MoreMembers of the cheese elite gathered July 11 to recognize members in the Guilde Internationale des Fromagers at the Long View Gallery in Washington, D.C. Those recognized are not only passionate about cheese, but they are leaders in their field in terms of the production and preservation of standards, quality and education of fine cheese.
Roland Barthelemy, accompanied by the North American Guilde Internationale des Fromagers Ambassadors Cathy Strange, global cheese buyer for Whole Foods Market, David Gremmels, co-owner of Rogue Creamery, Louis Aird, specialty cheese director for Saputo in Canada, and Philippe Chevrollier, director of Artisan Cheese for Bongrain, bestowed the awards to the nine honorees, who include:
- Byron Hanson, Deli Director, Lunds Food Holdings
- Eliza Burnes, North Atlantic Region Specialty Coordinator, Whole Foods Market
- Francois Rimbault, Research and Development, Alouette Cheese
- Jodie Wische, Vice President of Specialty and Retail, Emmi-Roth USA
- Mike Landis, Schratter Foods
- Patricia Elliott, Owner and Cheesemaker, Everona Dairy
- Pamela Nalewajek, Director of Marketing, Saputo
- Shawn Hockert, Procurement Director, Seacrest Foods
- Timothy Smith, Specialty Cheese, Kroger
The members of the Guilde work to maintain the high quality and standards of cheese in North America, raise awareness of cheeses available to shoppers, and spur innovation in the field. "Good quality cheese goes far beyond taste," said Cathy Strange, global cheese buyer for Whole Foods Market.
"Development practices, sustainability, procurement measures and innovation are crucial to provide the best tasting cheese in the market. These individuals are committed to maintaining that high standard not only for themselves, but for the industry as well."
The Guilde Internationale des Fromagers and Confrerie of Saint-Uguzon were created in 1969 in Dijon, France by Mr. Pierre Androuet, a cheese maker, epicurean and intellectual with a degree in fine arts. The Guilde is for dairy professionals who are dedicated to sharing knowledge and passion for cheese, and the Confrerie is for cheese aficionados and experts such as chefs, restaurateurs, food scientists and food journalists whose objective is to share their knowledge and the knowledge of the cheese makers.
SOURCE: Guilde Internationale des Fromagers
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