Klondike Takes Home the Gold at Two Prestigious Cheese Competitions


August was a big month for Klondike Cheese. First, Klondike’s Odyssey Feta was awarded a Gold in the Feta category at the 2010 Los Angeles International Dairy Competition. Shortly thereafter, Klondike Cheese received two First Place awards and a Second Place award in the 2010 American Cheese Society competition on August 24 and 25 at the 27th annual conference held in Seattle.

With a record-breaking 1,462 entries in this year’s American Cheese Society competition, entries came from 225 producers in 34 states, Canada and Mexico. Klondike Cheese is honored by its First Place award for their Reduced Fat Feta, and its First Place award for Klondike’s Brick Cheese. In addition, Klondike is celebrating its Second Place honor for their Muenster in this same competition category.

Klondike’s Reduced Fat Feta offers an ideal way to add flavor to healthful Mediterranean menu items, a wide range of appetizers, vegetable recipes, and salads. It’s a cow’s milk cheese, prized for its firm yet crumbly texture, and a flavor that’s tangy and salty without being bitter. Brick Cheese is a classic favorite-a semi-soft whole milk cheese that originated in Wisconsin. Muenster is a semi-firm cheese with a creamy texture that is enhanced as it ages. Klondike’s Brick and Muenster make great choices for cheese plates, snacking, or use in sandwiches and salads.

Klondike Cheese Company’s award-winning signature cheeses, including Odyssey Feta, are produced in a state-of-the-art facility by the Buholzer brothers, Master Cheesemakers Ron, Dave and Steve. Klondike Cheese starts with the freshest cow’s milk from Wisconsin family farms. Today, third and fourth generation family members operate the Klondike Cheese Company, and are devoted to maintaining the tradition originally started by a farmers’ cooperative 75 years ago.

For more information about Klondike’s winning cheeses, call 608-325-3021 or visit the website at www.klondikecheese.com for product information, company history, and recipe ideas.

Posted on 9/9/10.