Vermont Cheeses Wins Best of Show at American Cheese Society Conference in Denver

Randolph, VT, (July 30, 2017):  The Vermont Cheese Council (VCC), an organization dedicated to the production and advancement of Vermont Cheese, announced that Vermont cheesemakers took home 41 ribbons for 13 cheesemakers and companies at the 34^th annual American Cheese Society competition in Denver, Colorado Friday evening.  Two Vermont cheeses were honored for being Best of Show Winners including a first- place win for Tarentaise Reserve from Spring Brook Farm/Farms for City Kids Foundation in Reading, VT and a third-place for Harbison from Cellars at 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 "Cheese with Altitude" was located in Denver Colorado, the home of the American Cheese Society.  The conference alternates each year between coasts and the middle of the country.  Next year's event will take place in Pittsburgh, PA., bringing the event “back east.”

A record number of Vermont cheesemakers – 30in total – submitted cheeses to be judged at the prestigious competition this year, due in part to the VCC’s sponsorship programs for ACS membership and entry fee reimbursement. The VCC sponsored Vermont cheesemakers’ ACS entry fees to support their efforts in showcasing their cheese in a competition 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

• Spring Brook Farm/Farms for City Kids Foundation, Reading, VT, Tarentaise Reserve, First Place, Best in Show
• Cellars at Jasper Hill Farms, Greensboro, VT, Harbison, Third Place for Best in Show.
• Blythedale Farm, Corinth, VT; Camembert Vermont, third place;
• Boston Post Dairy, Enosburg Falls: Smoked Goud, second place, Gisele, second place;
• Cabot Creamery Cooperative, Cabot, VT, MA: Cabot Salted Butter, second place; Cabot Sour Cream, third place (tie); Lamberton, third place; Cabot Vintage Choice Cheddar, second place (tie); Old School Cheddar, third place (tie); Cabot Cottage Cheese, second place; Cabot Jalapeno Light Cheddar, second place; Cabot Pepper Jack, third place, Cabot Monterrey Jack, third place;
• Cellars at Jasper Hill Farm, Greensboro, VT: Harbison, first place in Category, third place in Best of Show, Moses Sleeper, second place; Alpha Tolman, second place; Cabot Clothbound Select Cheddar, third place (tie) Greensward, first place with Murray’s Cheese;
• Consider Bardwell Farm, West Pawlet, VT: Rupert, second place; Slyboro, second place; Goatlet, first place with Crown Finish Caves, Brooklyn, NY;
• Fairy Tale Farm, Bridport, VT: Barbegazi, third place;
• Grafton Village Cheese Company, Grafton, VT: Bandaged Bismark, third place with Crown Finish Caves, Brooklyn, NY:
• Maplebrook Farm, Bennington, VT: Ricotta Alta, second place, Burrata, second place; Handmade Mozzarella, third place;
• Neighborly Farms, Randolph Center, VT: Organic Colby, second place;
• Parish Hill Creamery, West Westminster, VT: Reverie, third place;
• Spring Brook Farm/Farms for City Kids Foundation, Reading, VT : Reading Raclette, first place, Tarentaise Reserve, first place in Category and first place in Best in Show, Project X, third place with Murray’s Cheese;
• Vermont Creamery, Websterville: Mascarpone, second place; Crème Fraiche, first place, Bonne Bouche, third place; Coupole, third place; Unsalted Cultured Butter, first place; Cultured Butter with Sea Salt and Maple, third place (tie);
• Vermont Farmstead Cheese Company, Woodstock, VT: Governors Cheddar, second place; Lille Colummiers Bebe, second place(tie)
• von Trapp Farmstead, Waitsfield, VT: Mt. Alice, third place.

For a comprehensive list of the 2017 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.  There are currently 50 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 650 million dollars in revenue for Vermont companies.

The 2016 ACS competition saw 13 Vermont cheesemakers awarded 35 ribbons, including Best of Show third place finish for Greensward created by Jasper Hill Farm in Greensboro, VT in conjunction with Murray’s Cheese Shop in New York City.

The Vermont Cheese Council is a statewide membership based organization with 50 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.