Monger Madness: Help us pick the ultimate cheese champion
Eight cheeses. Three weeks. Seven taste-offs. Who will be the champion of cheese? The king of queso? The finest of fromage? Join us for Monger Madness, now through April 5, 2015!
Stop by our deli, chat with our cheesemongers, sample cheese and vote for your favorite by texting CHEESE to 55955.* The cheese that gets the most votes will win.
When you vote, you’ll get a $5-off coupon for a specialty cheese purchase of $25 or more – and you’ll be entered for a chance to win a $100 Lunds & Byerlys gift card!
Taste-off schedule:
MATCH 1: Gruyère | March 16-18, 2015
Pleasant Ridge Reserve
- Anartisanal, raw milk cheese from Uplands Cheese Company, inspired by farmsteadcheeses from the alpine provinces of southeastern France.
- The winnerof Best of Show at the 2001 and 2005 American Cheese Society conference and USChampion at the 2003 US Championship
- Made from asingle herd of Wisconsin cows using “old world” practices.
- The cowsgraze from early spring through fall, giving the cheese the sweet flavors of
pasture grasses, herbs, wildflowers and clover. - The flavormwill continue to change and develop variations as the cheese ages.
vs.
Cave Aged Gruyère – WINNER
- A rich, raw Alpine cow’s milk cheese made by Emmi, master cheesemakers since 1782.
- Aged in underground sandstone caves near Lucerne, France, where the temperature, humidity and natural bacteria give the cheese its complex flavor and texture.
- Aged for a minimum of one year.
- A rustic, washed rind, smooth textured, slightly aromatic cheese with a robust, assertive flavor.
- Serves well with dark bread and figs. Melts well – great for fondue!
MATCH 2: Cheddar | March 19-21, 2015
Grafton 2-Year Cheddar
- An outstanding mature cheddar cheese made by Grafton Village Cheese Co.
- Made using cheesemaking traditions dating back to the nineteenth century, when dairy farmers gathered together in a cooperative to make their surplus milk into cheese.
- Made with milk from cows that graze the Green Mountain State of Vermont.
- Recognized for its pronounced raw milk flavor and smooth finish.
- Excellent served with dried fruits and nuts, crusty breads and big wines.
vs.
Prairie Breeze Cheddar – WINNER
- A hybrid between cheddar and the Alpine style of Emmental cheese, made by Milton Creamery in Iowa.
- Made with fresh, pasteurized, rBST-free milk from small Amish farms in Iowa.
- These local farmers use time-honored methods, such as grazing in season, hand milking and cooling the milk in bulk tanks.
- Features a smooth, nutty, grassy flavor.
- Drier in texture than other cheddars, but still melts well.
- Voted Best of Class in the 2009 US Championship Cheese Contest in Wisconsin.
- Awarded First Place for cheddar cheese by the 2009 American Cheese Society.
- The only American cheese to win a gold medal in the 2010 World Cheese Contest in London.
MATCH 3: Brie | March 22-24, 2015
Delice de Bourgogne
- Fragrant triple-cream cheese made in Burgundy, France, by Fromagerie Lincet.
- Made with full-fat cow’s milk with fresh cream.
- Recognized for its mushroom aromas and rich, buttery, sweet cream flavors.
- Pairs perfectly with Champagne!
vs.
Bent River Camembert – WINNER
- An artisan soft-ripened cheese made in small batches by Alemar Cheese Co. in Mankato, Minnesota.
- Made from pasteurized cow’s milk.
- Named after the sharp turn of the Minnesota River just a few hundred yards from the production site.
- Features a smooth, soft texture throughout that becomes more pungent as it ripens.
- The flavor varies from mellow, mushroomy, milky, buttery to full-flavored at peak.
MATCH 4: Blue cheese | March 25-27, 2015
Hook’s Paradise Blue – WINNER
- A double-cream blue cheese made by Hook’s Cheese Co. in historic Mineral Point, Wisconsin.
- Extra rich and creamy with a smooth, savory flavor; the sharpness is balanced by the buttery notes of the blue.
- Second Place winner at the 2012 American Cheese Society Competition.
vs.
Fourme D’Ambert
- A raw cow’s milk blue cheese made in Auvergne, France.
- One of the oldest cheeses in France’s history.
- Aged for two to four months.
- Comes in a tall and narrow cylinder shape.
- Features a velvety texture and rich, earthy flavor of sweet cream.
- Pairs well with tawny port, caramelized nuts and fresh pears.
The winners of each of these matches will advance to the finals.
Final taste-offs:
Match 5: March 28-30, 2015 | Cave Aged Gruyère vs. Prairie Breeze Cheddar
Match 6: March 31-April 2, 2015 | Bent River Camembert vs. Hook’s Paradise Blue
Championship match: April 3-5, 2015 | Prairie Breeze Cheddar vs. Bent River Camembert
The ultimate cheese champion will be announced on April 6!
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