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Oregon Artisan Cheesemakers Win Big North of the Border

Eleven Oregon Cheeses Recognized at 2011 American Cheese Society Annual Conference and Competition, Including Best of Show

PORTLAND, OR -- (Marketwire) -- 08/09/11 -- Oregon cheesemakers brought home 12 awards from the 27th annual cheese competition held by the American Cheese Society at its annual conference, August 3-6 in Montréal.

Rogue Creamery, Central Point, won Best of Show for the second time in three years with its acclaimed Rogue River Blue. The other Oregon winners were: Briar Rose Creamery, Rivers Edge Chevre, Tillamook County Creamery Association, and Tumalo Farms.

"Oregon's cheeses are of superb quality. We are fortunate to have cheesemakers who are very talented and they focus on producing quality products," said Lisbeth Goddik, Oregon State University Dairy Processing Specialist. "In addition, the cheesemakers work with great quality milk. National statistics continue to demonstrate that some of the best milk in the nation comes from Oregon's dairy farms."

This is the first time that the annual event was held outside of the United States and is the largest judging of cheese in North American history. The American Cheese Society recognizes only the highest quality cheeses based on both aesthetics (flavor, aroma, and texture) and technical accomplishments. There were 34 cheese specialists who judged 1,676 entries representing 258 cheesemakers in the United States, Canada, and Mexico.

The American Cheese Society is the leading organization supporting the understanding, appreciation, and promotion of farmstead, artisan, and specialty cheeses produced in the Americas. Additional information about the American Cheese Society and its competition can be viewed at www.cheesesociety.org.

About the Oregon Cheese Guild
Founded in 2006, the Oregon Cheese Guild is dedicated to the art and craft of making cheese. The Guild is a collaborative effort to help cheesemakers network, create educational opportunities and benefit from participating in economies of scale. The Guild is committed to growing its loyal base of artisan cheese lovers by educating consumers on high-quality handmade, farmstead and specialty cheeses. Membership is limited to farmstead, artisan and commercial cheesemakers. www.oregoncheeseguild.org.

About Oregon Dairy Products Commission
Dairy Farmers of Oregon is a program of the Oregon Dairy Products Commission. The Commission works on behalf of Oregon's dairy farm families who, with the help of 120,000 dairy cows and Oregon dairy processors, provide award-winning cheeses, milk, butter, and an extensive line of premium ice cream, sour cream and yogurt. Milk is the official state beverage of Oregon, and Oregon is recognized nationwide as a leader for milk quality. The Oregon dairy industry is a community-conscious, caring business that contributes nearly $1 billion to Oregon's economic well-being each year. Oregon dairymen and women care about their cows, their communities, and the land, air and water of Oregon. www.dairyfarmersor.com. The Commission also provides nutrition education through its program of the Oregon Dairy Council. www.oregondairycouncil.org.

2011 American Cheese Society Competition Awards
Oregon Winners by Category & Subcategory

BEST OF SHOW
Rogue Creamery
Rogue River Blue

AMERICAN ORIGINALS
Monterey Jack (cow's milk)
3rd Tillamook County Creamery Association
Tillamook Monterey Jack

Colby (cow's milk)
1st Tillamook County Creamery Association
Tillamook Colby

AMERICAN MADE / INTERNATIONAL STYLE
Open Category (sheep's milk or mixed milks)
2nd Tumalo Farms
Rimrocker

CHEDDARS
All Cheddars (all milks)
3rd Rogue Creamery
Chocolate Stout Cheddar

Mature Cheddar (aged between 25 and 48 months)
3rd Tillamook County Creamery Association
Tillamook Vintage White Extra Sharp Cheddar

BLUE MOLD CHEESES
Rindless Blue-veined (sheep's milk or mixed milks)
3rd Rogue Creamery
Echo Mountain Blue

Blue-veined (cow's milk with a rind or external coating)
1st Rogue Creamery
Rogue River Blue

LOW FAT / LOW SALT CHEESES
Light/Lite and Reduced Fat cheeses
3rd Tillamook County Creamery Association
Tillamook Reduced Fat Monterey Jack

SMOKED CHEESES
Open Category (goat's milk, sheep's milk or mixed milks)
2nd Rivers Edge Chevre
Up in Smoke

FARMSTEAD CHEESES
Open Category: Goat's Milk Cheeses (aged over 60 days)
1st Tumalo Farms, OR
Classico

FRESH GOAT'S MILK CHEESES
Flavor Added (Floral)
1st Briar Rose Creamery
Briar Rose Creamery Chocolate-Goat Cheese Truffles

Image Available: http://www2.marketwire.com/mw/frame_mw?attachid=1697008

Media Contacts:
Carissa Sauer
Dairy Farmers of Oregon
971-673-2732 (office)
360-991-3224 (cell)
Email Contact

Francis Plowman
Oregon Cheese Guild
c/o Rogue Creamery
541-665-1155 x123
Email Contact

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