American Cheese Society 2017 Competition Winners

This past week was the 2017 American Cheese Society Conference and Competition; this year’s event took place in Denver, Colorado and featured 2024 entries from 281 producers in the competition portion! Cheeses and other cultured products such as yogurt and kefir are separated into categories based on the type of cheese, aging length, moisture content, and milk type. Of the 281 producers who entered their products into the competition, 11 members of the Oldways Cheese Coalition won 23 awards for their cheeses, yogurts, and kefir! On top of that, 34 producers of raw milk cheeses took home 49 awards! Read more below about the winning cheeses and their producers:

 

CHEESE COALITION MEMBERS

A huge congratulations to Cheese Coalition Members, Spring Brook Farm/Farms for City Kids whose raw-milk Tarentaise Reserve took home the First Place award for Best in Show at this years conference! 

PLATINUM MEMBERS:

-Emmi Roth USA

            -Roth’s Private Reserve: 1st place in “American Original Recipe (Cow’s Milk)”

            -Gran Queso: 3rd place in “Hispanic/Portuguese Style Cheese Ripened and Aged Over 90 days (All Milks)”

            -Organic Grand Cru Reserve: 1st place in “Washed Rind Cheeses Aged More Than 60 days, Up to 42% moisture (Cow’s Milk)”

GOLD MEMBERS:

-Grafton Village

            -Bandaged Bismark: (In Collaboration with Crown Finish Caves) 2nd place in “Clothbound Cheddars Aged Up to 12 months (All Milks)”

SILVER MEMBERS:

-Buf Creamery

            -Buf Ricotta: 2nd place in “Cottage Cheese, Cream Cheese, Fromage Blanc, Fromage Frais, Mascarpone, Quark, and Ricotta (Mixed/Other Milks)

            -Buf Burrata: 3rd place in “Burrata (All Milks)

-Cowgirl Creamery

            -Pierce Point: 2nd place in “Soft Ripened Cheeses with Flavor Added (All Milks)

-Cypress Grove

            -Bermuda Triangle: 3rd place in “Soft Ripened Cheeses (Goat’s Milk)

            -Purple Haze: 1st place in “Fresh Goat Cheese with Flavor Added”

            -Sgt. Pepper: 3rd place in Fresh Goat Cheese with Flavor Added”

-Spring Brook Farm/Farms for City Kids Foundation

                        -Reading: 1st place in “Raclette Style Cheeses Aged Over 45 Days”

-Redwood Hill Farm

            -Goat Milk Kefir: 2nd place in “Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products (All Milks)”

            -Green Valley Organics Lactose Free Yogurt: 1st place in “Yogurts - Plain with No Additional Ingredients (Cow’s Milk)”

BRONZE MEMBERS:

-Bellwether Farms

            -Blackstone: 3rd place in “Cheeses with Flavor Added (All Milks/Mixed Milks)”

            -Plain Sheep Yogurt: 1st place in “Yogurts: Plain with No Added Ingredients (Sheep’s Milk)”

-P.A. Bowen Farmstead

            -Chesapeake Cheddar Reserve: 3rd in “Farmstead Cheeses Aged 60 Days or More with Less Than 39% Moisture (Cow’s Milk)”

 -Roelli Cheese Haus

            -Dunbarton Blue: 3rd place in “American Original Recipe (Cow’s Milk)”

-V&V Supremo Foods

            -Queso Chihuahua: 2nd place in “Hispanic/Portuguese Style Cooking Cheeses (All Milks)”

            -Queso del Caribe: 3rd place in “Hispanic/Portuguese Style Cooking Cheeses (All Milks)”

            -Queso Chihuahua with Jalapeno Peppers: 2nd place in “Hispanic/Portuguese Style Cheeses with Flavor Added (All Milks)”

INDUSTRY MEMBERS:

 -Atalanta

            -Albert’s Leap Buffalo Brie, produced by Quality Cheese in Ontario, Canada: 3rd place for “Soft Ripened Cheeses (Mixed/Other Milks)”

            -Zoey, made by Mariposa Dairy in Ontario, Canada: 1st place in “Washed Rind Cheeses Aged More Than 60 Days, Up to 42% Moisture (Mixed/Other Milks)”

 

RAW MILK CHEESES

 -Avalanche Cheese Co.

            -Midnight Blue: 2nd place in “Blue Cheese with a Rind/External Coating (Goat’s Milk)”

-BelGioioso Cheese

            -BelGioioso Parmesan: 2ndplace in “Italian Style Cheeses: Grating Types (All Milks)”

            -La Bottega di BelGioioso Artigiano Aged Balsamic & Cipolline Onion: 1st place in “Rubbed-Rind Cheese with Added Flavor Ingredients Rubbed or Applied on the Exterior Surface of the Cheese Only (All Milks)”       

            -La Bottega di BelGioioso Artigiano Vino Rosso: 3rd place in “Rubbed-Rind Cheese with Added Flavor Ingredients Rubbed or Applied on the Exterior Surface of the Cheese Only (All Milks)”

-Bleating Heart Cheese

            -Fat Bottom Girl: 2nd place in “American Original Recipe (Sheep’s Milk)”

-Brazos Valley Cheese

            -Feta: 3rd place in “Feta (Goat’s Milk)”

-Brush Creek Creamery

            -Mountain Maple Brie: 1st place in “Soft Ripened: Brie (Cow’s Milk)”

 -Canal Junction Farmstead Cheese

            -Charloe: 2nd place in “Farmstead Cheeses Aged 60 days+ with a 39% or Higher Moisture Content (Cow's Milk)”

-Cato Corner

            -Womanchego: 2nd place in “Farmstead Cheeses Aged 60 days+ with a 39% or Higher Moisture Content (Cow's Milk)”

-Cellars at Jasper Hill

            -Alpha Tolman: 2nd place in “Washed Rind Cheeses Aged Over 60 days with up to 42% Moisture (Cow's milk)”

-Consider Bardwell

-Rupert Reserve: 2nd place in “American Made in International Style (Cow’s Milk)”

            -Goatlet: (Collaboration with Crown Finish Caves) 1st place in American Made in International Style (Mixed/Other Milks)”

            -Slyboro: 2nd place in “Washed Rind Cheeses Aged More Than 60 days - up to 42% Moisture (Goat's milk)”

 -Cow’s Creamery

            -Avonlea Clothbound Cheddar: 2nd place in “Clothbound Cheddars Aged Over 12 Months (All Milks)

            -Extra Old Cheddar: 1st place in “Cheddar Aged up to 12 months (Cow’s Milk)

            -Appletree Smoked Cheddar 23 Months: 1st place in “Smoked Cheddars (All Milks)”

-Fairy Tale Farm

            -Barbegazi: 3rd place in “Farmstead Cheeses with Flavor Added (All Milks)”

-The Farm at Doe Run

            -The Creamery Collection Batch #15: 2nd place in Hispanic/Portuguese Style Cheeses Ripened and Aged over 90 days (All Milks)”

            -The Creamery Collection Batch #11: 3rd place in Hispanic/Portuguese Style Cheeses Ripened and Aged over 90 days (All Milks)”

-FromagerieL'Ancêtre inc.

            -L’Ancêtre Organic Light Medium Cheddar: 2nd place in “Low Fat/ Low Salt Light/Reduced Fat Cheeses (All Milks)”

            -L’Ancêtre Organic Le Boucané Bio: 2nd place in “Smoked Cheddars (All Milks)”

-Fromagerie Nouvelle France

            -Zacharie Cloutier:  2nd place in “Sheep’s Milk Cheese Aged over 60 days”

-Fuzzy Udder

            -Windswept: 3rd place in “Farmstead Cheese Aged over 60 days (Mixed Milk)”

 -Goat Lady Dairy

            -Lindale: 2nd place in “American Made in International Style: Dutch-Style (All Milks)”

-Haystack Mountain Creamery

            -Queso de Mano: 1st place in “Goat’s Cheese Aged over 60 days”

            -Sunlight: 3rd place in “Washed Rind Cheeses Aged more than 60 days with up to 42% Moisture (Goat’s Milk)”

-LaClare Farms Specialties

            -LaClare Farms Evalon: 3rd place in “Farmstead Goat Cheese Aged 60 days or More”

-Lactalis American Group

            -2 Year White Cheddar: 2nd place in “Mature Cheddar aged between 24-48 Months (All Milks)

-Lark’s Meadow Farms

            -Dulcinea Reserve: 2nd place in “Farmstead Sheep Cheese Aged 60 days or More”

-Ludwig Farmstead Creamery    

            -Jake’s Wheel Special Herb: 2nd place in “Farmstead Cheeses with Flavor Added (All Milks)

-Marieke Gouda

            -Gouda Aged 9-12 Months: 3rd place in American Made in International Style: Dutch-Style (All Milks)”

            -Onion Garlic Gouda: 3rd place in “International Style with Flavor Added (All Milks)”

            -Smoked Gouda: 1st place in “Smoked Cheeses (Cow’s Milk)”

-Meadow Creek Dairy

            -Grayson: 2nd place in “Farmstead Cheeses Aged 60 days or More with 39% or Higher Moisture (Cow's Milk)”

-Moonside Creamery         

            -Lunetta: 2nd place in “American Original Recipe (Cow’s Milk)

-Murrays Cheese

            -Project X: (Collaboration with Springbrook Farms) 3rd place in “Washed Rind Cheeses Aged More than 60 days With up to 42% Moisture (Cow's Milk)” 

-Old Chatham Sheepherding Creamery

            -Trinity Blue: 2nd place in “Rindless Blue m(Mixed/Other Milks)”

-Parish Hill Creamery       

            -Reverie: 3rd place in “Italian Type Cheeses: Traditional Regional Italian Cheeses (All Milks)”

 -Parmalat Canada

            -Balderson Heritage Cheddar: 2nd place in “Mature Cheddar, Aged over 48 Months (All Milks)”

            -Balderson Royal Canadian: 3rd place in “Mature Cheddar Aged between 24-48 Months (All Milks)”

 -Pennyroyal Farm

            -Boonter’s Blue: 3rd place in “Blue Cheese With Rind/External Coating (Mixed/Other Milks)”

            -Boont Corners 2 Month: 2nd place in “Farmstead Cheese Aged Over 60 Days (Mixed Milk)”

-Ruggles Hill Creamery

            -Greta’s Fair Haven: 1st place in “Farmstead Goat Cheese Aged 60 Days or More”

            -Ode to Joy: 2nd in “Goat Cheese Aged Over 60 days”

-Shepherd’s Manor Creamery

            -Shepherd’s Manor Fetina: 3rd place in “Feta (Sheep’s Milk)”

            -Shepherd’s Manor Tomae: 1st place in “Sheep Cheese Aged Over 60 days”           

-Tillamook County Creamery Association

            -Tillamook Vintage White Extra Sharp 4 year Reserve Cheddar: 1st place in “Mature Cheddar Aged over 48 Months (All Milks)”

-Vermont Farmstead Cheese Co.

            -Governor’s Cheddar: 2nd place in “Aged Cheddars Aged between 12-24 Months (All Milks)”

We would like to extend a huge congratulations to all of the producers who took home awards this year, and wish success in the future as the American cheese industry continues to flourish and create amazing cheeses! 

In other exciting cheese news, we would also like to congratulate Cheese Coalition members: Papillon Roquefort, who were awarded the 2017 International Cheese Awards Supreme Champion for their "Roquefort Revelation" at last weeks International Cheese Awards in Nantwitch, England! Find this amazing Roquefort at your nearest Whole Foods! 

Daniel McElligott, Oldways Cheese Coalition Research Consultant

Image from: Marisa Chioini for MISA ME Photography (cheesesociety.org)