Fresh and First: Crave Brothers Fresh Mozzarella makes a Fresh Sweep in U.S. Cheese Championships

3/15/2017

FOR IMMEDIATE RELEASE

Media Contact: Linda Funk

Flavorful Insight

515.491.8636                                                                                                                                                                                                                                                                                                                                                                

lfunk@flavorfulinsight.com             

Recipe below

 

Fresh and First: Crave Brothers Fresh Mozzarella

Makes a Fresh Sweep in U.S. Cheese Championships

 

Waterloo, WI, March 14, 2017—Wisconsin-based Crave Brothers Farmstead Cheese has captured two Best of Class awards in the 2017 U.S. Championship Cheese Contest held in Green Bay, WI, March 7-9. Crave Brothers Fresh Mozzarella won in a big way, not only taking home Best of Class, but also sweeping the category by winning the Second Place and Third Place awards for Fresh Mozzarella.  In addition, Crave Brothers Jalapeño Cheddar Cheese Curds was awarded Best of Class honors in the Natural Snack Cheese Category.

This year’s U.S. Championship Cheese Contest broke all entry records, with 2,303 cheeses from 33 states competing for honors. The competition experienced a 22% growth in the number of entries, including 25 first-time competitors. 

Crave Brothers Fresh Mozzarella adds this year’s U.S. Cheese Championship honors to its previous 28 awards.  The fresh milk flavor of Mozzarella is available in a variety of forms, including medallions, 8-oz. balls, 1-lb. balls, 1-lb. logs, and containers of small mozzarella balls in four sizes ranging from Perline (pearl size) to Ovoline (egg size), as well as fresh mozzarella in curd form. Fresh Mozzarella is a versatile cheese that complements fresh tomatoes, seasonal fruits, salads and vegetables fresh from the garden, pizza, burgers and pasta. There is even a “Crave Burger” featuring Crave Brothers Fresh Mozzarella Medallions served to special groups.

Crave Brothers award-winning Cheese Curds are made fresh weekly, and come in White Cheddar and Yellow Cheddar varieties as well as Jalapeño Cheddar Cheese Curds. With their mild, slightly salty flavor and squeaky texture, they’re a convenient, beverage-friendly snack. Whether they’re served fresh or deep-fried, Crave Brothers Jalapeño Cheddar Cheese Curds can be paired with chili, French fries, smoked meats or sausages.

As today’s consumers opt for more artisan cheeses, traditional foods and sustainably produced specialties, Crave Brothers cheese is a natural choice. The Crave Brothers—Charles, George, Thomas and Mark—began their family business of farming together in 1978. Today, Crave Brothers Farmstead Classics, including the award-winning Fresh Mozzarella and Jalapeño Cheddar Curds, are made with milk from the Crave family’s own dairy herd. The Crave Brothers farmstead cheese-making facility uses 100% green power, and practices water conservation and recycling.

For product details about Jalapeño Cheddar Cheese Curds and Fresh Mozzarella, serving tips, and recipes such as Asparagus and Sundried Tomato Pesto Pasta, visit the Crave Brothers website: www.cravecheese.com.

                                                                ###

The Crave family farms 2,000 acres of rich land in south-central Wisconsin, growing soybeans, corn and alfalfa to use as nutritious feed for their Holstein cows. From the manure digester to water recovery, sustainability is top-of-mind on the farm. Every pound of cheese made by George Crave, a licensed cheese maker, is made with milk from the family’s herd. Crave Brothers also produces Mascarpone, Part-Skim Mozzarella and Oaxaca.

 

 

 

Asparagus and Sun Dried Tomato Pesto Pasta

By: Beth Crave

Ingredients

  • 8 oz medium shell pasta
  • 1 lb asparagus, ends trimmed
  • 2 Tb. olive oil
  • Salt and pepper, to taste
  • ½ cup basil pesto
  • ¼ cup sun dried tomatoes in olive oil, drained and julienned
  • ½ cup Crave Brothers fresh mozzarella Perline, drained

 

Preheat oven to 425 degrees. Line a jelly roll pan with aluminum foil. In a  large pot of boiling water, cook pasta according to the package instructions, drain well. Set aside. Place asparagus in a single layer on the aluminum foil. Drizzle with olive oil and season with salt and pepper to taste; gently toss to combine. Place into the oven and roast for about 8-12 minutes. Cool slightly before cutting into 1-inch pieces. In a large bowl, combine the pasta, asparagus, pesto, sun dried tomatoes and fresh mozzarella. Serve immediately.

Yield: 4 servings

<< Back to News