If it’s Friday, it must by a Gouda Day at the Facebook Cheese Study Group. Today’s spotlight is on Jeffs’ Select Gouda, which ties for 3rd Place for Best of Show at the 2016 American Cheese Society, and is presented by ACS CCP® James Danforth. Here’s what James (just named one of the 2017 Official Cheesemongers at the ACS Conference, Cheese with Altitude) shared with us:
Gouda evening! Our group’s Cheese of the Day for Friday is gouda! Today we’re going to check out a domestic; Jeff’s Select Gouda.
This bright orange Gouda is made from pasteurized cow’s milk in Wisconsin and Cave Finished in Minnesota.This Gouda is full bodied with a classic European nuttiness and has caramel notes with just a hint of salt. Initially sharp, it melts in your mouth and finishes creamy.
From their website: “Jeffs’ Select was born of the collaboration of Wisconsin Master Cheesemaker Jeff Wideman (aka Jeff W) and Caves of Faribault’s Jeff Jirik (aka JeffJ). (Editorial note: Jeff J is currently the President of the ACS.)
The two Jeffs have been close friends for over a decade, sharing their passion for great cheesemaking and enjoying many adventures together.
JeffW has travelled the world judging cheese contests and visiting plants. He loves classic Dutch Gouda and made several vats in the spring of 2009.JeffJ, also a fan of Gouda, offered his caves for ageing.
Traditionally, Gouda in the U.S. is aged at refrigeration temperatures. JeffJ decided to really push the limits of this cheese and warm cave aged it for 9 months.
Along the way there were anxious moments as the cheese adapted and grew. “It wasn’t until the cheese was 7 months old that we really knew we had a winner” states JeffJ.”
2014 “Champion Artisan Cheesemaker” by UMDIA, The Upper Midwest Dairy Industry Association is a non-profit group whose purpose is to promote the dairy industry by providing information, educational services, networks and contests that encourage improvement in the quality and safety of dairy and food products.
2013 sofi™ Award winner; A sofi Award is the top honor in the $86 billion specialty food industry. “sofi” stands for Specialty Outstanding Food Innovation.
This YouTube video takes you on a tour of the Caves of Faribault:
Our Facebook Cheese Study Group is raising funds to send worthy ACS CCP exam® candidates and ACS CCPs®who want to attend the 2017 ACS Conference in Denver, Cheese With Altitude. You can apply for a scholarship by clicking here and you can contribute to the scholarship fund by clicking here. All monies raised (withe the exception of the fees charged by GoFundMe) go to the winners of the scholarship. everyone involved in the scholarship efforts is donating their time and receiving NO fees or monetary compensation… just the feeling of helping those who need our help. Complete rules and information can be found here.