News & Updates
Ohio State Fair Contest: This year’s winners for this contest were announced and awarded in six classifications:
See the Contest Winners >>
National Dairy Month Contest: The winners for this contest were announced and awarded for two classifications.
See the Contest Winners >>
Pearl Valley Cheese gains recognition as one of the best in the nation at the US Cheese Championships...
View our Medals >>
Guggisberg Cheese Takes Top Spot At 2013 World Cheese Championship.... Baby Swiss and Guggisberg in the News >>
Guggisberg Cheese Takes The Top Four Spots of U.S. Championship Cheese Contest.... Guggisberg in the News >>
Guggisberg Cheese To Take Over at Deutsch Kase Haus... Guggisberg in the News >>
Guggisberg Cheese Takes First Place at World Dairy Expo...
Guggisberg in the News >>
Swiss Cheese brochure... Read more>>
1/2 pound shredded Swiss cheese
1/2 pound shredded Gruyere cheese
2 tablespoons all-purpose flour
1 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 (1 pound) loaf French bread, cut into 1 inch cubes
Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.
Ohio State Fair Contest - July 19, 2016
The second of three contests held during 2016 to determine the Grand Champion and Reserve Champion cheesemakers for the year of 2016 was held Tuesday, July 19, 2016
at Bunker Hill Cheese, Millersburg, Ohio.
This year’s winners for this contest were announced and awarded in six classifications:
Rineless Swiss Class:
First Place (Blue Ribbon) Guggisberg Cheese Co., Millersburg, Ohio
Second Place (Red Ribbon) Pearl Valley Cheese Co., Fresno, Ohio
Third Place (White Ribbon) Broad Run Cheese, Dover, Ohio
Other Swiss Class:
There were 2 entries for this classification, both submitted by Pearl Valley Cheese Co., Fresno, Ohio. These entries, Lacey Swiss and Lacey Baby Swiss, both received the same number of points, tying for first place.
Mild Cheddar Class:
First Place (Blue Ribbon) Middlefield Original Cheese, Middlefield, Ohio
Second Place (Red Ribbon) Pearl Valley Cheese Co., Fresno, Ohio
Open Class: (Various cheeses, flavored and unflavored, made of cow’s milk)
First Place (Blue Ribbon) Middlefield Original Cheese, Middlefield, Ohio – (Pepper Jack)
Second Place (Red Ribbon) Bunker Hill Cheese, Millersburg, Ohio – (Smoked Salted Yogurt Culture)
Third Place (White Ribbon) Bunker Hill Cheese, Millersburg, OH – (Ghost Pepper)
Other cheese was entered by Pearl Valley Cheese Co., Fresno, OH – Colby, Marble, Pepper Jack; and Broad Run Cheese, Dover, Ohio – Smoked Swiss.
Soft and Spreadable Class: (Cheese containing greater than 51% moisture)
First Place (Blue Ribbon) Bunker Hill Cheese, Millersburg, Ohio – (Feta)
Second Place (Red Ribbon) Blue Jacket Dairy, Bellefontaine, Ohio – (Lemon Jewel Quark)
Goat and Sheep Class:
First Place (Blue Ribbon) Blue Jacket Dairy, Bellefontaine, Ohio – Arrowhead Herb Chevre
Judges for this contest were Kevin Watts, cheese buyer, Mike Felton, former cheesemaker, Doug Randles, cheese buyer, James Troyer, cheese buyer, Shannon Welsh, cheese buyer, Samantha Bosma, cheese team leader, Deanna Lewis, cheese team leader and Janice Deuble, cheese quality technician. All cheese was judged Grade A.
For the Ohio State Fair: Guggisberg Cheese Co. received the Grand Champion Rosette for their Swiss Cheese. Bunker Hill Cheese received the Reserve Champion Rosette for their for their smoked salted yogurt cultured cheese.
Ohio Dairy Adventure
The American Dairy Association Mideast sent nine food bloggers on a weekend trip to Ohio, to get a firsthand experience for what life on the farm is like, they were able to visit the Andreas farm, the Indoe Farm and the Pearl Valley Cheese factory. Afterwards they stopped to refuel with a homemade lunch prepared by an Amish family.
Follow the links below to read more about their weekend adventure.
• Liz- lovegrowswild.com
• Lauren- climbinggriermountain.com
• Ashley- spoonfulofflavor.com
• Megan- countrycleaver.com
• Taylor- foodfaithfitness.com
• Heather- heathersdish.com
• Emily- jellytoastblog.com
Ohio Egg Adventure
Over the past few years, we’ve been making more of an effort to learn where our food comes from and find ways we can support local farmers with our hard earned grocery money. It’s so easy to take the common egg for granted and forget the people, chickens, and process that brings them to our table. That’s why I was thrilled to get an in-depth look at all that goes into egg production through a three day blogging egg-stravaganza (how could I resist??) organized by the Ohio Poultry Association. If you’ve ever been curious about how an egg farm works, where our eggs come from, or how to make the perfect omelet, the rest of this post is for you.
Ohio is the second largest egg producer in the country and is home to 30 million laying chickens. The Ohio Poultry Association includes over 600 egg farmers, each of whom are committed to sharing best practices and educating the public about egg production. During our trip, we got to spend time with two of these farmers and even take a tour through one of their farms, Weaver Brothers Farm in Versailles, OH.
2014 Ohio Swiss Festival Contest
This is the third and final contest held during the year of 2014 to determine the 2014 Grand Champion and Reserve Champion Cheesemakers.
The winners of this final contest are as follows:
First Place - Pearl Valley Cheese, Fresno, OH
Second Place - Guggisberg Cheese, Millersburg, OH
Third Place - Broad Run Dairy, Dover, OH
Other Swiss cheese was entered by E. S. Steiner Dairy LLC, Baltic, OH.
First Place - E. S. Steiner Dairy LLC, Baltic, OH (Muenster)
Second Place - Bunker Hill Cheese, Millersburg, OH (Gouda)
Third Place - Guggisberg Cheese, Millersburg, OH (Butter)
Multiple varieties of cheeses were entered in this Open Classification. These include Colby, Lacey baby, pepper jack, marble, baby Swiss, smoked Swiss, jalapeño yogurt, jalapeño muenster, chipotle pepper jack and fresh cheese curds.
After these three contests for 2014 Guggisberg Cheese Co. was awarded Grand Champion Cheesemaker with the Reserve Champion award going to Pearl Valley Cheese Co. in the Swiss cheese classification. In the Open Classification, the Grand Champion Cheesemaker award was presented to Bunker Hill Cheese for their Gouda cheese.
Judges for this contest were Tom Mueller, former Cheesemaker; Mark Coblentz, LaVern Coblentz and Dave Yaggi, cheese buyers. All cheese was judged Grade A.
It's How You Say Cheese
“It’s not a good thing for Ohio or the nation”, said Chad Schindler, president of Broad Run Cheese House, located between Dover and Sugarcreek.
His family has been in the cheese business for more than 50 years.
According to The Associated Press, the European Union argues that American-made cheeses pale compared to the originals and cut into sales and identity of authentic European varieties.
The law it seeks to enforce is aimed at protecting the reputation of regional foods and helping farmers maintain value.
It would apply to a variety of common cheese names, including Asiago and Cheddar,
Camembert, Edam, Feta, Gorgonzola, Parmesan, Provolone, Ricotta, Roquefort and Stilton, as well as to certain meat products, wines including Champagne, spirits and “aromatized drinks,” such as Sangria.
“The specialty cheese business is very important to the largest commercial plants and to the smallest farmstead Cheesemakers, as well as the milk producers who provide them with milk,” Schindler said.
He added, “There are too many factors that go into making certain cheeses than just where they’re made for this initiative to make sense. The only difference is cows eating European feed as opposed to American feed.”
The Ohio Swiss Cheese Association said in a statement, “The common names Swiss, Parmesan and Gouda are identifying terms on how the cheese is produced, not the location of its production. It’s an inappropriately far-reaching attempt to confuse the consumer concerning products produced in the U.S. If the cheeses were named Switzerland, Greek or Parma, there would be a viable argument. However, the U.S. Food and Drug Administration has monitored and granted these types of cheese manufacturing procedures/processes the standard of identity respective to the use of these names, by federal law, since the late 1960s and early 1970s.”
If these rules are implemented, it would decrease the supply of the affected cheeses and increase the price for consumers, Schindler said.
Read more at The Times Reporter >>
CHEESE RESTRICTIONS WOULD HAVE LOCAL IMPACT
BERLIN, Ohio --A new trade law being negotiated through the Transatlantic Trade and Investment Partnership poses a threat to domestic cheese industries, including local dairy producers like Bunker Hill Cheese Co. If passed, dairy producers in the United States would no longer be able to use many common names for their cheeses. Read more at The Daily Record >>
Pearl Valley Wins Gold Medal at 2014 World Championship Cheese Contest
FRESNO, OHIO – Pearl Valley Cheese, a four generation, family owned business, has been making award winning Swiss Cheese for over 85 years and the honors are still rolling in. A panel of international cheese experts judging the 2014 World Championship Cheese Contest recently awarded Pear l Valley a Gold Medal in the Rind-less Swiss Cheese Class.
“For Cheesemakers, this is like winning the Super Bowl,” said Company President Chuck Ellis. “We attribute our success to God blessing us with employees who are constantly striving to improve our quality, local dairy farmers who continually provide an excellent milk supply, and our loyal customers who have supported us throughout the years. To come out at the top among our peers in the cheese industry at such a competitive contest is a major accomplishment in the history of our company.”
Read more about Pearl Valley's Medals >>