World Championship Cheese - Page 1

Items Tagged with 'World Championship Cheese'

ARTICLES

They are, l. to r., co-founders Julie A. Hook and Tony Hook, Jim Stapelmann, Cricket Stapelmann, Brian Hook, Julie M. Hook, Tony's sister, and Talvick Hook.

Hook’s Cheese captures World Championship awards, was among the first to craft mixed milk cheeses

Small Wisconsin-based cheese processor handcrafts 70 SKUs and distributes to 40 states.

October 16, 2024

While family-run Hook’s Cheese only has seven full-time employees, this 8,500-square-foot cheesemaking plant — originally built as a livery stable to the Washington Hotel in 1875 and is on the National Register of Historic Places — has transcended history as one of the first cheese companies in Wisconsin to perfect the art and science of mixed milk cheeses.

World Championship winning Rogue River Blue Cheese available

Aged artisanal cheese is released every year on the Equinox.

October 1, 2024

Central Point, Ore.-based Rogue Creamery is delighted to announce that its 2024 vintage of World Championship winning Rogue River Blue cheese is now available.

Gruyere from Switzerland named 2020 World Champion

The cheese, called Gourmino Le Gruyère AOP, is made by Michael Spycher of Mountain Dairy Fritzenhaus for Gourmino AG.

March 6, 2020

The Wisconsin Cheese Makers Association (WCMA) said a Gruyere from Bern, Switzerland, was named the 2020 World Champion Cheese.

Cheese contest

From 2,500 entries, a Gouda-style cheese is named a champion

March 15, 2012

A Dutch Gouda-style cheese is the 2012 World Championship Cheese. The semisoft, reduced-fat cheese, called Vermeer, from FrieslandCampina in Steenderen, Netherlands, took top honors out of 2,504 entries from 24 countries.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.