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Silver Falls Creamery | Media
AWARDS
American Dairy Goat Association 2007 Cheese Competition
1st Place Chipotle
Commercial Fresh Flavored
2nd Place Rosemary Peppercorn
Commercial Spreads
3rd Place Jalapeño
Commercial Spreads
American Cheese Society
Silver Falls Creamery Awarded Second Place
Silver Falls Creamery walked away from nationally renowned cheese conference with a second place
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Despite being the first competition Silver Falls Creamery has entered, this was the 23rd year the American Cheese Society has held the contest. The contest this year featured a record 941 entries – nearly 200 more than any previous ACS competition – from 157 producers representing 28 U.S. states and two Canadian provinces. With the award that Silver Falls Creamery earned, they are hoping to put Oregon on the map as one of the finest artisan and goat cheese producers in the nation.
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The combination of a well managed blue ribbon herd, a pristine environment and expert craftsmanship has provided the right combination to produce the highest-grade goat’s milk for producing artisan cheeses. The American Cheese Society is an active, non-profit trade organization that encourages the understanding, appreciation and promotion of farmstead and natural specialty cheeses produced in the Americas and Canada. For more information, visit Cheese Society.
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American Dairy Goat Association
October 2006
Cheese Competition Results
Silver Falls Creamery 1st Place
Fresh Unripened Goats Milk Cheese-Commercial
Silver Falls Creamery 2nd Place
Spreads Goats Milk—Commercia
VIDEOS
KPTV Fox - Choose Local Cheese
SLIDESHOWS
BOOKS
As you might know, Silver Falls Creamery is one of the 350 artisan cheese makers featured in Jeffrey Roberts’ new Atlas of American Artisan Cheese.
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In late May, Chelsea Green Publishing is publishing The Atlas of American Artisan Cheese, the first reference book of its kind and the first comprehensive guide to the award-winning American artisan cheese movement. This collection-quality atlas includes highly detailed descriptions of over 350 of the best artisan cheese makers in over 43 states, and is lavished with rich color photography. Each entry profiles the artisan's specialties, stand-out characteristics, location, availability, and glimpses into their manufacturing processes. This guide is destined to become a culinary classic, adorning the libraries of foodies from coast to coast as a reference and resource.
“The Atlas of American Artisan Cheese proves that there is a rich, thriving, world of flavor, quality, and tradition abroad in the land. This enormous undertaking by cheese aficionado Jeffrey Roberts makes us feel proud of what can come from American soil, passion, and culture—both kinds of culture. What wonderful stories! Bravo to Jeffrey and all the American artisanal cheesemakers!” —Deborah Madison, author of Local Flavors, Cooking and Eating From America’s Farmers Markets.
“Innovative but rooted in tradition, American artisan cheese production is making great strides forward. Its quality and diversity are masterfully recorded in The Atlas of American Artisan Cheese.” —Jacques Pépin, chef, cookbook author, and host of numerous PBS-TV cooking series.
You can visit here to see more about the book.
