Just thought I would let you know that we have found a supplier for Vacherin Mont d’Or for the holidays.  Molto Formaggio is supposed to receive 36 (1 pound) pieces the week of November 9th and 48 pieces the week of December 7.

This is the Swiss version, that is “barely” pasteurized, so as to keep the flavor in keeping with the European version of the cheese.  The price for the Vacherin Mont d’Or is $39.50, and customers can reserve (while quantities are available) for either November or December delivery.

This is one of the greatest cheeses produced in the world, and is only available 3 months out of the year.  Each cheese will come in its’ own box and will be wrapped in spruce bark.

On your mark, get set, dial: Preston Royal  214-361-9191; Highland Park Village   214-526-0700.

I was working at La Cave Wine Bar on Henderson and a man called ahead to reserve a table in the back of the room near the cellar. He said he was going to have a flower arrangement sent to the restaurant and he would like it placed on a table along with a champagne bucket filled with ice and a chilled bottle of Dom Perignon. He pre-selected a cheese and pate plate. “I don’t want my wife to have to think,” he said. “No problem sir,” I said. (Whoops.)

That evening the couple showed up on time. They were dressed to the nines. I can still see her silver sequined dress. She’d had her hair done by Mr. Larry across the street. She moved through the room and perfumed the air with the strong scent of Opium. The dapper gentleman pulled out her chair. They sat side-by-side. They held hands across the table. I moved in to open the Champagne. It was then that I noticed the 4X6 note cards on his lap. Pop! went the cork. She sliced a bite of aged Mimolette.

Jump with me.

They toasted each other and I left. When I returned to refill their glasses, the not-so-gentle man looked down at the first card. Right there in front of me, he started to read. I’m paraphrasing here: “Darling, we have had a wonderful 15 years together and this is hard for me to say so I am going to read to you.” The woman grabbed my arm. I was horrified. I was forced to stay at the table while he recited all of the reasons why he wanted a divorce.

Yes, there was another woman. Yes, the other woman was pregnant. And yes, he had already asked the other woman to marry him.

Wifey pooh number one, understandably, started to scream. She threw the cheese plate at him. Smartly, I might add, I pulled the Dom out of the bucket and put it on a side table. The guy stood up and walked out of the restaurant. I had another server take my tables and I dragged the poor woman into the bathroom where she cried for about an hour. By this time, the whole restaurant (like 40 people) was into the drama. Male and female customers came in to check on her. Some even shared divorce stories. Finally, we poured her into a cab. When the door to the restaurant closed behind me, everyone clapped. Of course, it was at that moment I realized that the bill hadn’t been paid. Guess whose paycheck was deducted for the unpaid tab? Yes, mine.

But at least I got a half a bottle Dom and a bitchin’ flower arrangement out of the deal.

Okay, your turn.

Stefano had been shopping at Jimmy’s when our paths crossed as I was on the way to enjoy a Saturday ritual of visiting Tom Spicer’s market on Fitzhugh.  That was the day to stop by Jimmy’s, as they had just gotten in a fresh selection of glorious Burrata, arriving fresh from Italy.

For those that may not be familiar with Burrata, it is like a big ball of cheese heaven.  Burrata means “buttered” in Italian, an excellent assessment of this gooey good cheese.  Baseball size hunks of Buffalo Mozzarella wrapped around delicate, creamy rich goodness with the texture of soft Ricotta, but so much more decadent. 
Dinner at Ferrari’s is like taking a little trip to Italy, or their native Sardinia: warm, comforting and elegant with thoughtful touches that turn a normal night into an experience; one that you want to revisit over and over again.  From the welcome kisses and handshakes at the front door by the Secchi’s, to the succulent aromas wafting from Chef Stefano’s kitchen, (who the James Beard Foundation noted as one of the finest young culinary stars,) to Ferrai’s gracious, knowledgeable staff, everyone is there to ensure you enjoy yourself.  Almost like you have stepped into your own Dallas “Big Night.”

Our meal celebrated the day’s shopping adventure with simply prepared dishes highlighting the fresh ingredients, a popular preparation method for Stefano, masterfully painting culinary works of art.  Sautéed Spicer Lobster mushrooms with the creamy Burrata center topped with fresh chives; whole Burrata paired with 12 hour roasted tomatoes and fresh basil with proscuitto; cloud like tiramisu, light and delicate.

All paired with Sardinian wine selections including a white Vermentino and red Cannonau.    Vermentino is a smart Sauvignon Blanc or Pinot Grigio alternative.  Best when served very cold, it is light, crisp and refreshing with good acidity, lemon/lime and herbaceous aromas, and uncomplicated citrus flavors.  A lovely compliment with the lobster mushrooms, as the acidity cut through the earthy flavors and paired beautifully with the creamy Burrata.   

Cannonau is an alternative for Grenache or a light Syrah, with a little more depth and earthiness, with ripe berry, pepper and spice flavors.  Finding wine to pair with tomatoes can be difficult.  This one matches well with the roasted tomato flavor, and adds additional depth to the flavor of the Burrata. 

Cap off the evening with an Espresso, or a Tawny Port, and there is little more to ask for.  An evening of conversation with friends and family, wrapped around outstanding food and wine.  My little slice of paradise.

Paula Lambert at the Mozzarella Company  makes a Burrata year round…try it out.

I’m thinking: Promotion!

Nancy was thinking: Cheese!

It was a bit deflating when Nancy, her left eye covered with an authentic pirate/Moshe Dayan eye patch, met me outside her house with a foam wedge of cheese. Either she was sending me to cover a Packers game. Or this was not exactly what I had in mind. Nancy, tears in her good eye, explained that the residual pain from her emergency retina laser work made it impossible for her to be her normal gracious host for the SideDish CheeseHead Texas Wine and Cheese Celebration at – where else?- Celebration. She needed me to fill in for her. And she needed me to wear the big cheese head hat. Then she pulled out a Swiss Miss wig, complete with long side braids, and a pair of cheese wedge earings.

“Sorry,” I said, “But I like my cheese like I like my women: Dutch.”

The wig was out (but the earrings may one day come in handy).

Cheese head in hand, I rushed to Celebration to help with the Celebration. But here’s the funny thing: Not only our local cheese farmers and purveyors talented, but they also don’t need any gimmicks or guest hosts. At 5 p.m. promptly, folks started streaming onto the vine covered patio to sip Kiepersol Estates Texas Merlot and sample cheese from The Mozzarella Company, Lucky Layla Farms and Latte Da Dairy. All of them won awards at the 25th Annual American Cheese Society competition in Austin earlier this month. Also, we can’t forget the Ozarows from Empire Baking Company, who supplied some lovely bread to accompany the cheese. Here’s the thing about these little SideDish get togethers that I’ve come to realize: We really have a very nice food-loving community in Dallas. And supportive, too.  Lots of folks got to taste cheese and get an education in what goes into the making of these small-batch products.

There was plenty of cheese and wine and even more good times and good conversation. Local artisanal cheeses are starting to show up on more and more menus all over town, so even if you missed the event, you still have chances to sample this stuff. And it’s good. I’ve had Paula’s mozzarella – heck, I once made Paula’s mozzarella in a cheese class – all over town (most recently, I saw it on the menu at Park). And I’ve sampled some of her other cheeses, too. Paula had her award winners – the Queso Oaxaca and Queso Blanco with Chiles and Epazote – on hand, but my favorite of hers was the Blanca Bianca. It had a fruity and spicy aroma and it had a little kick of spice at the end. A wonderful snacking cheese.

My blue ribbon for the night, however, went to Latte Da’s Fresh Chevre with dill, garlic, and black and red peppers. I can now understand why the goat on the on logo is dancing. These goats should be proud of this stuff. It was creamy and light and the mix of herbs sprinkled on top made for a perfect spread atop a slice of baguette. I had sampled the plain Chevre the night before at Oceanaire, where it is used in a salad with pistachios. I found Latte Da’s plain Chevre to be more mild than most goat cheeses I’ve tasted. Paired up with a vinaigrette and some pistachios, the salad was fully of layers of crunch, cream, sweet, salty and bitter. It was a symphony of tastes.

Admission: I never did get to taste the Lucky Layla cheeses. They were at the far end of the cheese tables and they were crowded. The Moore Family can pack ‘em in. Fortunately, if I can’t get out to their store on Jupiter Road in Plano, I know I can sample their cheese (and butter) at Fearing’s in the Ritz-Carlton. They had some of their award-winning yogurt cheese on hand and had a steady stream of hungry tasters.

When we closed up shop at a little after seven, it was with a tummy full of cheese and a head full of memories of great local artisanal cheeses. There’s a great variety of local stuff out there folks. If you haven’t tried it, you are missing out. And you don’t even have to wear a giant wedge of foam cheese on your head when you do it (leave that part to us pros.).

Paula Lambert and Evan Grant. Who knew?

An emergency surgery on a torn retina kept me from attending last evening’s SideDish CheeseHead Celebration at Celebration Restaurant. My good friend and award-winning blogger, Evan Grant (way to go, Grumpy!), subbed for me. Needless to say, he and Mozzarella Company owner Paula Lambert bonded instantly. Thanks to the folks at Lucky Layla, Latte Da, and Mozzarella Company for generously supplying their cheeses. Also thanks to Kiepersol Winery for donating bottles of their award winning Cabernet and Merlot and to wine guru Whit Meyers for pouring them. Kudos to the Ozarows from Empire Baking Company for the bread. Celebration owner Ed Lowe and the great facilitator Lincoln (sorry don’t have his last name) gave us the space and plenty of set-up support. Evan is working up a report of the evening. Thanks to the 50-strong SideDish CheeseHeads who showed up. Here’s looking at you! A few R.P. Washburne photos after the jump.

From left: Lucky Layla's Todd Moore, Deanna Moore, cheesemaker Adriana Satil, Anne Jones (Latte Da), Paula Lambert, and Ed Lowe of Celebration Restaurant.

Deanna Moore, Lucky Layla

Paula Lambert, Mozzarella Company

Back to business:

Maquire’s. Has a new “Chef’s Seasonal Tasting Menu.” Three courses for $30; four courses for $37. Upgrade to wine pairing is $40 or $49. Details below. 972.818.0068

TJ’s Seafood. They don’t want you to get bored with seafood so they have new recipes, ideas, and sauces and marinades.  Fish Taco Sauce – so many of you have come in making fish tacos we decided to get a great fish taco sauce.  Fish Tacos are a fun (and kid friendly) way to get the family eating healthy fish. Tilapia is great and cost effective. Honey & Jalapeno Grill Glaze – perfect on salmon, swordfish, sea bass or anything else on the grill. If you can’t stand the heat, get away from the grill….this one is a little spicy! Japanese-Style House Marinade – if you like the Citrus Wasabi & Honey Ginger House Marinades, you’ll love this one. Lots of soy, sesame oil, ginger and cilantro.  Justs marinate shrimp, scallops and tuna for 20-30 min before grill or saute.

Cibus Ristorante. Has Bocce in the Park brought to you by NorthPark Center and The Italian Club of Dallas. Sunday, September 27th from noon to 4pm in CenterPark at NorthPark. Join us for a fun-filled afternoon for the entire family. Learn to play Bocce Ball if you never have or join the pros from the Italian Club for a lively game. Cibus will be grilling in the garden as well as offering selections from their regular menu plus refreshing cocktails and specialty coffee drinks. 214-692-0001.

Rathbun’s Blue Plate Kitchen. Will host first beer dinner with Rahr & Sons Brewery.
Rathbun’s Blue Plate Kitchen will debut its first ever beer dinner hosted by world-renowned Rahr & Sons Brewery, Fort Worth’s German award-winning brewery. Melissa “Mel” Simmons, Rahr & Sons Brewery Representative, will introduce their most famous beers accompanied with Rathbun’s extraordinary plates. For the first time at Rathbun’s Blue Plate Kitchen, guests will experience their very own “Oktoberfest” tradition in their seats. The dinner menu and beer pairings detailed below. Wednesday, September 30, 2009.

The 500, Inc.’s WineFest 2009. The 500, Inc. announces the spectacular 7th Annual WineFest featuring an exciting selection of wine and delicious cuisine from over 20 of the area’s top eateries, a large silent auction, live music and the pleasurable company of friends and family in the hundreds. WineFest 2009 will be held on Saturday, October 24 from 6:30pm – 10pm at the Cavanaugh Flight Museum in Addison.  Advance tickets are $35 per person before October 23 and may be purchased online at www.winefest500.com.  Tickets at the door cost $40.  Proceeds of the event benefit the beneficiaries of The 500, Inc., a volunteer organization that has donated over $12 million to more than 35 local arts organizations over the past 40 years.  For more information about The 500, Inc., call 214.565.0200 or visit www.the500inc.org. Details below. Maquire’s
Select 3 of the following courses for $30
with wine tasting for $40*
OR
Select 4 of the following courses for $37
with wine tasting for $49*
Oyster Nachos
Lightly battered and fried Texas Gulf Oysters,
wonton chips, pico de gallo, drizzled with bleu cheese & spicy buffalo sauce
*Hook & Ladder Gewurztraminer, Russian River Valley
2007
Tomato & Cucumber Salad
Yellow & red Texas tomatoes, crisp cucumber, organic oregano & shallot
vinaigrette over a slice of grilled seven grain toast
*McPherson Viognier, Lubbock Texas 2008
Fennel Crusted Halibut
Lightly crusted Alaskan Halibut, organic baby arugula,
warm basil vinaigrette, roasted purple potato
*Jacob’s Creek Reserve Shiraz, S. Australia 2005
Pecan Pie
Texas pecans, flaky pie crust and whipped cream
*Lustau ‘Solera Reserva’ Cream Sherry
PLEASE, NO SUBSTITUTIONS
17552 North Dallas Parkway • Dallas, Texas 75287 • 972.818.0068

Rathbun’s Blue Plate Kitchen.

Margarita Shrimp, Pico de Gallo Cocktail Sauce, Gramma Minnie’s Fried Chicken, Maple-Black Pepper Gravy
Rahr Blonde Lager
•         Cedar Smoked Salmon, Turnip Puree, Ginger-Date Chutney
Rahr Buffalo Butt
•         Grilled Kirsch’s Bratwurst, Alsatian Red Chocroute, Roasted Onions and Peppers
Rahr Oktoberfest
•         Cumin-Espresso Crusted Buffalo Loin, Sweet Potato-Queso Anejo Sope, Guajillo Mole
Rahr Ugly Pug
•         Cranberry-Thai Basil Tart, Pink Peppercorn Ice Cream, Clementine Syrup
Rahr Stormcloud

Who: Celebrity Chef Kent Rathbun, has created critically acclaimed and award-winning restaurants, Abacus and Jasper’s, which have made food critics turn heads. Rathbun’s newest Dallas creation, Rathbun’s Blue Plate Kitchen, pays homage to classic American dishes that capture local and regional’s finest ingredients. Upon entering, guests adorn the dimly lit and sleek interior, graced with wooden, sandstone touches and offering modern, metal hints to the ultimate dining experience. A Dallas favorite and must-see for anyone visiting Dallas, Rathbun’s Blue Plate Kitchen is what everyone needs: Southern comfort food cuisine at its finest.

Winning “Best in Class” at the 2009 United States Beer Tasting Championship and other numerous championship medals, Rahr and Sons Brewery of Fort Worth is a family-owned company loyal to their roots. In the year 1847, Fritz Rahr’s great, great grandfather Wilhelm “William” Rahr and his young bride “Natalie” left behind hometown, Rhineland, Germany and came to America. Within the year, on the banks of Wisconsin’s Manitowoc River and Lake Michigan, William Rahr had established himself the Eagle “Rahr” Brewery and Malt House. The brewery and malting facility produced fine German lagers and rich roasted malts. Upon William’s death, his three sons changed the name of the brewery and malt house to the William Rahr and Sons Company and expanded their malting capabilities to help supply the entire surrounding brewing industry’s needs for malted barley. More than a century later, in 2004, his great-great grandson and namesake, Frederick William “Fritz” Rahr, Jr., and partners followed suit, building the current brewery on South Main Street in Fort Worth.

When:              Wednesday, September 30, 2009
6:30 p.m.

Cost:                $50 per guest plus tax and 20% gratuity

Reservations:   Reservations are required. Contact Julie Baker at (972) 265-7944

Where:             Rathbun’s Blue Plate Kitchen
6130 Luther Ln.
Dallas, TX 75225
www.kentrathbun.com

500, Inc.
WHAT: The 500, Inc.’s WineFest 2009 with food sampling from the area’s finest restaurants paired with an exciting selection of wine from Texas wineries and other outstanding  vintners from across the country .  The event will also feature a phenomenal silent auction of merchandise and services, live music and the chance to win a flight in the Cavanaugh Flight Museum’s “Warbird” Aircraft.

WHEN:                  Saturday, October 24, 2009:  6:30pm – 10pm

WHERE:               Cavanaugh Flight Museum, 4572 Claire Chennault, Addison, TX  75001

RESTAURANTS:

Al Amir Restaurant & Club
Blue Mesa Grill
Cold Stone Creamery
Dunn Bros. Coffee
Ferrari’s Italian Villa
Fish City Grill
Greenz – Addison
Hibashi Teppan Grill & Sushi Bar
La Madeleine
Los Cucos Mexican Café
The Melting Pot
Mercy Wine Bar
Paradise Bakery
R&D Kitchen
Ruth’s Chris Steak House
Sweet Tomatoes
Tre Amici Prime Steak House and Seafood
Truluck’s Seafood, Steak and Crab House
Uncle Julio’s

TICKETS:             Advance tickets are $35 per person before October 23 and may be purchased online at www.winefest500.com.  Tickets at the door cost $40. Attendees must be 21+ to attend. Free parking is available; valet parking will be offered at a nominal cost.

PURPOSE:           Proceeds of the event benefit the beneficiaries of The 500, Inc., a volunteer organization that has supported over 35 local arts organizations over the past 40 years. The 500 Inc. creates awareness and raises funds for the Cultural Arts of Dallas. The event is planned and produced entirely by volunteers.

A DECADE OF DINING

10th ANNIVERSARY of STEPHAN PYLES CELEBRITY CHEF DINNER
Stunning Dinner and Auction Funds $15,000 Stephan Pyles Culinary Scholarship

DALLAS, TX (September 22, 2009) – The Wine & Food Foundation of Texas is thrilled to announce a milestone in Texas’ culinary history with the 10th anniversary of the Stephan Pyles Celebrity Chef Dinner benefiting the Stephan Pyles Culinary Scholarship to take place Sunday, November 8, 2009 at Chef Pyles’ flagship restaurant, Stephan Pyles.  The event is presented in part by longtime sponsors Central Market and Texas Monthly.
Five celebrity chefs from throughout the state including Chef Pyles will present a spectacular five-course wine dinner along with a live auction to fund one of the nation’s largest culinary scholarships.  The scholarship winner will prepare a special appetizer course served during the reception.  The short but action-packed live auction will include restaurant packages, rare and fine wines and other luxury items.  Each course will be prepared by a different chef including:
•      2009 Stephan Pyles Culinary Scholarship winner Thomas (Coner) Sargeant from the Texas Culinary Academy in Austin currently working at the Joule Hotel, Dallas
•      Executive Chef Vijay Sadhu of Samar by Stephan Pyles, Dallas
•      Chef/Owner Jason Dady of The Lodge Restaurant of Castle Hills, San Antonio
•      Chef/Owner Tracy Miller of Local, Dallas
•      Chef/Owner Stephan Pyles and Executive Chef Matt McCallister of Stephan Pyles, Dallas
•      Chef/Owner Zach Townsend from Pure Chocolate Desserts by Zach, Dallas

A reception kicks off the evening at 6 p.m. with dinner at 7 p.m.  Seating is limited and reservations are required.  The price is $125.00 per person (tax and gratuity included).  Reservations can be made by calling the Foundation at (512) 327-7555 or by visiting www.winefoodfoundation.org.

The Stephan Pyles scholarship is based upon an Iron-Chef style cook-off each spring, which challenges students to create a three-course menu utilizing a predetermined list of Texas ingredients.  The event is named for Texas legend Stephan Pyles, a legendary founding father of Southwestern cuisine and the first chef in the Southwest to win the prestigious James Beard award.  The competition is Chaired by Paris Cordon-Bleu trained Chef and Foundation member, Quincy Adams Erickson of Fête Accompli in Austin.  Applications for the 2010 competition will be available by the end of October to currently enrolled culinary students on the Foundation website, www.winefoodfoundation.org.  The 2010 competition will be rotated to Austin at the Texas Culinary Academy in March.

The Wine & Food Foundation of Texas is a statewide charitable Foundation (501c3) that supports education and research in the culinary and viticulture arts.  Chef Pyles is a long-time Foundation champion and Advisory member.  “We are proud to have accomplished ten years of scholarships for Texas’ student chefs.  Past winners have moved on to accomplish extraordinary things in our state and to have been able to provide that opportunity for them is truly humbling,” stated Pyles.  “This year we want to celebrate the hard work of everyone involved and make this dinner a show-stopper.”

About the Wine & Food Foundation of Texas
The Wine & Food Foundation of Texas is public charity founded in 1997 to support education and excellence in the culinary and viticulture arts. A membership organization, the Foundation provides scholarship and grants to innovative education projects in food and wine.  To date, the Foundation has given over $1 million to support public television, scholarships and grant projects throughout the state.

About Stephan Pyles and Samar by Stephan Pyles
Chef Stephan Pyles, named Esquire Magazine’s “2006 Chef of the Year”, is a pioneer of New American Cuisine and legendary founding father of Southwestern Cuisine.  He was the first chef in the Southwest to win a James Beard Award.  Chef Pyles is also a cuisine consultant for American Airlines and the Dallas Museum of Art.
In November 2005, Chef Pyles opened the first restaurant to bear his name.  Stephan Pyles, named “Texas’ Best New Restaurant of 2006” by Texas Monthly, is located just steps away from the Dallas Arts District.  The menu features New Millennium Southwestern Cuisine.  The focal points of the restaurant include the display kitchen, three distinct dining areas along with a tapas and ceviche bar, communal table, wine room as well as an al fresco terrace dining area.  Stephan Pyles (www.stephanpyles.com) is open for lunch (Monday through Friday) and dinner (Monday through Saturday).  Located at 1807 Ross Avenue at St. Paul Street, reservations can be made by calling 214.580.7000.
In September 2009, Chef Pyles will open a new restaurant in the Dallas Arts District named Samar by Stephan Pyles (www.samarrestaurant.com), serving international small plates inspired by Indian, Spanish and eastern Mediterranean cuisines.  Samar translates as a late night conversation spoken softly between two lovers.  The space features several seating areas including a private tent room, counter seating in the open kitchen and outdoor-tented terrace with hookah lounge.  Located at 2100 Ross Avenue, Suite 100, for information please call 214.992.9922.

SPECIAL MENU CELEBRATES LAVENDOU’S 13TH ANNIVERSARY

DALLAS (September 21, 2009) – Lavendou Bistro Provençal celebrates its 13th anniversary with a special three course Anniversary Menu created by owner Pascal Cayet and Executive Chef François Soyez. The meal includes a glass of champagne.

To begin, guests chose from Vichyssoise (Traditional Cold Leeks and Potatoes Soup); Salade du Periguord (Mixed Green Salad with Duck Confit and Mushroom); or Ceviche de Fruits de Mers (Mixed Seafood marinated in Lime Juice).

Main course dishes feature the flavors of Provence with a choice between Filet de Sole aux Ecrevisses (Filet of Sole with Crawfish Sauce), served with Rice Pilaf; Poussin Grillé Sauce Diable (Grilled Chicken Hen with Mustard and Bread Crumbs), served with Grilled Tomato, Mushroom and French Fries; or Plat de Côtes Braisé aux Petits Legumes (Braised Prime Beef Short Ribs in Wine Sauce), served with Root Vegetables.

For dessert, guests choose from three of Chef Soyez specialties: Crème Caramel (French Caramel Custard); Terrine au Chocolat (Chocolate Terrine with Grand Marnier Sauce) or Feuillantine aux Fruits Rouges (Mixed Berries served in a Pastry Shell with Chantilly Cream).

Price per guest for the Anniversary Menu is $38.95 including one glass of champagne. Reservations are recommended and may be made by phone (972-248-1911), fax (972-248-1660), by e-mail to provencial@aol.com or through the web site, www.Lavendou.com. Lavendou is located at 19009 Preston Road, Suite 200, in Dallas (75252).

ABOUT LAVENDOU BISTRO PROVENÇAL
Lavendou Bistro Provençal’s menu is presented with gracious service and served in a setting of warm and charming French countryside décor. Lavendou’s recipes feature classic French and Provençal dishes prepared with the freshest ingredients under the guidance of owner Pascal Cayet and his culinary team, and complemented with an extensive list of French and California wines. In addition to lunch and dinner, Lavendou also serves French High Tea by reservation and offers French cooking classes each season.

Lavendou has a special event dining space accommodating up to 50 guests. Choose from a selection of banquet menus or work with the maître d’ to create a special menu. Catering and take out menus are also available.

Lavendou is open six days a week; Monday through Saturday for lunch, French High Tea and dinner. Lunch is served Monday through Saturday from 11:30 a.m. to 2:30 p.m. French High Tea is served Monday through Saturday from 2 p.m. to 4:30 p.m. (reservations required). Dinner is served Monday through Saturday from 5:30 p.m. to 10:30 p.m.

Lavendou is located at 19009 Preston Road, Suite 200, in Dallas (75252). Reservations are required for French High Tea and recommended for lunch and dinner. Make reservations by phone (972-248-1911), fax (972-248-1660), by e-mail to provencial@aol.com or through our web site, www.Lavendou.com.

Japanese Steak and Seafood
Cooking Demonstration and Wine Dinner

Friday October 2, 2009
6:30 pm

Menu

Mango, Crabmeat and Avocado Roll
TY KU Citrus Sake-Tini
TY KU Soju, TY KU Citrus Liqueur and TY KU Sake – Shaken and Chilled to Perfection
~~~~~~~
Japanese Shrimp, Mushroom and Miso Soup
Dry Creek Fume Blanc, Sonoma County
~~~~~~~
Japanese Style Beef Short Ribs Tempura
Dry Creek “Heritage” Zinfandel, Sonoma County
~~~~~~~
Banana Macadamia Rum Flambe
Takara Premium Plum Wine

$69.95 per person plus tax and 21% gratuity

Chamberlain’s Fish Market Grill
4525 Belt Line Rd. ~ Addison, TX  75001
Reservations Required ~ 972-503-3474

Don’t forger: tomorrow, September 23 from 5:00 p.m. to 7:00 p.m, at Celebration Restaurant we will celebrate local cheese makers Latte Da, Lucky Layla, and the Mozzarella Company. They all won national awards at the 25th Annual American Cheese Society Competition in Austin. They will be there passing out samples of their cheese and we’ll be pouring some nice red wine from Kiepersol Estates in East Texas. Free! Come early and stay late.  If you would like to stay for dinner (on your own dime), contact Lincoln at 214-351-5681 and mention that you are a SideDish CheeseHead.

Bad picture of a bad Spicy Dog.

On September 3rd, I asked you guys an innocent question: What’s for lunch? I was jonsing for a hot dog. You all chimed in with suggestions and I headed out to try a few. First stop was Dog Stop. Then came Eddie’s Deli, Zinsky’s Delicatessen, and Wild About Harry’s. I ate two dogs in each place and even after eight, I was still happy to look for more.

Yesterday I drove to Main Street in old Frisco to try the dogs at Double Dip Frozen Custard. The sign our front claims: “Double Dip Famous Dogs. Large, Lean All-Beef Hot Dogs on a Wheat Bun!” The list of selections is rated by the number of napkins it takes to eat each dog. You’ll need two for the Spicy Dog with green chili relish and honey dill mustard. It takes at least three to handle the Chili Dog made with “Texas-style chili.” Four napkins will get you through their Super Dog “piled high with green chili relish, Texas-style chili, and chopped onions.”

What they desperately need on the menu are barf bags.

Bad picture of a bad Chili Dog.

I could have filled two after consuming only half of my Spicy Dog, a stone cold wiener “cooked” on one of those cheesy rotating hot dog racks. It was topped with cold, runny sweet green chili relish that ran down my arm and pooled in the cuffs of my white shirt. To make the dog even more intolerable, there was the mound of unmelted grated cheese covering the whole mess. My “I’ll-Eat-Anything” friend who subbed for Evan, who was busy living baseball rainout hell, was equally disgusted with his Chili Dog. I had to ask questions.

“What kind of hot dogs do you use?” I asked one of the chirpy young girls working the stand. None of them had a clue. “Can you look at a package and tell me?” I pushed. “Oh, I think they are Farmstead or Frank or something like that,” muttered one. “What about the chili,” I asked. “Oh, we just heat it up,” said another.

So here is the deal: they call it Double Dip Custard for a reason. They have zillions of frozen custard options such as shakes, caliches (“like a blizzard”), sundaes, splits, topping, nuts, and flavors. They are dog friendly and kid friendly, just not hot dog friendly. I have spent the last 24 hours sipping broth, drinking water, and eating Wheat Thins.

Art by Bob Dob.

Join me on Wednesday, September 23 from 5:00 p.m. to 7:00 p.m at Celebration Restaurant to celebrate our victorious local cheese makers. Last month, Latte Da, Lucky Layla, and the Mozzarella Company won national awards at the 25th Annual American Cheese Society Competition in Austin. All three cheese makers will be there passing out samples of their cheese and we’ll be pairing the selections with Texas wines. Free! Come early and stay late.  If you would like to stay for dinner (on your own dime), contact Lincoln at 214-351-5681 and mention that you are a SideDish CheeseHead. [Don't forget, you can buy local cheese, honey, and other products at Celebration's Farmers Market on Saturdays from 8:00 a.m.-Noon.]

If you plan to attend, leave a “yes” or “yes plus 1″ below so we can plan to have enough cheese. And wine. And call Lincoln.

*************************************
September 8th – Capezzana Wines
Our first tasting is with Leone Contini Bonacossi. Her family owns Capezzana Wines from Tuscany. We will be tasting 4 wines, Conti Contini, Barco Reale, Villa Capezzana and the famous Super Tuscan Ghiaie Della Furba. Since this will be a short tasting we will have a caprese salad and we will call the Bryan Street Tavern for some of their delicious pizza.

Tuesday, September 8th
$25.00 Per Person + tax
6:30 p.m. (Check begins at 6:15)
Please RSVP to paul@jimmysfoodstore.com and put Sept 8 in the subject line.
An email notification is your confirmation.

*****************************************
September 15th – Banfi Tasting
Our next tasting will be with one of our favorite speakers, Filippo Di Belardino, Vice President of Banfi Vintners. His wine education began at the family dinner table, often in the company of winemakers, where the best of Europe’s offerings complemented his mother’s gourmet dishes. He says, “Fine wines, and the lifestyle that reflect them, are an important part of my heritage.” Filippo has a wealth of knowledge of wines and he is a very funny guy, quite the entertainer, you will have a great time.
The wines will be: Banfi Brut, San Angelo Pinot Grigio, Belnero, ExcelsuS, SummuS, Brunello ‘04, Alla Mura and Rosa Regale. The menu will be antipasti, mushroom ravioli, braised boneless short-ribs, polenta, summer vegetables, cheese plate and “My Sister’s” Chocolate dessert.

Tuesday, September 15th
$69.00 Per Person + tax
6:30 p.m. (Check begins at 6:15)
Please RSVP to paul@jimmysfoodstore.com and put Sept 15 in the subject line.
An email notification is your confirmation.

******************************************
September 17th – Guido Folonari
Our third guest has a very big name in Italian Wine – Guido Folonari. His family owned the famed Ruffino Estates and later sold it. Guido is a force of nature and he has assembled an impressive stable of wine estates that he calls the killer B’s – Barolo – Brunello and Bolgheri. Guido represents the best and brightest that Italy is sending out to Rediscover America.
We will be tasting 7 wines: San Giorgio Rosso di Mantalcino, San Giorgio Rosso Brunello di Montalcino, L’ Illuminata Barolo, L’ Illuminata Brunello, Donna Olimpia Tageto, Donna Olimpia Bolgheri and Vin Santo. Our menu will start with a choice of caprese salad or foie gras, braised lamb shanks, scalloped potatoes, Italian green beans and assorted Italian cookies.

Thursday, September 17th
$55.00 Per Person + tax
6:30 p.m. (Check begins at 6:15)
Please RSVP to paul@jimmysfoodstore.com and put Sept 17 in the subject line.
Please add your choice of salad or foie gras.
An email notification is your confirmation.

*****************************************
September 21st – Tenuta Sette Ponti
Our 4th tasting will be with Elena Capobianco, Export Manager for Tenuta Sette Ponti.
Elena is a professional sommelier and master taster, as well as an expert taster of extra virgin olive oil and of grappa. After being wine journalist in print and television she ventured in the business world and is now the export manager for Tenuta Sette Ponti.
This will also be a joint tasting with 2 brokers because Sette Ponti has wines with both.  So we will have Dan Rosenberg with Empson and Beat Kotoun with Kobrand.
We will be tasting 5 wines, Tuscolo Vernacia, Saia from Sicily, Poggio Al Lupo, and Crognolo. And the main reason for this tasting is the Super Tuscan Orma. Our menu will be a large antipasti with assorted Jimmy’s sausages.

Monday, September 21st
$33.00 Per Person + tax
6:30 p.m. (Check begins at 6:15)
Please RSVP to paul@jimmysfoodstore.com and put Sept 21 in the subject line.
An email notification is your confirmation.

*****************************************
September 23rd – Cocci Grifone
Our last tasting will be a first. We will be tasting wines from the Marche Regions of Italy. Marilena Cocci Grifone whose family owns Cucci Grifone is coming to Jimmy’s. I am very excited about this tasting because I am a big fan of the Wine Rosso Piceno. We will be trying 3 different Rosso Piceno’s, plus a Rosso and a Pecorino (the wine not the cheese). We will have a antipasti, pasta with meat sauce and finish with a cheese plate.

Wednesday, September 23rd
$38.00 Per Person + tax
6:30 p.m. (Check begins at 6:15)
Please RSVP to paul@jimmysfoodstore.com and put Sept 23 in the subject line.

Mike Orren needs your help. Keep your comments on SideDish.

I thought I was desperate for attention! Mike Orren, the wizard behind the Oz over at Pegasus News, has found another outlet for his ADHD—it’s called Outbursts. The feature is designed especially for your prefrontal cortex and encourages “verified users” to “post news and links on any local topic you like. All you have to do is click the “Post an Outburst” link on the Outbursts page.”  According to this “complete guide to ADHD site” symptoms of the disorder include “blurting out inappropriate comments, show their emotions without restraint, and act without regard for consequences.” Check out Outbursts and leave your scathing comments here. Remember, we have prizes and they don’t!

Art by Bob Dob.

In early August, I reported on the Dallas area cheesemakers who won big time national awards at the 25th Annual American Cheese Society Competition in Austin. I’ll wait while you read the post…

…Okay, so now you know Latte Da, Lucky Layla, and Mozzarella Company made our region proud. In a follow-up post, I printed a 2,500 word document detailing the complete list of winners and judges. At the bottom of the lengthy post,  I typed: IF YOU ARE STILL WITH ME, YOU ARE AN OFFICIAL SIDEDISH CHEESEHEAD AND IF YOU SEND ME AN EMAIL YOU WILL BE INVITED TO A VERY SPECIAL CHEESE EVENT. [EDITOR'S NOTE: Please use this form rather than sending an email.]

Three of you, drum roll please: Worzel (shocker, I know), Meaders, and Douglas replied. They are now official SideDish CheeseHeads. But here is the even better news: I am putting together a small FREE event to celebrate Texas cheese and Texas wine. It will be in late September. So let’s start a list below so I can get an idea of how big to blow this out. Lists, I love lists. Go. Sign up. Be a SideDish CheeseHead. We will make Wisconsin blush with envy.

Sacred Cellars. Next tasting is tomorrow night (8/27) at 7:00 p.m. “We will be featuring K Vitners as well as their other label Charles Smith Wines.  K Vitners is known for their Syrahs made in Washington State. They have a very obvious Black and White label and are very artistically done.  A Representative from the winery will be hosting the event at Sacred, hence the Thursday date instead of the normal Friday evening tasting. Deets and other wine stuff from SC below.

Sevy’s Scotch Club. Amy Severson loves a good cocktail! Looks like she has started a Scotch Club! Hear her roar: “Join us Monday, August 31, 2009 from 5:00- 7:00 p.m. for our premier Scotch Club event. Enjoy five courses of delicious food paired with some premium malt scotches, $44.95 per person (plus tax and gratuity).  Seating for this event is limited, reservations required.  Contact Jimmy, Stefaan or Amy M. at (214)265-7389 or SevysCatering@aol.com.  Menu detailed below.

Scardello. Save 20 percent on all wines during the Scardello
End of Summer Wine Sale August 28-30. “For three days only, Scardello will be blowing through the wine on its shelves, and every bottle will be 20 percent off! There will be a number of wines to taste Saturday, August 29 from 2 p.m. until 5, all at the discounted price. There also will be great specials on other items in the shop. Say goodbye to summer in style and stop in to grab a bottle or two while supplies last! 3511 Oak Lawn. 214-219-1300.

Taste of Europe. “Like all previous years due to participation at the State Fair of Texas our store and restaurant Taste of Europe will be closed from September 15 to October 26, 2009. Because of that all food items (no exceptions) will be on sale from 20% to 50% off beginning from August 27 until supply lasts. We will be glad to see you again after re-opening on Tuesday, October 27 at our normal working hours. Our regular schedule you can see at our website. You are welcome to visit us during State Fair event at Embarcadero Building, booth #70.”

Nana. “Will host its monthly wine and food flight trio, Friday Night Flights, on September 4th between 6pm – 8pm.  For a mere $20 (plus tax and gratuity), guests may savor three food samplings created by acclaimed Executive Chef Anthony Bombaci accompanied by Italian wines.  Seats are limited, and reservations are highly recommended by calling 214.761.7470.  Visit www.nanarestaurant.com for complete details.  Friday Night Flights is available the first Friday of every month.” Details below.

Road Trip to Fall Creek Vineyards! Fall Creek Vineyards 20th Annual Grape Stomp will take place on August 29th. Enjoy  Lunch & Wine Pairing Classes and the culinary talents of Great Texas Chefs David Garrido & Brian Hay at the Grape Stomp Cooking Demo/Luncheon,. (Saturday, August 29th – 11:30 & 1:30. $22/person by reservation – 325-379-5361. See chef’s menus at www.fcv.com. Also, lots of family fun…enjoy winery tours, live local music on the vineyard patio, Castle Bounce, a play house, hayrides, and, of course, the excitement of your own “bare” feet grape stomping, “I Love Lucy”-style with the video playing, in wine barrels, all free of charge! Receive a free souvenir wine glass with $4 wine tasting. No wonder Fall Creek’s 20th Grape Stomp & Harvest Festival is where YOU want to toast the harvest in the Texas Hill Country!”

BTW: I got the photo from Tom Foremski of SiliconValleyWatcher. Good stuff.

–30–

Sacred Cellars Wine Information:

2000 Chateau Musar White $34-this is the white wine that we featured at the Musar Vertical tasting a while back.  We sold out and decided to order some more.  It’s a very full bodied old world style white wine that ages very well.  So well, Musar’s current release is the 2000 vintage.  Believe it or not, we sold more white wine that night than red.

2006 B. Kosuge Dry Stack Syrah $25-Regular retail is $30 online.  We have 6 bottle left.  It’s a full bodied, bold American syrah.  It is not a pepper bomb or a steak in a glass.  It has plenty of fruit.  Only 270 cases made. link

2007 MacPhail Family Vineyards Toulouse Vineyard Pinot Noir $49-MacPhail wines have just recently landed in Texas.  They’ve never been distributed here before, so this may be a new name to some.  It is a killer pinot, a lot like the L’Angevin Pinot we sell often.  All the MacPhail pinots are single vineyard and small production.  This one is only about 494 cases. 91 points wine spectator. link

The Steal of the week is 2005 Jaffe Meritage $32.99, from CA.  It normally retails for $58.  We have about 3 cases left.  This wine may not be known by many people, but I will let you know that Paul and I spend a lot of time discussing and tasting and researching wines to find one for the Steal of the Week section of our business.  This Jaffe was no different.  It is a sold bottle of wine that has gone undiscovered for quite a while. link  Steal

2004 Peacock Family Vineyards, Napa, Spring Mountain $60-regular retail is $75 on this big bold Cabernet.  Spring Mountain, like Howell Mountain, always produces very very good cabernet.  Pretty much anything you can get from either of those two regions will be a great wine. I have 4 bottles currently.

2007 Lawson’s Dry Hills Sauvignon Blanc, New Zealand $18-This one is new to us.  I tried it last week and thought it was well worth the money for an inexpensive Sauv. Bl.  Like many NZ Sauv. Blancs, its very clean and gives a refreshing taste.  6 bottles on hand. link

2005 Chateau Coupe Roses Minervois Cuvee Vignals $18- this Southern Rhone wine is made up of Syrah, Grenache & Carignan.  Surprised?  I’m not either.
It’s a great wine for the money, especially 30 minutes after it’s been opened.  It then turns into a more old world, spicy, dirty, earthy type of French wine.  I am partial to old Rhone wines myself and this one is cheap, but delivers a lot of that flavor profile.  If this type of wine gets your attention, I have another Minvervois made by the same people and two other Cahors wines (which is Malbec based) and give a very dirty old world type of flavor as well.  Priced at $15, $15 & $29. link

Sevy’s Scotch Club Menu:

FIRST PAIRING
Chunky Lobster “Cappuccino”
***
Craggamore, Speyside Malt

SECOND PAIRING
Smoked Gouda and Ham Croquettes with Roasted Red Pepper Ranch
***
Glen Ord 12 Year, Highland Malt

THIRD PAIRING
Mini Kobe Beef Corny Dogs with Chipotle Mayo Ketchup
***
Glen Goyne 10 Year, Highland Malt

FOURTH PAIRING
Cumin Scented Beef Tenderloin Quesadillas, Pepper Jack Cheese and Green Chile Salsa
***
Longmorn 15 Year, Highland Malt

FIFTH PAIRING
Crispy Banana Nut Ravioli, Caramel Sauce and Vanilla Ice Cream
***
Glenmorangie 12 Year, Highland Port Cask Malt

SEVY’S GRILL
and Catering
8201 Preston Road, Dallas, TX  75225

Nana Flight Nights Information
The first wine sampling, Desiderio’s Jeio Cuvée Rosé Brut, features “a bubbly personality, brilliant delicate pink color, an intricate bouquet with intense hints of rose, fresh fruit, citrus and lycis and a crisp and balanced palate.”  Jeio was the nickname of the Desiderio Bisol, son of the founder of the winery, Eliseo Bisol.  The Pinot Bianco from the southern Alto Adige region offers “a fruity aroma of green apple, orange rind, tangerine and a touch of tropical fruit and a firm, zesty acidity,” while the oak-aged Perdera, high in tannins, is “very vibrant, rich and rustic.”

September Friday Night Flights
Prosciutto Wrapped Dates and Mascarpone
Desiderio Jeio Cuvée Rosé Brut, Veneto, NV
Crab Croquettes, Thai Cucumber Salad
Kellerei-Cantina Tramin Pinot Bianco, DOC, Trentino-Alto Adige, 2008
Cavatelli and Lamb Bolognaise
Argiolas Perdera, IGT, Isola dei Nuraghi, Sardinia 2007

•  Bill Addison @ July 11th, 2008 at 4:54 pm _

Darn you, N2. This is a question I’ve been meaning to post on our blog. Love this subject. Just for today, here’s my answer:
– Maryland jumbo lump crab salad with blood orange and avocado
– A thali of South Indian curries, mostly vegetables and seafood, like served here.
– A modest plate of Ed Mitchell’s barbecue. A plate of barbecue from City Market in Luling would substitute nicely.
– A small dish of blood orange sorbet
–    A big bowl of peach crisp (with vanilla-bean brown butter poured over the fruit) with vanilla-bourbon ice cream melting atop. Then, curtains.

Sadly, not long after I listed my extensive and expensive requests, my relationship with Bill went, well, curtains. In honor of Bill, who I miss dearly, let us relive the idea of ordering your last meal on earth. What would be on your list? Who would be with you? How do I make my voice do this? (Obviously, I am on deadline and need a distraction.)

Also, Tuesday night’s happy hour special is Jazz & Classics Tuesdays, now from 5 – 9 p.m. The Library Bar offers some of Dallas’ best live jazz six nights a week, and on Tuesdays it gets even better, when you pair smooth sounds with smooth sips of five classic cocktails or a glass of wine for $6.

Bonnell’s Restaurant in Fort Worth. Chef Bonnell will be on The Early Show on Saturday, August 22nd  from 6:00a.m. to 8:00 a.m. Chef Bonnell is also repeating his popular “Wine 101” on both September 15th and the 17th from 6:00 p.m. to 8:00 p.m. Taste twenty-six different types of wine, everything from the inexpensive to the rare “cult” wines, while exploring the basics of wine tasting.  Heavy appetizers will also be provided as Chef Bonnell shares the basics of wine and food pairings. $120 per person. Deets.

Jimmy’s Food Store: The cheese truck has just arrived with Burrata, Strachino, Caprino and Robiola.  They also received smoked Scamorza, Tomini, Mulino Bianco Cookies, Kinder Candies, Nutella, Crodino and Pavesi Crackers. Note: “We will hold cheese pre-orders until Friday.  I ordered a few extra for those who missed the deadline.  The extras will be sold on a first come basis.” They’re also holding a FREE sparkling wine tasting on Thursday the 13th from 5:00 to 7:00.  There will be about 10 wines to try with some meats and cheeses.

State & Allen Lounge: “We’ve recently updated our wine list with vintages that are perfect for summer. Come sit on the patio and enjoy a glass tonight!” (list below.)

Milestone Farmers Market Next Sunday. Hand crafted, eco-friendly hats, headwear and accessories from The Millenarium, one of the newest members of EatGreenDFW.com, will be available at the next Milestone Farmers Market from 11 a.m. to 3 p.m., Sunday, Aug. 16 at the Milestone Culinary Arts Center, 4531 McKinney Ave. (vendor list below.)

Market Street Plano: Road to Riches Summer Game Road Rally on Saturday, August 22, from 1:00 p.m. to 4:00 p.m. (details below)

State & Allen Lounge Wine List
—————————-
THE REDS:

First Drop ‘The Red One’
(Barossa Valley, Australia)
Cabernet Sauvignon Blend
A nice blend of Cabernet, Merlot and a hint of Shiraz – solid wine for the price and scores well with Robert Parker.

Vinos Sin-Ley ‘Gordo’
(Yecla, Spain)
Mataro – Rose
This is not your Grandma’s White Zin – a wonderful floral nose but drinks dry. A great patio wine & Bradley’s favorite!!!

X Winery ‘Syrahtica’
(Lake County, California)
Syrah
Aroma of blackberry and blueberry with a hint of pepper and well rounded tannins – another high scoring wine from Parker.

Menguante
(Carenina, Spain)
Tempranillo
Classical old world style tempranillo with earthy overtones and solid structure & finish – one of the chef’s favorites!!!

Victory Vnyds ‘Parcel 31′
(Multiple Appelations, California)
Zinfandel
A truly well balanced Zinfandel for a change; all the grapes are sourced from old vines & bring a distinct bouquet and extended finish.

Smith & Hook
(Santa Lucia, California)
Cabernet Sauvignon
Big, solid California Cab that is sure to please; nice fruit forward and strong finish.

Tabanera
(Mendoza, Argentina)
Pinot Noir
Incredible first release Pinot showing ripe red fruit, hints of chocolate and a smokey aroma – rarely can you get this much for so little.

THE WHITES:

Silver Peak
(Napa Cnty, California)
Chardonnay
Fragrant apple blossom & lemon zest w/a hint of butter – wine has undercurrents of nutty oak and lingering nectarine.

Las Perdices
(Mendoza, Argentina)
Pinot Grigio
A soft, green-yellow color shows a subtle nose of citrus and floral aromas. This is a wonderfully crisp wine that can stand up to any Italian Pinot.

Errazuriz Estate
(Valle del Aconcagua, Chile)
Sauvignon Blanc
Fresh, clean aromas combined w/grassy herbaceousness; a touch of tropical fruit and hints of citrus.

Columbia Winery
(Columbia Valley, WA)
Riesling
A nice rendition of Rieslings – a slight hint of sweetness.  Peach and apricot flavors w/wonderful crispness.

Robert Oatley
(Western Australia)
Sauvignon Blanc
Crisp, zesty, refreshing tropical fruit from three regions in Australia; from an original winemaker at Rosemont the pioneer of Aussie winemaking.

Lange
(Willamette Valley, OR)
Pinot Gris (Pinot Grigio)
An elegant wine from the NW; an American version of pinot grigio – a lush full bodied wine with nice clean finish.

LIOCO
(Sonoma, California)
Chardonnay
A great, relatively new wine house capturing the essence of Napa fruit – big bold classic Napa Chardonnay.

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Market Street Plano Market Street’s Road to Riches promotion will conclude on Saturday, Aug. 22, in a family-style Road Rally from 1 to 4 p.m. showcasing Market Street’s unique gourmet-food offerings with a wide assortment of meats and cheeses from the store and its vendors as well as several wine and beer tastings. The always-delicious Mrs. Baird’s smoker will also be out at the event providing their scrumptious hot dog meals for $1 with proceeds going straight to charity. In addition to sampling the best of what Market Street has to offer, guests can bring their children to enjoy several great fun activities before they go back to school! Planned activities include face painting, balloons and cookie decorating – all for free! Market Street will also be giving away 100 free lunchboxes.
After a full summer of collecting game pieces and playing Market Street’s Road to Riches summer game, eight lucky winners will be presented with a total of $200,000 in cash prizes, including a grand prize of $100,000 that will be awarded to one ultimate winner at 3 p.m.
Photo opportunities will be available during the event and following the winner’s ceremony at 3 p.m. Select winners will also be on hand for interviews. Please contact Jennifer Reeves at 972-480-8383 or Jennifer_Reeves@mccom.com if you’re interested in stopping by the event or if you would like any additional information.
——————————-
Milestone Farmers Market The market now features more than a dozen producers selling cheese, herbs, vegetables, grass-fed meat and poultry and a variety of artisanal foods and other products from producers featured on EatGreenDFW.com. Market participants include:
Meat and poultry producers Dominion Farms, JZJ Natural Beef and Sloans Creek Farm who will have a variety of beef, pork and chicken available;
Local cheese producer The Mozzarella Company;
Herb and specialty produce grower Motley Farms;
Artisanal food producers including spice blend maker Good Spice Specialty Foods, Kaps Pepper Company; which produces a line of pepper jellies; Dread Head Chef, whose chef/owner Michael Weinstein has developed a line of sweet salsas and chips; and Lucido Pasta and Herbs;
Candle and soap maker Abundantly Aromatic;
And Biscuit Head Bakery, which makes a line of hand-crafted dog treats.

ACS 2009 Judging Results
a message from
the 2009 competition
and judging chair
David Grotenstein:
Welcome to Austin, Texas, where the current temperature is 105˚ F. Yeah,
okay … it’s hot. But a little force-ripening never hurt anyone. On behalf of the
Judging and Competition Committee, our staff, our judges, our volunteers
and our cheesemaker members, it’s a pleasure to have you with us at The
American Cheese Society’s 2009 Awards Ceremony.
This is actually the Silver Anniversary of J & C, and you’ve celebrated it by
turning out in record numbers. 197 producers from 32 states, Canada and
Mexico have entered a historic 1,327 cheeses and cultured dairy products,
119 more than our previous record, set in Burlington in 2007. Fantastic work,
everyone!
ACS 2009 Judging Results
2009 ACS Cheese Competition
Official Judges’ Roster
David Grotenstein
Chairman, Judging and Competition
Aesthetic Judges
Ray Bair
Matt Bonanno
David Brawley
Stephen Corradini
Edouard Damez
Olga Dominguez
Helen Duran
Gordon Edgar
Tim Gaddis
Emiliano Lee
Sarah Masoni
Lindsay Schechter
Lee Smith
Laura Werlin
Technical Judges
Kate Arding
Floyd Bodyfelt
MaryAnne Drake
Marc Druart
Todd Druhot
Will Gillis
Mark Johnson
David Lockwood
Gina Mode
Margaret Morris
Ron Richter
Ron Schmidt
Marianne Smukowski
Steve Zeng

ACS 2009 Judging Results
best of show
Rogue Creamery,
OR
Rogue River Blue
Second Place
Cowgirl Creamery, CA
Red Hawk
Third Place
Carr Valley Cheese Co., WI
Cave Aged Mellage
Consider Bardwell Farm, VT
Rupert

A. FRESH UNRIPENED CHEESES
Mascarpone, Cream Cheese, Neufchatel, Ricotta, Impastata
Excluded: fresh goat cheese, Queso Blanco types, and
cottage cheeses
AC: Cheeses Made from Cow’s Milk
1st Place Franklin Foods, Inc., VT
Hahn’s Cultured Cream Cheese
2nd Place Franklin Foods, Inc., VT
Hahn’s Neufchatel
3rd Place Bongrain Cheese USA, PA
Zausner Whipped Spreadable
AG: Cheeses Made from Goat’s Milk
1st Place Marin French Cheese Company, CA
Petit Chevre Dejeuner
2nd Place MEYENBERG Goat Milk Products, CA
Crème de Chevre – Beyond Traditional
3rd Place Catapano Dairy Farm, NY
Ricotta
AS: Cheeses Made from Sheep’s Milk and/or Mixed
1st Place Old Chatham Sheepherding Company, NY
Ricotta
2nd Place La Moutonnière Inc., Quebec
Le Neige de Brebis
3rd Place Marin French Cheese Company, CA
Melange Dejeuner
AM: Mascarpone – Made from Cow’s Milk
1st Place Cantare Foods, CA
Mascarpone
2nd Place Arthur Schuman Inc., WI
Cello Mascarpone – Thick & Smooth
3rd Place Arthur Schuman Inc., WI
Cello Traditional Italian Style Mascarpone Rich
& Creamy
AR: Ricotta – Made from Cow’s Milk
1st Place No Award Given
2nd Place Sorrento Lactalis Inc., NY
Whole Milk Ricotta (Milk Based)
3rd Place Calabro Cheese Corporation, CT
Hand Dipped Ricotta
3rd Place Sorrento Lactalis Inc., NY
Whole Milk Ricotta – Rich Texture

B. SOFT RIPENED CHEESES
White surface mold ripened cheeses – Brie, Camembert,
Coulommiers, etc.
BA: Open Class for All Cheeses Made from Cow’s Milk
1st Place La Maison de Portneuf Inc., Quebec
Le Bonaparte
2nd Place Cellars at Jasper Hill, VT
Cellars at Jasper Hill Constant Bliss
3rd Place La Fromagerie 1860 Du Village Inc., Quebec
Lady Laurier d’Arthabaska
BB: Brie Cheese Made from Cow’s Milk
1st Place Agropur – Fine Cheese Division, Quebec
Brie Normandie
2nd Place La Maison de Portneuf Inc., Quebec
Brie Double Crème de Portneuf
3rd Place Lactalis American Group Inc., WI
1 kg Brie
3rd Place Marin French Cheese Company, CA
Rouge et Noir – Traditional
BC: Camembert Cheese Made from Cow’s Milk
1st Place Old Europe Cheese, Inc., MI
Camembert Fermier
2nd Place Upper Canada Cheese Company, Ontario
Comfort Cream
3rd Place MouCo Cheese Company, Inc., CO
MouCo Camembert
BG: Cheeses Made from Goat’s Milk
1st Place Haystack Mountain Goat Dairy, CO
Haystack Peak
2nd Place Carlisle Farmstead Cheese, MA
Ada’s Honor
3rd Place Coach Farm, NY
Aged Wheel
3rd Place Cypress Grove Chevre, CA
Fog Lights
BS: Cheeses Made from Sheep’s Milk or Mixed Milks
1st Place Old Chatham Sheepherding Company, NY
Hudson Valley Camembert Square
2nd Place Old Chatham Sheepherding Company, NY
Nancy’s Camembert
3rd Place Marin French Cheese Company, CA
Melange Camembert
BF: Flavor Added: Spices, Herbs, Seasoning, Fruits,
1st Place Cypress Grove Chevre, CA
Truffle Tremor
2nd Place Agropur – Fine Cheese Division, Quebec
Brie Chevalier Herbs
3rd Place Marin French Cheese Company, CA
Peppercorn Brie
3rd Place Shy Brothers Farm LLC, MA
Hannahbells Shallot
BT: Triple Crème Soft Ripened – All Milks (cream
added blue cheeses excluded)
1st Place La Fromagerie 1860 Du Village Inc., Quebec
Cendré de Lune
2nd Place Coach Farm, NY
Triple Cream Wheel
3rd Place La Fromagerie 1860 Du Village Inc., Quebec
Le Triple Crème du Village

C.AMERICAN ORIGINALS
Cheeses recognized by the ACS Competition Committee as
uniquely American in their original forms: Monterey Jack, Brick
Muenster, Colby, Brick Cheese, Teleme, Liederkranz, Oka, etc.
Excluded: Brick Mozzarella
CC: Open Category Made from Cow’s Milk
1st Place Roth Kase USA Ltd, WI
Valfino
2nd Place Rumiano Cheese Company, CA
Dry Monterey Jack
3rd Place Agropur – Fine Cheese Division, Quebec
Oka (Regular)
3rd Place Cellars at Jasper Hill, VT
Cellars at Jasper Hill Crawford Family Farm
Vermont Ayr
3rd Place Edelweiss Creamery, WI
Muenster
CG: Open Category Made from Goat’s Milk
1st Place Carr Valley Cheese Co., WI
Cocoa Cardona
2nd Place MEYENBERG Goat Milk Products, CA
Meyenberg Goat Jack
2nd Place Pasture Pride Cheese, WI
Goat Colby Jack
3rd Place Cypress Grove Chevre, CA
Humboldt Fog Grande
CS: Open Category Made from Sheep’s Milk or
Mixed Milks
1st Place Carr Valley Cheese Co., WI
Cave Aged Mellage
2nd Place Carr Valley Cheese Co., WI
Marisa
3rd Place Carr Valley Cheese Co., WI
Shepherd’s Blend
3rd Place Wisconsin Sheep Dairy Co-op, WI
Mona
CJ: Monterey Jack – Cow’s Milk
1st Place Rumiano Cheese Company, CA
Old Fashioned Monterey Jack
2nd Place Tillamook County Creamery Association, OR
Monterey Jack
3rd Place Cabot Creamery Cooperative, VT
Cabot Monterey Jack Cheese
CP: Monterey Jack with Flavors – Cow’s Milk
1st Place Organic Valley, WI
Organic Pasteurized Pepper Jack Cheese
2nd Place Neighborly Farms, VT
Organic Jalapeno Jack
2nd Place September Farm Cheese, PA
Chives and Dill Jack
3rd Place Maple Leaf Cheese Coop, WI
Pepper Jack
CY: Colby – Made from Cow’s Milk
1st Place Neighborly Farms, VT
Organic Colby
2nd Place Cedar Grove Cheese, WI
Marbled Colby
2nd Place Henning’s Cheese, WI
Colby
3rd Place Widmer’s Cheese Cellars, WI
Traditional Colby
AMERICAN ORIGINALS continued
2009 Awards Brochure.indd 8 8/6/09 4:05 PM
ACS 2009 Judging Results • 9

D. AMERICAN MADE / INTERNATIONAL STYLE
Excluded: all Cheddars (E), all Italian Type (H) cheeses
DD: Dutch Style, All Milks (Gouda, Edam, etc.)
1st Place Edelweiss Creamery, WI
St. Mary’s Grass Fed Gouda
2nd Place Bleu Mont Dairy, WI
Gouda – Cave Aged
2nd Place Edelweiss Creamery, WI
Cave Aged Gouda
2nd Place Holland’s Family Cheese, WI
Marieke Gouda Mature (6-9 months)
3rd Place Holland’s Family Cheese, WI
Marieke Gouda Young (2-3 months)
DF: Flavor Added Dutch Style – Spices, Herbs,
Seasonings, Fruits
1st Place Holland’s Family Cheese, WI
Marieke Gouda Clove
2nd Place Winchester Cheese Company, CA
Habanero Gouda
3rd Place Holland’s Family Cheese, WI
Marieke Gouda Foenegreek
3rd Place Holland’s Family Cheese, WI
Marieke Gouda Mustard Melange
DC: Open Category Made from Cow’s Milk
1st Place Consider Bardwell Farm, VT
Pawlet
2nd Place Cooperstown Cheese Company, NY
Toma Celena
3rd Place Dancing Cow Farmstead Cheese, VT
Menuet
DE: Emmentaler Style Made from Cow’s Milk with
Eyed Formation (Swiss, Baby Swiss, etc.
Excluded: Gruyere, Swiss style and Mountain style
1st Place Agropur – Fine Cheese Division, Quebec
Oka L’Artisan
2nd Place Roth Kase USA Ltd, WI
Petite Swiss
3rd Place Carr Valley Cheese Co., WI
Tom’s Swiss
3rd Place Yancey’s Fancy Inc., NY
Scandinavian Style Swiss
DG: Open Category Made from Goat’s Milk
1st Place Pasture Pride Cheese, WI
Guusto
2nd Place Firefly Farms, MD
Bella Vita
3rd Place Carlisle Farmstead Cheese, MA
Alys’s Eclipse
DS: Open Category Made from Sheep’s Milk or
Mixed Milks
1st Place Sartori Foods, WI
Sartori Reserve Pastoral Blend
2nd Place Carr Valley Cheese Co., WI
Casa Bolo Mellage
2nd Place Carr Valley Cheese Co., WI
Mellage
3rd Place Nordic Creamery, WI
Capriko

E. CHEDDARS
All Cheddars, all milk sources
EA: Aged Cheddars, All Milks (aged between 12 and
24 months)
1st Place Milton Creamery LLC, IA
Prairie Breeze
2nd Place Beecher’s Handmade Cheese, WA
Flagship
3rd Place Red Rock Specialty Cheese, LLC, UT
Goat White Cheddar
EF: Cheddars with Sweet Flavorings, Fruits,
Seasonings, Herbs, Spices, Alcohol/Spirits
1st Place Beehive Cheese Company LLC, UT
Barely Buzzed
2nd Place Cabot Creamery Cooperative, VT
Cabot Tuscan Cheddar
2nd Place Rogue Creamery, OR
Chocolate Stout Cheddar
3rd Place Rogue Creamery, OR
Lavender Cheddar
EP: Cheddar Flavored with Sweet, Savory, Jalapeno,
Chipotle, Red, Green Peppers; Black, White,
Green Peppercorns; Garlic, Onions
1st Place Grafton Village Cheese Co., VT
Grafton Duet
2nd Place Beecher’s Handmade Cheese, WA
Marco Polo Reserve
3rd Place Henning’s Cheese, WI
Chipotle Cheddar
EC: Cheddar from Cow’s Milk (aged less than 12 months)
1st Place Shelburne Farms, VT
Shelburne Farms Farmhouse 1 Year (Sharp)
2nd Place Tillamook County Creamery Association, OR
White Cheddar Medium
3rd Place Cows Inc., Prince Edward Island
Cows Creamery Extra Old Cheddar – 10 Months
EG: Cheddar from Goat’s Milk (aged less than 12 months)
1st Place Damafro Inc., Quebec
Le Chèvre Noir Tournevent
2nd Place Carr Valley Cheese Co., WI
Goat Cheddar
2nd Place MEYENBERG Goat Milk Products, CA
Valley Goat Cheddar-Aged
3rd Place Fifth Town Artisan Cheese, Ontario
Goat Cheddar
EX: Mature Cheddars (aged between 25 and 48
1st Place Beecher’s Handmade Cheese, WA
Flagship 4 Year Aged
2nd Place Cabot Creamery Cooperative, VT
Cabot 3 Year Old Vermont Cheddar
3rd Place Shelburne Farms, VT
Shelburne Farms Farmhouse 2 Year
(Extra Sharp)
3rd Place Tillamook County Creamery Association, OR
White Cheddar Extra Sharp
EE: Mature Cheddars (aged longer than 48 months)
1st Place Carr Valley Cheese Co., WI
4 Year Cheddar
2nd Place Widmer’s Cheese Cellars, WI
6 Year Aged Cheddar
3rd Place Agropur, Cheese and Functional Products
Division, Quebec
Agropur Grand Cheddar aged 5 years
EW: Cheddars Wrapped in Cloth, Linen
(aged up to 12 months)
1st Place West River Creamery, VT
Cambridge Classic Reserve
2nd Place Cellars at Jasper Hill, VT
Cellars at Jasper Hill Cabot Clothbound
3rd Place Carr Valley Cheese Co., WI
Bandaged Billy
3rd Place Flat Creek Lodge, GA
Cypress Cheddar
EB: Cheddars Wrapped in Cloth, Linen (aged over 12
months)
1st Place Cows Inc., Prince Edward Island
Avonlea Clothbound Cheddar – 14 Months
2nd Place Bleu Mont Dairy, WI
Bandaged Cheddar
3rd Place Carr Valley Cheese Co., WI
Mammoth Cheddar
F. BLUE MOLD CHEESES
All cheeses ripened with Roqueforti or Glaucum Penicillium
Excluded: Colorless Mycelia
FC: Blue-Veined Made from Cow’s Milk
1st Place Rogue Creamery, OR
Rogue River Blue
2nd Place Rogue Creamery, OR
Mini Rogue River Blue
3rd Place Seymour Dairy Products, Inc., WI
Ader Käse
3rd Place Seymour Dairy Products, Inc., WI
Crocker Hills Organic
FG: Blue-Veined Made from Goat’s Milk
1st Place Pure Luck Grade A Goat Dairy, TX
Hopelessly Bleu
2nd Place Sweet Grass Dairy, GA
Kelle’s Blue
3rd Place Carr Valley Cheese Co., WI
Billy Blue
FS: Blue-Veined Made from Sheep’s Milk or Mixed
1st Place La Maison de Portneuf Inc., Quebec
Le Fourmier
2nd Place KS&A Orchards, OK
Tru-Bleu
3rd Place Flat Creek Lodge, GA
Half Ewe Blue Farmhouse
FE: External Blue Molded Cheeses – All Milks
1st Place Westfield Farm, MA
Classic Blue Log
2nd Place Westfield Farm, MA
Bluebonnet
3rd Place Westfield Farm, MA
Hubbardston Blue Cow

G. HISPANIC & PORTUGUESE STYLE CHEESES
Cheeses based on the recipes of the Azorean, Brazilian, Central
American, Colombian, Cuban, Guatemalan, Hispanic, Latino,
Mexican and Portuguese communities
GA: Ripened: Cotija, Flamingo Bolla, Freir, Queso
Prato, Queso Anejo, Chihuahua, etc. – All Milks
1st Place Roth Kase USA Ltd, WI
Gran Queso
2nd Place Moo Cheeses L.P. dba Lucky Layla Farms, TX
Boyaca
3rd Place Spring Hill Jersey Cheese, CA
Old World Portuguese
GC: Fresh Unripened: Queso Blanco (including Queso
de Puna and Campesino), Queijo Blanco,
Acoreano, Quesadilla, Queso Crema, Queso
1st Place Mozzarella Company, TX
Queso Oaxaca
2nd Place Karoun Dairies Inc, CA
Queso Blanco
3rd Place Karoun Dairies Inc, CA
Panela
GF: Flavor Added: Spices, Herbs, Seasoning, Fruits,
Queso Enchilado, Queso de Apoya, Queso d’Autin
- All Milks
1st Place No Award Given
2nd Place Mozzarella Company, TX
Queso Blanco with Chiles and Epazote
3rd Place Jumpin’ Good Goat Dairy LLC, CO
Queso Fiesta
H. ITALIAN TYPE CHEESES
Excluded: Mascarpone and Ricotta
HP: Pasta Filata Types – Provolone, Caciocavallo -
All Milks
1st Place No Award Given
2nd Place FenceLine LLC, WI
Harvest
3rd Place BelGioioso Cheese Inc., WI
Sharp Provolone Mandarino
HA: Grating Types – Reggianito, Sardo, Domestic
Parmesan, All Milks; Romano (made only from
cow or goat milks and not from sheep milk)
1st Place Sartori Foods, WI
Sartori Reserve SarVecchio Asiago
2nd Place BelGioioso Cheese Inc., WI
Parmesan
3rd Place Arthur Schuman Inc., WI
Roma Cello Traditional Romano

HM: Mozzarella Types – Brick, Scamorza, String
Cheese – All Milks
1st Place Arthur Schuman Inc., CA
Messana String Cheese
2nd Place Arthur Schuman Inc., CA
Messana Mozzarella Balls
3rd Place Sorrento Lactalis Inc., NY
Low Moisture Part Skim Mozzarella – Bulk
3rd Place Sorrento Lactalis Inc., NY
Whole Milk New York Style Mozzarella (High
Moisture)
HY: Fresh Mozzarella Types – Ovolini, Bocconcini,
Ciliegini Sizes – All Milks
1st Place BelGioioso Cheese Inc., WI
Burrata
2nd Place Crave Brothers Farmstead Cheese, LLC, WI
Fresh Mozzarella – Ciliegine
2nd Place Mozzarella Fresca, CA
Fresh Mozzarella 8oz Ball-Vacuum Pack
3rd Place Sorrento Lactalis, Inc., ID
.3 oz/8oz Cup Ciliegini Fresh Mozzarella in
3rd Place Sorrento Lactalis, Inc., ID
12 oz Sorrento Log Vacuum Pack Fresh
Mozzarella
I. FETA CHEESES
IC: Feta Made from Cow’s Milk
1st Place Pineland Farms, ME
Feta
2nd Place Lactalis American Group Inc., WI
8 oz Plain Feta
3rd Place Karoun Dairies Inc, CA
Feta – Cow’s Milk
IG: Feta Made from Goat’s Milk
1st Place Haystack Mountain Goat Dairy, CO
Feta
2nd Place Asgaard Dairy, NY
FET.A.CCOMPLIS
2nd Place Shepherds Dairy Products, UT
Fine Feta – Traditional
3rd Place Pure Luck Grade A Goat Dairy, TX
Feta

IS: Feta Made from Sheep’s Milk
1st Place Hidden Springs Creamery, WI
Farmstead Feta
2nd Place Flat Creek Lodge, GA
Agrippina Feta
3rd Place Black Sheep Creamery, WA
Feta
IF: Flavor Added: Spices, Herbs, Seasoning, Fruits -
All Milks
1st Place Latte Da Dairy, TX
Latte Da Feta with Kalamata Olives
2nd Place Reichert’s Dairy Air, IA
Dairy Air Basil Feta
3rd Place Split Creek Farm, LLC, SC
Split Creek Farmstead Feta In Oil With Sundried
Tomatoes
J. LOW FAT / LOW SALT CHEESES
JC: Open to Goat, Sheep and Water Buffalo
Milk Cheeses
1st Place No Award Given
2nd Place Marin French Cheese Company, CA
Chevre Quark
3rd Place Mt. Sterling Creamery, WI
Pasteurized No-Salt Cheddar
JL: Fat Free and Low Fat Cheeses (Limited to
cheeses with 3 grams or less total fat per serving
1st Place Klondike Cheese Co, WI
Lowfat Feta
2nd Place Damafro Inc., Quebec
&Lite
3rd Place Cabot Creamery Cooperative, VT
Cabot 75% Reduced Fat Cheddar
JR: Light/Lite and Reduced Fat Cheeses (Limited to
cheeses with 25 – 50% reduction of fat per serving
size, when 50% of calories in the serving size
come from fat)
1st Place Roth Kase USA Ltd, WI
St. Otho
2nd Place Lactalis American Group Inc., WI
3 kg Light Brie
3rd Place Agropur – Fine Cheese Division, Quebec
Anco Gouda Light

JF: Flavor Added: Spices, Herbs, Seasonings, Fruits -
All Milks
1st Place Cabot Creamery Cooperative, VT
Cabot Jalapeno 50% Reduced Fat Cheddar
2nd Place Coach Farm, NY
Reduced Fat Stick – Herb
2nd Place Franklin Foods, Inc., VT
Hahn’s Yogurt & Cream Cheese Strawberry
3rd Place Coach Farm, NY
Reduced Fat Stick – Dill
K. FLAVORED CHEESES
Entries are limited to cheeses not included in categories with
“Flavor Added” subcategories
KC: Cheeses Flavored with Peppers (Chipotle,
Jalapeno, Chiles, etc.) – All Milks
1st Place Meister Cheese Company, WI
Roasted Red Pepper Mozzarella
2nd Place Beecher’s Handmade Cheese, WA
No Woman
3rd Place Pasture Pride Cheese, WI
Jalapeno Juusto
KF: Cheeses Flavored with Herbs, Fruits, Vegetables,
Flowers, Syrups – All Milks
1st Place La Fromagerie 1860 Du Village Inc., Quebec
Tomme des Canton
2nd Place BelGioioso Cheese Inc., WI
Fresh Mozzarella Prosciutto Basil
3rd Place Brunkow Cheese Company, WI
Brun-uusto with Garlic
KP: Cheeses Flavored with Crushed or Whole
Peppercorns or Savory Spices – All Milks
1st Place Sartori Foods, WI
Sartori Reserve Black Pepper BellaVitano
2nd Place Tumalo Farms, OR
Antigo
3rd Place Tumalo Farms, OR
Capricorns
KG: Open Category Made from Goat’s Milk
1st Place MEYENBERG Goat Milk Products, CA
Meyenberg Jalapeno Goat Jack
2nd Place Tumalo Farms, OR
Fenacho
3rd Place Carr Valley Cheese Co., WI
Black Goat Truffle
KS: Open Category Made from Sheep’s Milk
1st Place Bellwether Farms, CA
Pepato
2nd Place Flat Creek Lodge, GA
ColBaa w/ Black Truffle
3rd Place Flat Creek Lodge, GA
ColBaa w/ Scallion + Ginger
KH: Flavor Added Havarti – Spices, Herbs,
Seasonings, Fruits
1st Place Klondike Cheese Co, WI
Dill Havarti
2nd Place Willamette Valley Cheese, OR
Herb de Provence Havarti
3rd Place Roth Kase USA Ltd, WI
Havarti Peppadew
L. SMOKED CHEESES
LC: Open Category Made from Cow’s Milk
1st Place Rogue Creamery, OR
Smokey Blue
2nd Place Chalet Cheese Co-op, WI
Braun Swisse Kase Smoked Baby Swiss
2nd Place Fromagerie Bergeron inc., Quebec
Calumet
3rd Place Taylor Farm Cheese, VT
Maple Smoked Gouda
LG: Open Category Made from Goat’s Milk
1st Place Westfield Farm, MA
Smoked Capri
2nd Place Carr Valley Cheese Co., WI
Smoked Goat Cheddar
3rd Place Rivers Edge Chevre, OR
Rivers Edge Chevre Up in Smoke
LS: Open Category Made from Sheep’s Milk
1st Place No Award Given
2nd Place Carr Valley Cheese Co., WI
Smoked Sheep Cheddar
3rd Place No Award Given
LM: Smoked Italian Styles (Mozzarella, Scamorza,
Bocconcini, Ovolini, etc.)
1st Place Estrella Family Creamery, WA
Weebles
2nd Place Maplebrook Farm, VT
Maplebrook Farm Smoked Mozzarella
3rd Place Mozzarella Fresca, CA
Fresh Mozzarella 8oz Ball-Vacuum Pack -
Smoked

LD: Smoked Cheddars
1st Place Shelburne Farms, VT
Shelburne Farms Smoked Farmhouse Cheese
2nd Place Carr Valley Cheese Co., WI
Apple Smoked Cheddar
2nd Place Cedar Grove Cheese, WI
Salmon and Dill
3rd Place Beecher’s Handmade Cheese, WA
Smoked Flagship
M. FARMSTEAD CHEESES
Limited to cheeses and fermented milk products made with milk
from herds on the farm where the cheeses are produced
MA: Open Category for Cheeses Aged Less than 60
Days – All Milks
1st Place Crave Brothers Farmstead Cheese, LLC, WI
Les Frères Reserve
2nd Place Crave Brothers Farmstead Cheese, LLC, WI
Petit Frère Reserve
3rd Place Longfellow’s Creamery LLC, ME
Kenabago Camembert
MC: Open Category Cow’s Milk Cheeses (aged 60 days
or more)
1st Place Farms for City Kids Foundation, VT
Spring Brook Farm Tarentaise
2nd Place Thistle Hill Farm, VT
Thistle Hill Farm Tarentaise
3rd Place Uplands Cheese Co., WI
Pleasant Ridge Reserve
3rd Place Willamette Valley Cheese, OR
Boerenkaas
MG: Open Category Goat’s Milk Cheeses (aged 60 days
or more)
1st Place Tumalo Farms, OR
Classico
2nd Place Rivers Edge Chevre, OR
Rivers Edge Chevre Astraca
3rd Place Carlisle Farmstead Cheese, MA
Greta’s Fair Haven

MS: Open Category Sheep’s Milk and Mixed Milk
Cheeses (aged 60 days or more)
1st Place Willamette Valley Cheese, OR
Perrydale
2nd Place Ancient Heritage Dairy, OR
Scio Heritage
3rd Place Flat Creek Lodge, GA
ColBaa
MF: Open Category for All Cheeses with Flavorings
Added – All Milks
1st Place Flat Creek Lodge, GA
Leiden
2nd Place Tumalo Farms, OR
Pondhopper
3rd Place Holland’s Family Cheese, WI
Marieke Gouda Honey Clover
N. FRESH GOAT’S MILK CHEESES
NO: Fresh Goat Rindless (Black ash coating permitted.
Extruded shape, logs, cylinders, buche style, etc.,
fresh goat cheese in containers, cups, tubs,
cryovac bags.)
1st Place Harley Farms Goat Dairy, CA
Chevre
2nd Place Asgaard Dairy, NY
Fresh Chevre
3rd Place Vermont Butter & Cheese Company, VT
Vermont Creamy Goat Cheese Classic
NS: Fresh Goat Cheese – Hand Shaped, Formed or
Molded into Pyramid, Disc, Drum, Crottin, Basket
or other shape
1st Place Pure Luck Grade A Goat Dairy, TX
Basket Molded Chevre
2nd Place Rainbeau Ridge, NY
ChevreLait
3rd Place Mackenzie Creamery, OH
Chevre
NF: Fresh Goat Cheese – Flavor Added (Cheeses
flavored with floral, fruits, liquors, citrus, berries,
cacao.)
1st Place MONTCHEVRE – Betin, Inc, WI
Montchevre Mini Log Flavored with Honey
2nd Place Fromagerie Belle Chevre, AL
Belle & the Bees Breakfast Cheese
3rd Place Baetje Farms LLC, MO
Coeur de la Crème Cranberry & Orange
2009 Awards Brochure.indd 19 8/6/09 4:05 PM
20 • ACS 2009 Judging Results
NH: Cheeses Flavored with Herbs, Extracts, Truffles
and Truffle Oil
1st Place Cypress Grove Chevre, CA
Fresh Chevre, Herb
2nd Place Jumpin’ Good Goat Dairy LLC, CO
Rocky Mountain Dawn Lemon Dill Chevre
3rd Place Cypress Grove Chevre, CA
Fresh Chevre, Dill
3rd Place MEYENBERG Goat Milk Products, CA
Crème de Chevre – Garlic & Chive
NP: Cheeses Flavored with Peppers (sweet, savory,
jalapenos, chipotles, etc.), Mustards, Olives,
Wasabi, Onion, Garlic, Spices
1st Place Westfield Farm, MA
Herb Garlic Capri
2nd Place Woolwich Dairy Inc., Ontario
Woolwich Dairy Elite Roasted Red Pepper
3rd Place Haystack Mountain Goat Dairy, CO
Dill and Garlic Chevre
3rd Place MONTCHEVRE – Betin, Inc, WI
Montchevre Mini Log Rolled in 4 Peppers
3rd Place MONTCHEVRE – Betin, Inc, WI
Montchevre Mini Log with Sweet Peppadew
O. FRESH SHEEP’S MILK CHEESES
Open to all shapes and styles of rindless, unaged,
fresh sheepmilk cheeses
OO: Open Category
1st Place La Moutonnière Inc., Quebec
Cabanon
2nd Place Hidden Springs Creamery, WI
Driftless Natural
3rd Place Green Dirt Farm, LLC, MO
Fresh – Plain
OF: Flavor Added: Spices, Herbs, Seasonings, Fruits
1st Place Hidden Springs Creamery, WI
Driftless Honey Lavender
2nd Place Hidden Springs Creamery, WI
Driftless Basil
2nd Place Hidden Springs Creamery, WI
Driftless Maple
3rd Place Green Dirt Farm, LLC, MO
Fresh – Nettle
3rd Place Hidden Springs Creamery, WI
Driftless Cranberry

P. MARINATED CHEESES
Entries include cheeses marinated in olive oil, safflower oil,
vinegar, wine, etc.
PC: Open Category Made from Cow’s Milk
1st Place No Award Given
2nd Place Crave Brothers Farmstead Cheese, LLC, WI
Marinated Fresh Mozzarella – Ciliegine
3rd Place Fiscalini Cheese Company, CA
Purple Moon
PG: Open Category Made from Goat’s Milk
1st Place Capriole, IN
O’Banon
2nd Place Fagundes Old-World Cheese, CA
Sierra Cabernet
3rd Place Carr Valley Cheese Co., WI
Sweet Vanilla Cardona
PS: Open Category Made from Sheep’s Milk
No Entries
PF: Flavor Added: Spices, Herbs, Seasonings, Fruits -
All Milks
1st Place Sartori Foods, WI
Sartori Reserve Merlot BellaVitano
2nd Place Belle Ècorce Farms, LA
Tuscan Party Disc
3rd Place Surfing Goat Dairy, HI
Maui Secret Sicily

Q. CULTURED MILK PRODUCTS
Limited to Plain Yogurt, Crème Fraiche, Fromage Blanc, Kefir,
Labne, Quark, etc.
QC: Cultured Products Made from Cow’s Milk
1st Place Karoun Dairies Inc, CA
Labne
2nd Place Moo Cheeses L.P. dba Lucky Layla Farms, TX
Yogurt Cheese
3rd Place Traders Point Creamery, IN
Cottage Cheese
QG: Cultured Products Made from Goat’s Milk
1st Place Redwood Hill Farm and Creamery, CA
Traditional Plain Kefir
2nd Place Harley Farms Goat Dairy, CA
Fromage Blanc
3rd Place Cypress Grove Chevre, CA
Fromage Blanc
QS: Cultured Products Made from Sheep’s Milk
No Entries
QF: Limited to Crème Fraiche Made from Cow’s Milk
1st Place Cabot Creamery Cooperative, VT
Cabot Crème Fraiche
2nd Place Bongrain Cheese USA, PA
Alouette Crème Fraiche
3rd Place Bellwether Farms, CA
Crème Fraiche
QQ: Limited to Fromage Blanc and Quark Made from
Cow’s Milk
1st Place No Award Given
2nd Place Vermont Butter & Cheese Company, VT
Vermont Fromage Blanc
3rd Place Traders Point Creamery, IN
Fromage Blanc
QY: Yogurts (made from all milk sources)
1st Place Moo Cheeses L.P. dba Lucky Layla Farms, TX
Natural Plain Drinkable Yogurt
2nd Place Karoun Dairies Inc, CA
Yogurt
3rd Place La Moutonnière Inc., Quebec
Royogurt

QA: Flavor Added: Spices, Herbs, Seasonings, Fruits -
All Cultured Milk Products
1st Place Emmi USA, NY
Emmi Swiss Premium Lowfat Yogurt-Black
Cherry
2nd Place Moo Cheeses L.P. dba Lucky Layla Farms, TX
Tropical Passion Fruit Drinkable Yogurt
3rd Place Karoun Dairies Inc, CA
Flavored Labne – Green Olives, Garlic & Herbs
3rd Place Karoun Dairies Inc, CA
Flavored Labne – Tomato, Garlic & Herbs
3rd Place Redwood Hill Farm and Creamery, CA
Blueberry Yogurt
R. BUTTERS
Whey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc.
RC: Salted Butter Made from Cow’s Milk with or
without Cultures
1st Place Vermont Butter & Cheese Company, VT
Vermont Cultured Butter – Lightly Salted
2nd Place Cabot Creamery Cooperative, VT
Cabot Whey Cream Butter
2nd Place PastureLand Cooperative, MN
PastureLand Cooperative Cultured, Salted
Summer Gold Butter
3rd Place Organic Valley, WI
Organic Pasture (Salted and Cultured) Butter
RO: Unsalted Butter Made from Cow’s Milk with or
without Cultures
1st Place Organic Valley, WI
Organic European Style Cultured Butter
2nd Place Vermont Butter & Cheese Company, VT
Vermont Cultured Butter – Unsalted
3rd Place PastureLand Cooperative, MN
PastureLand Cooperative Cultured, Unsalted
Summer Gold Butter
RG: Butter Made from Goat’s Milk
1st Place MEYENBERG Goat Milk Products, CA
Meyenberg European Style Goat Butter
2nd Place No Award Given
3rd Place No Award Given
RS: Butter Made from Sheep’s Milk
No Entries
RF: Flavor Added: Spices, Herbs, Seasonings, Fruits -
All Milks
No Entries

S. CHEESE SPREADS
Spreads produced by grinding and mixing, without the aid of
heat and/or emulsifying salts, one or more natural cheeses
SC: Open Category Made from Cow’s Milk, Cold Pack
Cheese and Cheese Food, Unflavored – Maximum
Moisture 44%
1st Place Shelburne Farms, VT
Shelburne Farms Cheddar Cheese Spread
2nd Place Carr Valley Cheese Co., WI
Sharp Cheddar Spread
3rd Place DCI Cheese Company, WI
Black Diamond Ex. Sharp Cold Pack Cheese
Food
SG: Open Category Made From Goat’s Milk, Cold Pack
Cheese and Cheese Food, Unflavored – Maximum
Moisture 44%
1st Place No Award Given
2nd Place Coach Farm, NY
Reduced Fat Natural Cheese Spread
3rd Place No Award Given
SS: Open Category Made from Sheep’s Milk, Cold Pack
Cheese and Cheese Food, Unflavored – Maximum
Moisture 44%
No Entries
SF: Cream Cheese and Other Natural Cheese Spreads
- Flavor added – Spices, Herbs, Seasonings, Fruits
- All Milks – Maximum Moisture 60%.
1st Place Rising Sun Farms, OR
Gorgonzola Cheese Torta
2nd Place Belle Ècorce Farms, LA
Sweet Home Jalapeno Spread
3rd Place Rising Sun Farms, OR
Chili Lime Cilantro Cheese Torta

T. AGED SHEEP’S MILK CHEESES
Caciotta, Romano, Manchego, Table Cheeses, etc.
TO: Open Category
1st Place Bellwether Farms, CA
San Andreas
2nd Place Carr Valley Cheese Co., WI
Cave Aged Marisa
3rd Place Blackberry Farm, TN
Singing Brook
U. AGED GOAT’S MILK CHEESES
Taupinières, Rinded Logs, Pyramid Types, etc.
UG: Open Category
1st Place Fifth Town Artisan Cheese, Ontario
Lighthall Tomme
2nd Place Appleton Creamery, ME
Chevre in Grape Leaf
3rd Place Baetje Farms LLC, MO
Bloomsdale
V. WASHED RIND CHEESES
Liederkranz, Limburger, Brick Types and Styles, etc. Cheeses
with a rind or crust washed in salted brine, whey, beer, wine,
other alcohol, or grape lees, that exhibit an obvious, smeared
or sticky rind and/or crust Excluded: All washed curd cheeses
VC: Open Category Made from Cow’s Milk
1st Place Cowgirl Creamery, CA
Red Hawk
2nd Place Meadow Creek Dairy, VA
Grayson
2nd Place MouCo Cheese Company, Inc., CO
MouCo ColoRouge
3rd Place Agropur – Fine Cheese Division, Quebec
Champ Fleury
3rd Place Marin French Cheese Company, CA
Schloss
VG: Open Category Made from Goat’s Milk
1st Place Pasture Pride Cheese, WI
Redstone
2nd Place Fifth Town Artisan Cheese, Ontario
Cape Vessey
3rd Place Haystack Mountain Goat Dairy, CO
Red Cloud

VS: Open Category Made from Sheep’s Milk
1st Place Green Dirt Farm, LLC, MO
Bossa
2nd Place Hidden Springs Creamery, WI
Ocooch Mountain
3rd Place Fromagerie Le Détour, Quebec
Le Clandestin
VA: Cheeses aged more than 90 days with less than
42% moisture, all milks
1st Place Consider Bardwell Farm, VT
Rupert
2nd Place Hidden Springs Creamery, WI
Ocooch Mountain Reserve
3rd Place Bleu Mont Dairy, WI
Vermont Valley Tomme

IF YOU ARE STILL WITH ME, HERE IS INFO ON THE JUDGES:
David Grotenstein, Garden of Eden Marketplace,
Competition and Judging Chair
David Grotenstein is the Director of Operations and Purchasing for
Garden of Eden Marketplace in New York. He has been a consultant to
the specialty food industry under the banner Food and Image, working
in management and staff training, merchandising, store design, layout
and budgeting, publications and sign making for new and developing
retailers, as well as product development for manufacturers and
wholesalers. His clients include Fallon & Byrne Food Hall in Dublin,
Ireland, Fox & Obel Food Market in Chicago, Liberty Heights Fresh in
Salt Lake City, Sickles’ Farm Market of Little Silver, NJ, Wild Edibles
Seafood and Oppenheimer Prime Meats, both in New York.
He’s been in the food business for 28 years, having been a manager
at Pasta & Cheese, DDL Foodshow and Mangia, a general manager
and buyer for Fairway Market , Gourmet Garage and Union Market. In
2002, he co-founded Molto Sugo LLC, who produced specialty food
products under the Mario Batali label. He served on the ACS Board of
Directors from 1998-2001 and rejoined the Board In 2004 to chair the
Judging and Competition Committee.
John Greeley, Sheila Marie Imports, Ltd., Co-Chair Competition
American Cheese Society Competition Committee
John Greeley was born on the Isle of Jersey (home of the Jersey cow
breed) and came to America when very young. He was educated at
the University of Massachusetts-Amherst and says that his career
choice of professional radio announcer slowly ended when he first
tasted real, hand-made cheese. For ten years, he operated the
Cheese Division of John Dewar Meat Company, and in 1990 became
the founder and president of Sheila Marie Imports, Ltd.
Atlanta Foods International purchased Sheila Marie Imports In 2007
and John now serves as President of SMI and a Vice President
of AFI. John holds degrees in cheese grading from the University
of Wisconsin – Madison and in cheese making, from Washington
State University, at Pullman and was inducted into the Guilde des
Fromagers in 2002. He has been an ACS Board of Directors member
for 12 years and chairman of the Cheese Competition Committee for
15 years between 1987 and 2007. During that time he expanded the
categories from 8 to 102 and continually redefines categories for
Competition Committee approval.
John co-chaired the ACS Annual Conference in 1996 and 1999 with
Ruth Flore. He was Master Judge of the New Zealand’s National
Cuisine Champion of Cheese Competition from 2003 – 2007 , developed
their categories and rules and trained judges . He resides in Reading,
MA with his wife and twin sons.
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ACS 2009 Judging Results • 29
Kate Arding
Kate Arding is an independent dairy consultant specializing in smallscale
cheese production. She is also a co-founder of culture, the
acclaimed first national consumer cheese magazine launched in
December 2008. A native of Britain, Kate has worked in the farmhouse
cheese industry for 18 years. First as wholesale manager for Neal’s
Yard Dairy in London, where she developed extensive knowledge –
and love – of the farmhouse cheese industry followed in 1997, when
Kate moved to California to help establish Cowgirl Creamery and
Tomales Bay Foods.
Since 2003 Kate has worked as an independent consultant
focusing on affinage, sales and marketing, and helping small-scale
cheesemakers adapt to changing market demands. Kate lives in rural,
upstate New York.
Ray Bair
Ray Bair is the owner of Cheese Plus, San Francisco’s premier
cheese and specialty food store. Ray’s love for food began in his
childhood as he foraged for fresh foods on his great-grandmother’s
farm learning to make fresh pasta, preserves and pastry for the
family. Those formative years on the farm and in the kitchen made
a marked impression upon his palate and imagination, fueling his
quest for traditional foods and classic flavors. A 25 year veteran
of the restaurant and specialty grocery industry; Ray has traveled
extensively throughout the United States and Europe visiting retail
shops, wineries, dairies and food manufacturing facilities to expand
his knowledge and appreciation of our collective culinary heritage.
Floyd Bodyfelt
Floyd Bodyfelt was raised on a dairy farm in Tillamook County, Oregon
and worked in his local Tillamook County Creamery Association
cheese factory before he could legally drive. Two Jersey cows put
him through Oregon State University, where he received the last
issued B.S. degree in Dairy Technology. He was a student contestant
in the Collegiate Dairy Products Evaluation Contest in 1957, where he
placed 3rd in the competition for Cheddar cheese. After a three-year
stint in the U.S. Army as a medical technologist, Floyd returned to
OSU’s Dept. of Food Science and Technology where he completed
his M.S. thesis on the “fruity flavor defect of Cheddar cheese”.
Simultaneously, Floyd was appointed as the OSU Extension Dairy
Processing Specialist and taught the laboratory portion of a Dairy
Processing course. Within a year he also became the manager for
the OSU Creamery. During this time, he was the superintendent of the
Oregon Dairy Industries Association annual dairy products quality
contest and recalls judging a class of 46 samples of medium aged
Cheddar, just before evaluating a set of 38 aged cheese contenders.
Floyd Bodyfelt’s 35 year career at OSU involved serving as the
Extension Dairy Processing Specialist for the states of Oregon
and Washington, and teaching two courses for 30+ years (Dairy
Processing and Dairy Products Sensory Evaluation). Floyd’s OSU
teams competed in the International Collegiate Dairy Products
Evaluation Contest from 1967 through 1996; his teams placed first in
1984 and 1985. He has served as a cheese judge in the U.S. and World
Cheese Championship contests on six occasions, the ACS Judging
and Competition in 2006 and as the instructor for sensory evaluation
of cheese at short courses in the states of Oregon, Washington, Utah,
California, New York and Minnesota. Floyd, since his OSU retirement
in 1997, has undertaken technical consultation in dairy technology
and/or food safety in North Yemen, Sri Lanka, Thailand, Ukraine, Chile,
Japan, and China, while serving as a senior consultant/auditor for
NSF, Cook and Thurber, Ann Arbor, Michigan.
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30 • ACS 2009 Judging Results
David Brawley
David Brawley began his pastry career at Dallas’ Hotel Adolphus
training under master pastry chef Jean-Pierre Piallier. He helped open
the Hotel Crescent Court, and was pastry chef at Baby Routh during its
first two years. A move to Manhattan allowed him the opportunity to
display his skills at Ristorante Felidia, 21 Club and Tavern on the Green.
During his time in New York City he worked with Michael Lomonaco,
Lidia Bastianich and Nick Malgieri.
Returning to Dallas, he joined forces with Kevin Ascolese at Mi Piaci,
and collaborated with Sharon Hage at the acclaimed Salve! David won
first place honors in The Dallas News’ Rising Star Chef competition. D
Magazine declared him “Best Baker”; the Dallas Observer proclaimed
his tartufo “Best Dessert in Dallas”. His recipes have been included in
artist R.C. Gorman’s Nudes and Foods and Paula Lambert’s The Cheese
Lover’s Cookbook and Guide.
David originated and produced the artisan bread and pizza dough at
Fireside Pies. The Dallas Observer proclaimed it the “best pizza in
Dallas, and possibly the Southwest”. He was opening Executive Pastry
Chef at N9NE Group venues, where his “Make-Your-Own Cannoli”
was recognized by D Magazine as one of the “10 Best New Desserts in
Dallas.” He served on the Advisory Board of the DMN Wine and Food
Festival, and was certified as a Pizzaiolo by Verace Pizza Napoletana
USA. Currently, David is a Chef-Instructor at the Art Institute of Dallas.
Matthew Bonano
Born and raised in Pennsylvania in a busy family with plenty of food
around, Matt learned about cooking for large groups of people from his
mother and grandfather, who always had mounds of fresh pasta and
cheeses waiting on the table at any time. In 1996 he graduated from
the Art Institute of Fort Lauderdale with a Culinary Arts degree and
started his career at the 1996 Summer Olympics in Atlanta, GA. After
learning all of the jobs and skills of the kitchen, he worked as a pastry
chef for two years before cheese came calling. In 2000 in Atlanta, he
created and thrived in a cheese community where he eventually started
a cheese following at places such as Alon’s Bakery and Market One.
He also produced his own television show for PTV Atlanta titled, “cOOl
fOOds with Matt B.”, where he shared his passion for cheese and good
food. Matt is proud to be a part of the ACS and to be involved with the
very special people who helped him achieve his success, including
Raymond Hook, Vince Maniaci, Vajra Stratigos, Steve Jenkins, Avanelle
Rivera and David Grotenstein.
Stephen Corradini
Stephen Corradini has been the Regional Coordinator of the Specialty
category for the Southwest region of Whole Foods Market for the past
three years. A native of Wisconsin, cheese is in his blood (sadly in more
ways than one!), and he enjoys exposing Austin and the rest of the
Southwest to the joys of great curd as well as various adult beverages.
Edouard Damez
Born in Brittany, France, he started baking at 15 and studied the trade
for three years. He finished Best Apprentice des Côtes d’ Armor
(French Province). After his military service he worked in Marseilles,
South of France for a French Milling company that also operated many
retail outlets. That company transferred him to Las Vegas, Nevada in
December 1985 to run their Bakery Production plant. In 1988 he moved
to Houston and opened the Bakery dept for a French retail Grocery store
“Auchan Hypermarket” (9th largest food retailer in the world). In 1991
became responsible in addition to the Bakery for the Deli & Cheese dept.
This is when he really got his first experience as a cheese buyer.
In 1993, he was hired by H-E-B Central Market to run the Bakery dept
for their first store in Austin. He also was a part in opening HEB first two
stores Bakery Dept in Monterey, Mexico in 1977. Since 2000 he has been
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ACS 2009 Judging Results • 31
responsible for the Bakery Deli & Cheese category mgt for the eight
store chain who has received acclaims worldwide for being some of
the best stores in the U.S. Central Market carries an average over 650
cheeses from all over the world in a self service setting and will top
over 800 during the Holidays. For the last nine years he has assesse
100’s of cheeses from around the world as they are evaluated to
become part of the extensive Central Market product mix.
Olga Dominguez
Olga Dominguez has been manager and buyer for Zabar’s Cheese
Department for 30 years.
With a combination of hard work, energy, and a love for great food,
Olga worked her way up to the position of managing the newly
created Cheese Department – one of the first of its type in New
York City (and the United States) – during Zabar’s major expansion
in 1979. She built the department from scratch with the support of
Stanley Zabar and his European cheese export contacts, making into
the institution it is one cheese at a time by continuously tasting and
learning and responding to the increasingly sophisticated palates of
her customers.
Even after three decades, Olga Dominguez is still excited to discover
new cheeses for her department – especially American artisan-made
varieties. Because of her passion, dedication and energy, Zabar’s
Cheese Department continues to be the destination for high-quality
cheeses at fair prices, luring cheese-savvy New Yorkers and visitors
alike. Olga Dominguez is a member of The American Cheese Society,
Slow Food, Guilde des Fromagers (Garde et Juré) and participates in
Cheese Importers Association of America events.
Todd Druhot
As the gourmet cheese specialist and Director of the Cheese
Importing Program for Atlanta Foods International, Todd Druhot has
been driving his vision for specialty cheeses since 1999. During the
past 10 years he has dramatically increased the selection of American
artisanal cheeses available to Atlanta Foods International customers.
He continues to train and educate sales and customers on new
American artisanal cheeses.
With his background in foodservice, including a degree in Hotel and
Restaurant Management Todd has felt compelled to continuously see
out new and interesting American and European artisan cheeses.
Todd’s quest has taken him around the world every year, attending
multiple shows and competitions both as an exhibitor and ardent
student. In 2008 Todd attended a short course for cheese grading and
evaluation at the University of Wisconsin. Todd has been a member
of the American Cheese Society and Cheese Importers Association
since 1999. This year Atlanta Foods International and Todd will be
showing American Cheeses in Bra, Italy at Slow Foods Cheese
2009. He currently lives in Marietta, GA with his wife Ferrell and two
children Kalyn and Max, who both love cheese.
MaryAnne Drake
Dr. MaryAnne Drake is a Professor at the Southeast Dairy Foods
Research Center, North Carolina State University where she
conducts research on the flavor and flavor chemistry of dairy
products. She is credited with developing universal sensory
languages to describe and document flavor and texture of cheeses
and other dairy products. MaryAnne conducts research and contract
(confidential) studies with several industry and academic partners.
She has published more than 120 peer-reviewed manuscripts,
given over 160 professional presentations, and teaches dairy flavor
workshops nationally and internationally every year. MaryAnne is the
current President of the American Dairy Science Association.
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32 • ACS 2009 Judging Results
Marc Druart
Marc Druart is the master cheese-maker at the Vermont Institute for
Artisan Cheese (VIAC), one of the leading cheese institutes in the
country for artisan cheese producers. Marc received his “Brevet
de Technicien Superieur” from the National Dairy School of Poligny
(France) in 2000. After graduation, Marc traveled the world working
for various cheese and dairy companies in the U.K, New Zealand, and
the USA. In 2004, Marc joined the VIAC as an instructor and technical
consultant. Additionally Marc serves as cheese-maker and technology
advisor on raw milk research projects.
Helen Duran
When Helen Duran graduated from the University of Texas at Austin
with a degree in British History she did what many overeducated and
undertrained students do, she got a job in the food industry. Several
years and kitchens later she became an Executive Chef at the Crescent
Club in Dallas. Chef Duran has since taught culinary students and
worked at Central Market. She is a confirmed cheese addict
Gordon Edgar
Gordon Edgar has been the cheese buyer for Rainbow Grocery
Cooperative in San Francisco, since 1994. Rainbow (www.rainbow.
coop) is San Francisco’s biggest independent grocery store and the
country’s largest retail worker cooperative. He has been a panelist at
numerous cheese events, has been elected to the Board of Directors of
the California Artisan Cheese Guild, and has eaten way too much cheese
as an aesthetic judge at more than one cheese competition. Gordon’s
cheese memoir, Cheesemonger: A Life on the Wedge, will be published
by Chelsea Green in early 2010.
Tim Gaddis
“Atlanta’s Cheesemonger”. Since graduating from the French Culinary
Institute in New York City in 2003, Tim Gaddis has been at the helm
of the Star Provisions’ cheese shop. At Star Provisions, he works
directly with chef-owner Anne Quatrano to create cheese plates for
Bacchanalia, Quinones at Bacchanalia, Floataway Café and Abattoir,
as well as buying the cheeses for the upscale provender’s cheese
shop. Though he worked with some of the nation’s most celebrated
chefs while in New York, it was his stint as cheesemonger at Murray’s
Cheese in Manhattan where he discovered his calling. Tim says “I look
for things that are made by traditional farming methods, where the
animals are eating fresh grass or grains, where the cheese maker has
control of the milk in one form or another from the time that it comes out
of the animal.” Tim also pays attention to seasonality and locality when
making his cheese selections.
Will Gillis
Will Gillis received his Ph.D. in Food Science at Mississippi State
University in 1979. He has taught courses in Dairy Products Processing
with an emphasis on Product Quality Control and Sensory evaluation
for the last 30 years as a professor at Mississippi State and California
Polytechnic State University. During his tenure at these universities, he
also coached National Dairy Products Judging teams. He has served as
a judge for the American Cheese Society, United States Cheese Contest
and the World Cheese Championships. He has also served as a product
judge for the National Ice Cream Retailers Product Evaluation Clinic.
In addition he has worked as a consultant within the area of product
quality and sensory characteristics.
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ACS 2009 Judging Results • 33
Mark Johnson
Mark Johnson graduated from South Dakota State University with
a degree in dairy manufacturing and from North Carolina State
University with a degree in food science. In 1980, he became the
program coordinator for the Wisconsin Center for Dairy Research at
the University of Wisconsin and now serves as senior scientist at the
Center. Mark’s main areas of interest are developing manufacturing and
ripening protocols for unique cheeses and the study of cheese defects.
He has served as a technical judge for the American Cheese Society, as
well as the U.S. and World Championship Cheese Contests. He loves to
talk cheese with cheesemakers and share their experiences, insights
and cheeses.
Emiliano Lee
Emiliano Lee, relative newcomer on the professional cheese circuit,
is no stranger to the wonderful worlds of cheese and fine food. A San
Francisco Bay Area resident most of his life, this native Oaklander grew
up cooking with Chinese, Mexican, and Greek heritages. Growing up in
San Francisco, culinary expeditions were frequent and often included
blowing his allowance at local cheese shops. A ways down the road
now transplanted in Salt Lake City, Emiliano finds himself a pioneer in
the “last Western frontier” promoting full-flavored food finds as Cheese
& Charcuterie Manager for Liberty Heights Fresh.
David Lockwood
David Lockwood began selling cheese at Zingerman’s Deli in 1986.
Since 1991 he has primarily worked with Neal’s Yard Dairy: managing
the shops, opening up the US market, taking care of the cheese, buying
cheese and overseeing finances. Currently he is the managing director
of the business.
Sarah Masoni
Sarah Masoni is the Product and Process Development Manager for
Oregon State University Food Innovation Center located in Portland,
Oregon. Sarah has worked in the food industry for 20 + years. While
attending Oregon State University she trained under Floyd Bodyfelt and
competed in the 1985 International Dairy Products Judging Competition
in Atlanta. Sarah was the number 3 judge over-all competing with 28
different Universities. Sarah worked in a cheese shop in the 1980’s that
had over 200 cheeses, she also made semi-soft surface ripened cheeses
while working at a small cheese factory in Tillamook, Oregon. Sarah
has been an executive board member for the Oregon Dairy Industries,
and continues to participate in the ODI. Sarah Masoni traveled with
her father and family through Europe in 1974 visiting farmstead cheese
facilities and learning a great deal from her dad, Edmund A. Zottola,
Professor Emeritus, U of M, who started the Minnesota Farmstead
Cheese program in 1975.
Gina Mode
Gina was raised on a fifth generation family dairy farm and has been
making cheese as a licensed Wisconsin cheesemaker for over a
decade. She has a Bachelor of Science Degree in Food Science and a
Master of Business Administration. Gina has been working with cheese
since an internship with the Wisconsin Center for Dairy Research in
1990. She worked for the Swiss Colony in Monroe, Wisconsin and the
Babcock Hall Dairy Plant at the University of Wisconsin – Madison
before returning to the CDR in 2005. As a member of the Cheese
Industry and Applications Group, Gina works with cheese brokers,
retailers, ingredient suppliers, and manufacturers – from farmstead to
commercial.
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34 • ACS 2009 Judging Results
Margaret Morris
Margaret is the managing director of Glengarry Cheesemaking &
Dairy Supply, which has been in operation for 12 years as a supplier of
ingredients, packaging materials, small scale processing equipment,
imported cheese moulds and technical support services to hobbyist
and commercial specialty cheesemakers in North America, and an
export component to Europe for ingredients used in the production of
cheesemaking ingredients. Along with a staff of eight the company
services clientele to develop, manufacture and enhance fine cheese.
Glengarry Cheesemaking is now into commercial production of fine
cheese to supply an anxious market in Ontario for washed rind and
specialty cheeses.
Margaret has been involved in judging specialty cheese at the Warwick
Cheese Competition in Quebec in year 2005, 2006, 2007 and at the
American Cheese Society conference in Portland, July 2006.
Margaret has a B.Sc. in Agriculture and Food Science from McGill
University. Margaret and her staff have taken technical training in
cheesemaking in the UK, Holland and France obtaining short course
certificates in these various countries as well as the short course at
the Guelph Food Technology Center, and various certificates from the
Ontario Dairy Council, and is a graduate of Glengarry High School and is
so pleased to have former graduates on her staff as well.
Margaret was raised on a dairy farm in eastern Ontario; her cheese
factory is situated on a piece of land which was farmed by her family for
the past 25 years. The factory borders several dairy farms and is located
approximately one mile north of Highway 401, at Lancaster, Ontario. A
retail store, Cheesemaking education and interpretation center are also
included in the new location. This business is a separate company under
the name Glengarry Fine Cheese producing a variety of washed rind,
bloomy rind, blue and pressed cow’s milk cheeses.
Ron Richter
Ron Richter is a Professor Emeritus at Texas A&M University. He
worked at the University of Minnesota and the University of Florida prior
to his employment at Texas A&M. Dr. Richter has dedicated his life to
working with the dairy industry. He has conducted numerous research
projects, taught several dairy technology classes and has been an active
participant in industry activities. He has served as the Editor of the
Journal of Dairy Science, the President of the American Dairy Science
Association, and he has been elected as a Fellow by the Institute of
Food Technologists.
Lindsey Schecter
Cheese entrepreneur Lindsey Schechter is the owner of Houston
Dairymaids, a retail and distribution company specializing in handmade
Texas cheeses. Originally from Miami, Florida, Lindsey graduated from
Rice University in Houston, and has been a chef and food writer in New
York City and co-owner of an acclaimed restaurant in Maine. After
realizing that cheese was her true passion, Lindsey spent five weeks
as a “monger” at Neal’s Yard Dairy in London. The experience was the
inspiration for the Houston Dairymaids, an endeavor to introduce the
world to the growing ranks of fine cheesemakers in Texas.
Ron Schmidt
Dr. Ronald H. Schmidt, Professor, Food Science and Human Nutrition,
University of Florida was educated at the University of Minnesota,
and has regulatory experience with the USPHS/FDA. In addition
to teaching, research and extension, Schmidt is the coach of the
intercollegiate dairy products judging team, the IFT College Bowl
Team and is active in numerous professional societies. He is currently
on the board of directors for both 3-A Sanitary Standards and the
National Conference on Interstate Milk Shipments (NCIMS). Schmidt
has received numerous awards, and has authored more than 300
publications and presentations in dairy/food science.
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ACS 2009 Judging Results • 35
Lee Smith
Ms. Lee Smith is the senior vice president of Phoenix Media Network
and publisher/ editorial director for Deli Business and Cheese
Connoisseur magazines. She began her career with Kings Super
Markets in New Jersey over 30 years ago. Her love of specialty cheeses
began with her promotion to deli supervisor and assistant cheese
buyer. Her career includes over 20 years in the retail industry as a
cheese buyer, deli director, senior marketing/purchasing director, and
consultant. Ms. Smith is also an avid traveler and award-winning writer,
having written the acclaimed Specialty Cheese Guide, an annual feature
in both magazines.
Marianne Smukowski
Marianne Smukowski is the Dairy Safety/Quality Applications
Coordinator at the Center for Dairy Research and has worked with
cheese and butter products for over 20 years. She judged at the 2000
and 2008 World Championship Cheese Contest. She has been the head
judge for the World Dairy Expo Championship Product Dairy Product
Contest for the past five years. She also served as a judge at other
industry contests.
Laura Werlin Biography
Laura Werlin is one of the country’s foremost authorities on cheese
and is the award-winning author of four books on the subject. Her most
recent book, James Beard award-nominated Laura Werlin’s Cheese
Essentials (Stewart, Tabori & Chang, 2007), is the go-to guide for almost
any cheese question. Whether you’re a cheese novice or an expert,
this book answers basic to advanced questions about cheese as well
as provides cheese and wine pairing tips (Laura’s passion as well as
expertise) and 50 delectable recipes. Werlin’s other books have all been
recognized with prestigious honors including the James Beard award
for The All American Cheese and Wine Book, the IACP Best American
Cookbook award for The New American Cheese, and the World
Gourmand Award for Best Cheese Book for her classic, Great Grilled
Cheese.
Laura is a sought-after speaker across the country including at the
annual Food & Wine Magazine’s Classic at Aspen and the Santa Fe
Wine & Chile Fiesta. She has appeared on several national and local
television shows and writes for several magazines including Food &
Wine, Culture, Aspen Magazine, Fine Cooking, and Saveur.
Steve Zeng
Dr. Steve Zeng is an Associate Professor/Dairy Product Specialist
at Langston University, Oklahoma. His expertise is in dairy product
processing, particularly in goat milk and cheese. His research interest
has been in sub-clinical mastitis and its effect on composition of
goat milk, sensory quality and yield of cheese. With his industrial and
academic experiences, he has conducted more than 40 cheesemaking
workshops in many states in the US as well as in China, Argentina,

Armenia, and the Republic of Georgia. He has judged the United StatesCheese Championship Contest and the World Cheese ChampionshipContest in the last three years

IF YOU ARE STILL WITH ME, YOU ARE AN OFFICIAL SIDEDISH CHEESEHEAD AND IF YOU SEND ME AN EMAIL YOU WILL BE INVITED TO A VERY SPECIAL CHEESE EVENT.

We had BIG Dallas winners last night! Anne Jones from Latte Da won 1st for marinated Feta, Edgar Diaz (Lucky Layla) won 1st for plain drinkable yogurt, 2nd place for flavor-added cultured product (Tropical Passion Fruit Drinkable yogurt), 2nd for their Yogurt cheese, and 2nd place for Boyaca, AND we (Mozzarella Company) won 1st for Queso Oaxaca and 2nd for Queso Blanco with Chiles and Epazote!!!

Here is a breakdown of the results:

Out of 314 ribbons awarded, the state of Wisconsin scored the most ribbons with 92, California came in second with 45, cheesemakers in the state of Vermont captured 32 ribbons. More than 700 attended this year’s conference, participating in educational seminars on subjects from cheesemaking to the art of maturing cheese.

I haven’t received the complete rundown of winners, but will add to this post ASAP.

I was shocked to open the door of the location in Preston Forest–the room was full of women. The only men in the space were behind the counter. The menu consists of soups, salads, sandwiches, a quiche of the day, and baked goods. (The Richardson location serves afternoon tea from 3:30-5:30 p.m.) The Chocolate Angel feels a lot like Celebrity Bakery except when you are stand over the cookie case waiting to order, you don’t faint from sticker shock: lemon bars are $1.00, Neiman-Marcus recipe chocolate chip cookies are 85 cents, and cupcakes are $2.75.

JC and I were jonsing for cheese and cheese we did find. She went for the four-cheese sandwich sprinkled with garlic salt and grilled between two thin slices of sourdough. We were so hungry we forgot to ask which four cheeses were melted together. I went for the “Some Like it Hot” sandwich—a thick layer of pimento cheese tossed with toasted pecans, chopped jalapenos, and chunks of applewood-smoked bacon served with a side of thick homemade strawberry jam and a tossed green salad and a ramekin of pasta salad. It was too much for one to eat, but I managed. The whole plate is only $7.29. I was disappointed to find the cheese still cold and the jalapeno slices too few and far between. If you order it, ask for extra peppers and make sure they grill it until the cheese bubbles over the side.

Stuffed, we didn’t eat dessert, but we brought a thick slice of strawberry cake and a thicker slice of dark chocolate cake back to the office. I took a bite of each one and spit both of them back into my napkin. The texture of the cake is spongy and felt rubbery against the roof of my mouth. The thin layer of chocolate icing was almost pure confectioners’ sugar flavored with a hint of bitter chocolate. One office mate described it as tasting like “the inside of an old lady’s house.” Being an old lady, I strongly disagree with her.

The dining room was packed with young, old, big, and little ladies. They all seemed wildly happy. I looked at some of the other sandwiches and the smoked turkey on orange-cranberry bread caught my eye. I’d go back if only to get that pimento cheese sandwich grilled properly.

Cheese for your thighs.

You have until Thursday (August 6) at 3:00 p.m. to pre-order burrata ($8.99 each), Crescenza Stracchino ($6.99 each), Robiola ($4.99) each, and caprino ($3.99 each) from Jimmy’s Food Store. Email Paul at paul@jimmysfoodstore.com and he will email you when it arrives. Better yet, hit the store and look for red dots on the wine bottles—they’re all 30% off.

While the overall trend in dining today is to eat sloooowly, the Gen Y’ers I know are more content to snack quickly. What happened to the good old days of turning on The Thorn Birds (before you knew Richard Chamberlain was gay), grabbing a spoon and a half gallon of ice cream, and eating the whole thing? Once, after I got turned down for what I thought was my dream job, I went back to my apartment, made a three-layer German chocolate cake, and ate every last crumb. Did I feel better? You betcha.

What is comfort food? At home it is one thing, but now restaurants are trying to comfort us in public. Take Kent Rathbun. (beat, beat…) He has gourmet comfort food. He isn’t alone; there are lots of folks making their mortgage payments by selling upscale mac and cheese. Isn’t gourmet comfort food an oxymoron? If you agree, then WTF is healthy comfort food? A lie? You betcha.

I was curious to see if there were any distinctive differences between generations when it came to constant cravings. I didn’t have to Google far to find this little salty tidbit. Jump with me.The following is copied and pasted from the “Generational Comfort Foods” trend mapping report from the Center for Culinary Development (CCD) and Packaged Facts. (I am not making that up. Someone got paid a lot of money to come up with that. Packaged Facts is going to be the title  of my autobiography.) And here they are:

CCD’s national online survey on the topic (3,700 respondents) found that sweets dominate category choices regardless of age. Nearly half (46%) of men and women across the Boomer, Gen X and Gen Y segments say they turn to baked goods, sweets and desserts for comfort, versus 19% who cite entrées, 14% salty snacks, 13% side dishes, and 4% breakfast foods.
Women favor sweets even more than men (51% of women cite sweets as comfort food, versus 36% of men). Among respondents who cite sweets, 26% chose ice cream as their top comfort food, 23% chocolate and 21% brownies.
Within entrées, roasted meats are the top choice across generations; within side dishes, macaroni and cheese and potatoes are nearly tied in popularity; and within salty snacks, chips rule (cited by 60% of total respondents, followed by popcorn and cheese, at 10% and 8%, respectively).
Cheese — either by itself or with a bread or starchy food — seems to elicit the most “passionate” response across generations, but with generational nuances (Boomers citing artisan cheeses versus Gen X’s cheese crackers, for example).

The research also identified top trends in comfort foods, including:

* Breakfast for dessert. Gen Y pastry chefs and a desire to start the day with a “protein burst” are driving this just-emerging trend. Boxed cereals, already found in snack bars and frozen yogurt shops, are now turning up in desserts, along with desserts such as “glamorized” versions of French toast, waffles and doughnuts.
* Madeover meatloaf. Regional restaurants, nouveau diners and sandwich shops are featuring meatloaf offerings with fuller flavors and natural or leaner meat blends. Boomers like the healthier versions of this nostalgic favorite, while Gen Y is drawn to bolder taste variations.
* Artisan pies. The pies now seen in specialty cafes and fine restaurants reflect the “artisan sprit” of inspired pastry chefs and are not only fresh and “home made,” but “full of good things,” CCD reports.
* Pho/Vietnamese beef noodle soup. First spotted as an emerging trend in 2005, this soup’s popularity has now spread, particularly among ethnically diverse Gen Y consumers. In addition to small shops and Vietnamese restaurant chains, it can now be found in mainstream soup restaurants and Pan-Asian noodle houses. The appeal: flavors that translate well to American tastes, combined with “infinite customizability” via fresh garnishes like sprouts, herbs and condiments.
* Asian curries. Very big among Gen Y and also popular as one-pot dishes among Gen Xers who are cooking meals for growing families. CPGs are beginning to offer curries with new simmer sauces and curry meal kits and frozen entrées.
* “New” casseroles replacing processed ingredients with fresh ingredients, including vegetables and “contemporary” proteins such as turkey, crab and shrimp.
* Mac ‘n cheeses featuring natural and organic ingredients and other flavor twists.

Hmm, is this interesting? Not really, but it is a nice primer to get you in the mood to tell me your guiltiest pleasure(s). When you are down and troubled and need a helping hand, what do you want in that helping hand? Lines are open 24/7. Dish it.

Several Dishers attended, and I await their reviews below. I am not a movie reviewer, but the following is my Sybil-esque recap. (I say Sybil-esque because I had two strong and separate reactions to the film.)

Full disclosure: I have not read Julie Powell’s book or blog. I am extremely jealous of her rags-to-riches-by-blogging success. Also, other than Lions for Lambs, the movie she did with Tom Cruise, I have enjoyed watching every film Meryl Streep has ever made. (“I haaad a faaaarm in Aaaafricaaa…..” slays me every time.) Okay, here goes:
Overall observation: Julie & Julia is the ultimate chick flick for middle-aged chicks with stylish short haircuts and funky jewelry who wish they were married to either one of the perfect husbands portrayed in the film.

Thumbs-Up Sybil: Meryl Streep pulled it off. Julia Child was a larger-than-life personality, and acting the part must have been a huge challenge. The only other actor who has successfully pulled off a Julia Child was Dan Aykrod when he spoofed Child on Saturday Night Live. BTW, the clip is in the movie and is the funniest scene.

Stanley Tucci, who played Child’s devoted husband Paul, was buff, tan, and kissable. I would like to be married to Paul—he loved Julia’s big sassy body and brain. Not to mention her obnoxious voice. (Note: I am middle-aged with short hair and funky jewelry.) The grainy photography of Paris in the 40s and the set designs were delicious. I laughed effortlessly a couple of times, but I can’t remember why. Actress Linda Emone, who played Child’s bitchy co-author, Simone Beck, was brilliant.

I wish the movie would have just been about the life of Julia Child and not interwoven with the present blog/book, but that is probably just me. However, one redeeming value to this juxtaposition is that it illustrates Child’s unbending devotion to conventional cooking and shines a light on her culinary force. She was earnest and not a slave to fads. Current day reality TV chefs look stupid and shallow in her shadow.

Thumbs-down Sybil: Yes, Julie Powell was writing a food blog in 2003. Yes, she was ahead of the curve and got a break. So, cynical me has to not like her. That said, Amy Adams, who played Julie, didn’t have a chance. The relationship with her husband is sickeningly sweet. A couple of the scenes made me wish I could be a film editor. TOO LONG with the fake crying (she needs acting lessons) and the kitchen melt downs. If Meryl Streep is criticized for overacting, then Amy Adams should be called out for under acting. (When you see the movie, watch for her pathetic attempt to yawn convincingly.)

Men are not like either of the husbands portrayed in this movie. (Yes, I wish I were married to Paul.)

The use of the word “yum” must cease immediately. It is insulting to food.

Questions:

(1) How did Julie and her perfect—and poor—husband afford the ingredients for this project? In the beginning, Julie is cooking on hand-me-down cookware. A few scenes and recipes later, she is tossing about $200 of live lobster into a copper stock pot. (Maybe that is in the book.)

(2) How did Julie and her perfect—and poor—husband not gain 50 pounds eating Julia Child’s butter-laden recipes? In one scene late in the movie, Julie is lying across the marital bed fake sobbing into a pillow while dressed in her perfect-and-poor husband’s dress shirt that conveniently cups her tight little butt. She had been cooking for over a half a year and complaining about weight gain. She did not weigh 100 pounds. (Note: I weigh more than 100.)

(3) The scene with Julie and her perfect-and-poor husband making love while the answering machine plays back 65 messages of offers to make her famous made me sick at my stomach. Jealous? Me? Yes. Gross.

And speaking of sex, I had a hard time watching Julia Child, excuse me, Meryl Streep playing Julia Child, in a sex scene. But that’s just me wishing I was having a sex with Stanley Tucci in Paris.

Torta del Casar is Sara’s favorite Spanish cheese.

Sara the intern just returned from a hunt for Spanish cheese at Scardello. She files this report: (Sara, put on your helmet, here come the blue meanies.)

With the rise in popularity of Spanish wines, foodies (sorry, Nancy) will naturally turn to that most perfect of accompaniments, cheese. Manchego is available at most stores these days, but there are tons of other flavorful, artisan Spanish cheeses with interesting flavors, shapes, and back stories.

In Spain, cheese plates typically come with whatever is regional and available, but Dallas some great sources for cheese from all over the world. I just checked out Scardello on Oak Lawn where owner Rich Rogers walked me through a free Spanish cheese lesson. (They’ve got wine too.) Here are the notes from my “tour.”

“I think Spanish cheeses are a good value, and the tough part is finding cheeses that aren’t factory-produced,” said Rogers. “The good news is, with a bunch of these, there is only one producer, like Monte Enebro.”

Here are just a few of the Spanish cheeses at Scardello:

Leonora: a fluffy, lemony goat cheese that goes perfectly with sweeter white wines. I had never tried this one, and Rich cut me a nice hunk (Cheese shops really are the best thing in the world.)

Monte Enebro: technically a blue goat, because of the Roquefort mold covering, with a creamy, snow-white middle and strong flavor. Made by one man and his daughter in Avila, it’s expensive but worth it if you can find it.

Zamorano: “I try to steer people who come in asking for Manchego towards Zamorano,” said Rogers. “It’s a bit more flavorful and complex.” This sheep’s cheese has been made for centuries and goes well with Zinfandels.

Cabrales: “This is a really big blue,” said Rogers. “I wouldn’t eat it alone, but put it with a grilled steak and it goes perfectly.” This is my personal favorite blue; it’s ashy and grayish-purple and cave-aged. In Asturias, where it’s made, sidra is a popular match—it’s an alcoholic apple cider served in sidrerias (cider houses), and the acidity and sweetness of the fruit cuts the strong flavor perfectly.

Torta del Casar: I was surprised to see this at Scardello, and will have to go back and buy a chunk before it’s gone. This is a great sheep cheese for a party, because of the way it’s typically served; it’s a small round cake, and when it’s ripe you slice off the top and can eat it almost like a dip, because the inside is creamy and runny. Toast some baguettes or slice up veggies and you’ve got a five-minute app. Scardello will cut you a piece to order, but I would get the whole thing. Trust me, it’s worth it.

Tetilla: Didn’t see this at Scardello, but I have seen it recently at Whole Foods. The name basically refers to its shape: it means “from the tit of the cow.” It’s creamy and buttery and melts really well; make a grilled Serrano ham sandwich with this.

The Porch: Smoked ham Mac & Cheese Casserole, $9

Chamberlain’s: Wild Mushroom Mac & Cheese (made with orzo), $8.95

Hibiscus: Baked in a casserole dish, five dark cheddars, panko crust. $8

Screen Door: Smoked cheddar, white cheddar, cheddar, cream cheese, bread crumbs, baked in oven. $7

Rathbun’s Blue Plate: Carr Valley Mammoth Cheddar Mac & Cheese, $9

Kenny’s Woodfire Grill: Adult Mac & Cheese, smoked Gouda, cure 81 ham, white truffle oil. $3.99

Hattie’s: Four cheddar macaroni & cheese, with Smokey razor white cheddar. $9.50

Jasper’s: Aged Gouda, cheddar, ham and pearl onions. $9

Abacus: Applewood bacon smoked mac & cheese: $10

South Dallas Café: whole pan, $35 When asked what kind of cheese, the nice lady just said, “Cheese.”

SCARDELLO ARTISAN CHEESE WILL HOST I TS FIRST TEXAS
CHEESEMAKER TOUR JUNE 13, 2009
Scardello Artisan Cheese owner and cheesemonger Rich Rogers will host its first Texas
Cheesemaker Tour Saturday, June 13. Guests will travel to two of Rich’s favorite
local cheese producers – Veldhuizen Farm and Deborah Rogers’ Farmstead. The first
stop is just west of Fort Worth at the Veldhuizen Farm, where owner Stuart Veldhuizen
will provide an inside look at the cows, cheese-making process and his fantastic
cheeses. Next, enjoy lunch at Lonesome Dove Bistro, famed Iron Chef Tim Love’s
southwestern bistro, where you will dine in the Cava, that offers a great view of
Lonesome Dove’s impressive wine cellar. After lunch, the next stop is Deborah Rogers’
Farmstead Cheese. Guests will meet Deborah and her milk-producing goats then tour
the cheese-making facility, followed by a sampling of her lovely cheeses!
Price is $85 per person and includes transportation and lunch. Guests are welcome to
bring coolers with snacks, beverages, etc. Guests will meet at the NorthPark Center
parking lot at 9 a.m. to board the bus and will return to NorthPark at 6 p.m.
Saturday, June 13, 2009
9 a.m. to 6 p. m.
NorthPark Center
8687 North Central Expressway
Dallas, Texas 75225
Please park in the far northeast parking lot, north of Macy’s garage and as close to
Park Lane as possible.
$85 per person
Reservations are required. Please call 214.219.1300.