Bound for black market? Cheese theft arrests expose plot

Authorities in England have arrested six men since last October as they investigate the theft of artisanal Cheddar cheese valued at more than $405,000. Staff at Neal’s Yard Dairy, an upmarket cheese seller and wholesaler, were the unwitting participants in a scam that yielded the thieves roughly 48,000 pounds of Cheddar that came from artisan suppliers throughout England and Wales. The 950 wheels were delivered to an individual who had convinced Neals Yard Dairy staff that he worked for a French retailer as a wholesale distributor. The arrests soon followed, starting with a 63-year-old man who was taken into custody on suspicion of fraud by false representation, as well as handling stolen goods. Scotland Yard’s investigation of the case went quiet for months, but in mid-August, authorities announced they’d nabbed five more men. London’s Metropolitan Police continue to build their cases against the alleged thieves.

The case is hardly one of a kind; the BBC reported that luxury and artisan cheeses have been continued targets for black market purveyors. Organized crime rings are attracted to food theft because it generally carries less risk than, say, illegal drug smuggling. Finding a market for the cheese may be easier these days: with sanctions tightened on Russia, there’s speculation that food from Western nations might appear on the black market there. But while the “Grate Cheddar Heist,” as celebrity chef Jamie Oliver dubbed it, is not a one-off crime, many of the cheeses targeted are unique. Cheddar, which originated in England, is a favorite variety for artisan cheesemakers to put their own spin on. It’s also the best-selling cheese in the United Kingdom and ranks near the top for the U.S. as well — which means you don’t need access to the black market to find a Cheddar that’s worth its weight in flavor, texture, and versatility.

Fill it and grill it: quick weeknight dinners

Quick — what’s filling, delicious, and … quick? This time of year, we’re all looking for dinner solutions that are easy to prepare but don’t taste like you cut corners. Even better? A meal plan that you can customize to each family member’s tastes. The simple grilled cheese, elevated with quality ingredients and imaginative combos, fits the bill. Use good breads, cheese, fruit, and an optional meat to build to expand your horizons beyond basic with these flavorful fusions:

I’ll Have a Blue Crispness: Multigrain bread, blueberry preserves, Camembert or Brie, and a slice of prosciutto. The sweet-salty juxtaposition of the fruit and meat are set off by the creamy, rich cheese and the crisp, nutty texture of the bread. (You can lean into the fruitiness by grilling this one in olive oil instead of butter.)

Too Gouda to be True: Sourdough, Gouda, tart apple slices, and turkey bacon. If your Gouda is great, then you can be confident that subbing out regular bacon for the lower-fat turkey version will fly under the radar. Granny Smith apples add a welcome touch of acidic crunch, and the tang of the sourdough’s punctuates the Gouda’s buttery contribution. (Speaking of butter, stick with that for cooking this sandwich; it’s a classic.)

For the Dill of it: A light rye bread, Harvarti, smoked salmon and a sprinkling of fresh, finely chopped dill. This combination will celebrate Havarti cheese’s Scandinavian roots with traditional ingredients that are a natural fit. But for an even more integrated taste sensation (and one fewer ingredient to prep), try Hoard’s Dairyman Farm Creamery’s Island Havarti Dill; our cheesemakers incorporate dill fronds right into the process. (Prep tip: Butter is better for pan-grilling this sandwich.)

Check out all of Hoard’s Dairyman Farm Creamery cheese offerings; you just might discover you have grilled cheese aspirations — and inspirations — of your own!

Cheese Feature of the Week: Gouda

Our award-winning Gouda cheese.

This 6 month old Gouda will be a welcome addition to your next cheese board and you’ll also find it melts beautifully, opening up endless possibilities for dining and entertaining. 

Very few wines will miss when paired with our Gouda, but try a Sauvignon Blanc, Riesling or even your favorite champagne to start. For beer, an ale is a sure bet. Try serving on a cracker with a small wedge of pear or apple. Or slice a baguette and melt your Gouda over thin sliced tomatoes and top with a sliver of capicola or Canadian bacon to experience a little piece of cheese heaven on earth. 

Gouda was developed centuries ago in the southern region of the Netherlands and is known for its solid texture and complex character. Young Gouda starts out with an aromatic and sweet, caramel-like flavor that becomes more savory and nutty with age. 

Today master cheesemakers are crafting our Gouda from the legendary Guernsey milk that comes exclusively from the Hoard’s Dairyman Farm. Experience the art of cheese in its finest form.

Click HERE to learn more about Hoard’s Dairyman Farm Creamery cheese, our historic farm’s Guernsey cows, and to order this award-winning Gouda cheese and other varieties online.

Quiz Time!

How much Cheddar cheese does the average American consume per year?

a.          11.37 pounds

b.          15.65 pounds

c.          9.12 pounds

d.          19.55 pounds

If you guessed the letter a. 11.27 pounds, you are correct!

Can’t go wrong with the classics: Camembert and Cider, a match made in Normandy

Cheese lends itself to both classic and surprising combinations: Cheddar and crisp, tart MacIntosh apples, brie and plump red grapes, Manchego and a perfectly ripe watermelon. Some of these pairings have been taste-tested into being, and others developed as natural geographic partners — when cheesemakers got down to work in a climate that supported a certain type of fruit tree, or near a particular wine region. Whatever the genesis, if it tastes good, we say by all means eat it, but there’s a special place in cheese-loving hearts for those legacy pairings that have stood the test of time. One such combination is Camembert and cider. Both these distinctive treasures come from Normandy, a region of France and the British Channel Islands, with a rich history that includes moments of culinary greatness. Camembert, an 18th-century innovation in cheese which hails from Northwest France and is known for its edible rind, distinctive aroma, and earthy taste, calls for a libation that can live up to all that personality. And the folks who first ate it likely did so accompanied by another Normandy specialty: cider. Apples have been used in this region since before Charlemagne to create libations that range from light and sweet to tangy and dry, and modern-day Normans understand that forefathers knew best — they still pair up Camembert with cider to this day. (If cider’s not your thing, try Calvados, another apple-forward, Normandy-based beverage; it’ll set off your Camembert just as classically and maybe even more enticingly.)

Looking for a versatile Camembert-style cheese that lends itself well to pairings, recipes, and picky palates? Hoard’s Dairyman Farm Creamery’s St. Saviour, named after a parish on the Normandy-influenced island of Guernsey, is a great option. Its creamy interior, combined with that classic Camembert-inspired rind, has garnered international attention and honors from the World Cheese and International Cheese and Dairy competitions.

Hoard’s cheeses rise to the challenge

You may have noticed that Wisconsin is big on cheese — yes, the foam cheesehead hats are eye catching, but don’t let them lull you into thinking we’re not serious about this stuff. Wisconsin cheeses hold their own in national and international competitions, and while our intra-state cheesemaking rivalries may be friendly, the competition is still fierce, and the ribbons are hard-won. One of the hardest-fought state contests is held annually in the city of Monroe, a.k.a. the “Cheese Capital of the U.S.A.” Here, the Green County fairgrounds host the state’s largest county fair cheese competition — this year, more than 100 entries were registered from cheesemaking hopefuls all over the state as they vied for Gouda glory, Cheddar championship, and Swiss success. Hoard’s Dairyman Farm Creamery was among the contestants, and thanks to hardworking cheese artisans and a very special Guernsey herd (the oldest and largest continually registered of its kind in the nation), took home honors for three of its cheese varieties. 

Many cheese competitions use a 100-point scoring system, which evaluates entries based on multiple criteria around flavor, texture, finish, and appearance. Each cheese has its own flavor profile and ideal qualities beyond that of taste. For instance, Cheddar should achieve harmony among nuttiness, sweetness, saltiness, and acidity, according to the American Cheese Society. That balance shouldn’t be compromised by bitterness or fruitiness, and that cheddary essence should be delivered in a firm, but not crumbly texture and consistent body. At the Green County Fair, Hoard’s Dairyman Farm Creamery’s aged Cheddar took the Open Class blue ribbon, scoring a 98.56 (if you needed any confirmation that cheese judging is a serious business, note that scores go out to the hundredths of a point). 

Hoard’s also picked up a ribbon in the Pepper-Flavored Natural Cheese category at the Green County Fair. Here, the Havarti Fuego took second place. This variation on Hoard’s Dairyman Farm Creamery’s popular Island Havarti offers a spicy kick, thanks to a carefully balanced addition of habanero and jalapeño peppers. The blend of creamy, slight tangy Havarti with the spicy peppers earned a whopping score of 99 from the judges. 

Another Hoard’s offering has caught the attention of judges this year: Belaire, the creamery’s salute to Port-Salut style cheeses, recently picked up honors at the American Cheese Society’s national contest – but it also earned recognition at home, taking fourth

Cheese feature of the week: SARK

SARK: TRIPLE CREAM BUTTERKÄSE CHEESE

Creamy, buttery, mild and versatile are words that quickly come to mind when describing our Sark, butterkäse cheese.  Named for the channel island of Sark, this golden delight’s origin is in the alpine region of Germany and Switzerland but it knows no borders today.

Our rich Guernsey milk gives this mild cheese a near decadent melt-in-your-mouth creaminess.  Did we say versatile?  This cheese will improve just about anything it touches from soups, omelets, pastas and steamed vegetables, to sauces, sandwiches or your next cheese tray.  Some old-world cooks even add it to their strudel.  As Sark ages it is able to be spread at room temperature, opening up another world of possibilities.

Try slicing and serve with prosciutto and olives on sourdough with grapes, plums or melon on the side.  A Chardonnay or Riesling will pair well too, but it’s just as comfortable with your favorite lager or even a spot of brandy.

Master cheese makers are handcrafting Sark exclusively from the award-winning Guernsey milk produced on the historic Hoard’s Dairyman Farm. Purchase your Sark cheese here!

Quiz Time!

What gives Guernsey milk its distinctive golden hue?

a.          Butterfat

b.          Beta carotene

c.          High protein

d.          Milkfat

The answer is b: Beta carotene

Choose cheese for dessert

The current demand for protein may be a relatively new food trend, but there’s an old-school way to cut your carb and sugar consumption and still come away from the dinner table without feeling cheated. Instead of an overly sweet treat after dinner, explore the traditional cheese plate. Combined with some artfully arranged fresh or dried fruit, almonds, pecans, or walnuts, and perhaps a few pieces of cocoa-heavy dark chocolate, a curated selection of good cheeses means you’ll never miss that slice of cake or pie ala mode.

When it comes to pairing cheese, fruit, and nuts, experts recommend starting with cheese and working your way out to accompany your selections with classic — or surprising — choices. For a crowd-pleasing variety, build your dessert plate on four cheese types:

Robust and rich. Here, you want a cheese that delivers flavor, texture, and umami. Cheddar is a great choice, as even its aged, sharp versions are familiar and appreciated: Most folks are conversant in Cheddar. It plays well with fresh and dried fruits, but apples and Cheddar are a classic duo — for a striking contrast, try Cortland apples; their juicy, crisp texture will set off your Cheddar to perfection.

The kind with a rind. Cheeses like Camembert and Brie are aesthetic and culinary winners for cheese plates. The beauty of that white rind against the creamy interior are an indicator — even to the uninitiated — that deliciousness awaits. Fans of edible-rind cheeses know that they shine when paired with dried fruits such as figs, dates, and apricots. And you can lean into the dessert-plate theme by pairing Camembert with walnuts and a little drizzle of honey.

Mild mannered. For every dessert served, there’s always a picky palate to protest. For those whose tastes run more to vanilla than chocolate, select a mild cheese with universal appeal. Creamy, buttery varieties like Muenster, Hoard’s Dairyman Farm Creamery Belaire, or a can’t miss Butterkase fit the bill here. They also pair well with just about any fruit: cool, juicy grapes or orange wedges are a refreshing option. 

The X factor. For the adventurous, offer a cheese and some accompaniments that mix it up. These days, many cheesemakers are chasing flavor profiles that take advantage of the product’s inherent rich, creamy textures by adding ingredients with a kick. A little heat from jalapeño or habanero peppers (or both!) can elevate a cheese to epic. Paired with a good dark chocolate, this fusion will delight your more daring guests.

For more pairing ideas, check out Hoard’s Dairyman Farm Creamery’s product page. 

It’s Cheddar Weather

Summer is going fast, but there’s still plenty on the outdoor activity schedule and it won’t stop with Labor Day. Whether you’re headed to the park, the game, or the block party, you’ll probably be bringing provisions, and if you’re like many foodies, by “provisions” you mean a variety of crowd pleasers. But when the sun’s beating down and the cooler ice is rapidly melting, which cheeses are your best bet? Sure, they’d all be welcome on the picnic table, but some cheeses make better traveling companions than others. 

So which is best suited for your summer shenanigans? Cheddar comes in at the top of our list. It hits all the marks: 

It travels well. Cheddar’s production process yields a firmer, drier cheese, which makes it a great companion when you’re hitting the road. It’ll keep its texture in warmer temps, making it easier to cut and serve. The lack of moisture could also help keep bacteria at bay, though you’ll still want to follow food safety rules, including keeping your Cheddar in an insulated cooler until you’re ready to serve it and not leaving it out for more than an hour in warmer conditions. But let’s face it: this stuff is so tempting, it’s not going to last long — which leads us to our next motive for choosing Cheddar: 

Just about everyone likes it. Ever since the 1800s, when Englishman Joseph Harding fine-tuned the Cheddar-making process, the variety has dominated consumption in many parts of the world. In fact, the United States Department of Agriculture has gone on record calling it the world’s most popular cheese. And while pizza’s ubiquitous presence has pushed Mozzarella to the top of the U.S. charts, Cheddar isn’t far behind. In 2022, USDA estimated that the average domestic Cheddar consumption was a whopping 11.37 pounds per capita. With those stats in mind, you can’t go wrong with one (or more!) Cheddar choices in your cooler.

It matches your menu. Put it on sandwiches, burgers, and charc boards with fruit, nuts, and your favorite crackers. Whether you’re planning an elegant picnic for two or a grill-and-gather at the park, Cheddar will complement the menu. From young to aged, mild to sharp, its melty goodness and tangy, unmistakable flavor will elevate the occasion. As a bonus, Cheddar can even pair well with dessert: It’s a classic accompaniment to apple pie. 

Beverage pairings come naturally. Sure, Cheddar goes well with its traditional pourable pairings like pinot noir and pale ale, but with the explosion of flavored seltzers out there, why not match your Cheddar-forward meal with cranberry, cucumber, or black cherry soda water? The rich, tangy umami of Cheddar also hits the spot with good old-fashioned iced tea. 

Check out Hoard’s Dairyman Creamery Cheddars, along with our other award-winning cheese varieties, here.