{"id":31165,"date":"2017-08-03T12:29:42","date_gmt":"2017-08-03T16:29:42","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=31165"},"modified":"2017-08-10T14:13:40","modified_gmt":"2017-08-10T18:13:40","slug":"mile-high-cheese","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/mile-high-cheese\/","title":{"rendered":"Mile High Cheese"},"content":{"rendered":"

We\u2019re back from ACS!<\/p>\n

The culture<\/b><\/a> staff is back down to our normal altitude after spending four days in Denver for the American Cheese Society annual conference<\/a>, an annual must-attend event for the U.S. cheese community.<\/p>\n

Part of the conference was super-cerebral, from a session with Jasper Hill Farm <\/a>and Parish Hill Creamery<\/a> on microbial ecology and making your own cultures for raw milk cheese, to trying to grasp the nitty-gritty of different parts of the Food Safety and Modernization Act (thanks Cheese Twins<\/a> for the crash course).<\/p>\n

And parts were extra-social, like all those receptions and meetups and karaoke sessions. Whew. And while we were definitely there for the cheese people and the cheese wisdom, we were also very much there for the cheese itself.<\/p>\n

At the conference\u2019s grand finale, the Festival of Cheese, around 2,000 cheeses were arrayed at the Colorado Convention Center. It was amazing to see the breadth of products being made in the country – in every style, texture, and aroma you can imagine. I lingered for a long time at the American Originals table, filled with unique cheeses that don\u2019t fit into a predetermined category.<\/p>\n

 <\/p>\n

\"blue<\/a>

Sea Change: An externally-ripened cow’s milk blue<\/strong><\/em><\/p><\/div>\n

There, Cornerstone<\/a>, a new wheel developed by cheesemakers Peter Dixon and Rachel Schaal at Parish Hill, caught my attention with its earthy, complex flavor. And I nabbed a couple of savory, brown-buttery tastes of Best in Show winner Tarentaise Reserve<\/a> (the cheese\u2019s second win!). Another favorite from the weekend was Sea Change<\/a> from Mystic Cheese Company, an externally-ripened cow\u2019s milk blue with delightfully goopy edges and a mellow wave of salinity.<\/p>\n

Two of the developments I\u2019ve been noticing for the past couple of years stood out to me even more in Denver – both the flavored and the smoked cheese categories were booming. And they were getting more interesting – think soft-ripening brie-style sheep\u2019s milk wheel flavored with morel mushrooms (Morcella, from Shepherd\u2019s Way Farms<\/a> in Minnesota), or an alder and applewood smoked Jack cheese from award-winning Mt Townsend Creamery (called Campfire)<\/a> where milk and smoke coexist harmoniously.<\/p>\n

\"tarentaise<\/a>

The Best of the Show winner, Tarentaise Reserve.  <\/strong> <\/em>     Image courtesy: Jane\u00e8 Muha<\/em><\/p><\/div>\n

Now that we\u2019re back from four days in a well-fed<\/a>, well-caffeinated<\/a> cheese bubble (thanks Denver!), we\u2019re sorting through notes, unraveling all the threads of inspiration, and getting to work planning out how to focus our coverage for the next year. And figuring out which cheese to eat next. (I have my sights set here<\/a>, here<\/a> (omg those rinds), and here<\/a>.) Any other  recommendations?<\/p>\n","protected":false},"excerpt":{"rendered":"

Unique cheeses grab attention at the cheese society conference, ACS 2017, in Denver, Colorado.<\/p>\n","protected":false},"author":60,"featured_media":31175,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[17],"tags":[1091,1095,1103,1104,1106,1105,1107,1092],"coauthors":[718],"class_list":["post-31165","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-bites","tag-american-cheese-society","tag-cheese-with-altitude","tag-denver-cheese","tag-jasper-hill-farm","tag-morcella","tag-parish-hill-creamery","tag-shepherds-way-farms","tag-tarentaise-reserve"],"acf":[],"yoast_head":"\nMile High Cheese - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/mile-high-cheese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mile High Cheese\" \/>\n<meta property=\"og:description\" content=\"Unique cheeses grab attention at the cheese society conference, ACS 2017, in Denver, Colorado.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/mile-high-cheese\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/leigh.belanger\" \/>\n<meta property=\"article:published_time\" content=\"2017-08-03T16:29:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-08-10T18:13:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/08\/leigh-blog-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Leigh Belanger\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Leigh Belanger\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/mile-high-cheese\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/mile-high-cheese\/\",\"name\":\"Mile High Cheese - 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