The young cheddar cheese at McCadam Cheese Co., Heuvelton, N.Y., has been judged the top cheese in New York state for 2000, beating out cheeses in all categories. The judging took place at Cornell University in mid-August and was announced on Aug. 28 at the New York State Fair's Dairy Day.

The winning cheese was made by Tony Ignaczak, plant superintendent at McCadam's Chateaugay, N.Y., plant.

This year's judging started Aug. 11 when cheese and other dairy products from across the state arrived at the Cornell campus food science department. For two days, four judges tasted and graded cheeses in 18 categories, including cheddar, cottage cheese, mozzarella, ricotta and provolone.

"Cheeses can vary widely. They can be different for any number of reasons. There are different loads of milk, different cultures used and the cheesemaker can cook the cheese for longer or shorter periods of time," says David P. Brown, Cornell senior extension associate in food science and a cheese judge.

In general, the judges develop a flavor profile for a cheese and grade it for appearance and texture. Mozzarella is judged for its ability to stretch and melt. In cottage cheese, the judges look for curd uniformity and creaming. Panelists examine butter for its sheen, uniformity of color, clean flavor and lack of free water, known as weeping. They examine sour cream for surface sheen, firmness, creaminess, flavor and presence of free whey in a newly opened package.

The head judge was Charles (Chip) Lindberg, a dairy product specialist from the New York State Department of Agriculture and Markets. Other judges, besides Brown, were Eric Dutton, a retired inspector and cheese grader from the New York State Department of Agriculture and Markets; Kathryn Boor, Cornell associate professor of food science; and David K. Bandler, Cornell professor emeritus of food science. The additional judge in the cheddar categories was Richard Birchenough, a retired cheese grader from Kraft Foods.

 

New York State Fair top cheese and other dairy products 2000:

Current Cheddar

Gold —Tony Ignaczak, McCadam (Heuvelton, N.Y.)

Silver — Thomas Sorrell, McCadam

Aged Cheddar

Gold — Thomas Sorrell, McCadam

Silver — Robert Lefevre, Great Lakes (Adams, N.Y.)

Cottage Cheese (4 percent fat)

Gold — Scott Walter, H.P. Hood (Vernon, N.Y.)

Silver — Larry Martin, Crowley Foods (Lafargeville, N.Y.)

Cottage Cheese (low fat)

Gold — Robert Slivinsky, Friendship Dairy (Friendship, N.Y.)

Silver — Howard Holdridge, H.P. Hood

Cottage Cheese (nonfat)

Gold — Richard Paddock, Crowley Foods (Lafargeville)

Silver — Nick Rickicki, Friendship Dairy

Cream Cheese/Neufchatel

Gold — Judy Huppert, Kraft Foods (Lowville, N.Y.)

Silver — Scott Gonia, Crowley (Lafargeville)

Mozzarella (low moisture)

Gold — Kevin McAllister, Suprema Specialties (Ogdensburg, N.Y.)

Silver — Bart Elliott, Empire Cheese (Cuba, N.Y.)

Ricotta

Gold — Mark Dexter, Pollio Cheese (Campbell, N.Y.)

Silver — Dave Elliott, Pollio Cheese

Provolone

Gold — Jospeh Miner III, Empire Cheese

Silver — Kevin Woods, Suprema

 

Specialities:

Butter

Gold — Bob Bowles, Byrne Dairy (Syracuse, N.Y.)

Silver — Ricky Rodgers, Byrne Dairy

Process Cheese or Cold Pack Cheese

Gold — Norma Basloe, Herkimer County Cheese (Herkimer, N.Y.)

Silver — Carol Konfederath, Yancey's Fancy (Corfu, N.Y.)

Natural Cheese with condiments

Gold — Mike Trippi, Losurdo Foods

Silver — Jason Buchanan, McCadam

Surface Flavored Natural Cheese

Gold — Thomas Sorrell, McCadam

Silver — Ron Davis, McCadam

Open Class Cheese

Gold — Abby Burdick, Pollio Cheese

Silver — James Furguson, Losurdo Foods

Sour Cream

Gold — Milt Cutway, Crowley (Lafargeville)

Silver — Phillip Brown, Bison Foods (Buffalo, N.Y.)

Reduced Fat/Reduced Sodium Cheese

Gold — Jason Buchanan, McCadam

Silver — Tony Ignaczak, McCadam

Cheese from other than cow's milk

Gold — Rita Kellogg, Side Hill Acres (Candor, N.Y.)

Silver — Steven Mueller, Goat Hill Farm (Manlius, N.Y.)

Buttermilk

Gold — Robert Slivinsky, Friendship Dairy

Silver — Nick Rickicki, Friendship Dairy