SAN FRANCISCO, CA
The 1st West Coast Cheesemonger Invitational (CMI) at Public Works in San Francisco recently crowned Perry Soulos of Arrowine and Cheese in Arlington, VA as having created the "Perfect Bite."
"The Perpetual Goatstopper" paired award-winning chèvre from Redwood Hill Farm with grapes, candied ginger and Burstin’ Berry Poppin’ Pebbles™ breakfast cereal to create a unique and eye-catching perfect bite, according to a press release.
Soulos was awarded $1,000 and an all-expenses paid trip to the Vermont Cheesemakers Festival this summer along with top two finalists Zach Berg of Bi-Rite Market in San Francisco and Nate McElroy of Bedford Cheese Shop in New York.
"We are happy that the Cheesemonger Invitational came to the West Coast so we could be part of such an exciting event. It was an honor to help host this unique day-long cheese challenge and be able to share stories about our family farm, award-winning goat herd and artisan cheeses with this talented group of cheesemongers from across the US," Redwood Hill Farm Owner Jennifer Bice tells DeliMarket TV.
“I really wanted to do something different and fun with my perfect bite,” said Soulos. “When we first received the list of cheeses to choose from, I went right for Redwood Hill Farms’ Traditional Plain Chèvre. I knew the product very well from my years behind the cheese counter and thought it would be the perfect choice for a California-inspired cheese bite. Its decadent and rich flavor and clean lemony tang make it very versatile in the kitchen.”
More than 30 of the best cheesemongers competed in an intense all day series of cheese challenges. The contest included blind cheese tastings, a grueling written exam, sales-under-pressure, and the perfect cheese cutting.
The distinguished panel of judges included San Francisco Chronicle Cheese Columnist Janet Fletcher, Cheese Connoisseur Magazine Publisher/Editorial Director Lee Smith and American Cheese Society Board Member and DiBruno Bros. Owner Emilio Mignucci. The panel rated the mongers' portioning, presentation, taste, aesthetics, creativity and whether or not the pairing created a third flavor by blending paired components.
"It’s thrilling to be named the CMI 2014 champion of cheese after competing in the 2012 and 2011 events in New York City and feeling both times that I could have done better. This time I brought my A-game, spending countless nights reading and studying the craft as mental preparation, and several days designing my perfect bite. The hard work paid off," said Soulos.
Redwood Hill Farm