Organic Valley Family of Farms' cheese and butter were recently recognized among the nation's best at the American Cheese Society's 23rd annual judging competition—one of the world's most prestigious competitions for artisanal and specialty cheesemaking.
Organic Valley Organic Pasteurized Colby cheese won second place in the "American Originals—Colby Made from Cow's Milk" category, and Organic Valley Organic European-Style Cultured Butter took second place in the "Unsalted Butter Made from Cow's Milk with or without Cultures" category. There were 941 entries in this year's competition, almost 200 more than last year's record 749. Awards were presented on July 21 at the Hilton Portland Hotel in Portland, Ore.
"Organic Valley farmer-members take pride in offering high-quality, delicious organic dairy products that are healthy for people and the environment," said George Siemon, Organic Valley's chief executive officer and one of the cooperative's seven founding farmers. "It is a great honor to again be recognized for our outstanding products in one of the most influential cheese and butter competitions in the country."
Unlike other competitions, the American Cheese Society recognizes cheese and butter not only on their technical merits, but also on their aesthetic evaluation (i.e. flavor, aroma and texture).
For years, Organic Valley's cheese and butter products have been awarded top honors in the competition, including second-place honors last year for its Organic Raw Milk Sharp Cheddar in the "Cheddar from Cow's Milk, Aged Less than 12 Months" category and its Organic Lightly Salted Butter in the "Salted Butter Made from Cow's Milk with or without Cultures" category. In 2004, Organic Valley's Organic Sharp Cheddar Cheese, pasteurized, won first place, Organic Valley Organic Wisconsin Raw Milk Cheese, Jack-Style took third place, and Organic Valley Organic European Style Cultured Butter won third place.
Organic Valley's cheese and butter are made with time-honored techniques, crafted in small batches with farm-fresh organic milk produced by the co-op's farmer-owners without antibiotics, synthetic hormones or pesticides. The largest family of organic cheeses on the market today, Organic Valley cheeses are available in many varieties, including cheddar, swiss and pepper jack, reduced fat and low sodium, and shredded and sliced.
Many of Organic Valley's butters, including its European-Style Cultured Butter, are made at the cooperative's creamery in Chaseburg, Wis. under the direction of butter maker Tom Tollackson. Organic Valley's development of the formerly-abandoned Chaseburg plant resulted in the economic revival of this rural area. Organic Valley's award-winning butters include salted and unsalted varieties, in quarters and one pound blocks.
Organic Valley: Independent and Farmer Owned
Organic Valley Family of Farms is America's largest cooperative of organic farmers and is one of the nation's leading organic brands. Organized in 1988, it represents more than 800 farmers in 24 states and realized a record $245 million in 2005 sales. Focused on its founding mission of keeping small and mid-sized farmers farming, Organic Valley produces 200 organic foods, including organic milk, soy, cheese, butter, spreads, creams, eggs, produce, juice and meats which are sold in supermarkets, natural foods stores and food cooperatives nationwide. For more information, call 1-888-444-MILK or visit www.organicvalley.coop.
