Fiscalini Cheese Company's Bandage Wrapped Cheddar Wins Big At World Cheese Awards In London

January 3, 2013 Fiscalini Cheese Company

Our clothbound cheddar won a Super Gold Medal and then qualified for the 16 Best cheeses in the World, Winning the World's Best Traditional Cheddar for the second time in 6 years, winning a coveted Super Gold two years running.

7th Annual California's Artisan Cheese Festival Announces Event Lineup For March 22-24, 2013

Be it brie, chèvre, blue, crescenza or Dry Jack, one thing’s certain: California’s Artisan Cheese Festival will celebrate all things cheese for the seventh year in a row March 22-24, 2013, at the Sheraton Sonoma County in Petaluma.  The United States’ premier cheese and wine event, the Festival brings together artisan cheesemakers, brewers, wineries and guests for three days of cheese tasting and appreciation. A lively weekend lineup features top artisan cheese experts, authors, chefs and winemakers conducting seminars, pairings, tastings, farm tours, cheese-making classes and cheese-focused demonstrations.

10 Wisconsin Cheeses To Try In 2013

I've set my sights on THE 10 "must-try" Wisconsin cheeses of 2013. Buckle up. Here we go.

Whole Foods Market Seeds New, Exclusive Plant-Based Product Line

January 2, 2013 Whole Foods Market

To meet growing consumer demand for healthier choices, Whole Foods Market is introducing Engine 2 Plant-Strong products, a new line of plant-based, minimally processed snacks, breakfast items and pantry staples. Developed in collaboration with Rip Esselstyn, author and founder of "The Engine 2 Diet™," the products will be available exclusively at Whole Foods Market stores nationwide beginning January 2013. The new line includes both hummus and salsa.

Columbus Foods Now A Member Of The Good Food Merchants Guild

January 2, 2013 Columbus Foods

Columbus Foods is excited to announce that Columbus has recently been accepted into the Good Food Merchants Guild. We join a select group of food merchants across the country, dedicated to producing specialty foods with the values of taste and authenticity.