Vermont took home 34 individual ribbons at the American Cheese Society‘s (ACS’s) National Judging and Competition event this year, including 10 first place positions, 14 second place positions, and 10 third place positions.
Winners were announced at the American Cheese Society‘s annual conference, held in Buffalo, New York, July 10-13. The competition is the most prominent competition of its kind in North America. Judges assess cheese on technical and aesthetic qualities in order to showcase talent, leadership, and excellence in cheesemaking.
Vermont cheese producers won the following awards:
First Place Winners
‘Alpha Tolman,’ Jasper Hill Farm, Original Cheesemaker: Jasper Hill Creamery Team (Top 10 finisher overall)
‘Riley’s 2×4,’ Blue Ledge Farm, Original Cheesemaker: Greg Bernhardt
‘Cabot Salted Butter,’ Cabot Creamery Cooperative, Original Cheesemaker: Team West Springfield
‘Cabot Extra Sharp Cheddar,’ Cabot Creamery Cooperative, Original Cheesemaker: Team Cabot
‘Cabot White Oak Cheddar,’ Cabot Creamery Cooperative, Original Cheesemaker: Team Cabot
‘Cabot Monterey Jack,’ Cabot Creamery Cooperative, Original Cheesemaker: Team Cabot
‘Shepsog,’ Grafton Village Cheese Company, Original Cheesemaker: Mariano Gonzalez
‘Calderwood,’ Jasper Hill Farm, Original Cheesemaker: Anne Saxelby & Mateo Kehler
‘Reading,’ Spring Brook Farm Cheese, Original Cheesemaker: Spring Brook Farm Cheese
‘Coupole,’ Vermont Creamery, Original Cheesemaker: Vermont Creamery
Second Place Winners
‘Lake’s Edge,’ Blue Ledge Farm, Original Cheesemaker: Greg Bernhardt & Hannah Sessions
‘Cabot Alpine Cheddar,’ Cabot Creamery Cooperative, Original Cheesemaker: Team Cabot
‘McCadam New York Sharp Cheddar,’ Cabot Creamery Cooperative, Original Cheesemaker: Team Chateaugay
‘Storyteller,’ Grafton Village Cheese Company, Original Cheesemaker: Mariano Gonzalez
‘Boucher Blue,’ Green Mountain Blue Cheese, Original Cheesemaker: Dawn Morin-Boucher
‘Moses Sleeper,’ Jasper Hill Farm, Original Cheesemaker: Jasper Hill Creamery Team
‘Willoughby,’ Jasper Hill Farm, Original Cheesemaker: Jasper Hill Creamery Team
‘Fresh Mozzarella,’ Maplebrook Farm, Original Cheesemaker: Michael Scheps
‘Maple banon,’ Sage Farm Goat Dairy, Original Cheesemaker: Molly Pindell
‘Morse Camembert,’ Sage Farm Goat Dairy, Original Cheesemaker: Molly Pindell
‘Sea Salt Cultured Butter,’ Vermont Creamery, Original Cheesemaker: Vermont Creamery
‘Unsalted Cultured Butter,’ Vermont Creamery, Original Cheesemaker: Vermont Creamery
‘Cremont,’ Vermont Creamery, Original Cheesemaker: Vermont Creamery
‘Bonne Bouche,’ Vermont Creamery, Original Cheesemaker: Vermont Creamery
Third Place Winners
‘Camembrie,’ Blue Ledge Farm, Original Cheesemaker: Greg Bernhardt and Hannah Sessions
‘Cabot Unsalted Butter,’ Cabot Creamery Cooperative, Original Cheesemaker: Team West Springfield
‘Black Label Cabot Clothbound,’ Cellars at Jasper Hill, Original Cheesemaker: Cabot Cooperative Creamery
‘Vault 5,’ Cellars at Jasper Hill Farm, Original Cheesemaker: Cabot Cooperative Creamery
‘Harbison Mini,’ Jasper Hill Farm, Original Cheesemaker: Jasper Hill Creamery Team
‘Whitney,’ Jasper Hill Farm, Original Cheesemaker: Jasper Hill Creamery Team
‘Ricotta Alta,’ Maplebrook Farm, Original Cheesemaker: Michael Scheps
‘Whole Milk Feta,’ Maplebrook Farm, Original Cheesemaker: Michael Scheps
‘Crème Fraîche,’ Vermont Creamery, Original Cheesemaker: Vermont Creamery
‘Bijou,’ Vermont Creamery, Original Cheesemaker: Vermont Creamery
“To be recognized from over 1,500 entries for their commitment to producing great cheese is an incredible honor for Vermont’s cheesemakers,” said Marty Mundy, executive director for the Vermont Cheese Council. “Winning awards like these comes with a ton of gratitude for our community and pride for our hardworking cheese producers and dairy farmers across the state.”
For more information, visit: vtcheese.com.
