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Kirk Scott New WMMB Retail Director
MADISON, Wis. (Jan. 23, 2015) — Wisconsin Milk Marketing Board (WMMB) welcomes Kirk Scott to the organization as Director, Retail Programs, where he will manage and implement WMMB’s retail cheese and dairy programs. Scott joins WMMB with nearly 25 years of experience in consumer insights, marketing and brand management, most recently serving as Director of Retail Marketing at Grande Cheese Company in Lomira, Wisconsin. He has also held roles in marketing and brand management at Kraft Foods, Rayovac, Careerbuilder.com and The Mark Travel Corporation. "Kirk’s extensive experience building and marketing large, national brands will be a key asset to the growing success of ...

9th Annual San Francisco Chocolate Salon
The Original and Premier Artisan Chocolate Salon event on the West Coast takes place this Spring at the 9thAnnual San Francisco International CHOCOLATE SALON, March 15th, 2015 at the Fort Mason Center in San Francisco. Chocolate aficionados, fanatics, buyers and journalists can experience the finest in artisan, gourmet & premium chocolate in one of the world's great culinary metropolitan areas. 55,000 square feet of Chocolate, Wine and Confections. Curated participants include Amano Artisan Chocolate, Marti Chocolatt, Guittard Chocolate Company, William Dean Chocolates, flying noir, Scharffen Berger Chocolate Maker, Taza Chocolate, Fera'wyn's Artisan Chocolates, Nuttyness, Neo Cocoa, Jade Chocolates, Socola Chocolatier, Toffee Talk,Cacoco,Endorfin ...

11th Annual Oregon Cheese Festival
The 11th Annual Oregon Cheese Festival will be held March 14 at Rogue Creamery in Central Point, Oregon. The festival is filled with Oregon-inspired culinary events, including a farmer’s market-style artisan food and wine festival. To commence the festival, a sumptuous meal introducing guests to participating artisans will be held Friday night at the Inn at the Commons in Medford, OR on March 13th from 6:00 P.M. – 9:00 P.M. The dinner is held for the benefit of the non profit 501 (c) (6) Oregon Cheesemaker Guild. Each course will spotlight a cheese made by one of the festival's artisans ...

Yuengling's Ice Cream Back on the Shelves
ORWIGSBURG, Pa., Jan. 9, 2015 (GLOBE NEWSWIRE) -- Celebrating one year since its return to the market, Yuengling's Ice Cream is primed for continued growth in 2015. Since returning, the ice cream's availability grew from an initial limited distribution in central Pennsylvania and several other states, to a significant brand position with major retailers in a large number of states. "This took off incredibly fast and all is going according to plan," said David Yuengling, president of Yuengling's Ice Cream. "Demand initially grew so quickly that stores were selling out faster than they could order it. We're experiencing continued exponential ...

David Gremmels Wins Business Leadership Award
NEW YORK (Jan. 6, 2015) – The Specialty Food Association announced David Gremmels of Rogue Creamery as a winner of its third annual Business Leadership Award honoring members who have gone above and beyond in advancing food standards in society--and society itself--by creating social, economic and environmental impact through innovation and vision. “I believe this honor also recognizes those who have influenced me most along my unconventional career discoveries including my colleagues and friends connected to the Specialty Food Association, the American Cheese Society, Oregon Sustainable Board, and the team-members at Rogue Creamery, my parents and my life and business ...

National Bison Association 20th Anniversary
Denver, CO (January 12, 2015) - Twenty years after the leaders of two buffalo groups came together to forge the National Bison Association, an estimated 350 ranchers, marketers and bison enthusiasts will gather January 21-23 at the Denver Renaissance Hotel to celebrate the current success and plan for future growth, according to Dave Carter, executive director of the association. "The bison business is finishing 2014 in its strongest economic position in history," Carter said. "Ranchers are in a position to restore more bison to more of its native rangeland, primarily because the public has discovered the great taste and nutritional attributes ...

Whole Foods Introduces Crown Dutchess Finish Caves
Whole Foods has partnered with Crown Dutchess Finish Caves to bring a new, locally produced and aged cheese to the retailer’s eight New York City locations. The finished product is a washed rind, raw cow’smilk cheese, produced by Chaseholm Farm Creamery, located in Pine Plains in the heart of New York’s Hudson Valley. The cheese has been aged for more than 60 days at Crown Dutchess Caves, a unique and first-of-its-kind cheese aging facility located in a renovated and repurposed 1850s lagering tunnel 30 feet below the street in Crown Heights, Brooklyn. Aptly named, “Crown Dutchess,” this cheese is ...

Healthy Nation Coalition Confronts Guidelines
Washington, D.C.–December 12, 2014– [GlobeNewswire]--In an open letter to government officials, the Healthy Nation Coalition describes the Dietary Guidelines for Americans (DGA) as a failed policy. The letter from concerned scientists, nutrition professionals and consumers is addressed to the Secretaries of the U.S. Departments of Agriculture and Health and Human Services. The letter asserts that these recommendations contribute to worsening health outcomes for the nation and should be replaced with guidance focused on essential nutrition (see full text and downloadable pdf at http://forahealthynation.org/healthy-nation-coalition-letter/). On December 15th the 2015 Dietary Guidelines Advisory Committee, which reviews the DGA, finishes deliberations. The committee is expected to issue ...

Comte Kitchen Recipe Booklet Available
The Comté Cheese Association has compiled twenty of its top recipes into an illustrated 5x7-inch booklet that’s perfect for promotions, demos, displays and classes. From breakfast dishes such as tender Comté & Currant Scones, to appetizers such as crisp Comté Wafers, to soups, salads, side dishes, main courses and even dessert, the booklet provides mouthwatering recipe ideas for any time of day. The 52-page Comté Kitchenbooklet also features information about Comté’s region and production, fun facts about the PDO, and tips for serving Comté. The Comté Kitchen booklets can be downloaded here, and hard copies are available to members of the trade and ...

Academie Opus Caseus Goes to London
The Academie Opus Caseus, professional development center at the heart of MonS Fromager Affineur, has launched a new four-day course for English speaking cheese professionals focusing on the art of Cheesemongering in the UK. The course will include two days of classroom work in London covering the art of discussing cheese, sensory analysis, cutting and wrapping, sourcing cheese and more, taught by Academie Director Sue Sturman and London cheese consultant Lee-Anna Rennie. We will travel to visit cheesemakers including Gringa Dairy, Winterdale Dairy, and Alsop and Walker. The course also includes visits with top cheesemongers Neal’s Yard Dairy, Paxton and ...

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