PROBIOTICS POWER NEW LINE OF ORGANIC CHEESES
Summer '09|Vol. 15, No. 4

Next Generation Organic Dairy was founded in 2001 when three small organic dairy farms in west central Wisconsin joined to provide consumers with nutritious organic dairy products. Next Generation recently introduced a new line of gourmet, probiotic-fortified cheeses and cheese sticks made with certified organic raw milk and the probiotic ingredient GanedenBC30™. No heat is added during the cheesemaking process in order to preserve the enzymes normally destroyed by other manufacturing processes. The cheese is then aged for a minimum of 60 days to allow the pH in the cheese to naturally lower. The new line comes in six delicious flavors, including: Colby, Cheddar, Parsley Cheddar, Garlic Parsley Cheddar, Caribbean Cheddar and Cilantro Roasted Garlic Cheddar. Each cheese makes for a flavorful and healthy addition to party trays, sandwiches and casseroles.

Available in 8-oz. blocks, 6-oz. package of individually wrapped 1-oz. sticks or 1-oz. single sticks

CONTACT:
Steve Pechacek
Next Generation Organic Dairy
DBA Organic Choice, 251 Industrial Drive
Mondovi, WI 54755
(715) 926-4788
spgp@nelson-tel.net
http://www.nextgenerationdairy.com

TRADITIONAL DUTCH FAVORITE FINDS HOME IN WISCONSIN
Summer '09|Vol. 15, No. 4

In 2002, Marieke and Rolf Penterman moved from the Netherlands to Wisconsin to pursue their passion for dairy farming. Since then, Holland’s Family Cheese has been transforming fresh, wholesome milk from its farmstead creamery into authentic, hand-crafted Dutch-style Gouda using only raw, rBGH-free milk. Committed to introducing traditional Dutch flavors to the American market, the company is offering Clove/Cumin Gouda in the spirit of the classic clove cheeses of the northern province of Friesland in the Netherlands. The combination of cloves and cumin seeds adds a nice balance of aromatic flavor to the slightly sweet and nutty flavor of the popular Marieke™ Gouda. This cheese is ideal as a table cheese, adds a gourmet twist to a classic grilled cheese and pairs well with a dry white wine or brown ale.

Available in 18- to 20-lb. wheels

CONTACT:
Ena Langendijk
Holland's Family Cheese
N13851 Gorman Ave.
Thorp, WI 54771
(715) 669-5230
FAX: (715) 669-3933
ena@hollandsfamilycheese.com
http://www.hollandsfamilycheese.com

ASI ADDS BOLD BLUES TO THE MIX
Summer '09|Vol. 15, No. 4

Arthur Schuman, Inc. (ASI) has been a leading cheese importer for more than 60 years. The fourth-generation family owned business is also the largest domestic producer of Parmesan, Asiago and Romano Cheeses. ASI is now proud to announce it is the exclusive distributor of the award-winning Montforte™ Bleu and Montforte™ Gorgonzola. Both veined cheeses are made with fresh cows’ milk from Wisconsin and crafted in the Old World tradition of artisan cheesemakers. Montforte™ Bleu’s savory tangy flavor is enhanced by its characteristic blue marble veining, giving it smooth and creamy undertones. Montforte™ Gorgonzola has greenish marble veins, soft crumbly texture and a robust piquant flavor. Both cheeses are ideal for topping salads, melting into risotto or enhancing a favorite recipe.

Available in 5-lb. bag of crumbles or 6-lb. wheels

CONTACT:
Sean McFaul
Arthur Schuman, Inc.
40 New Dutch Lane
Fairfield, NJ 07004
(626) 221-3869
smcfaul@arthurschuman.com
http://www.arthurschuman.com

CASTLE ROCK ORGANIC DAIRY MAKES BLUES THE GREEN WAY
Summer '09|Vol. 15, No. 4

Castle Rock Organic Dairy is managed by a fifth generation Wisconsin farm family committed to serving those who are passionate about sustainable agriculture. Castle Rock uses only non-pooled milk from their herd of organic-fed cows which allows the flavors of the seasons to emerge in their specialty raw milk cheeses, including Castle Rock’s Blue and Smokey Blue cheeses. The Blue Cheese is hand-crafted in small batches using raw organic cow’s milk. When aged to maturity, the beautiful blue-veined cheese melts in your mouth without a strong aftertaste. The Smokey Blue Cheese is hickory smoked in Castle Rock’s smoking room to add a deep, rustic flavor. The Blue cheese pairs well with pears, honey, walnuts or cashews or with Cabernet Sauvignon, Pinot Noir or Riesling.

		Blue is available in 6-oz wedges, 3-lb. half wheels and 6-lb. wheels
		Smokey Blue is available in 6-oz. wedges and 3-lb. half wheels

CONTACT:
Michelle Farner
Castle Rock Organic Dairy
S13240 Young Road
Osseo, WI 54758
(715) 597-0085
FAX: (715) 597-0065
michelle@castlerockfarms.net
http://www.castlerockfarms.net

Carla Kostka
Castle Rock Organic Dairy
S13240 Young Road
Osseo, WI 54758
(715) 597-0085
FAX: (715) 597-0065
carla@castlerockfarms.net
http://www.castlerockfarms.net

PRESIDENT® BRIE LOG SIMPLIFIES ENTERTAINING
Summer '09|Vol. 15, No. 4

The No. 1 brand of Brie in France, President,® is now producing its award-winning cheese in Wisconsin with the expertise of a Wisconsin Master Cheesemaker, and in log form. The President Brie Log has a delicious buttery and creamy inside with a snow-white edible rind. The rind protects the cheese as it ripens and becomes more flavorful with mushroom notes. The log shape is ideal for quick entertaining, especially for serving on crackers or baguette slices. Pairing suggestions include apricots, pears, pine nuts, pistachios or olives. Serve at room temperature, or gently baked for a melty spread on toasted baguettes or apples. President Brie also pairs well with Champagne, Bordeaux, Merlot or Sauvignon Blanc.

Brie available in 6-oz logs

CONTACT:
Paul Peterson
LACTALIS DELI
950 Third Avenue, 22nd Floor
New York, NY 10022
(212) 758-6666
FAX: (212) 758-7383
cheese@lactalis-usa.com
http://www.presidentcheese.com

ENGLISH HOLLOW CHEDDAR DESERVES CHAMPION STATUS
Summer '09|Vol. 15, No. 4

In 1910, a group of local family farmers founded the Maple Leaf Cheese Cooperative to establish a consistent, trustworthy market for their milk. Maple Leaf is also home to the 2008 World Champion 1-Year Aged Cheddar, English Hollow. This hand-turned, rind-formed wheel of Cheddar boasts a complex and pleasant flavor. English Hollow is an all natural, shelf cured, milled curd cheese that is aged for 12 months. Today, Maple Leaf is still locally farmer owned, and many of the families are now in their second and third generation of partnership. Maple Leaf Master Cheesemaker Jeff Wideman believes that cooperative ventures like Maple Leaf laid the foundation for Wisconsin’s present day cheese heritage.

Available in 28-lb. wheels or 22-oz. wedges

CONTACT:
Shirley Knox
Maple Leaf Cheese Cooperative
N890 Twin Grove Road
Monroe, WI 53566
(608) 934-1234
FAX: (608) 934-1235
mapleleaf1@tds.com
http://www.wischeese.com