![]() “We always want to be involved in competitions and judgings so that we can develop baselines of the quality of our cheese. It is such a tight contest.”īrennenstuhl points out that entering contests is about more than winning awards, although those are very nice, too. To even get in the top five or six is really an accomplishment. To be less than a year and do something like this is pretty cool. You don’t know how your cultures are going to react, salts intake, you just don’t know. Any time you start up something like this, you have to train the people and get the equipment to cooperate, and a whole new everything. Fall and winter is when we kind of took off on things. We spent the summer perfecting everything. Honestly, we didn’t have a whole lot to choose from. To come out like that and do pretty well. ![]() “We haven’t been making cheese very long here. “To me it means a lot,” Jim Demeter said about the recognition. Winning two major awards in the world’s largest cheese contest – from among a record-breaking 3,402 entries in 120 categories – in your first year of operation is both the kind of publicity you cannot buy and a harbinger of even better things to come. “This takes me back to my roots,” he said, “a small plant like this and making all the varieties of cheese we make.” Jim Demeter said all three of them have worked in situations where it’s more about cranking out product than concentrating on quality, but the premise here is in the name – artisan. Add it all up and the team brings 100 years of cheesemaking experience to the table. They are fourth and fifth generation cheesemakers who have spent a good deal of their careers working in the same plants.īrennenstuhl himself is a Master Cheesemaker and a second-generation cheesemaker. The team Brennenstuhl refers to includes Master Cheesemaker Jim Demeter, Darrell’s father, who took home a very respectable third place in the fresh asiago category with his Crema Pressato. You may never get a world championship again.” “This isn’t the first world championship I’ve been involved with, so my encouragement to my team is that even though it’s a joint effort, nobody can take away the fact that Darrell Demeter is a world champion in caved-aged cheddar cheese. “It’s a creative effort with our whole team,” he said, five days after his one-year-old startup artisan cheese factory in Egg Harbor won the gold at the World Cheese Championship held in Madison March 6-8. owner Mike Brennenstuhl called cheesemaker Darrell Demeter last week to tell him he won a world championship for his Top Hat Cheddar, a cave-aged English-style cheddar in the Natural Rinded Cheddar category, Darrell asked, “What do I do now?” cheesemaking team, from left, Richard Norton, Jim Demeter, Darrell Demeter (holding the Top Hat Cheddar that won the top prize in the Natural Rinded Cheddar category of the World Cheese Championships), and Danny McCrary Reed. Repeat for each person with a different shipping address.Īfter you add an item to your cart, you can still change your Ship To options on the Shopping Cart page.Īfter entering the quantity, simply leave the "Ship To" selection on "Myself" option and then click the Add To Cart button.The Door Artisan Cheese Co. ![]() If you're sending the same item to multiple people, choose the quantity you wish to send to each person and make your "Ship To" selection (see above) and then add the item to your cart. Sending the Same Gift to Different People. If you are a registered shopper who has already signed in, any entries in your Shipping Address Book will also appear in the list of Ship To options. If you're sending an item to someone else, simply select "Someone else" from the "Ship To" drop down menu before you add the item to your cart. Dakin Farm gives you the ability to ship items in your shopping cart to different addresses - yourself or someone else.
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