Seymour Dairy Products, Inc. received a gold medal at
the 2009 World Cheese Awards
Seymour, WI, 10/08/2009 -
Seymour Dairy Products received a gold medal award
for Crocker Hills Organic Blue at this years 2009 Guild of Fine Foods World Cheese Awards
which was held in Gran Canara on October 1st-3rd.
Continuing to build on it’s award winning tradition, Seymour Dairy Products submitted it’s Organic Crocker Hills Blue Veined Artisan trademark cheese. Unique in its own right, Crocker Hills is one of only a few Organically Certified Blues produced in the USA. Specially selected cultures and molds along with 100 years of Wisconsin king experience join together in creating the world’s best Organic Blue cheese.
Seymour Dairy Products, Inc. places at
the 2009 American Cheese Society Competition
Seymour, WI, 8/18/2009 -
Seymour Dairy Products received two 3rd
place awards at this years 2009 American
Cheese Society Conference and Cheese Judging
Contest on August 8th. A Crocker Hills
Organic Blue Wheel and a Peppercorn Rind
Ader Kase German Style Blue Wheel took the
honors. There were a total of 44 entries in
the Cow's Milk Blue Veined Category. These
awards join the many other critically
acclaimed awards that Seymour has received
in the short period of time it has been
producing Blue Veined cheeses.
1st Place Blue at the World Championship Cheese Competition for Blue Veined Cheese goes to Seymour Dairy Products, Inc.
Seymour, WI, 3/17/2008 - Blue, is synonymous with the exceptional quality Blue Cheeses being made in Seymour, Wisconsin. The word Blue, however, has gained new meaning for Seymour Dairy Products established in 2005. Now
"Blue" also stands for the Ribbon, the 1st place prize, that Seymour Dairy Products' Ader
Käse, German style Blue Cheese received at the 2008 World Championship Cheese Competition held in Madison, WI March 11-13th at the Monona Terrace.
"Since its inception as the "World Cheddar Championship" in 1957, the World
Championship Cheese Contest has grown rapidly and is now the largest international
Cheese and butter competition in the world." (Wisconsin Cheesemakers Association) This year's competition drew a record-breaking 1,941 entries from 20 nations. The World Championship Cheese Competition has historically seen its top awards go to European Cheesemakers.
Seymour Dairy Products is a young company that takes pride in crafting artisan Blue Veined Cheeses. Seymour is nestled in Wisconsin's rolling farmland just west of Green Bay. The Company has a fresh take on traditions that are rooted in the legacies of fine European Cheesemaking. SDP's Champion Cheesemaker and President, Mike Brennenstuhl, developed a signature line of Blue Cheeses in Cooperation with the University of Wisconsin Center for Dairy Research. These products have been mastered and brought to life by Seymour's lead Cheesemaker Rob Richter.
In the United States we are used to seeing only a few different varieties of Blue Cheese at our local Grocery Stores, although there are over 100 varieties of Blue Cheese worldwide. Seymour Dairy Products line features a range of Blues from the smooth and mild earthy flavors of Ader Käse, the fresh pasture grazed flavor of Crocker Hills Organic, the truly savory Dolce Gorgonzola, to the creamy and lively Blue Crest Blue, and the well developed sweet flavor profile of the Ader Käse Reserve, a Blue carefully aged 6 months to maturation. Seymour Dairy Products is introducing European favorites, with a modern twist, to the masses.
The 2008 World Championship Cheese Competition reinforced Seymour Dairy Product's vision by awarding three of their varieties in the top 10 of the Blue Veined Cheese Class (1st Place: Ader Käse, 8th Place: Crocker Hills Organic, 10th Place: Ader Käse Reserve Aged
'lue), and 1 variety in the top ten of the Green Veined Cheese Class (Green Crest: a Dolce Gorgonzola with its mold imported directly from Italy).
For additional information on Seymour Dairy Products, Inc., or their recent accolades contact Michael Brennenstuhl at MBrennenstuhl@Seymourdairyproducts.com.
Wisconsin Ader Kase inspired by Bavaria
Janet Fletcher, 8/3/2007 - new cow's-milk blue cheese from Wisconsin threatens to win over even the knee-jerk blue cheese foes.
Created about 2 1/2 years ago by a new dairy devoted to blue cheese,
Ader Kase Reserve (AH-der CASE) has the look of a winner. At about $12.99 a pound, the price is more than fair for a cheese matured at least six months. And I'm betting that people will like its sweet, mellow flavor and buttery texture.
Michael Brennenstuhl, founder of the new Seymour Dairy Products that makes Ader Kase (meaning "veined cheese" in German), is a lifelong cheesemaker who grew up in the dairy business.
"It's all I've ever done," says Brennenstuhl, who decided about three years ago to start his own small dairy in Seymour, Wisc., about 15 miles east of Green Bay. Being of German heritage and surrounded by neighbors of German descent, Brennenstuhl took a Bavarian cheese - Cambozola - as his model.
Frankly, I think
Ader Kase Reserve far outclasses Cambozola. Nor does the Wisconsin cheese really resemble the German one. Cambozola has a bloomy rind;
Ader Kase Reserve is rindless. Cambozola is bland and buttery;
Ader Kase Reserve is sweet, nutty and buttery. Brennenstuhl says his intention was to create a mellow, spreadable blue in the manner of Cambozola or Gorgonzola Dolce, not the sort of tangy, crumbly, pungent blue that Americans like in salads. I'd say he nailed it.
Using pasteurized milk from farms in Northeast Wisconsin, the dairy produces wheels weighing about 7 pounds. While the milk is still in the vat, it is inoculated with Penicillium roqueforti spores, which remain inactive until the 3-day-old wheels are mechanically pierced to create air channels. Supplied with oxygen, the mold takes off, creating the network of veins that riddle the cheese.
For
Ader Kase Reserve, the dairy hand selects the best wheels of its regular Ader Kase for further aging. At six months,
Ader Kase Reserve has a semi-firm ivory paste with moderate blueing throughout, and a rich, creamy, moist texture. It lacks the saltiness and pungency that turn many people off of blue cheeses. It may weep a bit when you bring it to room temperature; if so, pat it dry with a paper towel before serving.
Serve
Ader Kase Reserve with fresh figs or Gravenstein apples and a lush dessert wine, such as the 2003 Cornet Banyuls Rimage, a sweet red wine from Southwest France with the aroma of raspberry candy.
The World of Cheese: 100 Great Cheeses
It's a great time to be a cheese lover. Thousands of fine cheeses are produced around the world, and more are being created every day. In the following pages, we present 100 great cheeses, from Old.....
See Ader Käse Reserve's listing:
http://www.winespectator.com/Wine/Archives/Show_Article/0,1275,6709,00.html