Foodservice News

WMMB Launches 3rd Annual Macaroni & Cheese Blog Featuring Recipes from Top Food Bloggers

luannlodl — Fri, 20 Jan 2012 14:15:00 GMT

MADISON, Wis. – As one of America’s favorite comfort foods, Macaroni & Cheese never goes out of style, and no two recipes are exactly alike. The Wisconsin Milk Marketing Board has invited 30 of the country’s top food bloggers to participate in the third annual "30 Days, 30 Ways with Macaroni and Cheese" blogger program.

The blog, 30 Days, 30 Ways with Macaroni and Cheese, re-launches today in celebration of National Cheese Lover's Day. The site features a new blogger-created recipe each day for 30 days. The recipes run the gamut, ranging from simple to sophisticated, stovetop to oven-baked – incorporating more than 25 different Wisconsin Cheeses throughout the month!

This year, look for more kid-friendly recipes, party-friendly bite-sized portions, and lots of fresh veggies. There are even Macaroni and Cheese recipes for breakfast and dessert.

Here's a tasty sampling of featured recipes:

Sarah’s Cucina Bella creates the ultimate comfort food dish with Smoked Cheddar and Blue Cheese Brisket Macaroni and Cheese.
Pepperoni Pizza Mac and Cheese from Taste and Tell is sure to be a hit with kids and adults.
Dinner or Dessert kicks things off with a savory Breakfast Mac and Cheese with breakfast sausage, Wisconsin Pepper Jack and Colby, and a crunchy biscuit topping.

Visit 30Days30WaysMacAndCheese.com for 30 tasty recipes, gorgeous photos and more.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Heather Porter Engwall
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7235
hporterengwall@wmmb.org

Holiday Cross Merchandising with Wisconsin Cheese

luannlodl — Thu, 17 Nov 2011 17:02:00 GMT

MADISON, Wis.—With the holidays approaching, now is the perfect time to feature Wisconsin Cheese with pleasing pairings through cross merchandising. No party is complete without a cheese platter, so give customers easy options for food and beverage pairings.

Wisconsin Gouda and Butterscotch Sauce
Caramely butterscotch brings out the natural sweetness in Wisconsin Gouda. Serve it drizzled on top of the cheese or in small serving spoons for an elegant presentation.

Les Frères and Marinated Mushrooms
This earthy washed-rind cheese pairs beautifully with ready-to-eat mushrooms from the olive bar.

Brie Log and Ginger Snaps
Sliceable Wisconsin Brie makes entertaining easy. Serve Brie slices atop ginger cookies and garnish with cherry or raspberry preserves.

Aged Cheddar and Spiced Glazed Pecans
Sweet and spicy nuts are a holiday tradition. Add Wisconsin Cheddar, and you’ve got a taste combination that will be the hit of the party.

Wisconsin Parmesan and Lambrusco
Wine lovers are taking another look at this sparkling red, and liking what they taste. Pair it with buttery, sweet Wisconsin Parmesan.

Juustoleipa and Pear Cider
Warmed in a skillet or on a griddle, Jusstoleipa, or Bread Cheese, is sure to be a hit with holiday guests. Share a bite, and a toast, with non-alcoholic pear cider.

For more pairing and merchandising ideas, visit www.Trade.EatWisconsinCheese.com.

For high-resolution photos, contact Joanna Miller at (773) 661-9950 or jmiller@stephanbrady.com. For more information about Wisconsin Cheese, visit www.EatWisconsinCheese.com.

Restaurants in 12 States Among Winners of Wisconsin Cheeseburger Contest

luannlodl — Thu, 17 Nov 2011 10:14:00 GMT

ROSEMONT, IL (Marketwire)—US Foods and the Wisconsin Milk Marketing Board today announced the winners of their first-ever Wisconsin Cheeseburger contest. US Foods customers nationwide were eligible to submit recipes from June 1 - July 31 and 15 winners were selected for their trend-setting cheeseburgers.

Winners were selected based on creativity, originality, innovative cooking techniques, use of current industry trends and the inclusion of Wisconsin cheese.

"We love the enthusiasm of our customers across the country as they entered their mouth-watering cheeseburger recipes in the competition," said Eric Cronert, vice president of brand marketing, US Foods. "We saw a lot of great, original submissions from innovative chefs in the industry who continually surprise and delight diners with delicious, flavorful dishes."

The winning burger recipes were from restaurants around the country:

Branch Bistro and Catering, Springfield, Mo. – "Inside Out Bloody Mary Cheeseburger"
Naifeh's Deli & Grill, Cushing, Okla. – "The Nearly Perfect Tabouli Cheeseburger"
The Help Desk, Kosciusko, Miss. – "Bohemian Cheeseburger"
The Grand Oasis, Mobridge, S.D. – "South of the Border Cheeseburger"
Ginger Cove, Annapolis, Md. – "Asian Pork Cheeseburger"
Papa Mojo's Roadhouse, Durham, N.C. – "Cheeseburger Po Boy"
Red Robin Restaurants, Allentown, Pa. – "Kobe or Not Kobe Cheeseburger"
Addison's - An American Grill, Columbia, Mo. – "Super Deluxe Happy Fun Time Cheeseburger"
Spirits Pub & Grub, Cary, N.C. – "Firecracker Cheeseburger"
Shepherd University Dining Services, Shepherdstown, W. Va. – "Medical Alert Cheeseburger"
Big Dog's Brewing Co., Las Vegas, Nev. – "Black Angus Cheeseburger"
Top of the Hill Restaurant & Brewery, Chapel Hill, N.C. – "Poblano Cheeseburger"
Guest Services, Inc., Fairfax, Va. – "Sheboygan Brat Cheeseburger"
Barcelona Tapas Restaurant, Indianapolis, Ind. – "Barcelona Cheese Cheeseburger"
Lumberyard Taproom and Grille, Flagstaff, Ariz. – "Vietnamese Cheeseburger"

Winners receive an all-inclusive trip (including transportation and lodging) to Wisconsin for a chef tour at a Wisconsin cheese manufacture plant, with hands on cheese training including beverage and culinary pairings with cheese.

The winning recipes will be featured on the US Foods website at www.usfoods.com.

About US Foods
With nearly $19 billion in annual revenue, US Foods is the 10th largest private company in America, and a leading foodservice distributor. Many of the entities that make up US Foods were founded in the 19th century, including one that sold provisions to travelers heading west during the 1850s gold rush. US Foods offers more than 350,000 national brand products and its own high-quality "exclusive brand" items, ranging from fresh meats and produce to prepared and frozen foods. The company proudly employs approximately 25,000 people in more than 60 locations nationwide, and provides the finest quality food and related products to more than 250,000 customers, including independent and multi-unit restaurants, healthcare and hospitality entities, government and educational institutions. The company is headquartered in Rosemont, Ill., and jointly owned by funds managed by Clayton, Dubilier & Rice Inc. and Kohlberg Kravis Roberts & Co. Discover more at www.usfoods.com

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Lisa Lecas
Manager, Corporate Communications
US Foods
847-720-8243

or

Heather Porter Engwall
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7235
hporterengwall@wmmb.org

WMMB’s Leonhardi Elected to IDDBA Board

luannlodl — Wed, 26 Oct 2011 09:32:16 GMT

WMMB's Director of Education and Events David Leonhardi has been re-elected to the Board of Directors of the International Dairy-Deli-Bakery Association (IDDBA) for a three-year term. He will also serve on the board's Executive Committee.

Leonhardi, who has worked at WMMB for 14 years, manages education and trade event activities that include working with a field staff of nine regional managers and a culinary training manager. He is a food industry veteran, having worked more than 22 years in the sales, manufacturing and specialty food distribution businesses. He has been on the IDDBA board for nine years and serves on the Products and Services and Dairy Steering Committees.

IDDBA is a trade association of manufacturers, retailers, wholesalers, distributors and brokers in the dairy, deli, bakery and related industries. The group provides educational programs, networking, information/data exchange and selling opportunities to its membership and hosts a major annual event, the Dairy-Deli-Bakery Seminar and Expo, which attracts more than 600 exhibitors.

Celebrate National American Cheese Month with a Wisconsin Cheese & Beverage Pairing Experience

luannlodl — Mon, 26 Sep 2011 17:00:00 GMT

MADISON, Wis. – Join the party and celebrate the first national American Cheese Month by pairing craft beers and small batch gin and vodka cocktails with a variety of distinctive artisan Wisconsin Cheeses at an afternoon tasting Oct. 16 at Kendall College, 900 N. Branch St., Chicago.

The Wisconsin Cheese and Beverage Pairing Experience is a fundraiser for the American Cheese Education Foundation (ACEF), administered by American Cheese Society (ACS), a not-for-profit group of professionals and cheese enthusiasts. ACS is a leader in promoting and supporting American cheeses as a resource for education, networking and legislation. The group organizes North America's foremost annual educational conference and world-renowned cheese judging and competition, which this year drew more than 1,600 specialty and artisan cheeses. Events to promote national cheese month are being held throughout the country during the month of October.

Hosting the Chicago event are Wisconsin Milk Marketing Board, Madison, Wis.; Pastoral Artisan Cheese, Bread and Wine, Chicago; and Marion Street Cheese Market, Oak Park, Ill.

Sara Hill, WMMB’s culinary manager, Cheese Education, will share the pairings discussion with Suzanne Wolcott, education coordinator for Goose Island Beer Co. and John Kinder, national sales manager, Death’s Door Spirits. Beers will include Matilda, Honker’s Ale, Harvest Ale, Pere Jacques and Big John. Death’s Door will sample creative cocktails such as a Blond Manhattan and Poor Man’s Gueze. Some featured Wisconsin cheeses will be Uplands Pleasant Ridge Reserve, Bleu Mont Dairy Bandaged Cheddar, Carr Valley Casa Bolo Mellage, Roelli Cheese Dunbarton Blue and Hook’s Cheese Tilston Point Blue. Pastoral shops and Marion Street Cheese Market are featuring the event cheeses at retail throughout October.

Information about tickets for the 3:00 p.m. Oct. 16 event, which are $20 each, is available at both Pastoral shops and Marion Street Cheese Market, as well as online at www.Pastoralartisan.com.

For more information contact Marilyn Wilkinson, mwilkinson@wmmb.org or (608) 203-7262.

Score a Touchdown with Your Tailgate

luannlodl — Fri, 23 Sep 2011 16:30:00 GMT

Touchdowns, field goals, half-time and game faces. They are all a part of football season, none of which would be complete without the perfect tailgate menu. Hearty snacks, flavorful appetizers and finger foods are the perfect complement to the big game.

Kick-off your favorite football game with recipes from the Wisconsin Milk Marketing Board, featuring the state's most valuable player – Wisconsin Cheese. If you need something simple to prepare, easy to eat and full of taste, try these recipes next game day:

Individual Fritos® Pies, Wisconsin Style – The epitome of simple with layers of corn chips, chili con carne, green onion, chiles and your favorite shredded Wisconsin Cheese.
Meatballs in Chipotle Chile Sauce with Wisconsin Queso Fresco Cheese – Rich and hearty meatballs drenched in a spicy chipotle salsa sauce mixed with flavorful Wisconsin Queso Fresco.
Wisconsin Gouda and Beer Spread – Creamy Gouda, fresh chives and savory Dijon mustard combine with the flavors of dark beer to create a delicious spread for your favorite pumpernickel bread or crackers.

For more information or for recipe images, contact Krista Ledbetter at kledbetter@stephanbrady.com or 608.241.4141 ext. 266.

Individual Fritos® Pies, Wisconsin Style
Serves 6

Ingredients:
4 1/2 cups traditional size corn chips, such as Fritos®
3 1/2 cups (14 ounces) Wisconsin Colby or Cheddar Cheese (or use these in a mixture with Monterey Jack cheese), shredded
3/4 cups thinly sliced green onions (scallions)
4 1/2 cups chili con carne with beans, homemade or canned
3/4 cups sliced fresh or pickled jalapeño chiles, mild or hot, or a mixture
Salsa, shredded lettuce, cilantro, chiles, and sour cream for garnish, optional

Cooking Directions:
Choose six microwaveable dishes, about 5 inches in diameter and 2 1/2 inches deep, such as cereal bowls or large custard cups. In each, layer as follows, spreading each ingredient evenly in the bowls:
1/2 cup corn chips
1/3 cup shredded cheese
2 tablespoons sliced green onion
3/4 cup chili
1/4 cup corn chips
2 tablespoons sliced jalapeño chiles
1/4 cup shredded cheese

Microwave each pie on high for about 1 1/2 to 2 minutes or until the chili is heated through and the cheese melts. Top each serving with a spoonful or two of your favorite salsa. Eat with a spoon.

For conventional oven: Bake at 350° F for about 20 minutes or until cheese is melted and bubbly.

Meatballs in Chipotle Chile Sauce with Wisconsin Queso Fresco Cheese
Serves 4 as main course, 10-12 as appetizers

Ingredients:
Meatballs:
1/2 pound ground beef
1/2 pound ground pork
3/4 cup Wisconsin Cotija or Parmesan Cheese, grated
1/4 cup flat leaf parsley, minced
1/2 large white onion, grated
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin, or to taste
1 teaspoon salt
2 eggs, beaten
2 slices coarse white bread, crust removed and soaked in 2-3 tablespoons milk
Salt and pepper

Sauce:
1/4 teaspoon ground cinnamon
1 16-ounce jar Chipotle chile salsa
1/4 cup olive or vegetable oil
1 cup chicken broth
1 sprig mint (or pinch ground dried mint)
1 cup Wisconsin Queso Fresco Cheese, crumbled
1/4 cup cilantro, chopped

Cooking Directions:
With your hands, combine meatball ingredients in bowl. Refrigerate one hour. Shape meatballs in desired size, depending on use--main course or appetizer.

Make sauce: Add cinnamon to chile salsa. Heat oil until quite hot (not smoking) in heavy, deep skillet. Add the salsa and "fry" until thick (it will splatter). Add broth. Bring to boil. Stir in mint. Add meatballs. Simmer 30 minutes, or until meatballs are done. Garnish each serving with crumbled Queso Fresco, cilantro and additional mint, if desired.

Wisconsin Gouda and Beer Spread
Serves 4

Ingredients:
1 waxed 2-pound ball Wisconsin Gouda Cheese*
3/4 cup (1 1/2 sticks) butter, cubed and softened
2 tablespoons fresh chives, snipped
2 teaspoons Dijon mustard
1/2 cup amber or dark beer, at room temperature
Cocktail rye or pumpernickel bread slices, for serving

Cooking Directions:
Cut a thick slice off top of the cheese to create flat surface. With butter curler or melon baller, scoop cheese from center of ball, leaving 1/2-inch thick shell. Shred or finely chop enough removed cheese to measure 4 cups. Reserve remaining cheese for another use.

In large bowl, blend shredded cheese, butter, chives, and mustard. Stir in beer until blended. Spoon spread into hollowed cheese ball; reserving remaining spread for refill. Chill until serving time. Serve spread with cocktail bread.

*Edam can be substituted for Gouda. If the cheese is not available in ball form, this spread may be served in your favorite serving bowl.

Chedd's Wisconsin Grilled Cheese Sandwiches
Come Home to Eau Claire

luannlodl — Tue, 30 Aug 2011 13:41:32 GMT

MADISON, Wis. — Chedd's Gourmet Grilled Cheese is bringing the ultimate comfort food experience home to America's Dairyland. The restaurant plans to open its third location in mid-September in historic downtown Eau Claire, Wis., at 416 Water St.

Chedd's Gourmet Grilled Cheese has been serving up the iconic grilled cheese sandwich in myriad varieties, all featuring Wisconsin cheeses, since 2003. With current locations in Sioux Falls, South Dakota and Austin, Texas, founder Dirk Bruley is eager to share his one-of-a-kind dining experience with Wisconsin, where all of the restaurants' cheese originates.

"Eau Claire is a natural fit for the next Chedd's Gourmet Grilled Cheese location," Bruley said. "Since the beginning, the fundamental ingredient for our sandwiches has been Wisconsin Cheese."

Born and raised in Wisconsin, Bruley has stayed true to his home state and only uses Wisconsin Cheese in Chedd's Gourmet Grilled Cheese award-winning sandwiches.

"Wisconsin cheeses are exceptional, and I experienced that first-hand, growing up in Wisconsin," Bruley said. "When it comes to quality and variety, Wisconsin Cheese is the leader."

The menu at Chedd's Gourmet Grilled Cheese boasts 35 Wisconsin cheeses and 25 different specialty grilled cheese melts, such as the Green Sailor and Hot Gobbler. With cheese classics including Wisconsin Colby and Monterey Jack to innovative flavors such as Wild Morel & Leek Jack and Jalapeno Havarti, a sandwich at Chedd's Gourmet Grilled Cheese is anything but ordinary.

"With more than 600 varieties, types and styles of cheese available, restaurants like Chedd's Gourmet Grilled Cheese can create unique offerings that showcase Wisconsin's specialty," said Heather Porter Engwall, director of National Product Communications for the Wisconsin Milk Marketing Board. "Their sandwiches give customers a great opportunity to discover many cheeses they may not be aware of, as well as enjoy their favorites."

For more information about Wisconsin cheese and dairy products, visit www.eatwisconsincheese.com. For more information about Chedd's Gourmet Grilled Cheese, locations and online menus, visit www.chedds.com.

Wisconsin Takes Top Number of ACS Awards with 78,
Including 2nd Place in Best of Show Category

luannlodl — Tue, 09 Aug 2011 08:03:27 GMT

MADISON, Wis. –Wisconsin cheesemakers were honored for their expertise at the recent American Cheese Society Competition in Montréal, Québec, capturing 78 ribbons. Of 1,676 total entries (a record number), Wisconsin cheesemakers claimed 23 percent of all awards, winning more than any other state or country for the seventh year in a row. America's Dairyland's 78 awards included a tie for second place in the prestigious Best of Show category, as well as 22 firsts, 24 seconds and 31 third places.

Several Wisconsin cheesemakers had outstanding performances, including Carr Valley Cheese, which landed 13 ribbons, including a Best of Show second place for Cave Aged Marisa. Hidden Springs Creamery captured the second most ribbons for Wisconsin, with a total of seven awards, and Sartori Company took home six ribbons.

First place ribbons went to:

Crave Brothers Farmstead Cheese, Waterloo: Mascarpone
Klondike Cheese Co., Monroe: Brick, Tomato & Basil Feta
Burnett Dairy Co-op, Grantsburg: Monterey Jack
Carr Valley Cheese Co., Inc., LaValle: Cocoa Cardona, Cave Aged Mellage, Casa Bolo Mellage, Cave Aged Marisa
Holland's Family Cheese, Thorp: Marieke Gouda Cumin, Marieke Gouda Smoked Cumin
Saputo Cheese USA, Inc., Black Creek: Blue Cheese
Hook's Cheese Company, Inc., Mineral Point: Little Boy Blue
Emmi Roth USA Inc., Monroe: Gran Queso Reserve
Sartori Company, Plymouth: Sartori Parmesan, Sartori Reserve Black Pepper BellaVitano
BelGioioso Cheese Inc., Denmark: Fresh Mozzarella Thermoform, Burrata
Hidden Springs Creamery, Westby: Farmstead Feta, Driftless - Cranberry
LaClare Farms Specialties LLC, Chilton: Evalon with Fenugreek, Evalon
Uplands Cheese, Dodgeville: Pleasant Ridge Reserve

In addition to landing the most first place awards, Wisconsin cheesemakers swept four categories: Flavor-Added Dutch Style, Parmesan – all milks, Rindless Blue-veined made from cow's milk and Flavor-Added made with fresh sheep's milk. Wisconsin also took top honors in the number of awards for cow's milk cheeses (including mixed milk) with 57 awards.

Editor Note: Photos available upon request.

WMMB Honored at Annual ACF Convention

luannlodl — Tue, 02 Aug 2011 16:05:48 GMT

The Wisconsin Milk Marketing Board (WMMB) has received the American Culinary Federation (ACF) Industry Partnership Award at the 2011 ACF National Convention recently held in Dallas.

"Wisconsin Milk Marketing Board is honored to be recognized with this award. We are proud of the partnership WMMB and ACF have shared for many years," said Dave Leonhardi, director of education and events at WMMB. "Both organizations are united with the common goal to help educate and enhance professional growth of foodservice professionals."

Over the years, WMMB has worked with ACF to provide educational cheese resources and product samples, as well as sponsor event speakers and educational Wisconsin Cheese tours.

"Cheese education is a topic that is underserved in most culinary schools," Leonhardi said. "Our work with ACF helps fill this educational need, providing resources to educate future chefs and foodservice professionals of all levels."

To learn more about WMMB's education mission and work with ACF, watch Leonhardi's interview with ACF-TV's Christine Van Blokland.

For more information about Wisconsin Cheese and the educational resources available from WMMB, visit www.trade.eatwisconsincheese.com.

Continuing Trend, Wisconsin Specialty Cheese Increases Production Again

luannlodl — Mon, 23 May 2011 13:00:33 GMT

Madison, WI—Wisconsin not only maintained its ranking as the country's top cheese-producing state in 2010, it maintained a brisk pace in increasing the production of specialty cheese, defined as a value-added product that commands a premium price.

The state made 552 million pounds of specialty cheese in 2010, an increase of 48 million pounds—10 percent—over 2009. Specialty cheese now accounts for 21 percent of Wisconsin's total cheese production, 2.6 billion pounds in 2010, according to the National Agricultural Statistics Service, USDA.

Of the state's 129 cheese plants, 90 make at least one type of specialty cheese. The most widely crafted are Blue, Feta, Hispanic types, specialty Mozzarella varieties, Parmesan wheel and specialty Provolone cheeses. Specialty Cheddars and Provolones recorded the largest production increases, up 22 and 24 percent respectively.

The specialty growth is an indicator of the state's historic commitment to quality and diversity in the cheese industry. Specialty cheeses have been responsible for the growth in the total cheese category over recent years, and Wisconsin's artisan and specialty types have received a growing number of awards in domestic and international competitions.

Customers Crave Traditional Hispanic Cheeses

luannlodl — Wed, 18 May 2011 15:01:00 GMT

Demand for traditional Hispanic ingredients continues to grow, and the cheese segment is no exception. Consumers are looking for authentic flavors that go beyond Pepper Jack and flour tortillas. Recognizing the expanding interest, Wisconsin cheesemakers produce a wide variety of Hispanic-style cheeses, including Queso Blanco, Queso Fresco, Anejo Enchilado and Oaxaca.

These products appeal not only to Hispanic customers, but also to a broader group of gourmet food shoppers who prefer to cook with authentic ingredients. These are customers seeking out chipotle peppers in adobo for their sauces and real Cotija cheese to top their tacos and salads.

Obviously, the burgeoning Hispanic population in the U.S. is a major factor in the growth of these cheeses," said Marilyn Wilkinson, director, National Product Communications for the Wisconsin Milk Marketing Board (WMMB), a dairy farmer-funded organization headquartered in Madison. "The awareness of these cheeses in the broader population has also ignited a desire for their versatility, unique flavors and convenience far beyond the traditional Hispanic niche. One major asset of the cheeses is their mild flavors, which complement rather than compete with bolder flavors used in many Latino dishes."

According to Greg Keller, national sales director for Frontera Foods, a line endorsed by celebrity chef Rick Bayless, retailers are making major expansions in the Hispanic products category, both in grocery and dairy. "Most have added four, eight or sometimes more sets of Hispanic ingredients, including authentic imported ingredients and gourmet products such as ours," he said.

There is also crossover on the distribution side. "The distributors bringing in Hispanic products are often the same people bringing in gourmet products, so the lines have been blurred," Keller added.

Some retailers are including Hispanic cheeses in their specialty cheese sections, while others are dedicating a smaller section to these cheeses in close proximity to the Hispanic foods grocery aisle. In either case, it's important to appeal to both sets of customers. Quality and authenticity are a priority for both groups.

As with any specialty cheese, education and tasting are important factors. A combination of in-store tasting, signage with flavor profiles and recipe cards can raise customers' comfort levels and create new devotees to these products. Toolbox promotions from WMMB can be tailored to fit a retailer's specific needs in this segment. WMMB also offers a variety of recipes that can be made available to consumers, including:

For information about the Wisconsin companies producing these cheeses, visit WMMB's cheese company database.

Editor Note: Download a hi-res photo of Wisconsin Queso Blanco with Roasted Tomato Sauce. For more hi-res photos and recipes, contact Joanna Miller at (608) 241-4141 x229 or jmiller@stephanbrady.com. For additional questions, please contact Marilyn Wilkinson at (608) 203-7262 or mwilkinson@wmmb.org. For more information about Wisconsin Cheese, visit www.EatWisconsinCheese.com.

New Graduates Bring Master Ranks to 51

luannlodl — Wed, 20 Apr 2011 16:00:00 GMT

Madison, Wis. – The Wisconsin Master Cheesemaker® program, the nation's only advanced certification course of its kind for veteran cheesemakers, has graduated two new and two returning Master Cheesemakers. With the new 2011 graduates, Wisconsin has 51 Masters. In total, they hold Masters' certifications for 34 cheese varieties and represent 29 companies.

The new Wisconsin Master Cheesemakers, who were formally certified at the awards ceremony during the April 12-13 Wisconsin Cheese Industry Conference in La Crosse are:

Mike Matucheski, an award-winning cheesemaker at Sartori, Plymouth. He is now certified as a Wisconsin Master Cheesemaker in Asiago and Parmesan.
Tim Pehl, who recently joined Chula Vista Cheese in Browntown. He is now certified as a Master in Blue and Gorgonzola.

In addition to the two new graduates, the 2011 class includes two current Master Cheesemakers who returned to the program to gain certification for additional cheese varieties. They are:

Steve Stettler of Decatur Dairy in Broadhead, who adds Specialty Swiss to the cheeses for which he's certified as a Master. Stettler earned certification in 1999 for Havarti and Muenster, and in 2006 for Brick and Farmer's Cheese.
Bruce Workman of Edelweiss Creamery in Monticello, who adds Brick and Muenster to the cheeses for which he's certified as a Master. This is Workman's fifth program completion. He previously earned certification for Baby Swiss, Butterkäse, Emmental, Gruyère, Havarti, Raclette and Specialty Swiss.

"It's exciting to see the number of Wisconsin Master Cheesemakers grow each year and to witness the impact that this program has had – and will continue to have – on the quality of cheese made in Wisconsin," says James Robson, CEO at the Wisconsin Milk Marketing Board (WMMB). "We celebrate every one of their individual success stories, and we also recognize the big picture of what their collective achievement means for the Wisconsin Cheese industry. They have a lot to be proud of."

Editor Notes: View and download photo of the Masters (from left to right): Steve Stettler, Tim Pehl, Mike Matucheski and Bruce Workman.

For more information or photo requests contact Marilyn Wilkinson mwilkinson@wmmb.org, (608) 203-7262 or Joanna Miller jmiller@stephanbrady.com, (608) 241-4141 x229.

###

About the Wisconsin Master Cheesemaker® program. The Wisconsin Master Cheesemaker® program is the most comprehensive, advanced training program in the country. Patterned after European programs, it is administered by the Wisconsin Center for Dairy Research and funded by Wisconsin dairy producers, through Wisconsin Milk Marketing Board. Applicants to the program must be active, licensed Wisconsin cheesemakers with at least 10 years of experience. Cheesemakers can earn certification in up to two cheese varieties each time they enroll in the three-year program and must have been making those varieties as a licensed cheesemaker for a minimum of five years prior to entering the program. Once certified, they're entitled to use the distinctive Master's Mark® on their product labels and in other marketing materials.

Wisconsin Over the Top at U.S. Cheese Contest

luannlodl — Mon, 14 Mar 2011 17:02:00 GMT

Green Bay, Wis.– Wisconsin cheese and butter makers overwhelmed the competition at the U.S. Championship Cheese Contest in Green Bay on Friday, March 11. Not only did Wisconsin claim the U.S. Champion award, but the state also earned a total 139 awards, more than 60 percent of the total.

Katie Hedrich of LaClare Farms Specialties in Chilton took top honors with Evalon, an artisan goat milk cheese. Completing the top three spots, Sarvecchio® Parmesan made by John Griffiths of Sartori in Plymouth took First Runner Up, and an aged Gouda crafted by Marieke Penterman of Holland's Family Cheese in Thorp took Second Runner Up.

By any analysis, Wisconsin's accomplishments were impressive at a contest that attracted a record-breaking 1,602 entries. The state won 45 Best of Class Awards, 46 second place awards and 45 third place awards. Wisconsin cheesemakers swept 29 of 77 categories, and in Cow-Milk Cheeses (a segment that includes mixed milk cheeses using cow milk as well as all cow milk cheeses), Wisconsin claimed 114 of 190 ribbons of those given.

For complete results, visit www.uschampioncheese.org.

Editor Note: View photo of the top three winners. From left: John Griffiths of Sartori, Katie Hedrich of LaClare Farms Specialties and Marieke Penterman of Holland’s Family Cheese.

For additional photos and information, contact Joanna Miller at (608) 241-4141 x229 or jmiller@stephanbrady.com.

Allen Hendricks Named to New Position at Wisconsin Milk Marketing Board

luannlodl — Mon, 14 Mar 2011 09:13:00 GMT

Madison, Wis.— Allen Hendricks, a chef and sales/marketing executive, has been named Director National Accounts-Foodservice, a newly created position at Wisconsin Milk Marketing Board (WMMB), a nonprofit marketing organization funded by the state's dairy farmers.

His priority will be working with national foodservice chains in the casual dining and fast food segments, especially in the areas of pizza, burgers and sandwiches, to develop new menu items and promotions featuring Wisconsin Cheese and additional dairy products. He reports to Stan Woodworth, Senior Vice President, Channel Marketing. Hendricks is based in the WMMB headquarters in Madison, Wis.

Hendricks previously was sales manager for CDS, a high-end specialty cheese and food broker based in Elmhurst, Ill. His wide range of responsibilities included regional sales, development of marketing programs, culinary counseling and establishing growth in new regions. He also has served as sales manager for Schreiber Foods, Inc., based in Green Bay, Wis., as well as heading up his own specialty services company, AMH Resources, where his clients included WMMB.

A graduate of the Culinary Institute of America in Hyde Park, N.Y., Hendricks also attended the University of Nebraska where he studied nutrition, foodservice and animal science. He is a member of the Show & Sell Center Committee of the International Dairy, Deli and Bakery Association and has served as a judge for both U.S. and World Champion Cheese Contests. He and his family reside in Madison.

Editor Note: Download a photo of Allen Hendricks.

WMMB Names Two to Regional Marketing Team

luannlodl — Fri, 17 Dec 2010 15:05:00 GMT

Wisconsin Milk Marketing Board has named two managers to its regional marketing team.

David Moore is the new regional marketing manager Southwest, based in Texas, and Matt Nolan holds the same position for the North Atlantic. He is based in Pennsylvania. They will work with a wide variety of retail and foodservice accounts, including specialty and grocery stores, distributors, restaurants and chefs to build usage of Wisconsin Cheese in their businesses.

Moore most recently was with Maher Marketing of South Texas, a firm serving the foodservice and retail industries, where he was vice president and account executive. He joined the company in 2000 after retiring from the U.S. Coast Guard.

Nolan comes to WMMB from his position of vice president of Sales with Norpaco Gourmet Foods in Middletown, Conn. In addition to implementing a national sales strategy in support of the Italian specialty food business there, he managed 12 brokers. He previously held positions with Bongrain Cheese Corp. and Lankford Sysco Distribution in addition to owning Nolan Food Brokers. He is a graduate of Wilmington University in New Castle, Del.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Marilyn Wilkinson
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7262
mwilkinson@wmmb.org

Photos of Moore and Nolan available. To request, please contact
Joanna Miller at jmiller@stephanbrady.com or (608) 241-4141, ext. 229.