Cheese Maker George Crave is Inducted into the Guilde Internationale des Fromagers

3/19/2018 - Linda Funk

FOR IMMEDIATE RELEASE                                                 

Media Contact: Linda Funk

Flavorful Insight

515.491.8636                                                                                                                                                                                                                                                                          

lfunk@flavorfulinsight.com         

Photos Included

 

 

Cheese Maker George Crave is Inducted into the Guilde Internationale des Fromagers

 

            Waterloo, WI, March 15, 2018— Cheese maker George Crave of Crave Brothers Farmstead Cheese was inducted into the New World Chapter of The Guilde Internationale des Fromagers. The organization was founded in France in 1969. George Crave was nominated for membership by the New World Chapter’s president Cathy Strange, the global cheese buyer for Whole Foods. He was honored with this nomination in acknowledgement of his contributions toward the success of cheese produced in the United States, as well as the farmstead and green energy focused commitment of Crave Brothers Farmstead Cheese. The induction ceremony took place at the Hilton Monona Terrace in Madison, WI.

            All of the cheeses produced by Crave Brothers Farmstead Cheese are made with milk from the Crave family’s own dairy herd, and are sustainably produced. The farmstead cheese-making facility uses 100 percent green power, and practices water conservation and recycling. The Guilde Internationale des Fromagers is open to professional cheese producers like George Crave, as well as processors, refiners and commercial cheese retailers. Currently, the organization has members in more than 37 countries, ranging from Europe to Australia, North America and South America. The New World Chapter aims to host three inductions each year in association with events celebrating cheese. Its chapter members are from Mexico, Canada, Australia and the United States. 

 

            Every day, Crave Brothers Farmstead Cheese produces 10,000 pounds of cheese, all under the direction of licensed cheese maker George Crave. Crave Brothers’ award-winning artisan cheese varieties include Mascarpone that has won more than 27 awards since its introduction. Recent honors include a First Place Award in the 2017 Wisconsin State Fair Cheese and Butter Contest in the Soft Spreadable Cheese Category.

            In 2017, Crave Brothers Fresh Mozzarella also swept the Fresh Mozzarella category at the U.S. Cheese Championships, placing First, Second and Third.  Other recent Fresh Mozzarella awards include First and Second Place Awards at the 2017 World Dairy Product Awards; First and Second Place Awards at the 2017 American Cheese Society Competition; and Second Place honors for both Fresh Mozzarella and Marinated Fresh Mozzarella at the 2017 Wisconsin State Fair Cheese and Butter Contest.

            Visit the website at www.cravecheese.com for additional product information about Crave Brothers Farmstead Classics Cheese varieties. You’ll also find recipe ideas and details about recent awards in prestigious cheese competitions.

                                                            ###

            The Crave family farms 2,500 acres of productive 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 and recycling, sustainability is top-of-mind on the farm.

The Crave Brothers Farm LLC and Crave Brothers Farmstead Cheese LLC use 100% green power and are carbon-negative businesses. Their anaerobic biodigester produces more electricity than they need, enough to power the dairy farm, the farmstead cheese-making plant, and over 300 homes in their community.

            Every pound of cheese made by George Crave, a licensed cheese maker, is made with milk from the family’s herd. Crave Brothers produces Fresh Mozzarella, Mascarpone, Part-skim Mozzarella, Oaxaca, Farmer’s Rope String Cheese, and Fresh Cheddar Cheese Curds in white, yellow and jalapeño varieties.

 

 

 

Photo Credit: Lauren Justice Photography

 

L to R Cathy Strange, Global Executive Coordinator, Specialty and Product Innovation and Development, Whole Foods Market, Inc., George Crave, Crave Brothers Farmstead Cheese, Roland Barthelemy, Ambassadeur, New World Chapter of the Guilde Internationale des Fromagers, Jodie Wische, Emmi USA.

<< Back to News