a Professor of Mechanical and Biomedical Engineering at McMaster University and the Canada Research Chair in Biomicrofluidics, McMaster U. Host – Scott Radley Content Producer – William Erskine Technical/Podcast Producer – Tom McKay Podcast Co-Producer – Ben Straughan News Anchors – Diana Weeks & Dave Woodard Want to keep up with what happened in Hamilton Today? Subscribe to the podcast! https://megaphone.link/CORU8835115919
Franco Sessa, is an international cheese judge and has just come back from the World Cheese Awards!See omnystudio.com/listener for privacy information.
Il Fiorino si conferma come uno dei caseifici più importanti al mondo: al World Cheese Awards (WCA), il campionato del mondo dei formaggi, al quale prendono parte le più importanti realtà casearie provenienti dai cinque continenti, l'azienda maremmana guidata da Angela Fiorini e dal marito Simone Sargentoni ha conquistato ben dieci medaglie: "super gold" per la Riserva del Fondatore “special edition”, quattro argenti per il Cacio di Afrodite, la Riserva del Fondatore, il Cacio di Venere e la Grotta del Fiorini, e cinque bronzi, rispettivamente per: Fior di cardo, Pecorino di Bartarello a latte crudo, Semistagionato del Fiorini, Cacio di Caterina, Dolce Fiorino di Maremma.
Silvia ospita Andrea Zappa per parlare del "World Cheese Awards", "Gustariso Festival", "Pizzoccheri e Mostarda Festival"
On The Alfred Daily Today: Shaftesbury what's ons Motcombe Council opposes new homes – ‘World has changed' since ‘21 flood Most Dorset residents hosting Ukrainians renew after 6 months Refused - Fast-track conversion of Bedchester barns to homes Motcombe school anti-vehicle idling action steps up a gear Big wrestling night planned in Shaftesbury Tourism news from TIC boss Trevor Clements Free cuppas to keep locals warm at Shaftesbury Library Two Shaftesbury foodies judge World Cheese Awards
Il meglio della comunità casearia mondiale si è riunita a Newport, in Galles, per l'edizione 2022 dei World Cheese Awards; è in questa occasione che 250 esperti valutano ogni anno oltre 4.000 formaggi provenienti da 40 Paesi, ed è qui che il caseificio Arrigoni Battista è tornato protagonista conquistando 6 nuove medaglie da podio.
La Alianza Agroalimentaria Aragonesa celebra el próximo miércoles una nueva edición de la jornada "Verde que te quiero verde". Se debatirá sobre “Una cesta de la compra llena de sostenibilidad ambiental, social y económica”. Ángel Jiménez, decano del Colegio de Agrónomos, nos ha acompañado para adelantarnos los contenidos de esta edición. El pasado 3 de noviembre se conmemoraba el Día Mundial de la Biodiversidad. España es el país de Europa con mayor superficie protegida. Con un 36% de suelo preservado, aporta el 27% de toda la extensión de la Red Natura 2000 de Europa. Aragón cumple así mismo un papel destacado, con la declaración de 204 espacios. En total, se trata de 13.612 kilómetros cuadrados de espacio protegido, es decir, el 28'5% de la Comunidad Autónoma de Aragón. De la importancia de la preservación de estos espacios hablamos hoy en Agricultura2030. La Comunidad General de Regantes del Canal de Aragón y Cataluña ha organizado para el próximo jueves una jornada técnica sobre la economía circular en su ámbito geográfico. José Luis Pérez, presidente de la Comunidad de Regantes, ha estado con nosotros en Agua y Regadíos de Aragón. Hemos repasado la actualidad cinegética en Aragón y junto a Marta Barba, coordinadora del Centro de Innovación en Bioeconomía Rural de Teruel, hablamos sobre “Adaptación y Resiliencia frente al cambio climático en la producción de frutales y frutos de cáscara”. Hemos repasado las novedades de la Ley de Venta Directa para productores agroalimentarios; en 'Aragón se come' probamos el aceite que Ignacio Llena elabora en Tamarite de la Litera, y felicitamos a 'Quesos de Albarracín' por los ocho premios conseguidos esta semana en la World Cheese Awards.
In this week's episode, I sit down with John and Tortie Farrand – the guys behind the Great Taste Awards, the world's largest and most trusted food and drink certification scheme. Here we chat about how they are working to support independent retailers and food/drink producers, their prestigious World Cheese Awards which features cheeses from over 40 countries and 4,500 cheeses entered, the importance of shopping locally and lots more. You can follow host James Golding on Instagram https://www.instagram.com/james_golding_chef/ and Maple from Canada UK https://www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration James' recipes are available here: https://www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/ Check out Guild of Fine Foods here: https://www.instagram.com/guildoffinefood/?hl=en Resources mentioned in the episode Great Taste Awards https://gff.co.uk/awards/great-taste-awards/ Guild of Fine Food https://gff.co.uk/ Perry Wakeman's episode https://open.spotify.com/episode/3wnjXVAu0QwVlSbv6w99Zs?si=aa9913c7c5f149d8
In this episode, I am joined by Perry James Wakeman, Affineur of the Year, Cheese Judge and Chief of Cheese at Rennet & Rind. Tune in to get the latest slice of how we can select the best cheese pairings, why more people need to get behind British cheese makers, what goes into judging cheese and so much more. You can follow host James Golding on Instagram https://www.instagram.com/james_golding_chef/ and Maple from Canada UK https://www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration James' recipes are available here: https://www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/ Follow Perry here: https://www.instagram.com/perrymaturescheese/ Resources mentioned in the interview: Rennet & Rind https://rennetandrind.co.uk/ World Cheese Awards https://gff.co.uk/awards/world-cheese-awards/
In this episode, I'm joined by my friends at buffalicious – a family farm producing ethical (and delicious) mozzarella, ice cream, meats, and raw milk. Here we chat about what it's like working with a herd of 250 water buffalo, their impressive mozzarella production, recipes, and lots more. You can follow host James Golding on Instagram https://www.instagram.com/james_golding_chef/ and Maple from Canada UK https://www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration James' recipes are available here: https://www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/ Check out Buffalicious here: https://www.instagram.com/buffaliciousuk/ Resources mentioned in the episode THE PIG https://www.thepighotel.com/ Buffalicious https://www.buffaliciousuk.com/our-produce World Cheese Awards https://gff.co.uk/awards/world-cheese-awards/
Rogue Creamery's David Gremmels speaks with Connie Kuber about the world famous Rogue Creamery cheese and how it got that way. Rogue Creamery has been dedicated to sustainability, service, and the art and tradition of creating the world's finest handmade cheese. And in 2019, the organic Rogue River Blue was crowned World Champion at the World Cheese Awards in Bergamo, Italy. Along with the company's history, Gremmels passion for the business, along with a unique outlook and business/marketing plan, are discussed.
Rizar el rizo..... Por qué premiar un queso cómo campeón del mundo.... Qué se tiene en cuenta para decir que no es lo suficientemente bueno para estar en una final de un concurso..... Te aseguramos que valorarás MUCHO más un queso después de saber lo complicado que es darle una valoración. De la mano de Rafael Domínguez, jurado de entre otros “World Cheese Awards” Agrocanarias La feria Grupo Gourmets con el Maxorata Curado de Pimentón Jurado Concurso Insular de Quesos Pinolere 2021. y muchos más.... Nos contará de 1å mano experiencias en los mejores concursos de quesos del mundo. Te adentras en esta aventura.... Dale al PLAY.... Nuestro invitado: @erkanario @chaconehijo Nosotros: @chef.gordillo @chefcarlosruiz Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals
In our last episode of the year, I'm joined by Rob Corbett, Vintner, and owner at Castlewood Vineyard, a Devon-based, family vineyard specialising in low intervention and sustainable British wine. In this episode we delve into the explosion of British wine, perfect wine parings and recipes, what to look out for when you are buying wine and the importance of buying local and from small producers. If you're already a fan of British wine then this episode is not to be missed, equally, if you've never tried British wine before then after this episode you will certainly want to sample a bottle (or two) over Christmas and find out what all the fuss is about. Check out Castlewood on Instagram here https://www.instagram.com/castlewoodwines/ You can follow host James Golding on Instagram https://www.instagram.com/james_golding_chef/ and Maple from Canada UK https://www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration James' recipes are available here: https://www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/ To purchase Castlewood wine, visit: https://www.castlewoodvineyard.co.uk/shop Resources mentioned in the interview: THE PIG https://www.thepighotel.com/ Castlewood Vineyard Wine Festival https://www.castlewoodvineyard.co.uk/festival Veuve Clicquot https://www.veuveclicquot.com/en-int Mark Hix https://www.instagram.com/markehix/ and his restaurant https://theoysterandfishhouse.co.uk/ The Sourcing Table https://thesourcingtable.com/ The Book and Bucket https://open.spotify.com/episode/41RthTrCkTdNwhcFRKYQ57?si=70952a68ba7d448c Paul Kelly https://open.spotify.com/episode/1BhlG3TWr3qDUw2OefxgrJ?si=39f35d09822144cd Kamado Joe https://www.kamadojoe.com/ World Cheese Awards https://gff.co.uk/awards/world-cheese-awards/
durée : 00:38:32 - Côté saveurs au Pays Basque - Le World Cheese Awards est comme une cérémonie des oscars pour les fromages et cette année Onetik remporte 9 médailles, dont 3 en or, 4 en argent et 2 en bronze.
¡Qué pasa, artesanos de lo auditivo! En el podcast #42 de Lo del Comer inauguramos una nueva sección: la Tertulia Comestible. Hoy hablamos sobre la polémica regulación de la publicidad infantil en España, la última liada del programa de televisión Masterchef y el galardón del mejor queso del mundo en los "World Cheese Awards". ¡Déjanos tu opinión sobre estos temas en comentarios! Como veis, en este nuevo formato me rodearé de grandes compañeros del gremio alimentario para comentar las últimas noticias del sector. Para esta primera entrega hemos contado con Miguel Mateo y Patricia Domínguez, creadores de contenido en Oxocarbenio y Zaidominn respectivamente. ¡A continuación os dejo redes sociales y web de ambos para que disfrutéis de sus valiosos contenidos! Artículo de Miguel Ángel Lurueña en El Comidista. "Masterchef": pseudociencia y publicidad encubierta en la televisión pública": https://elcomidista.elpais.com/elcomidista/2021/10/29/articulo/1635513794_395632.html Más Miguel Mateo: Web: http://oxocarbenio.com/ LinkedIn: https://www.linkedin.com/in/mateomiguel/ Más Patricia Domínguez: Web: https://zaidomin.es/ Instagram: https://www.instagram.com/zaidominn/ ¡Espero que os resulte de interés! Para cualquier sugerencia, petición, ruego, consulta, queja, o anhelo, nos leemos en comentarios. Escucha Lo del Comer en: 🔊iVoox: https://bit.ly/3vhIcmL 🔊Spotify: https://spoti.fi/3gqD0aO 📹YouTube: https://www.youtube.com/c/sefifood 🔊Apple Podcasts: https://apple.co/3cCEcql 🔊Google Podcasts: https://bit.ly/3gdzqSs Más SefiFood: Sobre mí: https://sefifood.es/acerca-de/ Blog: http://sefifood.es Discord: https://bit.ly/2RzRUT5 Mis redes sociales: YouTube: https://www.youtube.com/c/sefifood Twitch: https://www.twitch.tv/sefifood Instagram: https://www.instagram.com/sefifood/ Twitter: https://twitter.com/SefiFood
O Brasil conquistou 14 medalhas, entre ouro, prata e bronze, na 33ª edição do World Cheese Awards, na cidade de Oviedo, Espanha. Considerado o “Oscar do Queijo”, o campeonato premiou com ouro dois queijos brasileiros produzidos em estabelecimentos registrados no Serviço de Inspeção Federal (SIF)
Magazine semanal dedicado a mostrar en clave de actualidad los placeres de la buena vida: cultura, gastronomía y vino. Conoce las rutas gastronómicas, los mejores restaurantes donde poder disfrutar y los productos de temporada. Una visión diferente de la gastronomía que no dejará indiferente. Esta semana entrevistaremos al chef asturiano Nacho Manzano, propietario de Casa Marcial, con dos estrellas Michelin y tres soles Repsol; San Sebastián Gastronomika; Quesos&Besos, ganadores del último World Cheese Awards celebrado en Oviedo; Jesús Sánchez, chef y propietario de Cenador de Amos.
Sono 126 le medaglie conquistate al World Cheese Awards, competizione accreditata come la più importante del mondo dedicata ai formaggi.
Duela 40 urte Heletan sortutako Agour gasnategiak Lizartzako eraikinak ofizialki inauguratu baino lehenxeago izan dugu Landaberrin Peio Etxeleku Agourreko arduraduna. Erronkariko gaztak ere 40 urte bete ditu eta bizi duten egoera bereziaren berri eman ditu Lorenzo Sarrateak. Idiazabal jatorri izendapeneko gaztak World Cheese Awards sariketan lortutakoak ere jaso ditugu. Azoken inguruko azken aldaketak ezagutu eta Gipuzkoako EHNEk abiatu berri duen "Baserritik zuretzat, zentzuzko merkataritza" ekimenaren berri eman digu Garikoitz Nazabalek. ...
Duela 40 urte Heletan sortutako Agour gasnategiak Lizartzako eraikinak ofizialki inauguratu baino lehenxeago izan dugu Landaberrin Peio Etxeleku Agourreko arduraduna. Erronkariko gaztak ere 40 urte bete ditu eta bizi duten egoera bereziaren berri eman ditu Lorenzo Sarrateak. Idiazabal jatorri izendapeneko gaztak World Cheese Awards sariketan lortutakoak ere jaso ditugu. Azoken inguruko azken aldaketak ezagutu eta Gipuzkoako EHNEk abiatu berri duen "Baserritik zuretzat, zentzuzko merkataritza" ekimenaren berri eman digu Garikoitz Nazabalek. ...
Precis när det här avsnittet är färdigklippt får vi veta att den ost som tog hem hela rasket på World Cheese Awards 2021 är en getost. Så oerhört lägligt då, att vi pratar getter och getmejerism med Kajsa från Rö Getgård här. Och så oerhört trevligt det var, oavsett vem som tog hem ost-VM.
Hoy tuvimos un miércoles muy gastronómico hablando del arranque de los World Cheese Awards de Oviedo, la gran cita mundial de los quesos. También nos fuimos a las cuencas mineras, lugar elegido por una revista internacional para comer mucho y muy bueno. La actualidad nos dejó otras noticias relacionadas con el mundo de las estafas, el cine y la literatura. Nos acompañó la escritora y periodista Leticia Sánchez Ruiz.Hoy tuvimos un miércoles muy gastronómico hablando del arranque de los World Cheese Awards de Oviedo, la gran cita mundial de los quesos. También nos fuimos a las cuencas mineras, lugar elegido por una revista internacional para comer mucho y muy bueno. La actualidad nos dejó otras noticias relacionadas con el mundo de las estafas, el cine y la literatura. Nos acompañó la escritora y periodista Leticia Sánchez Ruiz.
Hoy tuvimos un miércoles muy gastronómico hablando del arranque de los World Cheese Awards de Oviedo, la gran cita mundial de los quesos. También nos fuimos a las cuencas mineras, lugar elegido por una revista internacional para comer mucho y muy bueno. La actualidad nos dejó otras noticias relacionadas con el mundo de las estafas, el cine y la literatura. Nos acompañó la escritora y periodista Leticia Sánchez Ruiz.Hoy tuvimos un miércoles muy gastronómico hablando del arranque de los World Cheese Awards de Oviedo, la gran cita mundial de los quesos. También nos fuimos a las cuencas mineras, lugar elegido por una revista internacional para comer mucho y muy bueno. La actualidad nos dejó otras noticias relacionadas con el mundo de las estafas, el cine y la literatura. Nos acompañó la escritora y periodista Leticia Sánchez Ruiz.
Hoy tuvimos un miércoles muy gastronómico hablando del arranque de los World Cheese Awards de Oviedo, la gran cita mundial de los quesos. También nos fuimos a las cuencas mineras, lugar elegido por una revista internacional para comer mucho y muy bueno. La actualidad nos dejó otras noticias relacionadas con el mundo de las estafas, el cine y la literatura. Nos acompañó la escritora y periodista Leticia Sánchez Ruiz.Hoy tuvimos un miércoles muy gastronómico hablando del arranque de los World Cheese Awards de Oviedo, la gran cita mundial de los quesos. También nos fuimos a las cuencas mineras, lugar elegido por una revista internacional para comer mucho y muy bueno. La actualidad nos dejó otras noticias relacionadas con el mundo de las estafas, el cine y la literatura. Nos acompañó la escritora y periodista Leticia Sánchez Ruiz.
Empezamos la semana con buen apetito celebrando el Día Mundial de la Pasta, adelantando las novedades de los World Cheese Awards de Oviedo y saboreando un original invento, la piruleta de cerdo asturcelta. También abordamos las últimas noticias de la erupción del volcán de La Palma y rescatamos películas olvidadas de la mano de nuestro experto en cine Miguel Ángel Muñiz. Nos acompañaron, además, los periodistas Jorge Aldeytu y Esther Rodríguez.
Empezamos la semana con buen apetito celebrando el Día Mundial de la Pasta, adelantando las novedades de los World Cheese Awards de Oviedo y saboreando un original invento, la piruleta de cerdo asturcelta. También abordamos las últimas noticias de la erupción del volcán de La Palma y rescatamos películas olvidadas de la mano de nuestro experto en cine Miguel Ángel Muñiz. Nos acompañaron, además, los periodistas Jorge Aldeytu y Esther Rodríguez.
Empezamos la semana con buen apetito celebrando el Día Mundial de la Pasta, adelantando las novedades de los World Cheese Awards de Oviedo y saboreando un original invento, la piruleta de cerdo asturcelta. También abordamos las últimas noticias de la erupción del volcán de La Palma y rescatamos películas olvidadas de la mano de nuestro experto en cine Miguel Ángel Muñiz. Nos acompañaron, además, los periodistas Jorge Aldeytu y Esther Rodríguez.
A dispute between Brussels and Warsaw threatens to overshadow a summit for EU leaders. A Polish court recently found parts of EU law were incompatible with the country's constitution, and there have been calls from some quarters to withhold EU funds from Poland in response. Anna Wojcik is a researcher at the Polish Academy of Sciences and editor of the Rule of Law publication, and discusses the background to the dispute. Also in the programme, shares in the Chinese property conglomerate Evergrande fell by 11.5% when they resumed trading in Hong Kong today. Sherry Fei Ju is a freelance journalist in Beijing, and brings us the latest developments. The BBC's Theo Leggett tells us about research at the University of Mannheim in Germany that indicates governments worldwide may have lost around $175bn in revenue, because of tax schemes relating to the payments companies make to their shareholders. It's the beginning of India's festival season, and our workplace commentator Sandip Roy considers the challenges of trying to work through the mega festival Durga Puja, when millions are on the streets partying til dawn. Plus, ahead of next month's World Cheese Awards in Oviedo northern Spain, judge Morgan McGlynn, who is also a British cheesemaker, explains what makes a winning cheese. Today's edition is presented by Mike Johnson, and produced by Philippa Goodrich and Clare Williamson. (Picture: Poland's prime minister arrives at the European Council meeting. Picture credit: Reuters.)
En Pasión Habanos charlamos con Tomasito, el cantante gaditano que sorprende al ritmo del flamenco, pop, rock, hip hop o jazz. Óscar Ricote es el nombre propio en Habanoslover esta semana. Viajamos hasta Casa Ibáñez en Albacete para conocer Cañitas Maite, un lugar estupendo para disfrutar de un habano. Catamos el Partagás Culebras en Buenos humos. En placenteros planes nos adelantamos al World Cheese Awards que se celebra en Oviedo este otoño. El broche musical lo pone María Teresa Vera con Veinte años.
In partnership with Peter's Yard petersyard.com - Jenny Linford, cheese expert, looks at cheese competitions. Jenny Linford speaks to competition organisers John Farrand of the World Cheese Awards, Matthew O'Callaghan of the Artisan Cheese Awards and Tracey Colley of the Affineur of the Year. We also talk to cheese judge, maker and award winner David Gremmels of Creamery and cheesemaker and award winner Catherine Mead of Lynher Dairy. In partnership with Peter's Yard. Savour the crunch of Peter's Yard sourdough crackers. Available at Waitrose, Sainsbury's, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order. Learn more about your ad choices. Visit megaphone.fm/adchoices
This week, we have two interviews on the podcast. We have conversations with Dr Kawther Hashem, campaign lead at Action on Sugar, and John Farrand, managing director of the Guild of Fine Food, which organizes the World Cheese Awards.
World Cheese Awards, Product of the USA Labels, Enforcing USMCA, ASF Outbreak Update, People Outside of Ag Receiving Ag Money, Cargill Buys Sanderson Farms See omnystudio.com/listener for privacy information.
Entrevista com Paulo Rezende e Rosana Rezende proprietários da Fazenda Atalaia, 1º Queijo Brasileiro a ganhar medalha de Ouro no World Cheese Awards. Situada a aproximadamente 140 km da Capital do Estado de São Paulo, no município de Amparo, a Fazenda Atalaia destaca-se enquanto um exemplar da História, Arquitetura, Cultura, em suma da identidade paulista em seus decisivos oitocentos. A propriedade que pertenceu a Pedro Penteado, presidente do Banco Industrial de Amparo datada de 1870 traduz visualmente o resultado da cultura material do café. Em 2016, foi de lá que saiu o primeiro produto brasileiro premiado com uma medalha de ouro no World Cheese Awards, realizado em San Sebastian na Espanha: o Queijo Tulha, fabricado a partir de uma massa cozida com leite de vaca tipo A, com baixo teor de gordura e três tipos de maturação (8, 12, e 18 meses na antiga tulha de café). Graças à ação de fungos, bactérias e leveduras típicas do ambiente natural da tulha, o queijo têm uma casca dura e avermelhada. Sua massa é firme como a de um parmesão, mas ela desmancha na boca durante o consumo, revelando seu sabor salgadinho delicadamente cítrico, com a presença de cristais que lembram maracujá. Não à toa, ele é utilizado por diversos Chefs e Restaurantes de São Paulo. Outros best-sellers da queijaria são o queijo Mogiana - que é maturado por 120 dias, tem boa acidez, tom alaranjado por conta do uso de urucum na massa e é indicado para receitas quentes - e o queijo Mantiqueira, de sabor suave apresentando duas versões: com casca maturada com alecrim ou lavada na cerveja Stout que, na boca apresenta uma maior cremosidade. www.fazendaatalaiaamparo.com.br @fazendaatalaia Endereço: Rodovia SP 352 - KM 137,5 - Alferes Rodrigues, Amparo - SP, 13900-000
In which we discover that kindness can overcome cruelty, a little magic goes a long way and there are many historic cheese related wonders. This is the first of four seasonal story and festive food related episodes to take us through December and lead us to the big midwinter celebration of your choice, I hope you enjoy the slightly different focus. I will let today's story to speak for itself and allow it to weave its seasonal magic spell. The links to the folklore books and historic recipe books can be found at my blog together with additional resources including recipes for Savouries. St John mince pies and Eccles Cakes are on sale currently here The recipe for Welsh Rarebit can be found in their cookery book The Book of St John or if you need good cheese savoury recipe straight away then it can also be found in the Guardian, its about four down the list of great British recipes, please shut your eyes for the first recipe if you're a vegetarian. Links for Cheesemakers and Cheesemongers mentioned in this podcast https://www.quickes.co.uk/ for Cheddar https://www.trethowanbrothers.com/shop.html for Pitchfork Cheddar, Gorwydd Caerphilly http://stichelton.co.uk/ for Stichelton https://cropwellbishopstilton.co.uk/ for Shropshire Blue https://www.cawscenarth.co.uk/ for Perl Las https://www.theoldcheeseroom.com/ for Lypiatt and Baronet https://www.mrskirkhamscheese.co.uk/ for Mrs Kirkham's Lancashire https://www.nortonandyarrow.co.uk/ for Sinodun Hill https://sharpham.com/buy/sharpham-ticklemore-goat/ for Ticklemore https://academyofcheese.org/ Academy of Cheese Courtyard Dairy – A wonderful innovative cheesemonger in Yorkshire who won Cheesemonger of the Year at the World Cheese Awards. Neal's Yard Dairy – A fantastic cheesemonger who works long term with British artisan cheesemakers and is at the forefront of the save British cheese movement after the decimation of the industry due to Covid.
It would be fair to call Belgium-born Regula a curator of food cultures. She's written several books on the subject, has appeared on TV and radio both here and in her home country of Belgium and is a long standing judge for both the World Cheese Awards and The Guild of Fine Food’s Great Taste Awards. In short, she has my dream job. In this episode we chat baking, cookbooks, waffles, bad ham sandwiches and her lifelong love of the UK... - http://www.missfoodwise.com/ - https://www.instagram.com/missfoodwise/" - Buy Regula's latest book Oats in the North, Wheat in the South: https://amzn.to/36PXzrL - And her first book Pride and Puddings: https://amzn.to/2Yo5hG3 - Watch Regula on the Flemish version of GBBO - http://Bake-off Vlaanderen ---------- I would love it if you could take 2 seconds and vote for At the Sauce in the Listener's Choice category for this year's British Podcast Awards! You have until 6th July to cast your vote. https://www.britishpodcastawards.com/vote
Trish Glose talks to "Mr. Blue", the president of Rogue Creamery. The two talk about how David Gremmels acquired the creamery from then owner, Ignacio Vella. Just more than a year after, their Rogue River Blue won the world's best blue cheese at the World Cheese Awards. Gremmels talks about growing up in Washington, his trek back to Southern Oregon, and how making cheese and creating a sustainable business became his passion. Just recently, the creamery's Rogue River Blue won the best cheese in the world award at the World Cheese Awards and Gremmels talks about what's next for the creamery.
This year in October, I was invited to be a judge for the World Cheese Awards! (Yes, it was as epic as it sounds.) This podcast episode is a recap of my experiences there.The World Cheese Awards are put on my the Guild of Fine Food, and they're in a new country each year. This past year it was in Bergamo, Italy, and 3,800 cheeses were tasted!I talk with Mary Quicke, of Quicke's Cheddar, and she describes why she developed the professional cheese qualification in the UK, the Academy of Cheese.I also got the chance to catch up with Jason Hinds, Sales Director at Neals Yard Dairy. As a member of the international super jury of the awards, he has a unique perspective on the goings on of the event.So, which cheese won? You'll have to listen to the episode to find out!!It's a short and cheerful episode. And on this festive note, I want to say happy holidays to you all! This is my last episode before Christmas and the New Year. Thanks, as always, for listening, and please rate/review if you liked it. Keep it quirky!–Guild of Fine Food–Instagram & Twitter // @guildoffinefoodWorld Cheese Awards // https://gff.co.uk/awards/world-cheese-awards/–Keep It Quirky–Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatieTheme song music by Funky Brian, @bqfunk on Instagram See acast.com/privacy for privacy and opt-out information.
Other topics include a vegan getting outed as a poser on instagram, trying to avoid watching kids, and a crocodile fighting child.
For the first time in the 32-year history of the World Cheese Awards, the winning cheese came from the U.S!
This week's Tether Frag is centered around cheese! The USA took home the gold at the World Cheese Awards with a cheese out of Oregon! 'Merica for the win! Check out the full episode this Wednesday, November 6th and we'll let you know how you can get some! Don't miss out and be sure to subscribe! It's the only way we can make sure you... #StayTethered #TetherRadio #FragOut
Harvard study concludes that people who are always late are healthier and happier, For the first time ever, an American cheese has won first place in the World Cheese Awards, 42% of pet owners have thought about giving their pets away, Woman trying to figure out who stole her sidewalk
Join me as at the World Cheese Awards 2019 in Bergamo Italy. I'm chatting to Carlos Yescas former UN diplomat and now advocate for small scale raw milk production both in his native Mexico, his home in the USA and around the world.
This week’s podcast is from the World Cheese Awards, which this year partnered with the FORME cheese event in Bergamo, Italy.
This week’s podcast is from the World Cheese Awards, which this year partnered with the FORME cheese event in Bergamo, Italy.
Dane Hopkins is the Dairy Director at Lynher Dairies, the lauded cheese producer in West England, Cornwall. Lynher Dairies makes the cheese that was Supreme Champion at the World Cheese Awards in 2017, an alpine-style cheese called Kern. Another cheese they make is Cornish Yarg (wrapped in nettle leaves!!), which is also a multiple award-winning product and is a beloved representation of their special corner of the world. They also make a great cheese called Stithians.Lynher Dairies is a farmhouse cheese and their Supreme Champion Kern is a 'nutty and savory farmhouse cheese with sweet endnotes' (quoting my Food52 article that accompanies the video I hosted for them, linked below)...so what IS farmhouse cheese, anyway?! I set out to answer that question for you in this Keep It Quirky mini episode, with the help of not only Dane Hopkins, but also Gareth Hewer, who works in the maturation team at London's preeminent cheese shop, Neal's Yard Dairy.Dane and I also talk about how he develops recipes for new cheeses, what it's like being a specialist cheesemaker making handmade cheeses, and the entrepreneur spirit behind his work. I hope you enjoy this episode!Show notes:Here's the video I did for Food52 at Lynher Dairies -- https://food52.com/blog/23506-worlds-best-cheese-british-cornish-kern-- Lynher Dairies --Twitter // @cornishyargWebsite // www.lynherdairies.co.uk-- Neal’s Yard Dairy --Instagram // @neals_yard_dairyTwitter // @nealsyarddairyWebsite // www.nealsyarddairy.co.uk--Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatiewww.facebook.com/TheQKatieDon’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.
This week’s Dairy Dialog podcast features three interviews: with research scientist Lotte Neergaard Jacobsen from Arla Food Ingredients on infant formula ingredients concepts; John Farrand, managing director of The Guild of Fine Food on the World Cheese Awards heading to Italy; and with Peter Bourke, the Australian developer of an award-winning dairy and beverage packaging system, Lactote and Polatote.
This week’s Dairy Dialog podcast features three interviews: with research scientist Lotte Neergaard Jacobsen from Arla Food Ingredients on infant formula ingredients concepts; John Farrand, managing director of The Guild of Fine Food on the World Cheese Awards heading to Italy; and with Peter Bourke, the Australian developer of an award-winning dairy and beverage packaging system, Lactote and Polatote.
Charla interesante con Conchi Zuñiga sobre o mundo das setas, e o cambio de estación. Falamos con Julio de Queixos Feijoo que veu cunha medaia de prata do World Cheese Awards. E Jorge Gago de A Maceta, contanos a sua viaxe a Arxentina e Uruguay coa Xunta de Galicia.
Join me for an insiders view of Norwegian cheesemaking. I chat to Tim about how he got into cheesemaking and why Norway has such a good record at the World Cheese Awards....
Join me for The World Cheese Awards in Bergen, Norway as we go from 3,472 cheeses from nearly 41 countries, judged by 235 cheese people from all over the world, down to one world beating cheese. Will it be one of the classics or a complete unknown? Listen to the Fine Food Podcast to find out!
Norske osteprodusenter serverer gode og unike oster når World Cheese Awards straks inntar Bergen! Hva er det som gjør norske oster så gode og kan en norsk ost igjen gå til topps i VM på hjemmebane? See acast.com/privacy for privacy and opt-out information.
Welcome to the Inside Yorkshire Podcast, a podcast full of stories and tales from the people of Yorkshire. On today’s episode, Susan talks to Andy Swinscoe about his passion for making cheese and doing it in a way that supports local, sustainable farming. He talks about the awards that The Courtyard Dairy has won and says that they’ve won the awards because he loves cheese so much and gets it from farmers who love it just as much as he does. Key Takeaways: Andy and his wife Kathy run The Courtyard Dairy. Andy has a long history working in the cheese industry. He gained a lot of knowledge and experience working with cheese in France but was very interested in coming back home and tapping into the local potential for cheesemaking. He and his wife then started the business from scratch as a two-person business for two years. They championed small producers and rural farms. Even in the early days, The Courtyard Dairy began winning awards. Within their first year, Andy won Cheesemonger of the Year in the World Cheese Awards. This gained them a lot of national press and helped grow the business. This past year, they won the Countryside Alliance Rural Oscars, which is awarded to businesses that support rural enterprise and rural communities. They’ve also won the British Cheese Awards, the Farm, Shop, and Deli Awards, and been listed as one of the best cheese shops in not just the UK, but the world. Andy views the cheese business as a way to support small, sustainable family farms and keep the rural economy going. Andy says the product is good and wins awards because it’s made on such a small scale with care and attention to detail. Proper farmhouse cheese is an expression of where it’s made. But it can be hard when the farmers have to deal with a low yield season. Andy says their ethos is always going to be farmhouse and traditional first. Along with the cheese shop, The Courtyard Dairy also has a cheese museum. Andy thinks it’s important not to let people get too far divorced from where their food comes from and wants to show people the local history of cheese and cheese-making, how it’s made today, and the differences between industrial cheese and farmhouse cheese. Best Moments: “In those days, in fine dining, if you ordered a cheeseboard, you’d have cheddar and Stilton from England and everything else was French.” “The initial shop was the size of most people’s kitchens.” “What I like doing is I like selling cheese. I love championing small farmhouse cheesemakers, and that’s why we win awards.” “It’s not just about the cheese for me, it’s about jobs and rural economy.” “My opinion is that people are so disconnected from their produce and where things are from and how the product is made and we want to not just sell cheese but actually to tell the story of the history of cheese in this area.” Valuable Resources: https://www.thecourtyarddairy.co.uk About the Host: Susan has been living in Yorkshire for over 30 years. She is passionate about the county she has adopted as her home and she never ceases to be amazed at the wealth of talent ‘Inside Yorkshire’ and the tales that people have to tell. About the Guest: The Courtyard Dairy is a unique, specialist cheese-shop and cheese-maturer, owned and operated by Andy and Kathy Swinscoe. In 2017, the shop expanded into new premises, and at the same time, a museum telling the history and story of farmhouse cheese, a café serving cheese-based dishes (and, of course, coffee!), and a cheese production room were added, alongside plenty of free on-site parking. The shop itself has become a renowned destination shop, where regulars and visitors alike enjoy the opportunity to sample and purchase some of the finest cheese to be found in Europe, whilst benefiting from Andy and Kathy’s comprehensive and entertaining cheese knowledge. Contact Method: Susan Baty-Symes insideyorkshire.co.uk susan@insideyorkshire.co.uk
Lors des World Cheese Awards, prestigieuse cérémonie qui récompense les meilleurs fromages, plusieurs fromages espagnols ont gagné un prix !
Wine Guy Mike Today on The Tasting Room I am going to introduce you to Tom Van Voorhees, Cheese Monger for The Rogue Creamy located in Central Point, Oregon. Live Stream The Tasting Room on KFGM 105.5 FM from 12:00 - 1:00MST right here; http://tunein.com/radio/KFGM---Missoula-Community-Radio-s288054/?utm_source=tiEmbed&utm_medium=referral&utm_content=s288054 Tom Van Voorhees Cheese Monger at Rogue Tom and his wife relocated to Oregon from New York 10 years ago so Tom could begin his career as Cheese Monger at the Rogue Creamery. A Cheese Monger is the manager of the retail cheese department and they are responsible for managing the cheese inventory, selecting the cheese menu, purchasing, receiving, storing, and development of the cheese ripening. Tom has been officially recognized as the top Cheese Monger in the United States. Tom and I have been friends for nearly 10 years now and I rely on him for cheese recommendations frequently. My catering company, Scratch Catering, serves Rogue Creamery cheese selections exclusively. Rogue Valley AVA History The Rogue Valley AVA wine history dates back to the 1840's. European immigrants planted grapes and eventually bottled wines. In 1852, an early settler, Peter Britt, began growing grapes and in 1873 founded Valley View Winery, Oregon's first official winery. A professor from Oregon State University planted an experimental test vineyard in the Rogue Valley AVA in 1968 and discovered this region was a great place to grow grapes and in 1972 the Wisnovsky family renewed the Vally View Winery namesake for their winery label. There are four main growing areas in the Rogue Valley AVA, Bear Creek Valley, Illinois Valley, the Valley of the Rogue, and the Applegate Valley which in itself is its own AVA. Overall there are 16 federally approved AVA's or viticulture growing areas in Oregon. The Rogue Valley AVA covers 1.15 million acres of intermountain valley area in Southern Oregon. The Rogue Valley AVA Grape Varietals Del Rio Vineyards from the Rogue Valley AVA Syrah, Merlot, Cabernet Sauvignon, Pinot Noir, and Chardonnay are the major grape varietals that are predominant. There are three valleys that have progressively warmer microclimates providing the Rogue Valley the diversity for growing both warm and cool climate grape varietals. Pinot Noir is grown to the west as this microclimate is influenced by mountain and ocean winds that cool the area and to the east, the warm weather varieties thrive. Merlot, Cabernet Sauvignon, and Sauvignon Blanc grow in the hills at elevations of nearly 2,000 feet producing grapes with concentrated fruit and sugar. History of Rogue Creamery The Rogue Creamery history spans nearly eight decades. Italian immigrant Tom Vella who had settled in the Sonoma, California area set his sights on the Rogue Valley as an area of opportunity to found a creamery. When Tom arrived it was small farms and pear orchards and the main industry was lumber. Tom was a visionary and entrepreneur opening the small creamery during the Depression, a gutsy move considering the lack of economic climate in the United States. Tom’s goal was to grow the creamery as fast as possible in order to provide employment and sustain the area's small farms. The farmers supported Tom in his endeavor. The Southern Pacific Rail line that ran from Los Angeles, California to Seattle, Washington passed through Medford which is the larger city located right next to Central Point. Passengers traveling between San Francisco, California and Seattle stopped to enjoy theatrical performances at the historic Holly Theatre. Rogue Creamery Cheese Selections The Rogue Creamery flourished during the Depression and provided significant amounts of Cheddar cheese for the troops that fought in World War II. After the war, the Rogue Creamery changed focus and was retooled to serve civilian markets. Cottage cheese was very successfully introduced to the consumer market and served as the transition for the Rogue Creamery to become the premier producer of Blue Cheese that it is today. Inspired by the success of the Cottage cheese Tom Vella knew he needed to grow his product base and Blue Cheese was on Tom’s radar. As the wise entrepreneur that he was, he decided to go right to the source of the best Blue Cheese in the world, Roquefort, France. It was there that Tom and his wife spent the summer of 1955. Tom’s good fortune, talent, and fluency in Italian opened many doors. The Roquefort Association, although shrouded in secrecy, welcomed Tom when he spoke to the supervisor of the facilities in the man’s native dialect. Presented with a gold pass signed by all functionaries of the Society, Tom toured operations from farms to cheese factories to the curing limestone caves at Cambalou. At summer's end, Tom departed France with plans for a Roquefort type cheese factory, already producing Oregon Blue in his imagination. Construction began in Central Point in 1956. Tom envisioned caves similar to the environment of Cambalou and designed a building to duplicate that atmosphere. Two Quonset-shaped half circled rooms of cement were poured, one over the other, with space in between for insulation. The result was a true cave-like atmosphere. Rogue Creamery Retail Store Production of blue began in early 1955, instant success validated Vella’s business acumen. This was the first blue cheese produced in caves west of the Missouri River. Over the years Vella’s dedication to quality was unwavering to the end as was his enthusiasm for the business and the Rogue Valley. He died on December 23, 1998, at age 100. The Rogue Creamery was inherited by Tom’s family and his son Ignazio who became the driving force behind the creamery. Ignazio's reputation as “The Godfather of the artisan cheese industry” really says it all. Ig, as he was known, stayed on as a mentor to current owners David Gremmels and Cary Bryant who are now the senior cheese makers. Ig, Cary, and David Today, the Rogue Creamery is thriving. Gremmels and Bryant have steadfastly held to the principles laid out by Tom and Ig Vella. The creamery’s Mission Statement; An artisan cheese company, with people dedicated to service, sustainability and the art and tradition of making the world's finest handmade cheese. Rogue-River-Blue Cheese-with-certificates In the first two years under the leadership of Gremmels and Bryant, the Creamery had won numerous trophies and awards, including World’s Best Blue Cheese at the 2003 World Cheese Awards in London, a first for a U.S. creamery. The Rogue Creamery produces some of the finest blue and cheddar cheese selections in the world. They are Certified Organic and are quickly headed to also being Certified Biodynamic. Here are a few cheese pairing tips from Cheese Monger Tom Van Voorhees. Cheese Pairing Tips Pairing Tips; Pair regional foods, wine, and beer together. Pair light colored wines and beers with fresh cheeses. Wines higher in tannin exaggerate flavors in cheese ie. fat, sharpness, sweetness and animal flavors. Dessert wines pair nicely with cheeses that have a salty, sharp or bitter flavor. Rogue Creamery Smokey Blue Cheese BLUE CHEESE; Generally pairs well with full-bodied red wines, or sweeter whites such as Gewürztraminer or late harvest dessert wine and Port is classic wine and cheese pairing. CHEDDAR; Generally pairs well with medium to dry white and red wines, especially the sharp and extra-sharp cheddars. Flavored cheddars, usually at the mild or medium level, will expand the selections in both categories of wine. Don’t forget the beers – cheddars are classic companions to a variety of ales, stouts, and lagers. CURDS; Very light in traditional cheese characteristics; the flavoring agents become prevalent in the flavored varieties. Curds pair well with most beers, and with lighter white and red wines. It has been great having Tom Van Voorhees join me in The Tasting Room today and even better sampling the world-class cheese selections from the Rogue Creamery! From my table to yours,
La compétition World Cheese Awards 2016 a élu deux fromages espagnols, meilleurs fromages internationaux.
This month, we join our editor Karen Barnes and food broadcaster Nigel Barden at The World Cheese Awards in Spain,. We hear from the chef's chef, Pierre Koffmann, about his 50 years in the business, and get Christmas cooking tips from Canadian chef, Donna Dooher and Brighton's new hyperlocal restaurant, Isaac At. Hosted on Acast. See acast.com/privacy for more information.
BBC Good Food Show Summer / BBC Gardeners’ World Live - Birmingham NEC 13 - 16 June 2019
World Cheese Awards
Zwei Luzerner Käsermeister werden an den World Cheese Awards prämiert. Was macht ihre Emmentaler speziell? Markus Hodel aus Schlierbach und René Blum aus Ruswil verraten Geheimnisse...
This week’s Cutting the Curd is all about Mexican Cheese! Our hosts Anne Saxelby and Sophie Slesinger are joined in the studio by Carlos Yescas of the Guild Du Fromage and Lactography. Carlos is currently working with the government of Chiapas to help grant a collective trademark to cheese makers of queso de cuadro. Joining via phone is Catalina Rivera, an award winner for sheep’s milk cheese in the World Cheese Awards. Also on the phone is José Trejo of Chiapas, maker of cincho, queso de cuadro, and cotija. Learn about markets for Mexican cheeses in the United States, and the best way to use some of these cheeses in your cooking. This program was brought to you by Fairway Market. “We had to begin from the start. We didn’t know anything about raising sheep, and we didn’t know anything about making cheese.” —Catalina Rivera on Cutting the Curd “Support from the government is key to access to markets in the United States.” — José Trejo on Cutting the Curd
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