Bushra Griffith
Salemville Amish Blue Cheese is a renowned blue cheese produced by the Salemville Cheese Cooperative, a community of Amish dairy farmers in Cambria, Wisconsin. The cooperative is made up of around 60 Amish farmers who contribute their milk to each day's cheese production. The cows are milked by hand and the farmers are committed to providing rBGH-free milk. The cheese is known for its rich, slightly tangy, and earthy flavor, with a creamy texture and blue veins. But is it pasteurized?
| Characteristics | Values |
|---|---|
| Cheese Type | Blue Cheese |
| Cheese Brand | Salemville |
| Cheese Name | Salemville Amish Blue |
| Cheese Cooperative | Salemville Cheese Cooperative |
| Cooperative Location | Cambria, Wisconsin |
| Cooperative Members | Approximately 60 Amish Dairy Farmers |
| Cooperative Members' Herd Size | 4 to 25 cows |
| Cooperative Cows' Milk | rBGH-free, rBST-free, pasteurized |
| Cooperative Cows' Milking Frequency | Twice daily |
| Cooperative Cows' Diet | Strictly controlled |
| Cheese Production | Hand cut, pressed, turned, washed, weighed, wrapped |
| Cheese Texture | Creamy, smooth, veined |
| Cheese Flavor | Rich, slightly tangy, earthy, deep, almost smoky |
| Cheese Pairings | Salads, omelets, burgers, fruity white wine, buffalo-chicken pizza, steak |
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What You'll Learn
- Salemville Amish Blue Cheese is made from pasteurized milk
- The cheese is produced by the Salemville Cheese Cooperative
- The cooperative is made up of Amish dairy farmers in Wisconsin
- Salemville Amish Blue Cheese is known for its rich, tangy, and earthy flavor
- The cheese has won awards for its quality, including at the World Cheese Championship
Salemville Amish Blue Cheese is made from pasteurized milk
Salemville Amish Blue Cheese is known for its rich, slightly tangy, and earthy flavor, with a creamy, smooth interior and blue veins. It is perfect for crumbling over salads, omelets, and burgers and pairs well with fruity white wine. The cheese has received several accolades, including a first-place win at the 2013 Wisconsin State Fair and a second-place showing at the American Cheese Society in 2011.
The Salemville brand was formerly owned by DCI Cheese Company, which was later acquired by Saputo Inc. The cooperative is managed collectively by the Amish community, which is dedicated to sustainable agriculture and strict quality control. The small herd sizes, hand milking, and control over the cows' diet allow the Amish to maintain a consistently high-quality product.
Salemville Amish Blue Cheese is similar to Shaft's Bleu, which is also made with pasteurized, rBGH-free cow's milk and aged for a minimum of one year. Shaft's Bleu has a creamy texture and a boozy, sweet, perfumed flavor that pairs well with grilled steak or balsamic-fig compote.
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The cheese is produced by the Salemville Cheese Cooperative
Salemville Amish Blue Cheese is made from rBST-free cow's milk and is known for its rich, slightly tangy, and earthy flavor with a creamy, smooth interior and blue veins. It is perfect for crumbling over salads, omelets, and burgers, and pairs well with fruity white wine. The cheese has received several accolades, including a first-place win at the 2013 Wisconsin State Fair and a second-place showing at the American Cheese Society in 2011.
Salemville Amish Blue is a brand formerly owned by the DCI Cheese Company, which was later acquired by Saputo Inc. It is produced in Wisconsin in partnership with local Amish dairy farmers. The cheese is marketed as Gorgonzola, but true Gorgonzola is produced in specified regions of Italy under close regulation. However, domestic Gorgonzola can still be delicious and is a reasonably priced staple blue cheese.
The Salemville Cheese Cooperative also produces Shaft's Bleu, which is made with rBGH-free pasteurized cow's milk and aged for a minimum of one year. It has a creamy texture and a boozy, sweet, perfumed flavor with prominent veining. Shaft's Bleu pairs well with grilled steak or balsamic-fig compote.
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The cooperative is made up of Amish dairy farmers in Wisconsin
Salemville Amish Blue Cheese is a blue cheese made from rBST-free cow's milk. The cheese is known for its rich, slightly tangy, and earthy flavour with a creamy texture. It is produced in Wisconsin in partnership with local Amish dairy farmers. The Salemville Cheese Cooperative, located in Cambria, Wisconsin, is made up of around 60 Amish dairy farmers. The cows are milked by hand, and the farmers are committed to providing rBGH-free milk. The cooperative has created a market for Amish farmers' milk, helping to maintain the way of life for Amish dairy farming families and preserve the canned milk market.
The cooperative has had a positive financial impact on the greater community, contributing between $3-$4 million according to one of the board directors, Nelson. The success of the cooperative can be attributed to various factors, including partnerships with buyers, workers, and farmers, as well as the utilisation of resources available in Wisconsin, such as the Center for Dairy Research, the University of Wisconsin, and the Wisconsin Cheesemakers Association. The younger age of the farmer/patron demographic, at an average of 37 years old, has also contributed to the cooperative's positioning for future growth.
The cooperative has expanded its facilities over the years, adding cold storage and packaging and storage space. The plant employs 35 Amish workers from the community for cheese production and packaging. The retail cheese store at the front of the factory has been a profitable venture and has been a part of the facility from the start. The cooperative has also benefited from the expertise of licensed cheesemakers, who have achieved awards for their craft.
The Salemville Cheese Cooperative is committed to preserving the tradition of dairy farming within the Amish community. Most Amish dairy farmers in Wisconsin continue to use canned milk, and the cooperative provides a model that supports this way of life. By joining with other Amish communities selling their milk into commodity markets, the cooperative helps to ensure the economic viability of Amish dairy farming.
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Salemville Amish Blue Cheese is known for its rich, tangy, and earthy flavor
Salemville Amish Blue Cheese is a renowned blue cheese made from rBST-free and rBGH-free cow’s milk. The cheese is produced in Wisconsin by the Salemville Cheese Cooperative, a community of around 60 Amish dairy farmers. The cooperative is managed by an Amish community dedicated to sustainable agriculture.
The unique flavor of Salemville Amish Blue Cheese is due in part to the cooperative's commitment to quality and sustainable agriculture. The cows are milked by hand twice daily, and the farmers are dedicated to providing rBGH-free milk. This attention to detail results in a cheese that is beautifully veined, creamy, and rich with a deep, almost smoky flavor.
The Salemville Cheese Cooperative's commitment to quality and traditional Amish farming practices has helped to put their cheese on the map. The cooperative's blue cheese is recognized not only for its delicious flavor but also for its picturesque veining and smooth texture. This combination of taste and aesthetics has led to the cheese's widespread acclaim and multiple awards.
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The cheese has won awards for its quality, including at the World Cheese Championship
Salemville Amish Blue Cheese is an award-winning cheese, recognised for its well-balanced, earthy flavour and attractive veining. It is made from rBST-free and rBGH-free cow's milk and is known for its rich, slightly tangy flavour and creamy texture. The cheese is produced in Wisconsin in partnership with local Amish dairy farmers, with the cows being milked by hand.
Salemville Blue Cheese has won several awards for its quality, including at the World Cheese Championship (also known as the World Championship Cheese Contest). In 2000, Salemville Gorgonzola Cheese won the title of "Best American-Made Blue Cheese" at this prestigious event. This variety of blue cheese is known for its rich, earthy flavour and creamy texture, with consistent and attractive veining. The award brought widespread fame to the Salemville brand and put them on the map in the world of cheese.
The cooperative's commitment to quality and traditional methods has paid off, with their cheese gaining recognition and pleasing crowds. The slightly tangy flavour of Salemville Blue Cheese pairs well with fruity white wines, making it a versatile addition to cheese plates and salads alike. The cheese's delicate and smooth texture also makes it perfect for crumbling over various dishes, enhancing their flavour profile.
Salemville Blue Cheese's awards are a testament to the hard work and dedication of the Amish dairy farmers who produce it. The cooperative nature of their work ensures a consistent quality that has resulted in this well-deserved recognition. The awards not only showcase the superior taste and texture of the cheese but also contribute to its reputation and popularity among cheese connoisseurs and enthusiasts.
The World Cheese Championship, where Salemville Gorgonzola Cheese won the award, is a prestigious event that showcases the finest cheeses from around the world. This victory has undoubtedly elevated the status of Salemville Blue Cheese in the global cheese community, solidifying its place as a premium and award-winning product. The cooperative's success at this event has also brought attention to their other varieties, such as Salemville® Reserve and Salemville® Smokehaus Blue®, expanding the recognition beyond the award-winning Gorgonzola.
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Frequently asked questions
Salemville Amish Blue is a blue cheese made from rBST-free and rBGH-free cow’s milk. It is known for its rich, slightly tangy and earthy flavor with a creamy, smooth interior and blue veins.
Salemville Amish Blue Cheese is produced in Wisconsin, USA, by the Salemville Cheese Cooperative, which is made up of approximately 60 Amish dairy farmers.
The Amish farmers from the community contribute their milk to each day's cheese production. The herds range in size from four to twenty-five cows, which are milked by hand twice daily. The cows' diet is strictly controlled, and the cheese is hand cut, pressed, turned, washed, weighed, wrapped, and delivered.
Yes, Salemville Blue Cheese is made with pasteurized milk.
