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Meadow Creek Dairy Wins! |
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The official press release:
Galax, Virginia (September 1, 2010) - Meadow Creek Dairy took two separate awards for their cheeses this year at the 27th Annual American Cheese Society Competition.
Their Appalachian took first place in the brand-new American Originals -- Original Recipe category, while Grayson was awarded third place in the Farmstead Cheeses category. This is Appalachian's second award, and the fourth year running that Grayson has placed in the competition, including an award for Second Best of Show in 2008.
The American Cheese Society is a trade organization representing cheesemakers from all over North America. This year's competition, held in Seattle, Washington, featured a record-breaking 1,462 cheeses from 225 cheesemakers. The Original Recipe category was created this year as a way to recognize cheeses which do not follow an established cheesemaking tradition. It was one of the most hotly contested categories at the competition, with cheeses tying for both second and third place.
“We’re very honored by this award,” says cheesemaker Helen Feete. “We’ve made Appalachian for twelve years now, and over that time we’ve taken elements from several different cheese styles, but we’ve avoided patterning it on one specific cheese. Our goal has always been to make a cheese that showcases our milk and our mountainous terrain. Being labeled an American Original by this award makes us feel like we’ve reached that goal.”
Meadow Creek Dairy is a seasonal grass dairy located outside Galax, Virginia which specializes in aged raw milk cheeses. The Feete family (Helen, Rick, Kat, and Jim) established their dairy in 1988 and began making cheese in 1998. Besides Grayson and Appalachian they also make an alpine-style cheese called Mountaineer. For more information, visit their website at www.meadowcreekdairy.com.
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The Whole Story on Meadow Creek |
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The official Whole Foods blog has a nice post on Meadow Creek: "In managing their herd of Jersey cows at Meadow Creek Dairy in southwest Virginia, the Feete family is intent on providing them with the best care possible, which in turn helps them produce the highest quality cheese from raw cows’ milk with no added coloring or preservatives." There's also a very nice video taken at the farm. Go have a look! |
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Appalachian Club |
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Anne Saxelby, proprietor and cheesemonger extraordinaire at New York City's Saxelby Cheesemongers, has made us blush again. This time she extolls the virtues of the Appalachian. "But all the while, like the stereotypical shy (but kinda hot) girl at the high school dance, waiting there patiently in the wings was Appalachian. An unsuspecting cheese whose subtle graces and lovely sweet flavor finally caught our eye." We could have hardly put it better ourselves. Visit Saxelby Cheesemongers at the Essex Street Market to take advantage of Anne's one-week-only special price! |
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Meadow Creek in the City |
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Helen and Rick spent the early part of this week in New York as part of Murray's Cheese and Olive Oil Tasting at Fig & Olive, where they had a wonderful time catching up with old friends as well as seeing some new faces. In the meantime, our cheese was round and about the city making some positive impressions of its own: - Check out Nora Singley's post on The Kitchn about the Appalachian. - And here's the Grayson appearing at Per Se's Brooklyn Brewery Dinner, as written up in Wined & Dined. |
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How To Make The Perfect Cheese Plate |
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Grayson and Appalachian are both undeniably rectangular cheeses. This presents a challenge when you are cutting the cheese into wedges or piecing it for a cheese plate: How to keep the unlucky few from getting more than their fair share of the rind? Taylor Cocalis, Director of Education at Murray's Cheese, has the solution, in video form. Better yet, she uses the Grayson to demonstrate the proper cutting approach. Click through for cheesy goodness! |
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