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World champion goat cheese
A soft goat cheese named âOlavidiaâ, made by Quesos y Besos of JaÃ©n, Spain, has been named World Cheese Champion at the World Cheese Awards. The competition, in which over 4,000 cheeses from 45 countries entered, took place on November 3 in Oviedo, Spain.
Produced by a family business created in 2017, Olavidia has brought international fame to Silvia PelÃ¡ez and her team. The cheese is ripened with Penicillium Candidum and a layer of olive stone ash runs through its middle.
Second place was awarded to an Epoisses Berthaut PerriÃ¨re, made by Fromagerie Berthaut in France and entered by Savencia Fromage & Dairy.
Third place went to Eminence Grise – Tomme ChÃ¨vre Grise au Bleu. It was made by Van der Heiden Kaas in the Netherlands.
All entries were judged in a single day as 250 experts from 38 countries examined their appearance, texture, aroma and flavor. The World Cheese Awards event is organized by the Guild of Fine Food. Visit gff.co.uk for more information.
Dairy starters accepted
Entries for cheese, butter, yogurt and dry dairy ingredients are accepted until January 26 for the 2022 World Championship Cheese Contest. Organized by the Wisconsin Cheese Makers Association, the biennial contest is considered the most great technical assessment of dairy products in the world.
A record 3,667 entries were submitted in 2020. Entries were submitted by cheese makers from 26 countries and 36 US states. A GruyÃ¨re made in Bern, Switzerland, by Michael Spycher of BergkÃ¤serei Fritzenhaus for Gourmino AG. was named the 2020 World Cheese Champion.
âTaking part in the World Championship Cheese Contest is not just a way to win a prestigious title; it’s a way for cheese makers to show potential customers just how exceptional their products are, âsaid John Umhoefer, executive director of the Wisconsin Cheese Makers Association.
The 2022 World Championship cheese competition will feature 141 classes of dairy products, including expanded classifications for washed rind, sheep’s milk, blue and cream cheeses, as well as instant whey protein. Entries cost $ 75 per product when submitted online. Paper submissions cost $ 85 per product.
All entries must be submitted by January 26th. The evaluation will take place March 1-3 at the Monona Terrace Community and Convention Center in Madison, Wisconsin. Visit World ChampionCheese.org or contact [email protected] for more information.
Companies advance probiotics
Fonterra and VitaKey Inc. recently entered into an agreement to advance Fonterra probiotic strains. VitaKey specializes in the precision delivery of nutrition.
The VitaKey platform is based on technology licensed from the Massachusetts Institute of Technology and developed at the Langer Laboratory. Fonterra seeks to design dairy products that incorporate a targeted and controlled release over time of specific dairy nutrients. It starts with probiotics to preserve freshness for longer. The controlled release over time should also allow nutrients to be more active and beneficial in the body.
Because the nutrients are encapsulated and targeted, Fonterra can use less milk in production. This will allow milk to go further while reducing food waste, according to Judith Swales, CEO of Fonterra’s Asia-Pacific region.
UK aims for net zero
Dairy UK, the UK’s dairy association, recently launched a plan to achieve zero carbon by 2050. It also plans to set a minimum standard for improvement across the industry.
The organization’s working groups are made up of farmers, processors, retailers, data companies, academics and trade associations. They will work on accounting and reporting carbon footprints using both Global Warming Potential 100 and Global Warming Potential. They also plan to calculate an updated carbon footprint for the industry and develop best practices on how to reduce emissions at the farm level. Visit assets.publishing.service.gov.uk and search “zero net strategy” for more information.
Leadership in transition
The Dairy Farmers of America Board of Directors recently appointed Dennis Rodenbaugh as President and CEO, effective late 2022. He will succeed Richard Smith, who plans to retire after leading the organization over the past 16 years.
Rodenbaugh has a background in dairy farm management and ownership as well as banking and finance. He is currently Executive Vice President and President of Board Operations and Ingredient Solutions for Dairy Farmers of America. Since joining the organization in 2007, he has led numerous business units including milk marketing, member services and global ingredients divisions. Visit dfamilk.com for more information.