California Cheeses Paired with Emeril Lagasse Recipes Make for a Cajun Good Time

SOUTH SAN FRANCISCO, Calif. & MODESTO, Calif. – June 1, 2008 – The California Milk Advisory Board (CMAB) is bringing some "California cool" to the Big Easy. Chef Emeril Lagasse's signature Creole cuisine will have some flare from the Golden State during the upcoming International Deli-Dairy-Bakery Association (IDDBA) show, June 1-3 in New Orleans. The CMAB has partnered with Emeril’s in New Orleans to pair California's Real California Cheese with his world-renowned dishes.

The recipes incorporate some of the most prestigious cheeses from California, including winners from the 2008 California State Fair California Cheese Competition. Emeril’s celebrated Cheese Grits Cakes will feature California Chipotle Cheddar, and his Roasted Vegetable Pecan Relish with basil and tomato will incorporate California San Joaquin Gold. A savory Blue Cheese Cheesecake will feature Original California Blue, and California Serena will be included in the Emeril’s Mixed Nut Brittle.

"We couldn't think of a better way to showcase the best of California's dairy products during IDDBA than by pairing them with some of the restaurant's most popular recipes," said Tricia Heinrich, CMAB Vice President of Communications. "Emeril is a legendary chef and New Orleans icon, and we are thrilled to see how perfectly our essence of "California cool" heats up these amazing dishes."

The cheeses that Emeril's will be using carry the Real California Cheese seal, which certifies that a cheese is made in California exclusively from California milk.

California is the nation's leading milk producer. It also produces more butter, ice cream, yogurt and nonfat dry milk than any other state. Home to more than 50 cheesemakers who produce 250 varieties and styles, California is the second-largest producer of cheese, which is available nationally under the Real California Cheese seal.

Contact:
Sara Kerns, Ketchum sara.kerns@ketchum.com (415) 984-6229