CMI’s Ultimate Bites

Cheesemonger Invitational’s (CMI) Adam Moskowitz has rounded up a few of his event’s best bites, complete with photos and descriptions.

CMI’s Ultimate Bites

Held twice a year around the Specialty Food Association’s Fancy Food Shows in San Francisco in January and New York City in June, and a recently added Chicago competition in April, the Cheesemonger Invitational has become an iconic competition to separate the best from the best cheesemongers from across the country.

In addition to a number of challenges, including a written test; taste and aroma tests; cutting and wrapping; salesmanship evaluation and putting together the perfect beverage pairing and plate, competitors are required to create the perfect bite.

Here, CMI founder Adam Moskowitz has provided a small taste of bites from past events.


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ALEX ARMSTRONG

Jasper Hill Farm, Greensboro, VT:

The Blue Jay, Deer Creek Cheese Co.; Rye shortbread with thyme and Nepalese truffle, shredded roasted beets and garlic, Campari Marmalade reduction and fresh parsley.

 

 

 

 


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ANGELIKA FELDMAN

Formerly of Nugget Market, Woodland, CA: 

Homemade cheese cracker made with Face Rock Extra aged two-year Cheddar; a slice of Face Rock Extra aged two-year Cheddar; olive oil powder; espresso balsamic “caviar” and edible gold dust.

 

 

 

 

 


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BETH FALK

Mill City Cheesemongers, Lowell, MA:

15-month Gruyère on a sesame-kelp crisp with orange-saffron-cardamom marmalade. The idea behind it was to challenge assumptions about culture and traditional flavors by bringing in the Asian influences. The sesame balanced the Gruyère’s nuttiness; the seaweed brought in a little bitterness for contrast; the citrus and South Asian spices warmed everything up. The garnish on top is toasted nori, to bring back the roasty nutty flavors.

 

 

 


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CESAR OLIVARES

Staff of Life, Santa Cruz, CA: 

Castel Regio Gorgonzola Dolce; Jamon Serrano cured ham, raw cacao nibs, OMED Spanish Yuzu extra virgin olive oil and a Go Raw Organic Choco Crunch Sprouted Cookie.

 

 

 

 


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ALYSSA TRULSON

Milkfarm, Los Angeles:

Tallgrass Reserve from Landmark Creamery, with pear bourbon butter, curried pistachios, cracked black pepper and Asian pear.

 

 

 

 

 


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ELISABETH CARDEN

The Cellar, San Clemente, CA: 

Dried Calimyrna figs stuffed with toasted walnuts, chunks of Parmigiano Reggiano Valserena, radish sprouts and topped off with a drizzle of aged balsamic.

 

 

 

 


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ERIC SCHACK

Eataly, New York City:

Provolone at the Tokyo Embassy; a bamboo skewer of Pondini semi-stagionata Provolone, torched shishito pepper and candied San Daniele Prosciutto, which is topped with a dollop of whipped Provolone broth and puff-fried sushi rice, then seasoned with extra virgin olive oil and a balsamic reduction.

 

 

 

 


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JILL ZENOFF

Cowgirl Creamery, Petaluma, CA:

Counselor Gary’s Famous S’mores; Gruyère graham cracker, High Water Brewing’s Campfire Stout Chocolate Sauce, brûléed marshmallow and Gruyère AOP Reserve, garnished with Sel des Alpes.

 

 

 

 


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JORDAN EDWARDS

Regalis Foods, Chicago:

Elotito; roasted freeze dried corn, corn ash, sweet paprika and Vermont Creamery fresh goat cheese.

 

 

 

 

 


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RORY STAMP

COD Consulting, Richmond, VT:

Pink peppercorn macarons dusted with edible gold and filled with Meyer lemon curd and a buttercream made with Cowgirl Creamery’s Mt. Tam cheese.

 

 

 

 


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EVAN TALEN

Aperitivo, Grand Rapids, MI:

Rustic Bakery’s Tart Cherry and Cacao Nib Artisan Crisp as a base, topped with tart cherry and port jam from Beau Bien Preserves, a wedge of Jasper Hill Farm’s Bayley Hazen Blue and a piece of Luxardo Cherry Candies Bacon with a sprinkle of dark chocolate.

 

 

 

 


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MONICA KUSAKA HERRERO

The Cheese School of San Francisco:

Cowgirl Creamery Devil’s Gulch; a wafer cracker with roasted red bell pepper, extra virgin olive oil, arugula and paprika salt.

 

 

 

 

 


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SARAH MUNLY

Cheese Bar, Portland, OR:

Alp Blossom; fermented carrots + Daikon, fresh cilantro, Thai basil and hoisin sauce.

 

 

 

 

 


SHANNON VOELKEL

C’est Cheese, Port Jefferson, NY:

Mimolette; Calvados + espresso caramel, Granny Smith apple, pickled red onion and Calvados Sea Salt Toffee Shard.

#Cheesemonger Invitational#CMI#Ultimate Bite
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Written by Adam Moskowitz and Lisa White