Cheese Champions

Website Updates Coming Soon!

Cheese Champions Online — Fri, 04 Mar 2011 17:23:16 +0000

Stay tuned. We’ll be updating the website in a few weeks.

Congratulations to the 36 Winners of the Cheese Champions’ Winning Recipes Contest!

Cheese Champions Online — Thu, 20 May 2010 21:39:26 +0000

We received many fantastic recipes, and our panel of judges have select the following 36 winners in the Cheese Champions’ Winning Recipes contest!

Be sure to stay tuned to www.cheesechampionsonline.com, as the Grand Prize Winner will be selected by mid-June! The following winning recipes will be published and available in your local Safeway deli department in September in a recipe booklet entitled “Cheese Champions’ Winning Recipes.”

Congratulations!

WINNERS

Amy Angelo: Asian Pear Galette with Brie, Honey and Tarragon

Anthony Morris: Gorgonzola and Artichoke Pizza Rustic

Camilla Saulsbury: Chocolate Goat Cheese Mousse Torte with Fresh Raspberries

Catherine Wilkinson: Warm Parrano® Budini with Watercress Strawberry-Balsamic Salad

Catherine Wilkinson: Fig, Field and Forest Salad in Crispy Cheese Cups with Warm Brie Dressing

Christine Familetti: Parmesan-Crusted Pork Scaloppini over Cheesy Orzo

Christine Trapaga: Butternut Squash Bread Pudding with Leeks and Parmesan

Denise Kalm: Cheddar Waffles with Applewood Bacon Butter

Edwina Gadsby: Apple Tart with Goat Cheese Mousse and Rosemary-Honey Drizzle

Elizabeth Kruger: Madjool Dates with Ibérico Cheese

Emily Hobbs: Crispy Fig and Proscuitto Pizza with Goat Cheese and Walnuts

Ginger Bennett: Mexican Twice-Baked Potato Bites

Jamie Brown-Miller: Grilled Cambozola Cheese Sandwiches with Prosciutto and Shiitakes

Jenifer Wirz: Chavrie® Goat Cheese Mousse with Mission Fig Compote

Jenn Tidwell: Almond Pesto Turkey Cheeseburger with Sundried Tomato Aioli

Judith Yamada: Apple Pepperjack Cornbread with Spicy Maple Glaze

Karen Farrington Daniels: Leek, Celery Root and Stilton Soup

Laureen Pittman: Pecan Goat Cheese Shortbread with Spiced Fig Jam

Laureen Pittman: Caramelized Onion Galette with Gruyère and Goat Cheese

Laurie Lufkin: New England-Style Pumpkin Coffee Cake with a Spiked Apple Glaze

Lisa Speer: Pecan-Crusted Herb Brie with Caramelized Fennel and Onion

Loanne Chiu: Fontina-Radish Clafouti

Margee Berry: Tomato Souffle with Shiitake Mushroom Soup

Margee Berry: Rustic Raisin Feta Filled Savory Cheesecake Bites

Mary Shivers: Spicy Parmesan Crisps with Lemon-Basil Asparagus and Chavrie® Mousse

Michael Cohen: Baja Shrimp Mac and Cheese

Michael Watz: Dungeness Crab & Artichoke Tapas with Camembert Fonduta Sauce

Michelle Abendschan: Spanish-Influenced Goat Cheese Mac & Cheese

Rachael Zavala: Parmesan Cornets filled with Blue Cheese Mousse

Renata Stanko: Spinach Gruyère Salad with Goat Cheese Tapenade Pastries

Roxanne Chan: Sonoma Valley Slaw

Roxanne Chan: Festive Frittata Bites

Shannon O’Dell: Apricot and Brie Brioche Bread Pudding

Sharon D’Arelli: Walnut Apple Brie Braid

Teresa Silcox: Pumpkin and Asiago Ravioli with Parrano® Sage Cream Sauce

Wendy Williams: Baked Three Cheese and Roasted Garlic Orecchiette

Less than 3 weeks remain to submit your recipe!

Cheese Champions Online — Mon, 12 Apr 2010 13:27:07 +0000

There are less than three weeks remaining in the Cheese Champions’ Winning Recipes contest! Don’t forget to submit your recipes for a chance to be published and win a $50 Safeway gift card. 36 winners will be chosen.

Remember, one Grand Prize winner will receive a 5-day 5-night $5000-valued trip to the Culinary Institute of America!

Enter today in the Recipe Contest section of this site: http://www.cheesechampionsonline.com/recipe-contest/

Contest ends in less than 4 weeks!

Cheese Champions Online — Tue, 06 Apr 2010 13:47:19 +0000

Excitement is in the air! Thanks to everyone who have submitted their recipe(s) into the Cheese Champions’ Winning Recipes contest. We have received some great recipes so far – and can’t wait to see more. Be sure to submit your recipes early to make sure you’re in the running for a chance to be published in our cookbook, and win a $50 Safeway gift card.

Don’t forget that one Grand Prize winner will receive a $5000-valued 5-day/5-night trip to the Culinary Institute of America location of their choice (including St. Helena in Napa Valley or Hyde Park in New York).

Enter today in the Recipe Contest section of this site: http://www.cheesechampionsonline.com/recipe-contest/

Enter Your Recipes into the Cheese Champions’ Winning Recipes Contest!

Cheese Champions Online — Thu, 01 Apr 2010 14:09:58 +0000

We’re receiving fantastic recipes for the Cheese Champions’ Winning Recipes Contest! Remember that you must submit your recipes by 11:59 PM EST on April 30th to enter the contest.

36 winners will be chosen and have their recipe published in the Safeway Cheese Champions’ Winning Recipes cookbooklet AND receive a $50 Safeway gift card. In addition, one Grand Prize winner will receive a $5,000-valued grand prize for a 5-day/5-night Culinary Institute of America Boot Camp.

The Culinary Institute of America Boot Camp is known for attracting food enthusiasts who want to hone their cooking skills and learn new techniques from expert chefs.

Enter now in the Recipe Contest section of this site, http://www.cheesechampionsonline.com/recipe-contest/ .

Woolwich

admin — Wed, 03 Mar 2010 00:54:15 +0000

Established in 1983, Woolwich Dairy Inc. prides itself on its rich tradition of creating only the finest award-winning goat cheese. After years of success, Woolwich Dairy has established many exciting and successful new brands, including Chevrai, Goat Brie, Cheddar, Feta and Mozzarella.

Rondele

admin — Wed, 03 Mar 2010 00:53:23 +0000

Rondelé® Gourmet Spreadable Cheeses are a blend of cream and milk combined with the delicate taste of refined vegetables, fine herbs and/or cheeses. In 10 delicious varieties.

Port Salut

admin — Wed, 03 Mar 2010 00:51:54 +0000

Parrano

admin — Wed, 03 Mar 2010 00:51:28 +0000

Parrano® is aged for five months, developing its nutty Parmesan flavor while maintaining the firm, smooth texture of a young Gouda. This perfect combination brings you the best of both worlds: a cheese that is full of flavor and versatile enough to cut, grate and melt.

Jarlsberg

admin — Wed, 03 Mar 2010 00:50:25 +0000

The famous Jarlsberg® cheese is known for its distinctive sweet and nutty taste, and of course, those large, round holes. This versatile cheese is perfect for cheese platters, sandwiches, salads, and for use in all types of cooking. Take your pick of lite or regular Jarlsberg®, available in slices, wedges, blocks and random weight pieces.

Rouge et Noir

admin — Sat, 20 Feb 2010 02:56:38 +0000

The Marin French Cheese Company has produced Artisanal hand-made cheese in California since 1865. We now produce more than 40 different styles and varieties of cheese under the Rouge et Noir label, yet each is hand-made the same patient way, one cheese at a time, aged in the original hand dug cellar, and then hand-weighed and packaged.

President

admin — Sat, 20 Feb 2010 02:55:01 +0000

Président® Cheese, one of the world's premiere cheesemakers and the #1 brand of Brie in France, is part of Groupe Lactalis. Founded by André Besnier in 1933 in the town of Laval, France, we bring over 75 years of French artisanship and tradition, and the widest range of specialty cheeses, including the largest array of AOC (appellation d'origine contrôlée) cheeses.

Somerdale

admin — Sat, 20 Feb 2010 02:53:57 +0000

With a variety of Sweet & Savoury tastes to please any palette, our Long Clawson cheeses are renowned for bringing that extra kick to any recipe. Ranging from Paneer, a highly popular vegetarian cooking cheese, to the delights of some of our best selling fresh fruit blends, each product infuses a soft creamy and sometimes crumbly texture with a great combination of tastes.

Litehouse

admin — Sat, 20 Feb 2010 02:52:41 +0000

For over 40 years, Litehouse® has been making our dressings fresh to order in small batches, then shipped in our refrigerated trucks to bring you the freshness you have come to expect from refrigerated salad dressings. Our Idaho Bleu® bleu cheese exceptional comes from the mountains of northern Idaho.

Emmi

admin — Sat, 20 Feb 2010 02:51:03 +0000

Emmi Cave-Aged KALTBACH Le Gruyère is a full-flavoured but smooth raw-milk classic once it has been aged in the cave for an extended period. You can recognise the KALTBACH Le Gruyère by its rustic natural rind. Above all, although it is a hard cheese, the cave-aged Gruyère has an exquisitely tender consistency.

Chavrie

admin — Sat, 20 Feb 2010 02:49:58 +0000

It's no wonder Chavrie® has earned the distinction as The Gold Standard in Goat Cheese! The creamy mild flavor and smooth spreadable texture are second to none. Use all of our varieties in your favorite appetizers, salads, entrees or dips. Chavrie® Goat Cheese is made with 100 percent natural ingredients and is available in a unique resealable pyramid package.

Cambozola

admin — Sat, 20 Feb 2010 02:47:51 +0000

Rediscover fine cheese with our signature soft-ripened triple-cream Cambozola®. This distinctive cheese features delicate blue veining, but is neither blue nor Brie. The secret to this cheese’s popularity lies in the rich Bavarian milk used in its production, which lends Cambozola® an extraordinary flavor and velvety feel.

Boursin

admin — Sat, 20 Feb 2010 02:43:20 +0000

Boursin® All Natural Gournay Cheese was created in 1957 by Francois Boursin®, a cheesemaker in Normandy, France. His first variety, Boursin® Garlic & Fine Herbs, was inspired by a long-standing traditional dish: fromage frais (fresh cheese) served with a bowl of fine herbs, which allowed each person to create his or her own personally seasoned cheese.

Black Diamond

admin — Sat, 20 Feb 2010 02:05:25 +0000

Using Fresh Canadian milk and a unique starter culture, Black Diamond™ is made in the Ottawa Valley, an ideal climate and terroir with rich soil and pastures and is heat treated so the cheese retains the natural flora of the Canadian landscape. These quality measures leads to one of the greatest cheddars in the world with a sharp cheese flavor and a crunchy texture.

BelGioioso

admin — Sat, 20 Feb 2010 01:57:58 +0000

Wisconsin-based BelGioioso® Cheese has been specializing in all natural, award-winning Italian cheeses for over 20 years. All BelGioioso® cheeses are crafted using only the freshest Wisconsin cow's milk. The cheeses are manufactured, aged, finished, packaged and shipped solely from our facilities, giving us full quality control of the products from start to finish.

Alouette

admin — Sat, 20 Feb 2010 01:41:02 +0000

From our humble origins in France, the Alouette® brand has grown over the years to include a wide variety of Alouette® Spreadable Cheese flavors as well as other specialty cheese products. Today Alouette® is a leading brand in the Specialty Cheese Category in the United States and is the #1 Selling Brand of Premium Spreadable Cheese.*

Culinary Classics

admin — Fri, 19 Feb 2010 22:09:06 +0000

This month’s cheese recipes reflect a common theme: culinary classic recipes that get a gourmet twist, a new spin or an update with wonderfully creative, flavorful, not-so-traditional cheeses. It’s all about bringing out the epicurean in you!

Classics with a gourmet twist
A warm French dip sandwich, a traditional Cobb salad, a rustic Italian lasagna—each a classic recipe that never go out of style. Treasured recipes like these are wonderfully savored as is, but can also be lifted to new heights with just the right touch of high-quality, gourmet cheese.

Spin on salads
Salads are one of the easiest ways to experiment with new cheeses. It is the array of fresh ingredient combinations that make some of our favorite salads stand apart. Add your own spin to these signature salad traditions: create a stacked Cobb salad with layers of sharp blue cheese or present beautiful lettuce cups filled with perfectly aged Cheddar.

Updated entrées
Everyday entrees reemerge into the spotlight with notes of creamy Gournay cheese and nutty, buttery Gruyére. Creatively added, unique cheeses take a simple family-favorite and make it simply spectacular.

What new twists have you given to classic cuisine lately?