This past Saturday, Rob and I traveled to Concord to attend the second annual New Hampshire’s Own Macaroni and Cheese Bake Off.  Each entrant worked hard to produce a macaroni and cheese concoction that might win in one or more of four categories:  NH Made, Traditional, Creative/Exotic and People’s Choice. 

Rob had the lucky of job of judging the entries, so got to tour the room, sampling some really yummy mac & cheese.  It was a tough job, I’m sure!  I was able to set up a table for our farm, and sampled our Evelyn’s Jack cheese that we had aged for about 7 months.   It had sharpened nicely and got rave reviews.  After it has aged, our Jack has a unique bite that many compare to a sharp cheddar.  I’ve used it in my mac & cheese at home and the result is wonderful.  If you’re interested in purchasing some of our aged stock, please contact us.  Right now we have both aged Evelyn’s Jack and Cloverland Colby available.  This past holiday season, we included both on cheese boards and they were a hit. 

Check out The New Hampshire Granite State Dairy Promotion website to see the results and the WINNING RECIPES of the contest.  I can personnally vouch for the Buffalo Chicken and Creamy Mushroom entries – they were delicious!  Congratulations and thank you to all the contestants who entered.  We NH Dairy Farmers appreciate it!

Cindi

Tags: cheese, macaroni and cheese

This entry was posted on Thursday, January 19th, 2012 at 1:16 pm and is filed under Cheese, Taylor Brothers News. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.