The results are in!

Here is the list of award winning cheeses during the 2018 American Cheese Society annual competition made by our supporters.

We are excited to see so many wonderful producers getting recognition for their craftmanship in almost every category.

 

CALIFORNIA

 

Fromage Blanc

Cypress Grove

1st Place – Fresh Unripened Cheese

 

Humboldt Fog Grande

Cypress Grove

2nd Place – American Originals

 

PsycheDillic

Cypress Grove

3rd Place – Flavored Cheese

 

Point Reyes Toma

Point Reyes Farmstead Cheese Company

Cheesemaker: Kuba Hemmerling

2nd Place – American Originals

 

California Coastal Blue

Point Reyes Farmstead Cheese Company

Cheesemaker: Kuba Hemmerling

3th Place – Blue Mold Cheese

 

The Fork Pimento Cheese

Point Reyes Farmstead Cheese Company

Cheesemaker: Kuba Hemmerling

3rd Place – Flavored Cheese

 

Point Reyes Fresh Mozzarella

Point Reyes Farmstead Cheese Company

Cheesemaker: Kuba Hemmerling

3rd Place – Italian Type Cheeses

 

ILLINOIS

 

Alouette Black Truffle Petite Brie

Savencia Cheese USA

1st Place – Flavored Cheese

 

Delice de France

Savencia Cheese USA

1st Place – Soft-Ripened Cheese

 

Dorothy Comeback Cow

Savencia Cheese USA

Cheesemaker: Gilbert Bourgoin

3rd Place – Soft-Ripened Cheese

 

INDIANA

 

Everton Premium Reserve

Jacobs and Brichford Farmstead Cheese

Cheesemaker: Matthew Brichford

2nd Place – American Made / International Style

 

Everton

Jacobs and Brichford Farmstead Cheese

Cheesemaker: Matthew Brichford

2nd Place – Farmstead Cheese

 

MARYLAND

 

Aquasco Jack Reserve

P.A. Bowen Farmstead

Cheesemaker: Sally Fallon Morell

1st Place – American Originals

 

OREGON

 

Organic Caveman Blue Cheese

Rogue Creamery

2nd Place – Blue Mold Cheese

 

Echo Mountain Blue Cheese

Rogue Creamery

3th Place – Blue Mold Cheese

 

Organic Smokey Blue Cheese

Rogue Creamery

3rd Place – Smoked Cheese

 

VERMONT

 

Reading

Farms for City Kids Foundation / Spring Brook Farm

1st Place – Washed-rind Cheese

 

Tarentaise Reserve

Farms for City Kids Foundation / Spring Brook Farm

1st Place – American Made / International Style

 

Tarentaise

Farms for City Kids Foundation / Spring Brook Farm

1st Place – Farmstead Cheese

 

Ashbrook

Farms for City Kids Foundation / Spring Brook Farm

2nd Place – Washed-rind Cheese

 

Bear Hill

Grafton Village Cheese

2nd Place – Washed-rind Cheese

 

Shepsog

Grafton Village Cheesemakers

3th Place – American Made / International Style

 

WISCONSIN

 

Roth Cellars Pavino Cheese Wheel

Emmi Roth

1st Place – Washed-rind Cheese

 

Roth Organic Grand Cru Reserve Wheel

Emmi Roth

3rd Place - Washed-rind Cheese

 

Roth GranQueso Original Wheel

Emmi Roth

2nd Place – Hispanic and Portuguese Style

 

Grand Cru Original Block

Emmi Roth

2nd Place – American Made / International Style

 

Grand Cru Reserve Block

Emmi Roth

3th Place – American Made / International Style

 

Roth Prairie Sunset Wheel

Emmi Roth

3th Place – American Originals

 

Marieke Golden

Marieke Gouda

1st Place – American Originals

 

Marieke Gouda Smoked

Marieke Gouda

3rd Place – Smoked Cheese

 

Queso Chihuahua with Jalapeno Peppers

V&V Supremo Foods

2nd Place – Flavored Cheese

 

COLOMBIA

 

BUF Mezza Libra

BUF Creamery

Cheesemaker: Adan Rojas

1st Place – Italian Type Cheeses

 

BUF Ricotta

BUF Creamery

Cheesemaker: Adan Rojas

3rd Place – Fresh Unripened Cheese

 

Congratulations to all the winners and specially to the cheesemakers of Pennsylvania, who welcomed us in their state and shared their wonderful cheeses during our first-ever fundraising event.

The top awards went to Harbison made in Vermont a proud member of the Vermont Cheese Council.

BEST OF SHOW

 

Harbison

Cellars of Jasper Hill

Cheesemaker: Mateo Kehler

 

For a full list of winners, please visit the American Cheese Society.

What are you favorite U.S. made cheeses?

Bon Appétit asked seven U.S.-based cheese experts to select their favorite American cheeses. Highlighting regional producers, our own Carlos Yescas selected four cheeses that showcase the current state of American cheesemaking and represent innovative flavors and traditional cheesemaking practices. Read the article.

Now, we would love to hear from you. Tell us, what are your favorite U.S. made cheeses? We will share your opinions on our next CheeseMatters Quarterly.

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Wrapping Up Our Research on American Cheesemaking: Maine & Heat-Treated Cheese

Wrapping Up Our Research on American Cheesemaking: Maine & Heat-Treated Cheese

Over the course of the past year, our Research Associate Daniel has been compiling a series of profiles on cheesemaking in several states across the USA. Through this project we have gained insight into cheesemaking methods and regulations across the country. Our final state for this project was Maine, a state with regulations different from any other state we have looked at up to this point.

Raclette: A Cheese and a Dish

Raclette: A Cheese and a Dish

As the weather begins to cool, you may notice the resurgence of a popular and cheesy food trend of the last few years: Raclette! You may see this dish being served at get-togethers amongst your friends and family or on the newest seasonal menu at your favorite restaurant, however you may be wondering if this is a new culinary wonder or a classic dish? The answer is the latter but read more below to find out the history and significance of this hearty, warming dish!

Fall Update on Cheesemaking in the United States

Fall Update on Cheesemaking in the United States

Throughout this year we have been conducting research on cheesemaking in the United States. We now have information on several states, covering approximately 1/3 of total cheesemaking in the country. Most recently, we have completed our investigation into Pennsylvania, which is the first state we’ve delved into that the majority of cheese production is done using raw milk!

Issues Facing Dairy Farmers in the United States

Issues Facing Dairy Farmers in the United States

During our recent look into cheesemaking in New York, we noticed a saddening trend of several smaller cheesemakers closing the doors of their creameries or transitioning their farms to other agricultural operations in an effort to stabilize their revenue. We decided to take a deeper look into this trend, not just in terms of cheesemaking in New York but the dairy industry as a whole in order to give us a better picture of the hurdles these producers are facing and the impact it is having throughout the state.

"Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese" Book Tour

"Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese" Book Tour

On September 5th, a new book from Brownen and Francis Percival entitled "Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese" will be released! This book will explore the changes in the cheese industry as production has shifted from single-farm production to massive scale factory production, as well as changes in regulations directed at cheese production over the last century. Our work is touched on in the book and we were lucky enough to receive an advanced copy!

International Cheese Regulations & The OCC

International Cheese Regulations & The OCC

The Oldways Cheese Coalition is formed by cheese producers, importers, retailers, and consumers from around the world. Part of our vision is that if you are eating better Parmigiano Reggiano, you are also probably also choosing local cheeses that represent the same values that you admire. Therefore, the work of the Coalition is a global endeavor. We learn a lot from European cheesemakers and allied organizations promoting artisanal cheese productions in France and elsewhere. At the same time, we are committed to learning more about the dairy and cheesemaking traditions of Latin American, Asia and Africa. We are fortunate to have wonderful supporters everywhere. Just this past April for the third annual Raw Milk Cheese Appreciation Day we had celebrations in South Africa, Brazil, and India.

Ruminants and Cheesemaking

Ruminants and Cheesemaking

Mammals whose milk is used for cheesemaking, such as cows, goats, sheep, and water buffalo are known as ruminants. Ruminants are mammals who obtain their nutrients through digestion of plant matter and are further classified by their four chambered stomachs, each chamber performing a specific function in the digestion process. Two of these chambers are essential in the production of milk that is directly related to the cheesemaking process: the rumen and the abomasum.