News & Updates
Ohio State Fair Contest: The winners for this contest were announced and awarded for two classifications. Read more>>
Pearl Valley Cheese gains recognition as one of the best in the nation at the US Cheese Championships...Read more>>
Guggisberg Cheese Takes First Place at 2012 World Cheese Championship.... Read more>>
Guggisberg Cheese Takes The Top Four Spots of U.S. Championship Cheese Contest.... Read more>>
Guggisberg Cheese To Take Over at Deutsch Kase Haus... Read more>>
Guggisberg Cheese Takes First Place at World Dairy Expo.... Read more>>
Swiss Cheese brochure... Read more>>
Sugarcreek Swiss Cheese
4 large eggs, beaten
1/4 cup cream
2 tablespoons butter
1/4 lb mushroom, thinly sliced
1/2 garlic clove, crushed
1 pinch red pepper flakes
1/4 teaspoon fresh thyme leave
1 tablespoon sliced fresh chive
3 cup swiss cheese, shredded
(Smoked Swiss is very good with this recipe.)
Stir cream into eggs. Sauté mushrooms and garlic in the butter, about 5-7 minutes in a 9-inch omelet. Add pepper flakes to taste, sprinkle in the chives and thyme. Stir the beaten eggs into the mushrooms over medium-high heat. Heat the remaining butter in pan over medium heat. Stir the eggs briskly with flat of a fork and continue stirring until mixture is nearly cooked, but still wet, sprinkle the shredded cheese over the surface before folding. Flipping one side over onto the other. If you have a hard time flipping you can cut in half then flip. Garnish with additional chives. *Salt should be added at the table to avoid toughening the omelet."
French Onion Soup
2 (14 ounce) cans beef broth
1 (10 1/2 ounce) can beef consomme
2 large onions, sliced 1/4 inch thick
2 tablespoons butter
2 pressed garlic cloves
1 dash Worcestershire sauce
1 cup shredded Swiss cheese
4 slices toasted French bread
Place onions and butter in saucepan. Sauté on
medium heat until onions are tender. Add garlic and sauté 1-2
minutes (don’t let garlic burn). Add beef broth, consomme,
and Worcestershire sauce. Bring to a boil for 1 minute. Take
ovenproof bowls or over-sized coffee mugs, and place 1/8 cup of
cheese in bottom of each bowl. Fill bowl with soup leaving room
at the top. Place toasted French bread on top. Top with 1/8 cup
Swiss cheese. Place under broiler until cheese is bubbly. Serve
Swiss Cheese&Grape Salsa
2 cups finely shredded Swiss cheese
2 cups chopped green seedless grapes
1/2 cup chopped pecans, toasted*
3 Tbsp honey mustard salad dressing
2 Tbsp chopped fresh tarragon or basil
Italian Herb Flavored Flatbread crackers
In medium bowl toss together cheese, grapes, pecans, salad dressing and tarragon. Serve with
Italian Herb Flatbread Crisps crackers (Town House Brand).
*NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
OHIO SWISS CHEESE ASSOCIATION, INC.
Ohio Swiss Festival Contest
September 25, 2013
This is the third and final contest held during the year of 2013 to determine the 2013 Grand Champion and Reserve Champion cheesemakers.
The winners of this final contest are as follows:
Gold (1st place) - Guggisberg Cheese Co., Millersburg, OH
Silver (2nd place) - Broad Run Cheese, Dover, OH
Bronze (3rd place) - Pearl Valley Cheese Co., Fresno, OH
Other Swiss cheese was entered by E. S. Steiner Dairy LLC, Baltic, OH.
Gold - Bunker Hill Cheese, Millersburg, OH (Jalapeno Yogurt)
Silver - E. S. Steiner Dairy LLC, Baltic, OH (Muenster)
Bronze - Pearl Valley Cheese Co., Fresno, OH (Farmers)
Other cheeses in this classification included multiple varieties of colby, lacy baby, pepper jack, gouda, marble, baby Swiss, aged Swiss, smoked Swiss, jalapeno Muenster and chipotle jack.
The 2013 Grand Champion title goes to Guggisberg Cheese Co. of Millersburg, with the Reserve Championship going to Broad Run Dairy, Dover.
Judges for this contest were Tom Mueller and John Jorg, former cheesemakers; Kevin Watts and Doug Randles, cheese buyers. All cheese was judged Grade A.
Baby Swiss and Guggisberg in the News.
GUGGISBERG TAKES FIRST PLACE
MILLERSBURG, OHIO — On Wednesday, June 19th, the first of three contests in the Ohio Swiss Cheese Association’s competition to determine this year’s Grand Champion Cheesemaker was held at Heini’s Cheese in Bunker Hill. Guggisberg Cheese, of Millersburg, was awarded first place to take the early lead in this year’s competition. Guggisberg’s Baby Swiss cheese also received 1st place in the “Open” category. The competition works on a point system. For each contest, the state’s Swiss manufacturers submit a sample to be judged, and each leg of the competition pays a set amount of points based on where their cheese is ranked by the judges. At the end of the three contests, the manufacturer with the most points is dubbed Grand Champion Cheesemaker. The next contest will be held for the Ohio State Fair in Columbus on Tuesday, July 23rd, and the final contest is to be held at the Swiss Festival in Sugarcreek on Wednesday, September 25th.
GUGGISBERG TAKES GOLD AGAIN AT 2013 U.S. CHAMPIONSHIP CHEESE CONTEST
MILLERSBURG, OHIO — For the third consecutive year, Guggisberg Cheese has claimed the top spot at the 2013 United States Champion Cheese Contest, taking first place as along with third for their Premium Swiss cheese. The contest, which takes place every-other year, was held on March 12th through 13th at Lambeau Field in Green Bay, Wisconsin.
It is considered to be one of the most prestigious competitions in the country. More than 1,700 cheese submissions from 30 different states were split into one of 82 classes. Within each class, cheeses were scored on a 100-point scale by a panel consisting of professional judges from within the industry and universities. The three highest-scoring cheeses in each category, judged on flavor and body, were awarded trophies. The Guggisberg Cheese submissions were rind less 200-pound Swiss blocks, which finished 1st (Scoring 99.50), and 3rd (99.40).
Ohio State Fair Contest
This is the second of three contests held during the year of 2013 to determine the Grand Champion and Reserve Champion cheesemakers for the year of 2013.
The winners for this contest were announced and awarded for two classifications:
Gold (1st prize): Guggisberg Cheese Co., Millersburg, Ohio
Silver (2nd prize): Pearl Valley Cheese Co., Fresno, Ohio
Bronze (3rd prize): Broad Run Cheese, Dover, Ohio
Other Swiss cheese was entered by E.S. Steiner Dairy LLC, Baltic, Ohio
Open Class (Various cheeses that do not fall in the Swiss classification)
Gold: Pearl Valley Cheese Co., Fresno, OH (Marble Cheese)
Silver: Bunker Hill Cheese, Millersburg, OH (Yellow Colby)
Bronze: E.S. Steiner Dairy LLC, Baltic, OH (Baby Swiss)
Other cheese was entered by:
Bunker Hill Cheese, Millersburg, OH—Mild Cheddar, Butter Cheese and Jalapeno
Pearl Valley Cheese Co., Fresno, OH—Colby,
Lacy Baby Swiss and Pepper Jack
E.S. Steiner Dairy LLC, Baltic, OH—Smoked Swiss
and Lacy Baby Swiss
Guggisberg Cheese Co., Millersburg, OH—Baby Swiss.
Judges for this contest were:
Scott Schillig, Cheese Grader
Paul Mueller, former
Michael Felton, former Cheesemaker.
All cheese qualified for Blue
Ribbons, and all cheese was judged Grade A.
For the Ohio State Fair: Guggisberg Cheese Co. received the Grand Champion Rosette
for their Swiss Cheese, and Pearl Valley Cheese Co. received the Reserve Champion
Rosette for their Swiss Cheese.
Pearl Valley awarded US Cheese Championship
Pearl Valley Cheese gains recognition as one of the best in the nation at the US Cheese Championships
Green Bay, WI - On March 12 and 13 an expert panel of experienced judges from the dairy industry and government agencies spent two days at the Green Bay Packers home, Lambeau Field, to cut, feel, smell and taste cheeses from across the U.S. to determine the best cheeses in the country. The event is organized by the Wisconsin Cheesemakers Association every two years. This year’s contest attracted over 1,700 entries in 82 different cheese classes from across the nation. The prizes will be awarded at the Wisconsin Cheese Industry Conference on April 18 in La Crosse, WI.
Pearl Valley Cheese, a fourth generation family owned business located in Fresno (Coshocton County) OH, was awarded a Silver Medal in the Swiss Cheese Class for its mild Swiss Cheese...
Read more >>
REIGNING US CHAMPION CAPTURES 2012 WORLD CHEESE CHAMPIONSHIP
Millersburg, Ohio —On Tuesday, March 6th, Guggisburg Cheese of Millersburg, Ohio, won gold once again for their Swiss Cheese, and this tome it was on an international level. Guggisburg defeated other entries from Europe, Scandinavia, and the United States at the World Championship Cheese Contest in Madison, Wisconsin. The World Cheese Contest take place every two years and alternates annually with the United States Cheese Championship. The competition included over 2500 cheese entries from all over the world. Once received, the cheese entries were divided into classes and then judged on a scale ranging from one to one hundred by industry experts and some of the field's finest professors from Europe and the U.S. The top three scores in each category are recognized for their excellence, with the top spot receiving the title of World Champion.
At the 2012 competition, Guggisburg Cheese was on of the few companies privileged enough to be awarded World Championships in multiple categories.
Read more >>
High Feed Costs, Low Milk Price Could Make June Rough Dairy Month
WOOSTER, Ohio — There are some dark clouds on the horizon in the dairy industry — in fact there have been since the beginning of the year. The cost of feed remains high and milk prices continue to drop — a trend farmers hope will change before it reaches the dreaded year of 2009, when milk class III milk prices dropped below $10 per hundredweight (hundred pounds).
The Federal Milk Order for the Mideast Marketing Area, which encompasses Ohio and western Pennsylvania, shows April Class III prices at $15.72 per 100 pounds. That’s a long way from the historic lows of 2009, but since January of this year, prices have dropped more than $2 per hundred pounds. And, feed of all kinds is more expensive, especially soybean meal and alfalfa hay.
Normand St-Pierre, professor of animal sciences for Ohio State University, does a monthly feed cost analysis called the Cow-Jones Index, which measures the difference between what milk sells for per 100 pounds, and the nutrients it takes to produce that 100 pounds. To be profitable, farmers need a Cow-Jones of at least $7.50 per 100 pounds of milk, he said. In recent months, that hasn’t happened.
Read more at Farm & Dairy>>>