Vermont Cheesemakers Win Best of Show at American Cheese Society Competition

Randolph, VT, (July 27, 2018):  The Vermont Cheese Council (VCC), an organization dedicated to the production and advancement of Vermont Cheese, announced that 13 Vermont cheesemakers took home 36 ribbons at the 35^th Annual American Cheese Society competition in Pittsburgh, PA on Friday evening.  Two Vermont cheeses were honored as Best of Show. Both winners were from Jasper Hill Farm including a first- place win for Harbison and a second-place for Calderwood from Jasper Hill Farm in Greensboro, VT. 

 The American Cheese Society (ACS) is the leading organization supporting the understanding, appreciation and promotion of farmstead, artisan and specialty cheeses produced in the Americas.  Since its founding in 1983, ACS hosts North America’s foremost annual cheese-based educational conference, and world-renowned cheese judging and competition. This year’s competition included 2024entries from across North America.  This year's event titled "Forged in Cheese" was located in Pittsburgh, PA.  The conference alternates each year between coasts and the middle of the country.  Next year's event will take place in Richmond, VA on July 31- August 3.

Twenty Vermont cheesemakers submitted cheeses for judging at the prestigious competition this year, due in part to the VCC’s program for ACS entry fee reimbursement. The VCC reimburses fees for two Vermont cheesemakers’ ACS entry fees to support their efforts in showcasing their cheese in a competitive setting. This year, there were 2024 cheeses from around the US in the competition. All competitors are given judging notes for their products which are helpful in evaluating the cheeses and in some cases, improving the quality of production of cheeses.  The VCC finds this aspect of the competition an invaluable educational tool for its members.

Winning Cheeses from Vermont

• Jasper Hill Farm, Greensboro, VT: Harbison, First Place, Best in Show;
• Jasper Hill Farm, Greensboro, VT: Calderwood, Second Place for Best in Show;

Other winners included:

• Boston Post Dairy, Enosburg Falls: Greek Style Feta, 1^st place, and Tres Bonne Reserve, 3^rd Place;
• Cabot Creamery Cooperative, Cabot, VT, MA: Cabot Sour Cream, 1^st place, and Old School Cheddar, 3^rd Place;
• Cate Hill Orchard, Craftsbury Commons, VT: Wild Mountain Tomme, 3^rd place (this is a first time competitor at the ACS Competition;)
• Consider Bardwell Farm, West Pawlet, VT: Slyboro, 1st place; Goatlet, first place with Crown Finish Caves, Pawlet,2^nd place; and Manchester, 2^nd place;
• Grafton Village Cheese Company, Grafton, VT: Shepsog, 3^rd Place, and Bear Hill, 2^nd place;
• Jasper Hill Farm, Greensboro, VT: Harbison, 1^st place in Category and 1^st place in Best of Show, Bayley Hazen Blue, 1^st place, Calderwood, 1^st place, and Willoughby, 3^rd place;
• Maplebrook Farm, Bennington, VT: Whole Milk Block Feta, 2^nd place;
• Parish Hill Creamery, West Westminster, VT: Reverie, 1st place and Vermont Herdsman, 2^nd place;
• Plymouth Artisan Cheese, Plymouth, VT: Ballyhoo Brie, 2^nd place
• Shelburne Farms, Shelburne, VT: 6 Month Cheddar, 1^st Place
• Spring Brook Farm/Farms for City Kids Foundation, Reading, VT: Reading Raclette, 1st place, Tarentaise Reserve, 1^st place, Tarentaise, 1^st place, and Ashbrook, 2^nd place;
• Vermont Creamery, Websterville: Bonne Bouche, 1st place; Cultured Butter with Sea Salt, 1^st place, Fromage Blanc, 1^st place, Bijou, 2^nd place, Coupole, 3^rd place, Quark, 3^rd place, and 1916 with Wegmans Market Affinage Program, 1^st place;
• Vermont Farmstead Cheese Company, Woodstock, VT: Lille Colummiers Bebe, 1st place, Cothbound Windsordale, 2^nd Place, and Governors Cheddar, 3^rd place.

For a comprehensive list of the 2018 American Cheese Society winners, visit CheeseJudging.org.

The state of Vermont, celebrated for its focus on family agriculture, small farms, and Vermont-made products, including cheese, boasts more cheese companies per capita than any other state in the nation- close to 1 cheesemaker for 13,000 people.  There are currently 48 members of the Vermont Cheese Council making over 225 varieties of cheese.  Cheesemakers range in size from producers for local farmers markets to producers selling in regional, national and international markets.  Cheesemaking represents 700 million dollars in revenue for Vermont companies.

The 2017 ACS competition saw 13 Vermont cheesemakers awarded 41 ribbons, including top-ranking Best of Show ribbons for Spring Brook Farm’s “Tarentaise Reserve,” located in Reading, VT., and a third-place Best of Show for “Harbison” made by Jasper Hill Farm in Greensboro, VT.  Harbison moved up in 2018 to Best in Show first-place winner. 

The Vermont Cheese Council is a statewide membership-based organization with 48 principal cheese- producing members and over 20 associate members.  The VCC is committed to promoting the advancement and quality of Vermont cheese through promotion, education and strong peer to peer support.  The organization has been in existence since 1992. For more information, please contact: Tom Bivins, Executive Director at tom@vtcheese.com or call 802-451-8564 or visit the Vermont Cheese Council website at www.vtcheese.com.