Summer 2017
The Oldways Cheese Coalition is happy to present the Summer 2017 edition of our quarterly CheeseMatters newsletter.
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Raw-milk cheeses have been awarded top honors in many competitions around the world. First, Papillon Roquefort was named the 2017 International Cheese Awards Supreme Champion for their “Roquefort Revelation” at the International Cheese Awards in Nantwitch, England! In the US, you can find this cheese at any Whole Foods Market.

Then, Tarentaise Reserve made by Spring Brook Farm was recognized as “Best of Show” during the annual competition of the American Cheese Society. Most recently, Shepsog made by Grafton Village Cheese won first place at the Big E competition in New England. You can find these two cheeses in independent cheese stores nationwide and at other high-end retailers. To learn about other winners and see a complete list of award-winning raw milk cheeses, check out our blog
In others news, after attending a seminar about the microbiology of cows’ rumens at the Massachusetts Institute for Technology, we have been researching on this emerging field of science and soon we will have information on our resource page on our website. The number one take away from these studies is that diverse microbial communities and proper feed balance will have a positive effect on milk production. Read more in this blog post .
Show your love for diverse microbial communities joining the Coalition today! We will send you a Beneficial Microbe t-shirt.
In this new section of our newsletter, we will report on issues going on in the world of cheese outside the US, where many places are currently experiencing a regulatory evolution. Here at the Coalition we are following those developments closely and, in some cases, advising local cheese advocates to promote raw milk cheese production. To read more visit the latest update on our blog .

We’re also busy planning our very first cheese culinary tour! Join Oldways and Cathy Strange on a week-long trip to Northern Italy in May. We’ll visit farms and dairies to experience the making of traditional cheeses in the regions of Lombardy, Emilia Romagna, and Tuscany.  Check out our website for more details!
Additionally, we are partnering with Slow Food International to reach out to people around the world to collect information on cheesemaking practices and attitudes around the world.

We would like to learn about all types of cheesemakers, from homesteaders and urban cheesemakers, to artisanal farmstead producers, to medium and large production creameries on some of their techniques, as well as perceptions of the current situation in their country of work.  If you make cheese or know someone who makes cheese, please take and share our new survey.
We are firm believers at Oldways in the benefits of traditional food regimes, and especially the Mediterranean Diet. In fact, that’s how our work started more than 25 years ago! On the Oldways website , you will find all kinds of free and low-cost resources, studies, and recipes that focus on the benefits of healthy, traditional ways of eating.

Our Director of Nutrition, Kelly Toups, who is a registered dietitian and lover of cheese, gives us her take on options for the summer:

"Meatless meals are a common thread between human and planetary health. But die-hard burger and hot dog advocates may need a bit of coaxing on their journey to plant-based eating. Enter grilling cheeses. With their warm, softened interior, and crisp, almost seared exterior, grilling cheeses, such as halloumi, are the perfect bridge to help barbecue goers wean themselves off of meat, and embrace a plant-filled plate. Serve grilling cheeses diced on top of a leafy green salad, or on a meze platter with grilled zucchini, peppers, and olives. You can even pair them with grilled fruit (like peaches or pineapple) and mint for a palate cleansing final course."

To get the scoop on which cheeses are grill-worthy, check out our recent blog post .
In keeping with the Mediterranean theme, we are taking you to the other side of the Mediterranean, to introduce you to this delicious recipe for Spicy Buffalo Hummus with Buttermilk Blue®. The recipe comes from our supporter Roth Cheese.

This is an easy-to-make recipe for a summer picnic or a movie night—it only takes 10 minutes to assemble.


1 can (15 ounces) garbanzo beans, rinsed and drained
2 tablespoons tahini*
2-3 tablespoons buffalo wing sauce or hot sauce, or to taste
1/2 red bell pepper, roughly chopped (about 1/4 cup)
1 teaspoon garlic powder
Juice of 1/2 lemon
Salt and pepper to taste
1/4 cup crumbled Roth Buttermilk Blue® Cheese, plus additional for garnish, optional


In a food processor or blender, puree garbanzo beans, tahini*, buffalo sauce, red bell pepper, garlic powder, and lemon juice until smooth. Season with salt and pepper to taste. Transfer hummus to small bowl. Fold in blue cheese crumbles. Garnish with additional blue cheese crumbles, if desired. Serve with pita or pretzel chips, celery sticks, and/or red bell pepper slices for dipping. 

*You can substitute olive oil for the tahini.

Nutrition Facts: 6 Servings
Serving size: 74g. Calories: 120. Total Fat: 5g (6%). Saturated fat: 1.5g (8%). Cholesterol: 5mg (2%). Sodium: 300mg (13%). Total Carbohydrate: 12g (4%). Dietart fiber: 3g (11%). Total sugars: 2g. Protein: 5g
The Pennsylvania Cheese Guild was launched in October 2015 by a group of cheesemakers, retailers, scientists, and supporters of the cheese community in the state. Since then, the Guild has promoted traditional cheesemaking with fairs, public events, and workshops for producers. The Guild has twenty-five producer members including award-winning cheesemakers like The Farm on the Doe Run, which recently received the second place award at the annual competition of the American Cheese Society.

To find more about member of this Guild and the delicious cheeses made in Pennsylvania, visit their website .
We are very grateful to our supporters. Thank you so much for helping us be a strong voice for traditional artisan cheeses around the world.

Sara Baer-Sinnott, President

Carlos Yescas, Program Director
Oldways Cheese Coalition

Daniel McElligott, Research Associate
Oldways Cheese Coalition