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Crispy Greens Receives Non-GMO Designation
Crispy Green, the maker of Crispy Fruit, single-ingredient freeze-dried fruit snacks, has announced that its product lineup has been Non-GMO Project Verified. Crispy Green received official verification from the Non-GMO Project for its entire product lineup, an achievement that reinforces the commitment Crispy Green has made to provide consumers with the highest-quality, healthiest and safest food snacks for families. GMOs, or genetically modified organisms, are plants or animals that have been genetically engineered with DNA from bacteria, viruses and other animals and plants. According to the Non-GMO Project, these experimental combinations of genes cross the natural species barrier and have ...

Updated Comte Wheel of Aroma
An updated Comte´ Wheel of Aromas is now available. The Comte´ Wheel of Aromas illustrates the 83 terms or descriptors that correspond to the most frequently found natural aromas in Comte´, grouped within six families: Lactic, Fruity, Roasted, Vegetal, Animal and Spicy. Each wheel of Comte´ has slightly different flavors and aromas according to the terroir where it was produced, the season of production, the age of the cheese, and the particular style of the cheesemaker and affineur (or cellar master). The Wheel of Aromas helps guide tasters in picking out and describing the flavors they perceive – each Comte´ ...

ACS Calls for Common Sense in Cheese Names
American cheesemakers are a creative and innovative bunch. They are also traditionalists in how they approach the history of cheese and the methods used to create cheeses with those rich histories. Much of that history stems from Europe. When European immigrants came to the New World centuries ago, they brought with them the recipes and traditions of preserving milk by making it solid. Cheeses were known by the names brought over from the continent, and over the course of hundreds of years, the names have become generic in the minds of consumers. Brie, havarti, ricotta, Parmesan, cheddar ... these names ...

Parmigiano Reggiano Chef 2014 CrossCooKing Recipe Contest
Fire up the grill, grab your pasta pot, tie your apron on! The Consorzio Parmigiano-Reggiano is sponsoring its second international recipe challenge to discover how you like to use the "King of Cheese". This year, Parmigiano Reggiano Chef 2014 is themed CrossCooKing, which is a celebration of the modern style of cooking that integrates ingredients and cooking methods from different culinary cultures to bring a new twist to traditional recipes. The goal of the recipe challenge is to highlight the versatility of Parmigiano Reggiano cheese by showing how it can be integrated into recipes from the culinary culture of cities, ...

IDDBA Presents 2014 Show & Sell Center
The International Dairy-Deli-Bakery Association (IDDBA) will feature the Show & Sell Center at Dairy-Deli-Bake 2014. A highlight of the annual seminar and expo, the Show & Sell Center is a 10,000-square-foot retail merchandising and idea center filled with innovative, actionable selling examples and attention-getting displays created by world-class merchandisers. The event will be held June 1-3 in Denver. The IDDBA’s Show & Sell Center focuses on four areas: meals, deli, cheese, and bakery/cakes. It is put together by passionate industry professionals who volunteer their time and talent, seeking out new ideas and products, creating merchandising programs, and teaching retailers how ...

Swiss Emmentaler Wins World Championship Award
An international panel of expert judges has named a Swiss Emmentaler as the 2014 World Championship Cheese. Cheesemaker Gerard Sinnesberger from Kaserei Sinnesberger in Gams, Switzerland, took top honors out of 2,615 entries from 22 countries for his Original Schweizer Rohmilch Emmentaler, a large format, big wheel Swiss. Out of a possible 100 points, the Emmentaler scored 97.85 in the final round of judging, during which judges re-evaluated the top 16 gold-winning cheeses to determine the overall champion. First runner-up in the contest, with a score of 97.689, was Erzherzog Johann, made by Alois Pichler and Team at Obersteirische Molkerei ...

Castello's New York Pop-Up Cheese Store
Castello® cheese, maker of creatively crafted cheese available at grocery and fine food stores nationwide, will celebrate the art of cheese with its New York Pop-Up Store, open now through July 6 at 462 West Broadway in New York’s Soho neighborhood. Over the next several weeks, Castello® will offer visitors a selection of premium cheeses; interactive tastings; elegant, made-to-order Premium Cheese Layer Cakes for celebrations; mini seminars about entertaining with cheese; experiential evenings centered around cheese; and in-store sculpting demonstrations transforming premium cheese into works of art depicting New York city landmarks. “For more than 120 years, Castello® has been the source of the finest creatively ...

Sara Wilson Receives COOC Pioneer Award
Greeted with warm applause and a standing ovation, specialty food entrepreneur Sara Wilson accepted the California Olive Oil Council’s Pioneer Award at the Council’s awards dinner on April 5 in Monterey, Calif. Wilson is the managing partner of The Pasta Shop, the flagship store of Market Hall Foods, a group of family-owned food businesses based in Oakland, Calif. In presenting the award, Nancy Ash, the 2012 Pioneer Award recipient, outlined 20 years of contributions Wilson has made toward building and continuing to grow the California olive oil sector. The audience of over 150 growers, producers, retailers, trade affiliates and educators ...

Atalanta Wins Top Cheese Award
Atalanta Corp. came home with an astonishing eight awards at the first annual Canadian Cheese Awards, held on April 7 in Toronto, Ontario. The competition hosted cheesemakers from across Canada, with nearly 300 products from 76 producers. The independent competition honored cheeses from several provinces, spanning all types including cow, sheep, goat and water buffalo milk cheeses. Atalanta’s valued partner, Quality Cheese, won three top awards for its Bella Casara Mascarpone, winning Best Ontario Cheese, Best Fresh Cheese and Best Cow’s Milk Cheese. Albert Borgo, director of sales and marketing, told the crowd, “We launched [the cheese] last summer but ...

OFRF Announces New Grant Round for Funding Organic Research
The Organic Farming Research Foundation (OFRF) has released a request for proposals (RFP) for its 2014 grant cycle. Proposals for funding organic farming research are due on May 15, 2014. Since its grant program began in 1992, the OFRF has given out more than $3,000,000 in grants to a wide spectrum of researchers and farmers to conduct cutting-edge research on best practices in organic farming and food systems. The OFRF particularly encourages farmers, ranchers, scientists and extension personnel to apply for funding. More information can be found at the OFRF website: http://www.ofrf.org/research/grants/request-research-and-education-and-outreach-proposals. The OFRF expects to give away approximately $60,000 ...

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