Rogue River Blue is made exclusively with milk from Rogue Creamery’s Certified Organic Dairy Farm, where cows graze on pastures bordering the Rogue River. What makes the story even more remarkable is that a spicy Norwegian blue cheese called Kraftkar took the Supreme Champion title in 2016 in San Sebastian, with the cheesemaker Gunnar Waagen joining Hafslund on stage during this year's celebrations. “The following day, the curd is firm and tangy,” Arethusa cheesemaker Matt Benham said. Gremmels considers this to be the best milk for expressing the unique attributes of their region. Arethusa Farm scored two more wins at the competition this year. This is the first time an American-made cheese has received this top honor. Blue Cheese also adorns the plate, when served in addition to various appetizers like beef and fish snacks. This is the greatest distinction a cheese can receive,” commented Rogue Creamery President, David Gremmels. Expert judges from around the globe tasted 3,800 of the world’s most distinguished cheeses to choose Rogue River Blue as the World Champion.
Any firm blue cheese, like Stilton, should be first wrapped in wax paper, then sealed in an airtight plastic bag and placed in your refrigerator's cheese drawer.
Hosted by the Great Taste Awards, the 32nd annual World Cheese Awards gathered more than 3,800 cheeses from 42 countries on six continents for tasting by a panel of 260 expert jurors. Rogue River Blue Cheese is made by Rogue Creamery, a small, artisan cheesemaker in Southern Oregon that has been in business since 1933. “We have 14 different grasses growing on our land. Designer shoes help future farmers at UConn Stamford. Finding the best cheese in the world is both a fool’s errand and perhaps the most fun food adventure you can ever hope to have. In the 1950's, Tom traveled to Roquefort and learned to make blue. The contest, started in 1957, is the largest cheese competition in the world. You need to be a subscriber to join the conversation. Its camembert took fourth place in the camembert category, while the farm's Tapping Reeve cheese took sixth place in the natural rind cheddar category. With 2020 elections behind us, columnist Colin McEnroe pledges to be “super-nice” to Connecticut Republicans. BRIE – Originally created in the region of Brie, France, this softly ripened cheese is also known as “Queen of Cheeses”. “I only have 12 cows and they are free to graze in the mountains and drink from the fjord in the summer,” he said.
Consequently, nowadays we have hundreds of mouth-watering cheese names precisely given to different types of cheese. Other innovative entries included a soft goat’s cheese from Kenya, made with banana leaf ash, an Australian cheese topped with flower petals and herbs and an Italian blue encrusted with chocolate and berries. Bradley E. Clift /For Hearst Connecticut Media. British cheese buffs who want to taste the sweet simplicity of Fanaost for themselves are likely to be disappointed, however, with only a tiny amount of the cheese produced each year, almost exclusively for the Norwegian market. “With just a dozen cows, I think it’s safe to say that Ostegården is our smallest ever champion and I hope as many people as possible get to taste this rare and special cheese,” said John Farrand, MD of the Guild of Fine Food, which organises the awards. Arethusa Blue is made and aged at Arethusa Farm in Litchfield's Bantam Borough. From enormous holey wheels of Emmental and craggy blues to dainty goat's and stinky washed rinds, 3,472 cheeses from more than 40 countries were whittled down in a series of blind judging rounds to 78 Super Gold cheeses (including eight from the UK). “I am humbled and filled with gratitude. Arethusa's prizewinning blue cheese in the window of Arethusa Farm Dairy in New Haven. Local blue cheese wins at World Championship Cheese Contest, Arethusa honored by Yankee Magazine for its cheese. Colleen Kottke of the Wisconsin State Farmer contributed to this report. “Cheesemakers here look out for each other and work together, so this is for Norway!” said Hafslund to loud cheers, later explaining that the country's pristine landscape was an important factor in his success. Arethusa Farm in Litchfield is a pristine dairy owned by George Malkemus, left, and Tony Yurgaitis. As the judges' scores came in and it became clear that the Norwegian cheese had won, farmer and cheesemaker Jørn Hafslund suddenly rose from the audience and stretched his arms out wide, his face a picture of joy and complete bewilderment. Comic says political climate is like Thanksgiving... Manchester, CT, native drums for stars like Beyoncé. Oregon Blue Vein Central Point, Oregon, USA Made by Rogue Creamery.
Arethusa also owns Arethusa al tavolo, a farm-to-table restaurant in Bantam, and Arethusa a mano, a nearby coffee shop. Arethusa Blue, an English-style blue cheese produced by Arethusa Farm in Bantam, took the top spot in its category at the 2018 World Championship Cheese Contest in Madison, Wisconsin, earlier this month. Catherine Avalone / Hearst Connecticut Media file, Soccer star and activist Megan Rapinoe publishes memoir, Aquila’s Nest Vineyards has opened in Newtown, Former CT resident writes ‘Phenomenal’ picture book. It makes the milk and the cheese very complex. The cheese also won the trophy for Best American Cow's Milk cheese at the World Cheese Awards. Next year, the World Cheese Awards rolls into Bergamo in Italy. The Blue Vein Cheese from Apostle Whey Cheese, Australia Suggested by Jane of Fun Things to do in Melbourne The Blue Vein Cheese from Apostle Whey Cheese along the famous Great Ocean Road in Australia is one of the best we have tasted, and we’ve tried a few around the world now! There's a good chance that people will find cheeses made with sheep or goat's milk when they do, judging by their success at the awards. “Now, to have Rogue River Blue recognized again, 16 years later, and this time crowned World Champion – what a tremendous honor. To make the firm and creamy Arethusa Blue, cheesemakers culture and coagulate the milk on the first morning, before allowing the curd to drain slowly overnight. Sign for Arethusa Farm Dairy at 1020 Chapel St. in New Haven, where the Bantam company sells milk, cheese, cream, butter and ice cream.
Arethusa Blue can be found at Greenwich and Fairfield Cheese Company, Harbor Harvest in Norwalk, Whole Foods in Fairfield, and at the farm’ retail dairy store on Chapel Street in New Haven. Next door to the store is the Arethusa Restaurant al tavolo. 2019: A season of rain and planting-harvesting delays. T he Supreme Champion in 2017 was Cornish Kern – a nutty Alpine-style cheese from Cornwall – but the title of 'best cheese in the world' this year passed to … It is an organic, cave-aged blue cheese that is wrapped in Syrah grape leaves that are soaked in pear spirits. A tie-breaking vote crowned Rogue River Blue as the 2019 World Champion. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. This year, cheesemakers from 26 countries spent 3 days showcasing their products in front of an international team of 55 judges charged with the task of finding the most perfect cheeses in the world. We are glad to offer you a wide range of the most popular cheeses enjoyed by the whole world. “What extraordinary validation of our commitment to quality, of the place that inspires our cheese – Southern Oregon’s Rogue Valley – and of the excellence of the growing American artisan cheese industry.”. UK judge Jason Hinds of Neal's Yard Dairy said Rogue River Blue was "perfect in every way". The length of the process, the volume of the numbers, is a reassuring sign of a robust democracy.
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