Specialty Food Magazine

OCT 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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New cheesemakers have struggled to find cow's milk that isn't under contract. "That's why Oregon artisan cheese is going to be goat cheese," says Vern Caldwell of Pholia Farm. "It's easier for small-farm management and the family lifestyle." CHEESE FOCUS Ancient Heritage Dairy's soft-ripened Adelle (cow-sheep) fit that bill, but Jones particularly admires Perrydale, a Gouda- style cheese from Willamette Valley Cheese Company made from cow's and sheep's milk. "It reminds me of Gabietou," says Jones. "It's my favorite cheese in the state." Community and Academic Support Ho Will Y r M t evré um e Today? Like Vermont's cheesemakers, Oregon's creameries are getting valuable technical sup- port from the academic community. Lisbeth Goddik, a dairy foods professor at Oregon State University, spearheaded the creation of a licensed dairy plant at the school in 2009. The school's cheesemaking classes help existing producers sharpen their skills, and cheesemakers-in-training can use the facility as an incubator, to house and guide them as they develop their first products. Goddik in turn credits David Gremmels and Cary Bryant of Rogue Creamery for setting a tone of cooperation and mutual support among the state's cheese producers, large and small. "I don't think you can underestimate their influence," she says. "These two gentlemen do more than make cheese. They are Oregon cheese." Tumalo Farms' cellar rack 18 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com PHOTO: TUMALO FARMS

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