With warm weather and re-opened trails beckoning to hikers and outdoor enthusiasts, packing up nutritious snacks and meals to take along is important. Cheese is the perfect high-protein food to throw in your backpack. With the array of hike-friendly cheeses available, even the most discerning hiker will have options to choose from.
What kind of cheese should I bring on my hike?
The next time you pack your backpack for a hike, avoid taking soft cheeses (brie, goat cheese or cream cheeses) and go for hard and dry cheeses like Cheddar, Parmesan and Gouda. Avoid shredding your cheese or cutting it into chunks before hiking as it speeds up the aging process and provides more chance of getting contaminated by bacteria.
How should I store my cheese?
Store your cheese in parchment paper while traveling, the porous surface allows cheese to breathe and helps in retaining it’s flavor. Replace your wrap frequently to reduce “sweating” (the process of butterfat separating from the cheese). And don’t forget to store cheese away from hot locations in your backpack and direct sun exposure.
Here’s a list of some popular dry and hard cheeses you can take with you in your backpack:
How do I keep cheese fresh?
A good habit to get into at home and on the trail, is to write down the date you initially stored your cheese on it’s storage container. This helps you to measure when your cheese may be past it’s prime. And if you’re backpacking for several days – keep your cheese in one block. Cutting it into pieces increases the surface area that can get contaminated by mold and bacteria.
How can you tell if your cheese is past it’s prime?
Always adhere to the 2 Hour Rule for leaving perishables out: After being in room temperature for 2 hours, always re-refrigerate hard cheeses and throw out soft cheeses.
This month marks the one-year anniversary of an Oregon success story that made national and international news.
On October 18, 2019, Rogue Creamery from Central Point, Oregon, earned the title of “best cheese in the world” for their Rogue River Blue Cheese at the World Cheese Awards in Bergamo, Italy. It was the first time in the history of the competition that an American cheese was selected as grand champion.
Similar to the “Judgement of Paris” in 1976, when American wines triumphed over the best French vintners in a blind taste test, this was a statement win and a landmark moment for American artisanal and farmstead cheeses.
The U.S. Dairy Export Council President, Tom Vilsack said, “This is more than a win for Rogue Creamery of Central Point, Oregon, The ‘Best Cheese’ title creates a halo effect that will cause global customers to look at all U.S. cheeses in a brighter light.”
This was no small feat. An international panel of 260 judges selected Rogue River Blue out of more than 3,800 cheeses from 42 countries.
The judges experienced the signature Rogue Valley terroir captured within each taste of the organic, cave-aged blue cheese wrapped in Syrah grape leaves soaked in pear spirits, with flavors of sweet pine, wild ripened berries, hazelnuts, morels and pears. It earned their high praise and respect.
This special cheese is the product of many years of hard work and refinement by President David Gremmels with support from his dedicated team at Rogue Creamery and their organic herd of Brown Swiss and Holstein cows. Rogue Creamery is a certified B-Corporation that serves as a model for sustainability in dairy, committed to leaving a positive impact on people, animals, and the planet.
“I am humbled and filled with gratitude. This is the greatest distinction a cheese can receive,” said Rogue Creamery President, David Gremmels. “What extraordinary validation of our commitment to quality, of the place that inspires our cheese – Southern Oregon’s Rogue Valley – and of the excellence of the growing American artisan cheese industry.”
Since the 2020 World Cheese Awards were postponed to 2021, Rogue River Blue will have the rare distinction of continuing its reign as “best in the world” for two years running.
This is just one example of Oregon’s dairy producers and processors who bring our state’s great agricultural bounty to our tables.
As if the year wasn’t already challenging enough, 2020’s wildfire season has been named one of the most destructive on record in the state of Oregon. Burning more than one million acres, the fires destroyed thousands of homes, and blanketed the entire state in heavy smoke for many days.
In early September, unusually high winds combined with an extremely dry summer caused multiple wildfires to expand quickly throughout the entire state, including Southern Oregon, the coast range, and the Willamette Valley. The fires caused level 3 “go now” evacuations for about 40,000 people and placed 500,000 people in evacuation zones, including more than 10% of Oregon’s dairy community.
As evacuations levels were announced, 20 of Oregon’s dairy farms were faced with the terrifying realization that they could lose their homes and livelihoods to a wildfire. Many packed up family members and moved some cattle, but in most cases the difficult decision was made to not evacuate the milking cows. Instead, farmers worked hard to create fire breaks around their farms, using their tractors to plow the ground to mineral soil, moving combustible materials, and using sprinklers designed for crop irrigation to keep the fields surrounding their barns wet and therefore safe from floating embers.
The decision to wait out the fires was not made lightly, and it was based on the best care for the cows. Milking cows require a specially formulated diet, a comfortable place to rest, and consistency. Darleen Sichley, one of Oregon’s dairy farmers faced with evacuation orders shared her story online stating that care for their animals was, and always will be, their top priority:
“Long term, yes, these conditions are not good for us and them. But honestly the stress of trying to move them to another farm at this point would be worse… I know that seems like a crazy concept to not evacuate the cows and we pray we are making the right decision, but conditions in our whole area make us confident they are safer staying then maybe having to move them multiple times as these fires continue.” – Darleen Sichley, Farmer, Abiqua Acres
In Southern Oregon, thousands of families lost their homes to the Almeda fire. Among those thousands were several employees of Rogue Creamery.
“After a harrowing night of wildfire blazing through our community, we are heartbroken and devastated to learn this morning that several members of our team have lost their homes. Many others are waiting to return home to see what’s left … For now, Rogue Creamery has been fortunate as our cows are safe and our facilities have been spared. But our hearts ache for all those in our community that have lost everything.”– Rogue Creamery
And yet, through this tragedy, the farming community demonstrated their dedication to their families, farms, and communities through their bravery and resiliency. Some spent long nights sleeping in their barns or offices, others helped their neighbors evacuate animals, and many farmers donated hay and feed to local fairgrounds housing evacuated animals.
As Mister Rogers is famously known to say, “When I was a boy and I would see scary things in the news, my mother would say to me, ‘Look for the helpers. You will always find people who are helping.’”
In Tillamook, one helper was dairy farmer Derrick Josi, who called on his 400,000 Facebook followers to support their local first responders. His call to action resulted in a Tillamook coffee shop receiving over $1,000 to cover breakfasts for firefighters working to save homes and dairy farms threatened by the Pike Fire.
Also in Tillamook, the helpers were at Tillamook Creamery, where they provided free boxed meals to families in their community who were required to evacuate.
In Saint Paul, the helper was dairy farmer Brandon Hazenberg whose farm was safe from evacuation zones. He spent his days hauling feed and bedding to nearby shelters and offered his dairy to neighboring farms in need of a place to house their animals.
In Rickreall, the helpers were from Darigold where single-serve milk was donated for food boxes provided to evacuees. In Central Point, the helpers were located at the Rogue Creamery, where, after several of their own teammates faced unprecedented tragedy, they offered fresh, hot food and women’s necessities to those displaced by the fires.
And in Scotts Mills, the helper was Darleen Sichley, whose farm was only miles away from the fire. She quickly shifted from saving her family’s farm to caring for her community as evacuation zones were downgraded and her neighbors returned to find unhealthy air conditions both inside and outside of their homes. Within a day, Sichley was able to secure 72 difficult-to-find air filters for her community to use to help purify the air inside their homes.
Many farmers are volunteer fire fighters, which proved extremely valuable with preparing for the approaching wildfires. Sichley’s husband, Ben, has been a volunteer fire fighter for over 16 years, and her father, Alan, has been serving the department for 39 years. “I think volunteer firefighting and that farmer mentality just go hand-in-hand in serving our neighbors in their time of need. It’s that sense of community service that has us not only caring for our farms and cows, but the future generations of our community.”
“Farmers just know about helping other people. You help your neighbor, it’s just what you do.” – Steve Aamodt, former dairy farmer and volunteer firefighter for over 28 years.
As summer came to an end and rain provided a much-needed assist for fire fighters, the smoke has dissipated and flames and hot spots are being extinguished. This has been yet another surreal chapter in the book of 2020 that we hope is behind us. Once again, it showcased an enduring theme of the Oregon dairy story – the resiliency and generosity of our farmers and processors.
Searching for free school meals in your area? Run out of recipe ideas? Looking for ways to exercise at home? Anthony Newman has got your back.
Anthony Newman, former NFL player and Oregon Duck, tackles health issues for kids and teens in our short video series, “Staying Healthy with Anthony Newman.”
Where to Find Free School Meals
Anthony Newman shares information on where to find free school meals in your area. Free school meals are available to ALL kids and teens age 1-18. Not just those in school. No ID or registration is needed at pick up. And they’re delicious and healthy!
Self-care is an important part of staying on track while staying at home. Anthony shares information on the importance of sleeping, eating well, and how kids can establish a healthy routine during this time.
Feeling lonely or disconnected? Anthony provides tips on how to cultivate a positive attitude while staying safe and socially distancing.
Food Hero Smoothie Recipe
Who likes smoothies? You will after watching this video! Anthony shows you how easy it is to eat healthy at home with a recipe from Food Hero, a website chock-full of easy and nutritious recipes kids can make at home.
Meal programs are getting nutritious food to children ages 1 to 18 in school districts statewide thanks to dedicated school nutrition professionals around the state with the support and partnership of Oregon Department of Education Child Nutrition Programs.
According to No Kid Hungry, one in six American children faces hunger and three out of four teachers report regularly seeing hungry kids in their classrooms. Oregon ranks especially high in food insecurity for youth. When school lets out unexpectedly for something like COVID-19, it poses potential problems for many students who depend on school meals.
That’s why many school districts are now providing drive up or walk up, “grab-and-go” meals at selected school sites for all youth from 1 to 18 years old at no cost, regardless of income. These meals meet strict regulations for nutrition and are provided at no charge, with no need to sign up or show identification. Some school districts are even delivering meals to children through their bus routes. This way of distributing meals has created a new set of logistical challenges in keeping food, especially milk and dairy products, fresh.
Seeing this immediate need, the ODNC Youth Wellness team quickly created a program on behalf of Oregon dairy producers and processors to provide portable coolers to support the new meal programs. 200 portable coolers were shipped across the state to help 32 school districts keep milk cold for grab and go meals as well as meals delivered on bus routes. “The coolers are helping us to serve safer meals to our kids by keeping the cold and warm things separate,” says Cheryl Davis, head cook for Spray School District.
As closures were announced for the continuation of the school year, and unemployment numbers skyrocket, these grab-and-go programs continue to grow. Nutrition directors in Oregon and across the country anticipate the numbers will continue to rise as households are affected more long term and consume their existing and emergency food supplies.
Check out a meal site near you, and help spread the word on your social media accounts and in your community to help families with kids and teens ages 1 to 18.
Find a list compiled by Partners for a Hunger Free Oregon at this link, or call 211 for more information.
Type the words “American cheese” into an online search engine, and the images that pop up typically appear more utilitarian than artisanal or gourmet. Perhaps that’s one reason why it came as a shock to some around the globe that an American cheese defied convention and brought home the title of “best in the world” at the 2019 World Cheese Awards for the first time in history. It was a statement win.
Based in Southern Oregon, Rogue Creamery proved what many Oregonians and cheese aficionados already knew – Oregon creameries make some truly extraordinary cheese. At the awards held in Bergamo, Italy, Rogue River Blue beat out more than 3,800 cheeses from 42 countries. After a photo finish with an Italian Parmigiano Reggiano, Oregon officially became home to the World Champion.
According to Rogue, the winning cheese embodies their signature terroir with flavors of sweet pine, wild ripened berries, hazelnuts, morels and pears:
“Rogue River Blue is an organic, cave-aged blue cheese that is wrapped in Syrah grape leaves that are soaked in pear spirits. It is made exclusively with milk from Rogue Creamery’s certified organic dairy farm in Grants Pass, where the cows graze on pastures bordering the Rogue River. A seasonal product, Rogue River Blue is only made for a few months each year beginning on the autumnal equinox, when cooler temperatures bring renewed growth to the pastures and our cow’s milk becomes richer and higher in butterfat.”
Since the big announcement on October 18, people have been taking note. From Martha Stewart to renowned authors, international journalists, chefs, foodies and even fellow cheesemakers – all have been singing Rogue’s praises, as stores are quickly selling out. Many Oregonians are expressing pride in the recognition, including U.S. Senator Jeff Merkley, who had some fun with this Tweet:
In addition to Rogue’s top honors, TMK Creameryof Canby brought home a Silver Medal for their Garlic Dill Cheddar Curds, and Tillamook earned a Bronze Medal for their one-year aged White Cheddar. These award-winners and many more creameries are listed on the Oregon Cheese Guild’s Oregon Cheese and Food Trail. While nobody knows where the best cheese in the world will come from in 2020, there are plenty of worthy candidates that make a case for a repeat performance from Oregon.
Of course, great tasting cheese starts with high-quality milk, and Oregon is consistently ranked toward the top in the nation. Oregon’s 124,000 cows and 200 dairy farm families produce roughly 2.6 billion pounds of milk annually (more than 302 million gallons). Oregonians love their milk so much, it is literally the official beverage of the State of Oregon.
Oregon’s dairy industry is a vital economic engine for communities statewide, with an estimated impact of $2.7 billion. Dairy is Oregon’s fourth largest commodity by farm revenue after only cattle, greenhouse and nursery products, and hay. Further, dairy farms create a ripple effect in both the agricultural economy and the economic well-being of rural communities, supporting 12,222 jobs.
Chef Jessica Visinsky, RDN, is training a growing number of child nutrition program professionals to prepare delicious and nutritious food for Oregon students.
Sponsored by the Oregon Dairy and Nutrition Council and the Oregon Department of Education (ODE) Child Nutrition Programs, a new series of the popular culinary trainings are helping improve school cafeteria and child care menus.
Jessica Visinsky, Registered Dietitian and trained chef, who works on the ODE Child Nutrition Programs team, is leading the 2019 workshops in Lincoln City, North Marion and Umatilla to teach child nutrition professionals about 15 new recipes, knife skills, menu requirements and strategies to promote healthy eating.
In preparation for these workshops, Jessica visited the ODNC office to test recipes including National Dairy Council’s Sunny Chicken and the U.S. Department of Agriculture’s Beef Tamale Pie. While Jessica cooked, we talked more about her thoughts on the program – check out the video below!
Former NFL player and Oregon Duck, Anthony Newman, encourages all Oregon youth 1-18 years old to enjoy tasty, healthy lunches at nearby summer meal sites. There’s no registration, no sign up and no charge for these meals that are often served at local schools, parks, libraries or community centers.
Youth will have a chance to be nourished, be active and to have time with friends throughout the summer, and maybe even check out some books. What a great (and tasty) way to be ready for the start of school!
Parents will love to know that the meals follow USDA My Plate guidelines, providing all of the food groups to meet strict nutrition regulations for health.
To find a site near you, call 211, text “Food” to 877-877, or ask your school nutrition team for details.
It’s a staple of American households and often tops the grocery list, but for many low-income families, having milk in the refrigerator can be a rarity. According to the Great American Milk Drive, people served by food banks receive less than one gallon per person per year on average. In Oregon, that statistic is changing.
Thanks to an influx of milk provided through the U.S. Department of Agriculture’s Emergency Food Assistance Program, the Oregon Food Bank network has been distributing nutritious skim, 1%, 2%, and whole milk every week to local families and individuals. So far, this has totaled nearly 160,000 gallons.
While it is great news, this did pose some challenges due to perishability, refrigeration capacity and logistics. In what they described as ‘a flurry of activity,’ Oregon Food Bank staff welcomed the distribution challenge and overcame stumbling blocks in coordination with Oregon’s 20 regional food banks to get the product in and out to communities as quickly as possible.
“This is a highly valuable and needed product across our region, and we’ve gotten really strong support from our partners in adjusting systems and processes that allow us to accept incredibly high volumes of milk,” said Gretchen Miller, Sourcing and Operations Strategist for Oregon Food Bank. “It’s more than we ever have in the past. What we’re happiest about is that we’re able to get fresh, high quality milk into the food insecure communities we serve.”
This milk provides a temporary supply to meet ongoing demand, and there are still long term needs to be addressed when it comes to fighting hunger in Oregon. You can help make a difference by contributing to the Oregon Food Bankand/or the Great American Milk Drive.