Andy Montoya
Salemville Amish Blue Cheese is a blue cheese made from rBST-free cow's milk. The cheese is produced in Wisconsin in partnership with local Amish dairy farmers. The Salemville Cheese Co-op is the only entirely Old Order Amish-run cheese factory in the United States, with over 60 Amish dairy farmers contributing their milk to each day's cheese production. The cheese is known for its rich, slightly tangy and earthy flavour with a creamy, smooth interior with blue veins. It is perfect for crumbling over salads, omelettes and burgers, and pairs well with a fruity white wine.
| Characteristics | Values |
|---|---|
| Cheese Type | Blue Cheese |
| Brand | Salemville |
| Place of Origin | Wisconsin, United States |
| Manufacturer | Salemville Cheese Co-op/Cooperative |
| Milk Source | rBST-free/rBGH-free cow's milk |
| Texture | Creamy, smooth, crumbly |
| Flavor | Rich, slightly tangy, earthy, deep, almost smoky |
| Accompaniments | Salads, omelets/omlets, burgers, pasta, mashed potatoes, vinaigrette, fruity white wine, red wine |
| Variants | Gorgonzola, Smokehaus Blue (Applewood smoked) |
| Awards | 1st place at the 2013 Wisconsin State Fair, 2nd place at the American Cheese Society in 2011, 2nd place at the 2008 World Cheese Championship, "Best American-Made Blue Cheese" at the World Championship Cheese Contest in 2000 |
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What You'll Learn
Salemville Cheese Co-op
The Salemville Cheese Co-op is a cheese-making Amish community located in Cambria, Wisconsin. It is the only entirely Old Order Amish–run cheese factory in the United States. The co-op was started in 1984 with 20 patrons, each with an average of 10 cows in their herds, and 10,000 pounds of milk was processed daily into blue cheese. Today, there are over 60 patrons, with an average of 15 cows, and 25,000 pounds of milk is processed daily. The Amish farmers from this community contribute their milk to each day's cheese production, with herds ranging from four to twenty-five cows. The cows are hand-milked twice daily without the use of machines or electricity, and the milk is delivered to the factory in traditional 10-gallon milk cans.
The Salemville Cheese Co-op is managed collectively by an Amish community dedicated to sustainable agriculture. The co-op offers employment to the local Amish community, with all employees, including licensed cheesemakers and food safety specialists, from the Amish community. The co-op also creates a market for Amish farmers' milk, allowing them to sell their milk in cans and preserving a successful canned milk market. The Salemville Cheese Co-op is committed to quality and has received various accolades for its blue cheese, including a first-place win at the 2013 Wisconsin State Fair and a Super Gold Award at the 2015 World Cheese Awards.
Salemville Amish Blue Cheese is a blue cheese made from rBST-free cow's milk. It 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 or red wine. The cheese is sustainably produced, farmer-certified rBGH-free, rich in calcium, and contains no preservatives or chemical additives.
The Salemville Cheese Co-op is unique in its "plain" presence, with an employee parking lot filled with horse-drawn buggies instead of cars and a small on-site retail store staffed by Amish workers. The co-op's narrow niche focuses solely on blue cheese and one variant, Gorgonzola cheese. The commitment to quality and the unique production process, including hand-milking cows and a sustainable agriculture approach, sets Salemville Cheese Co-op apart and contributes to the renowned flavor and quality of their cheeses.
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Cheese-making process
Amish Blue Cheese is made by the Salemville Cheese Cooperative, a cheese-making Amish community located in Cambria, Wisconsin. The cooperative is managed by an Amish community dedicated to sustainable agriculture and the quality of their blue cheese. The cheese is made from rBST-free cow's milk, which is milked and delivered by Amish farmers from the community twice daily. The milk is delivered in 10-gallon containers, and the herds range in size from four to twenty-five cows.
The cheese-making process involves adding enzymes to form the cheese curds, which are now more carefully measured to ensure the highest quality. The cheese is made in stainless steel vats, which are easier to clean and more sanitary than the old copper kettles. After the cheese is formed, it is aged, vacuum-packed, and refrigerated to ensure freshness.
The milk used for Amish Blue Cheese is free of hormones and additives, which is an important distinction in the cheese-making process. The average Amish farm has only about ten cows, so they can be closely monitored. The milk is delivered to the cheese makers in numbered cans that can be traced back to the exact farm and cow, ensuring a quality control system that maintains the distinctive Amish farming methods.
Amish cheese-making is a traditional skill brought to Ohio by the earliest Swiss and German immigrants. The Amish are known for their dedication to doing things the "old-fashioned way," and their cheese-making process reflects this. They do not add chemical preservatives to their cheese, and their cows are hormone-free and feed on natural grasses native to the region. This attention to detail and quality is evident in the final product, as Amish Blue Cheese is known for its rich, creamy, and smooth texture, with blue veins and a slightly tangy and earthy flavour.
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Texture and flavour
The texture of Salemville Amish Blue Cheese is creamy and smooth with a rich, tangy, and earthy flavour. The cheese is known for its beautiful veining, which gives it a picturesque appearance. It is a delicate cheese with a slightly tangy flavour that pairs well with fruity white wine. The blue veins in the cheese indicate the presence of mould cultures, which contribute to its distinctive flavour. The mould cultures are carefully cultivated and controlled to ensure the cheese develops the desired flavour and texture. The cheese is also known for its well-balanced flavour, which has won awards for its quality.
The process of making Amish Blue Cheese starts with milk from local Amish dairy farmers. The milk is then pasteurized and cooled before adding mould cultures, which are crucial in developing the cheese's flavour and texture. The milk is then coagulated, and the curds are cut and stirred before being placed in moulds to drain and form the desired shape. The cheese is then aged, which further develops its flavour and texture. The ageing process can vary depending on the desired outcome, with some variants like Salemville® Reserve being extra-aged to create an even richer and more intense flavour.
The unique flavour and texture of Amish Blue Cheese make it a versatile ingredient in various dishes. It can be crumbled over salads, stirred into hot mashed potatoes, or added to vinaigrettes to create a delicious blue cheese salad dressing. Its creamy texture and tangy flavour also make it a perfect pairing for fruity white wines, while its more intense variants can be enjoyed with red wines like cabernet, malbec, pinot noir, or zinfandel.
The texture and flavour of Amish Blue Cheese are a result of the traditional cheese-making processes employed by the Amish community. The Salemville Cheese Cooperative, located in Cambria, Wisconsin, is a renowned example of this, with their commitment to sustainable agriculture and high-quality milk contributing to the distinctive characteristics of their Amish Blue Cheese. The cooperative is managed collectively by the Amish community, ensuring that traditional methods and high standards are maintained in producing their award-winning cheese.
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Pairing suggestions
Amish blue cheese, produced by the Salemville Cheese Cooperative, is known for its rich, tangy, and earthy flavour. It has a creamy, smooth interior with blue veins and is best described as beautifully veined, rich, and creamy with a deep, almost smoky flavour.
Given its unique flavour profile, here are some suggested pairings:
- Salads and Vinaigrettes: Crumble the cheese over salads, especially those with vinaigrettes, to add a tangy twist.
- Omelets and Burgers: The cheese can be melted over omelets and burgers to enhance their flavour.
- Pasta: Toss pasta with garlic, olive oil, and Amish blue cheese for a creamy, indulgent dish.
- Mashed Potatoes: Stir the cheese into hot mashed potatoes for added richness and flavour.
- Fruits and Spreads: The cheese's tanginess pairs well with sweet and tangy fruits, as well as fruit spreads, chutneys, and savory jams.
- Wine: A fruity white wine or red wines like Cabernet, Malbec, Pinot Noir, or Zinfandel can complement the cheese's flavour.
- Desserts: For a sweet treat, pair the cheese with honey, dark chocolate, or truffles to balance the tanginess.
- Meats: Blue cheese has a natural affinity for meat, especially red meat. It can be melted over a burger or roast beef sandwich, or even used as a sauce for steak frites.
- Butter and Breads: High-quality, tempered butter can be mashed into the cheese or spread on a baguette, with thick slices of the cheese on top.
- Soups and Gratins: Blue cheese can add depth to soups, especially those featuring cauliflower, broccoli, and leeks.
These suggestions provide a range of options to complement and contrast with the unique flavour of Amish blue cheese.
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Awards and recognition
Amish Blue Cheese, or Salemville Amish Blue Cheese, is a renowned variety of blue cheese produced in Wisconsin, USA, by the Salemville Cheese Cooperative, a unique cheese-making Amish community. The cooperative is the only entirely Old Order Amish–run cheese factory in the United States. The cheese is made from rBST-free or rBGH-free cow's milk, sourced from Amish dairy farmers who hand-milk their cows twice a day.
The awards and recognition bestowed upon Salemville Amish Blue Cheese are a testament to its exceptional quality and taste. Here is a list of some of the accolades received by this outstanding cheese:
- Wisconsin State Fair, 2013: Amish Blue Cheese secured the first place at the prestigious Wisconsin State Fair in 2013. This achievement showcased the cheese's excellence and helped elevate its reputation within the state and beyond.
- American Cheese Society, 2011: The American Cheese Society, a prominent organisation dedicated to cheese appreciation and education, recognised the quality of Amish Blue Cheese by awarding it second place in 2011. This honour brought national attention to the cheese's distinctive flavour and texture.
- World Cheese Championship, 2008: The World Cheese Championship, a global competition celebrating the finest cheeses, awarded Amish Blue Cheese second place in 2008. This international recognition solidified the cheese's status as one of the world's best blue cheeses.
- Critical Acclaim for Flavour and Texture: Beyond awards, Amish Blue Cheese has garnered widespread recognition for its rich, earthy flavour and well-balanced taste. Its creamy, smooth texture, with picturesque veining, has delighted cheese connoisseurs and earned the appreciation of those who savour its unique characteristics.
These awards and accolades underscore the exceptional quality and taste of Amish Blue Cheese, making it a celebrated choice among cheese enthusiasts and a source of pride for the Amish community in Wisconsin.
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Frequently asked questions
Amish Blue Cheese 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 with blue veins.
Amish Blue Cheese is made in Wisconsin, USA, by the Salemville Cheese Co-op, the only entirely Old Order Amish–run cheese factory in the country. The cheese is made in partnership with local Amish dairy farmers, who hand-milk their cows twice a day and deliver the milk to the factory in 10-gallon containers.
Amish Blue Cheese has a rich, earthy, and tangy flavor. It is well-balanced and flavorful, with a creamy and smooth texture. It pairs well with salads, omelets, and burgers, and is often crumbled on top of these dishes. In terms of wine pairings, it goes well with fruity white wines, as well as red wines like Cabernet, Malbec, Pinot Noir, and Zinfandel.
