The Jersey cow has been known as "The Cheesemakers' cow". Lately the art and practice of making cheese from Jersey milk has been enjoying renewed attention and recognition. We salute those determined and capable souls who have been making high quality Jersey cheeses for years and even decades. Steps have been taken to make their efforts and successes even more high profile.
The World Jersey Cattle Bureau hosted the first World Jersey Cheese Awards on Jersey in May of 2008. The Royal Jersey Agricultural and Horticultural Society took the lead in delivering this exciting first-time event. Encouraged by the success of this event the first North American Regional Jersey Cheese Awards program was presented in Syracuse, New York in July of 2009. We congratulate and thank the American Jersey Cattle Association for their leadership and finesse in staging the awards. This event also enjoyed a strong successful maiden voyage. In June of 2010 the second World Jersey Cheese Awards will take place, again in Jersey, home of the breed. Other regions under the WJCB umbrella are planning their own regional Jersey cheese awards programs.
These new events amplify and build upon the great work that is being done on Jersey farms and in processing plants/dairies around the globe!
Here in Canada we appreciate the long term work that Jersey cheese producers based in British Columbia have done in refining their craft and building markets. We are aware of some small scale Jersey cheese production in Nova Scotia. Jerseys have also migrated into the herd of an established cheese production company in that province.
Our National Extension Agent Jean-Marc Pellerin has been discovering and reporting upon a growing number of Jersey cheese-making businesses in Quebec. This past weekend Jersey Canada Director Isabelle Roy reported on a plant using Jersey milk in the Bois-Franc region of Quebec. Jean-Marc told us about two 2009 start-up Jersey cheese companies in recent days.
The effort of establishing a cheese production facility and the accompanying marketing and distribution arm is not for everyone. There are however, those who flourish with such challenges. The results of their hard work provides a powerful statement about the added value of Jersey milk in cheese processing! There is ample wind in the sails of the breed with regard to Jersey cheese. This is one more way to highlight the versatility of Jersey milk ane the Jersey breed!
The World Jersey Cattle Bureau hosted the first World Jersey Cheese Awards on Jersey in May of 2008. The Royal Jersey Agricultural and Horticultural Society took the lead in delivering this exciting first-time event. Encouraged by the success of this event the first North American Regional Jersey Cheese Awards program was presented in Syracuse, New York in July of 2009. We congratulate and thank the American Jersey Cattle Association for their leadership and finesse in staging the awards. This event also enjoyed a strong successful maiden voyage. In June of 2010 the second World Jersey Cheese Awards will take place, again in Jersey, home of the breed. Other regions under the WJCB umbrella are planning their own regional Jersey cheese awards programs.
These new events amplify and build upon the great work that is being done on Jersey farms and in processing plants/dairies around the globe!
Here in Canada we appreciate the long term work that Jersey cheese producers based in British Columbia have done in refining their craft and building markets. We are aware of some small scale Jersey cheese production in Nova Scotia. Jerseys have also migrated into the herd of an established cheese production company in that province.
Our National Extension Agent Jean-Marc Pellerin has been discovering and reporting upon a growing number of Jersey cheese-making businesses in Quebec. This past weekend Jersey Canada Director Isabelle Roy reported on a plant using Jersey milk in the Bois-Franc region of Quebec. Jean-Marc told us about two 2009 start-up Jersey cheese companies in recent days.
The effort of establishing a cheese production facility and the accompanying marketing and distribution arm is not for everyone. There are however, those who flourish with such challenges. The results of their hard work provides a powerful statement about the added value of Jersey milk in cheese processing! There is ample wind in the sails of the breed with regard to Jersey cheese. This is one more way to highlight the versatility of Jersey milk ane the Jersey breed!
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