4 years ago

Monger Madness: Help us pick the ultimate cheese champion

Eight cheeses. Three weeks. Seven taste-offs. Who will be the champion of cheese? The king of queso? The finest of fromage? Join us for Monger Madness, now through April 5, 2015!

Stop by our deli, chat with our cheesemongers, sample cheese and vote for your favorite by texting CHEESE to 55955.* The cheese that gets the most votes will win.

When you vote, you’ll get a $5-off coupon for a specialty cheese purchase of $25 or more – and you’ll be entered for a chance to win a $100 Lunds & Byerlys gift card!

Taste-off schedule:

MATCH 1: Gruyère | March 16-18, 2015

Pleasant Ridge Reserve

  • Anartisanal, raw milk cheese from Uplands Cheese Company, inspired by farmsteadcheeses from the alpine provinces of southeastern France.
  • The winnerof Best of Show at the 2001 and 2005 American Cheese Society conference and USChampion at the 2003 US Championship
  • Made from asingle herd of Wisconsin cows using “old world” practices.
  • The cowsgraze from early spring through fall, giving the cheese the sweet flavors of
    pasture grasses, herbs, wildflowers and clover.
  • The flavor
    will continue to change and develop variations as the cheese ages.

vs.

Cave Aged Gruyère – WINNER

  • A rich, raw
    Alpine cow’s milk cheese made by Emmi, master cheesemakers since 1782.
  • Aged in underground
    sandstone caves near Lucerne, France, where the temperature, humidity and natural
    bacteria give the cheese its complex flavor and texture.
  • Aged for a
    minimum of one year.
  • A rustic,
    washed rind, smooth textured, slightly aromatic cheese with a robust, assertive
    flavor.
  • Serves well
    with dark bread and figs. Melts well – great for fondue!

 

MATCH 2: Cheddar | March 19-21, 2015

Grafton 2-Year Cheddar

  • An
    outstanding mature cheddar cheese made by Grafton Village Cheese Co.
  • Made using
    cheesemaking traditions dating back to the nineteenth century, when dairy
    farmers gathered together in a cooperative to make their surplus milk into
    cheese.
  • Made with
    milk from cows that graze the Green Mountain State of Vermont.
  • Recognized
    for its pronounced raw milk flavor and smooth finish.
  • Excellent
    served with dried fruits and nuts, crusty breads and big wines.

 vs.

 Prairie Breeze Cheddar – WINNER

  • A hybrid
    between cheddar and the Alpine style of Emmental cheese, made by Milton
    Creamery in Iowa.
  • Made with
    fresh, pasteurized, rBST-free milk from small Amish farms in Iowa.
  • These local
    farmers use time-honored methods, such as grazing in season, hand milking and
    cooling the milk in bulk tanks.
  • Features a
    smooth, nutty, grassy flavor.
  • Drier in texture
    than other cheddars, but still melts well.
  • Voted Best
    of Class in the 2009 US Championship Cheese Contest in Wisconsin.
  • Awarded
    First Place for cheddar cheese by the 2009 American Cheese Society.
  • The only
    American cheese to win a gold medal in the 2010 World Cheese Contest in London.

 

MATCH 3: Brie | March 22-24, 2015

 Delice de Bourgogne

  • Fragrant
    triple-cream cheese made in Burgundy, France, by Fromagerie Lincet.
  • Made with
    full-fat cow’s milk with fresh cream.
  • Recognized
    for its mushroom aromas and rich, buttery, sweet cream flavors.
  • Pairs
    perfectly with Champagne!

 vs.

Bent River Camembert – WINNER

  • An artisan
    soft-ripened cheese made in small batches by Alemar Cheese Co. in Mankato,
    Minnesota.
  • Made from
    organic, pasteurized cow’s milk.
  • Named after
    the sharp turn of the Minnesota River just a few hundred yards from the
    production site.
  • Features a
    smooth, soft texture throughout that becomes more pungent as it ripens.
  • The flavor
    varies from mellow, mushroomy, milky, buttery to full-flavored at peak.

MATCH 4: Blue cheese | March 25-27, 2015

Hook’s Paradise Blue – WINNER

  • A
    double-cream blue cheese made by Hook’s Cheese Co. in historic Mineral Point,
    Wisconsin.
  • Extra rich
    and creamy with a smooth, savory flavor; the sharpness is balanced by the
    buttery notes of the blue.
  • Second Place
    winner at the 2012 American Cheese Society Competition.

 vs.

 Fourme D’Ambert

  • A raw cow’s
    milk blue cheese made in Auvergne, France.
  • One of the
    oldest cheeses in France’s history.
  • Aged for two
    to four months.
  • Comes in a
    tall and narrow cylinder shape.
  • Features a
    velvety texture and rich, earthy flavor of sweet cream.
  • Pairs well
    with tawny port, caramelized nuts and fresh pears.

 The winners of each
of these matches will advance to the finals.

Final taste-offs:

Match 5: March 28-30, 2015 | Cave Aged Gruyère vs. Prairie Breeze Cheddar

Match 6: March 31-April 2, 2015 | Bent River Camembert vs. Hook’s Paradise Blue

Championship match: April 3-5, 2015 | Prairie Breeze Cheddar vs. Bent River Camembert

The ultimate cheese champion will be announced on April 6!

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