By Jennifer Graue
The Press Democrat
Three North Bay cheesemakers took home multiple medals at this year’s prestigious World Cheese Awards held last month in Portugal, including two gold medals for Marin French Cheese Co.
The nearly 160-year-old Petaluma-based cheese company earned the coveted gold medals for its Petite Supreme, a diminutive 4-ounce wheel of Brie, and Golden Gate, a triple crème washed-rind cheese.
“When we receive awards like this it cements what we already know — that we make incredible soft-ripened cheeses,” said Bonnie Kaufman, brand manager for Marin French Cheese Co., noting that the awards were a nice recognition to get during the busy holiday season. “To know (the judges) were impressed enough with these wheels is just delightful. We’re really thankful to be recognized.”
In addition to two gold medals, Marin French Cheese Co. also earned bronze medals for their Petite Camembert and Petite Truffle.
Point Reyes Farmstead Cheese Co. won silver medals for both its TomaRashi, a Toma seasoned with Japanese togarashi spice, and Fennel Blue, the company’s newest release which made its public debut at the California Artisan Cheese Festival earlier this year. The cheesemaker’s TomaTruffle and TomaProvence earned bronze medals.
Sonoma’s Laura Chenel brought home four medals, including silver for their creamy original spreadable goat cheese and bronze for their creamy Brie, garlic and chive fresh goat cheese log, and jalapeño chili marinated goat cheese.
There were more than 4,700 entries from 47 countries in this year’s World Cheese Awards. The competition is one of the most prestigious, according to Wade Johnson, cheese coordinator for Oliver’s Markets.
“That is THE competition to win in,” he said, noting that he pays particular attention to the cheeses that win gold medals and trophies.
While any of the local cheeses that brought home hardware from this year’s awards are guaranteed to be of the highest quality, Johnson’s top pick to put on a cheese board right now is the Golden Gate from Marin French Cheese Co.
“The washed rind gives it a distinguished orange color. It has big aromas, a meaty, kind of umami experience,” he said. “I like those heartier flavors in the wintertime.”
The trophy for best American-made cheese went to Vermont-based Cellars at Jasper Hill for its Bayley Hazen Blue, which is one Johnson enthusiastically recommends to customers for cheese boards, even for those who typically shy away from blue cheese.
“It’s not like Roquefort where you need to be emotionally ready for a hearty blue cheese,” he said. “It’s more on the mellow well-rounded side. It has a long finish … great balance, bright acidity and it’s got a nice sweetness. It checks a lot of boxes.”
Oregon-based Tillamook won the trophy for best cheddar in the competition, beating out venerable British and Irish producers with its Maker’s Reserve 2014 Extra Sharp White Cheddar.
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