Waterloo, Wisconsin — Crave Brothers Farmstead Cheese was awarded First Place for its cow’s milk Mascarpone in the 2011 American Cheese Society (ACS) Conference and Competition. This fresh, sweet cheese has received more than 20 awards in all. It is produced at a farmstead cheese factory on a sustainable, state-of-the-art family farm.
At the same competition, Crave Brothers Petit Frère® Reserve was awarded Third Place in the Farmstead Cheeses category. Competing products in this category are made with milk from herds on the same farm where the cheese is produced. Petit Frère® (“little brother” in French) is the 8-oz. version of the 2-pound wheel of Les Frères® rind-washed European-style cheese. Crave Brothers Farmstead Classics are made with vegetarian rennet and BGH-free milk from the Crave Brothers Dairy Farm.
The 2011 competition was held during the 29th Annual American Cheese Society Conference in Montreal. This year, a record number of 1,676 entries competed for awards. All told, cheese and cultured milk products were submitted from 258 companies in the U.S. and Canada.
For information and recipes featuring the award-winning cheeses from Crave Brothers Farmstead Classics, visit the website at www.cravecheese.com.
The Crave family farms 1700 acres of rich land in south-central Wisconsin, growing soybeans, corn and alfalfa to use as nutritious feed for their Holstein cows. From the manure digester to water recovery, sustainability is top-of-mind on the farm. Every pound of cheese made by George Crave, a licensed cheese maker, is made with milk from the family’s herd. Crave Brothers Farmstead Cheese produces Mascarpone, Fresh Mozzarella, Les Frères® and Petit Frère® French-style cheeses, Farmer’s Rope Part-Skim Mozzarella String Cheese and Oaxaca.
Source: Crave Brothers Farmstead Cheese
