Included are the finest cheese makers, cheese mongers, affineurs, distributors and retailers, all part of a group of dedicated culinary experts receiving the high honor. Seven individuals were recognized at the level of Garde et Jure, one promoted to Prud’homme and two honored as Maitre Fromagers of the Guilde Internationale des Fromagers. Inductees of the Garde et Jure level included: Bill Stephenson – KEHE, Portland, OR, Mark Finocchio – Pinnacle Food Sales, Coconut Creek, FL, Thomas Larochelle – LACTALIS, Sandwich, MA, Karri Zwirein – Northeast Shared Services, Buffalo, NY, Katie Losito – JASPER HILL FARM, Newark, VT, Sarah Hoffman – Green Dirt Farm, Weston, MO, Brian Wasik – WASIK’S Cheese Shop, Wellesley, MA. Promoted to Prud’homme Trevor Thomas – LACTALIS, Cameron Park, CA. Honored with title of Maitre Fromagers, Andy Hatch – UPLANDS CHEESE, Dodgeville, WI and Matteo Kehler – JASPER HILL FARM, Greensboro, VT . This induction celebrates the 22nd Anniversary of the first induction held in the United States and the 12th Anniversary of this chapter which consists of Australia, Canada, Mexico and the United States members.
The event sponsored by LACTALIS and the Australia, Canada, Mexico and United States Chapter, was held at the Buffalo Niagara Convention Center in Buffalo, NY. Following a 50 plus year tradition of pomp, the ceremony is complete with robes and a presentation of medals and certificates. Internationally renowned cheese expert and Prevot of the International Guilde, Mr. Roland Barthélemy, mastered the ceremonies and Cathy Strange, President of the Chapter representing Australia, Canada, Mexico and the United States and VP of Whole Foods Market, presented further remarks. The ceremony celebrated the Chapter of the Guilde 12th Anniversary and the contributions of all members. The Chapter Board includes President Cathy Strange of Whole Foods Market, USA, Vice President and Treasurer David Gremmels, Ambassador’s Stephanie Ciano of World’s Best Cheese, USA, Yannick Achim of Yannick Fromagerie, Quebec, Canada, Will Studd of Will Studd Cheese, Australia and Georgina Yescas of Lactography, Mexico City, Mexico.
Mr. Pierre Androuët, a cheese maker, created the Guilde des Fromagers and Confrerie of Saint-Uguzon in 1969 in Dijon, France epicurean and intellectual. The Guilde, for dairy professionals who were dedicated to preserving standards in cheese making throughout the world, and the Confrerie, for cheese aficionados and experts such as chefs, restaurateurs, food scientists and food journalists whose objective was to share their knowledge and the knowledge of the cheese makers.