At the Kehe booth, we sampled an extraordinary yogurt from Cascade Fresh. Their new Greek-style yogurt is cultured in the cup and allowed to mature at low temperatures over twice as long as most yogurts. It has eight active cultures that include acidophilus and bifidus, both of which have been shown to have great health benefits, and best of all, it's delicious. They also were debuting a Mediterranean-style yogurt that is much thicker and spreadable than the Greek style but also delicious, and a premium sour cream. The milk used to make Cascade yogurts is free of bovine growth hormones and have no preservatives, artificial sweeteners, or refined sugars. For more information, call 206-363-0991, or visit www.cascadefresh.com.
Organic Valley Family of Farms has introduced a new line of Organic Soy Milk in three flavors -- Chocolate, Vanilla, and Original. They boast no beany aftertaste or chalkiness, and they employ no chemical masking agents. For more information, call 888-444-MILK, or visit www.organicvalley.coop.
At the European Imports booth, an array of cheeses was presented by cheesemaker Tom Johnson from Bingham Hill Cheese Company in Ft. Collins, Colo. These included their Rustic Blue, a raw cow's milk cheese with a little bit of sheep's milk added to highlight the blue flavor and aged for six months. They also had a selection of delicious, fresh double-cream spreadable cheeses flavored with Wasabi, Tuscan Herb, Garlic Chive, and Roasted Chile. One of the most intriguing cheeses we saw at the show was their Poudre Puffs, Tumbleweeds. These are small balls wrapped in paper and ripened slightly with Brie mold. Cute as can be, they would look great on a cheeseboard. Tumbleweeds are dusted with rosemary, sage, and red chile flakes. Among the other cheeses they displayed was Harvest Moon, a washed-rind cow's milk cheese that tastes like Pont L'Eveque. For more information, call 970-472-0702, or visit www.binghamhill.com.
We tasted three cheeses from the Fine Cheese Co. at European Imports booth. They function much the same way as Neal's Yard in that they work directly with artisan cheesemakers throughout the United Kingdom, choosing the best of the lot for sale in their shop in Bath, as well as offering them for wholesale and export. Devon Oke is a hard cow's milk cheese that is derived from a recipe that dates back to the 17th century -- older even than Cheddar. It's a wonderful smooth and creamy cheese that is aged five months. Lyburn Gold is a semi-soft cheese from Hampshire that is aged for three months and is reminiscent of Asiago but perhaps is creamier. Also tasted was Duke of Sussex, a six-month-old sheep's milk cheese that is similar to Cheddar but has a more open texture. The cheese is matured on discs that leave their imprints that look like crop circles on the wheel's top and bottom. All in all, a stunning array of cheeses with many more to taste. Call 800-323-3464, send e-mail to them at am@finecheese.co.uk, or visit www.finecheese.co.uk.
Another exciting cheese tasting was provided for us at the C.E. Zuercher and Co. booth courtesy of 3D Cheese, a company that represents several artisanal cheesemaking companies, including Jasper Hill Farm of Greensboro, Vt. Cheesemaker Mateo Kehler was present to sample out and discuss his cheeses, all made from the milk of the farm's herd of Ayrshire cows. Ayrshires, Kehler explained, are a Scottish breed known for the high quality of their milk, and perhaps more importantly, a different fat profile than most American dairy cows. The fat globules are actually smaller, which means you don't lose as much fat during the cheesemaking process. The milk, therefore, is more predictable and has almost an homogenized consistency. The proof is in the pudding however, and his cheeses beautifully illustrated his theory. His Bayley Hazen Blue, a tall cylindrical blue, was luscious and creamy with the milk's flavor coming through in a long finish. His Vermont Clothbound Cheddar is actually made for them by Cabot Creamery where it is cloth-wrapped and cryovaced, then immediately transported to Jasper Hill Farm. Once there, the plastic is removed, the cheese is rubbed with lard, and then it begins its long, slow maturation period. A fabulous cheese, it is reminiscent of the great English farmhouse Cheddars, and truly a product of affinage. Also tasted was their Winnemere, a lovely washed-rind cheese that is washed with a local lambic ale. A stunning achievement, it is creamy and full flavored, redolent of the ale, and begging for a glass of the same. For more information, call 3D Cheese at 510-663-6720, or send e-mail to administrator@dddcheese.com.
We tasted the new line of organic ice cream from Humboldt Creamery. Sixty-five dairies make up this venerable (75 years old) co-op company, and they have been making premium ice cream for 10 years. This is their first launch of an organic ice cream and it was superb. Flavors include Vanilla, Chocolate, Strawberry, Mint Chip, Butter Pecan, and Espresso Chip. For more information, call 707-725-6186, or visit www.humboldtcreamery.com.
