2018

VERMONT CHEESEMAKERS TAKE HOME 36 RIBBONS

AT THE 35th ANNUAL AMERICAN CHEESE SOCIETY COMPETITION

Winners Announced on July 27 in Pittsburgh, Pennsylvania

 

The 2018 ACS competition saw 13 Vermont cheesemakers awarded 36 ribbons, including Best of Show for Harbison and a second-place Best of Show finish for Calderwood, both created by Jasper Hill Farm in Greensboro, VT.

Randolph, VT, (July 27, 2018):  The Vermont Cheese Council (VCC), an organization dedicated to the production and advancement of Vermont Cheese, announced that Vermont cheesemakers took home 36 ribbons for 13 cheesemakers and their companies at the 35th Annual American Cheese Society competition in Pittsburgh, PA on Friday evening.  Two Vermont cheeses were honored for being 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 2024 entries 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 sponsorship programs for ACS entry fee reimbursement. The VCC sponsors 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

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

good food awards logoANNOUNCING THE GOOD FOOD AWARDS FINALISTS OF 2018

Congratulations to the outstanding 279 food & drink crafters from 40 states and Washington, DC

San Francisco, CA ( November 7, 2017 ) — The Good Food Foundation is proud to announce the 279 companies in the running for a Good Food Award in 2018. The Finalists represent not just the best of America’s food movement, but the qualities we love most about this country: our rich cultural diversity, vibrant agricultural landscape, and the creativity and integrity of its small business owners.

The 15 categories the Good Food Awards celebrate – from spirits to cheese to coffee – comprise over $200 billion of America’s gross domestic product, a greater portion than the cattle and pork industries combined. The 2018 Finalists represent the vanguard in each of their industries, setting new standards for gastronomic excellence as well as social and environmental practices that have over time proven to be adopted by the rest of the industry. Each Finalist rose to the top in a blind tasting of 2,057 entires, and also passed a rigorous vetting to confirm they meet Good Food Awards standards regarding supply chain transparency, environmentally sound agricultural practices, humane animal husbandry and deep community engagement.

Amongst their ranks are Mehdi Boujrada of Villa Jerada, who brings the flavors of his childhood home in Morocco to Seattle; Mark Sanfilippo of Salume Beddu, who crafts Tuscan – style salami in Saint Louis; and Ayako lino, who combines Japanese tradition with California plums to make her ume pickles, syrups, and preserves. All of the Finalists – including 162 companies ( 58% )  that have never won before – partner with hundreds of farmers, ranchers and fisherman to actively build a better food system.

The Winners will be announced on Friday, January 19, 2018, at a gala in the historic San Francisco War Memorial followed by two days of celebration including the public Good Food Awards Marketplace ( $5 ) and the industry-only Good Food Mercantile ( $35 ). A limited number of tickets are available to join the Winners and honorary host Alice Waters, pioneer of the food movement, at the Awards Ceremony ( $165 ).

Organizers & Supporters:

The Good Food Awards are organized by the Good Food Foundation 501 (c) 3. The Presenting Sponsor is the Good Food Merchants Collaborative, comprised of 22 of the country’s top independently-owned retailers from Austin to Oakland to Sioux Falls, all of whom are committed to supporting America’s great food crafters. Joining them is a vibrant group of key supporters, including Premier Sponsors Williams-Sonoma, Bi-Rite Market, Vermont Cheese Council and Fort Mason Center for Arts & Culture; and Lead Sponsors Dominic Phillips Event Marketing, Impact HUB Bay Area, Gamut SF, Ten Speed Press, The Perennial and Veritable Vegetable Special thanks to the Collaborative Members:

  • Antonelli’s Cheese Shop
  • Bi-Rite Market
  • Canyon Market Cowgirl Creamery Cured
  • Di Bruno Bros.
  • Each Peach Market
  • Foragers Market
  • Glen’s Garden Market
  • Good Earth Natural Foods
  • The Greene Grape
  • Healdsburg SHED
  • JM Stock Provisions
  • Liberty Heights Fresh
  • Look’s Market
  • Market Hall Foods
  • Palace Market
  • Pastoral Artisan Cheese, Bread & Wine
  • TASTE
  • Washington’s Green Grocer
  • Woodstock Farmers’ Market
  • Zingerman’s Family of Businesses

The full list of Finalists is here, and tickets for the Good Food Awards weekend are here.

BEER

CHARCUTERIE

CHEESE

CHOCOLATE

 CIDER

COFFEE

CONFECTIONS

ELIXIRS

FISH

HONEY

 OILS

PANTRY

PICKLES

PRESERVES

SPIRITS

ABOUT THE GOOD FOOD AWARDS

The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic and responsible. Now in its eighth year, awards will be given to winners in 15 categories: beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, fish, honey, oils, pantry, pickles, preserves and spirits. The Good Food Awards Seal, found on winning products, assures consumers they have found something exceptionally delicious that also supports sustainability and social good.

ABOUT THE GOOD FOOD FOUNDATION

The Good Food Awards is organized by the Good Food Foundation 501 (c) 3, formerly known as Seedling Projects, in collaboration with a broad community of food crafters, grocers, chefs, food writers, activists and passionate food-lovers. The Good Food Foundation is also the organizing force behind the Good Food Guild, Good Food Mercantile and Good Food Merchants Collaborative.

VERMONT CHEESEMAKERS TAKE HOME 41 RIBBONS

AT THE 34th ANNUAL AMERICAN CHEESE SOCIETY COMPETITION

Winners Announced on July 28 in Denver Colorado

 The 2017 ACS competition saw 13 Vermont cheesemakers awarded 40 ribbons, including Best of Show for Tarentaise Reserve from Spring Brook Farm/ Farms for City Kids in Reading, VT and a third-place Best of Show finish for Harbison created by The Cellars at Jasper Hill Farm in Greensboro, VT.

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 34th 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 2024 entries 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 – 30 in 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: 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.

good food awards logoANNOUNCING THE GOOD FOOD AWARDS FINALISTS OF 2018

Congratulations to the outstanding 279 food & drink crafters from 40 states and Washington, DC

San Francisco, CA ( November 7, 2017 ) — The Good Food Foundation is proud to announce the 279 companies in the running for a Good Food Award in 2018. The Finalists represent not just the best of America’s food movement, but the qualities we love most about this country: our rich cultural diversity, vibrant agricultural landscape, and the creativity and integrity of its small business owners.

The 15 categories the Good Food Awards celebrate – from spirits to cheese to coffee – comprise over $200 billion of America’s gross domestic product, a greater portion than the cattle and pork industries combined. The 2018 Finalists represent the vanguard in each of their industries, setting new standards for gastronomic excellence as well as social and environmental practices that have over time proven to be adopted by the rest of the industry. Each Finalist rose to the top in a blind tasting of 2,057 entires, and also passed a rigorous vetting to confirm they meet Good Food Awards standards regarding supply chain transparency, environmentally sound agricultural practices, humane animal husbandry and deep community engagement.

Amongst their ranks are Mehdi Boujrada of Villa Jerada, who brings the flavors of his childhood home in Morocco to Seattle; Mark Sanfilippo of Salume Beddu, who crafts Tuscan – style salami in Saint Louis; and Ayako lino, who combines Japanese tradition with California plums to make her ume pickles, syrups, and preserves. All of the Finalists – including 162 companies ( 58% )  that have never won before – partner with hundreds of farmers, ranchers and fisherman to actively build a better food system.

The Winners will be announced on Friday, January 19, 2018, at a gala in the historic San Francisco War Memorial followed by two days of celebration including the public Good Food Awards Marketplace ( $5 ) and the industry-only Good Food Mercantile ( $35 ). A limited number of tickets are available to join the Winners and honorary host Alice Waters, pioneer of the food movement, at the Awards Ceremony ( $165 ).

Organizers & Supporters:

The Good Food Awards are organized by the Good Food Foundation 501 (c) 3. The Presenting Sponsor is the Good Food Merchants Collaborative, comprised of 22 of the country’s top independently-owned retailers from Austin to Oakland to Sioux Falls, all of whom are committed to supporting America’s great food crafters. Joining them is a vibrant group of key supporters, including Premier Sponsors Williams-Sonoma, Bi-Rite Market, Vermont Cheese Council and Fort Mason Center for Arts & Culture; and Lead Sponsors Dominic Phillips Event Marketing, Impact HUB Bay Area, Gamut SF, Ten Speed Press, The Perennial and Veritable Vegetable Special thanks to the Collaborative Members:

  • Antonelli’s Cheese Shop
  • Bi-Rite Market
  • Canyon Market Cowgirl Creamery Cured
  • Di Bruno Bros.
  • Each Peach Market
  • Foragers Market
  • Glen’s Garden Market
  • Good Earth Natural Foods
  • The Greene Grape
  • Healdsburg SHED
  • JM Stock Provisions
  • Liberty Heights Fresh
  • Look’s Market
  • Market Hall Foods
  • Palace Market
  • Pastoral Artisan Cheese, Bread & Wine
  • TASTE
  • Washington’s Green Grocer
  • Woodstock Farmers’ Market
  • Zingerman’s Family of Businesses

The full list of Finalists is here, and tickets for the Good Food Awards weekend are here.

BEER

CHARCUTERIE

CHEESE

CHOCOLATE

 CIDER

COFFEE

CONFECTIONS

ELIXIRS

FISH

HONEY

 OILS

PANTRY

PICKLES

PRESERVES

SPIRITS

ABOUT THE GOOD FOOD AWARDS

The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic and responsible. Now in its eighth year, awards will be given to winners in 15 categories: beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, fish, honey, oils, pantry, pickles, preserves and spirits. The Good Food Awards Seal, found on winning products, assures consumers they have found something exceptionally delicious that also supports sustainability and social good.

ABOUT THE GOOD FOOD FOUNDATION

The Good Food Awards is organized by the Good Food Foundation 501 (c) 3, formerly known as Seedling Projects, in collaboration with a broad community of food crafters, grocers, chefs, food writers, activists and passionate food-lovers. The Good Food Foundation is also the organizing force behind the Good Food Guild, Good Food Mercantile and Good Food Merchants Collaborative.

VERMONT CHEESEMAKERS TAKE HOME 41 RIBBONS

AT THE 34th ANNUAL AMERICAN CHEESE SOCIETY COMPETITION

Winners Announced on July 28 in Denver Colorado

 The 2017 ACS competition saw 13 Vermont cheesemakers awarded 40 ribbons, including Best of Show for Tarentaise Reserve from Spring Brook Farm/ Farms for City Kids in Reading, VT and a third-place Best of Show finish for Harbison created by The Cellars at Jasper Hill Farm in Greensboro, VT.

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 34th 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 2024 entries 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 – 30 in 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: 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.

2016

ACS Winner Sticker

Winning Cheeses from Vermont

  • Jasper Hill Farms, Greensboro and Murray’s Cheese Shop, NYC: Greensward, Third Place, Best in Show.
  • Boston Post Dairy, Enosburg Falls: Très Bonne, first place, Gisele, second place;
  • Cabot Creamery Cooperative, Cabot: Old School Cheddar, First Place; Cabot 3 Year Cheddar, third place; Cabot Light Jalapeno Cheddar, third place; Crème Fraiche, third place;
  • Consider Bardwell Farm, West Pawlet: Danby, third place, Rupert, third place, Manchester, third place;
  • Fairy Tale Farm, Addison: Tomte, third place;
  • Jasper Hill Farm, Greensboro, Harbison, first place, Moses Sleeper, first place, Winnimere, first place, Cabot Clothbound Cheddar, third place, Greensward, third place, Best in Show with Murray’s Cheese Shop;
  • Maplebrook Farm, Bennington:  Ricotta Alta, first place, Burrata, first place, Whole Milk Block Feta, first place, Smoked Handmade Mozzarella, third place;
  • Parish Hill Creamery, West Westminster: Kashir, first place;
  • Sage Farm Goat Dairy, Stowe: Fresh Chevre, first place;
  • Shelburne Farms, Shelburne: Smoked Farmhouse Cheddar, second place, 2-Year Aged Cheddar, third place;
  • Spring Brook Farm/Farms for City Kids Foundation, Reading: Reading Raclette, first place, Tarentaise, second place;
  • Sweet Rowen Farmstead, West Glover: Mountain Ash, first place;
  • Vermont Creamery, Websterville: Bijou, first place; Feta, first place, Crème Fraiche, first place, Bonne Bouche, second place; Crottin, second place, Quark, second place, Mascarpone, second place, Cultured Butter with Sea Salt and Maple, second place, Spreadable Goat Cheese, third place;
  • von Trapp Farmstead, Waitsfield: Mad River Blue, second place.

2015

good food awards logo

VERMONT CREAMERY

  • Bonne Bouche
  • Coupole
  • Cremont

VON TRAPP FARMSTEAD

  • Mad River Blue
ACS 2015 Award

Winning Cheeses from Vermont

  • Cellars at Jasper Hill, Greensboro: Third Place-Best in Show for Harbison.
  • Boston Post Dairy, Enosburg Falls: Gisele, Smoking Goud, third place
  • Bonnieview Farm, Craftsbury Common: Nevis, second place;
  • Cabot Creamery Cooperative, Cabot: Cabot Old School Cheddar, first;  Jalapeno Lite Cheddar, Plain Greek Style Yogurt, second;
  • Cellars at Jasper Hill, Greensboro: Harbison, first place and third place-best in show; Winnimere, Cabot Clothbound Cheddar, Cabot Clothbound Cheddar Select – first place; and ; Alpha Tolman and Willoughby, second place;
  • Consider Bardwell Farm, West Pawlet: Pawlet, first place; Rupert Reserve, second place; Manchester, third place
  • Fairy Tale Farm Cheese, Bridport:  Will O’ Wisp, third place
  • Franklin Foods, Enosburg Falls: Hahn’s Cultured Cream Cheese, first place
  • Grafton Village Cheese, Grafton: Vermont Clothbound Cheddar, second place
  • Maplebrook Farm, Bennington: Burrata, Whole Milk Block Feta, second place; Smoked Handmade Mozzarella, third place
  • Mount Mansfield Creamery, Morrisville: Forerunner, second; Sunrise, third place
  • Parish Hill Creamery, Westminster West: Vermont Herdsman at Crown Finish Caves, first place; Suffolk Punch, third place
  • Plymouth Artisan Cheese, Plymouth: Hot Pepper, second place; Sage & Herb, third place
  • Sage Farm Goat Dairy, Stowe: Fresh Chevre, third place
  • Shelburne Farms, Shelburne: Farmhouse Smoked Cheddar, third place
  • Spring Brook Farm/Farms for City Kids, Reading:  Reading Raclette, first place; Tarentaise, first place; Tarentaise Reserve, third place
  • Sweet Rowen Farmstead, West Glover: Nettle Farmers Cheese, first place
  • Twig Farm, Cornwall: Washed Rind Wheel, third place
  • Vermont Creamery, Websterville: Bijou, Sea Salt and Maple Butter, first place; Bonne Bouche, Goat Feta and 1916 Wegman’s Chevre, second place; Fresh Crottin, Culture Butter Unsalted, third place
  • Vermont Shepherd, Putney: Verano, first place; 2 Year Old Invierno, third place
  • Woodcock Farm, Weston: Summer Snow, second place

2014

world cheese awards 2014

Best Unpasteurized Cheese in the World: Cellars at Jasper Hill: Bayley Hazen Blue

Super Gold: Cellars at Jasper Hill: Bayley Hazen Blue.
Grafton Village Cheese: Shepsog and Bismark

Gold: Cellars at Jasper Hill: Cabot Clothbound and Moses Sleeper
Vermont Creamery: Bijou

Silver: Cellars at Jasper Hill: Harbison and Oma

Bronze: Cellars at Jasper Hill: Weybridge and Kinsman Ridge
Vermont Creamery: Cremont, Fromage Blanc, Vanilla Creme Fraiche, Coupole, Chevre, Fresh Crottin and Creamy Goat Cheese

world championship cheese contrast

CABOT CREAMERY

  • 1st & 3rd Place: Cheddar Aged 2+ Years:
    Cabot Vintage Choice Cheddar
  • 1st Place: Pepper Flavored “American” Style Cheeses:Cabot Hot Buffalo Wing Cheddar
  • 1st, 2nd, 3rd Place: Cottage Cheese:
    Cabot Vermont Cottage Cheese
  • 3rd Place: Cheddar 3-6 Months:
    Cheddar, Medium

CELLARS AT JASPER HILL

  • Best of Class: Bayley Hazen Blue
  • Best of Class: Harbison

GRAFTON VILLAGE CHEESE CO.

  • 3rd Place: Shepsog
good food awards logo

SPRING BROOK FARM / FARMS FOR CITY KIDS

  • Tarentaise

VON TRAPP FARMSTEAD

  • Mt. Alice
the big e logo

Best in Show

Reading,semi-soft washed rind, Farm for City Kids Team/Spring Brook Farm

Reserve

Bayley Hazen Blue, Cellars at Jasper Hill, Greensboro, VT

Cellars at Jasper Hill, Cabot Clothbound Cheddar
Cabot Creamery Cooperative, Cabot White Oak Cheddar Cheese
Plymouth Artisan Cheese, Red, White & Blue
Plymouth Artisan Cheese, Big Blue
Cellars at Jasper Hill, Bayley Hazen Blue
Vermont Creamery,Creamy Goat Cheese Olive & Herb
Vermont Creamery, Creamy Goat Cheese Roasted Red Pepper
Plymouth Artisan Cheese, Garlic Peppercorn
Farms for City Kids Foundation, Reading
Consider Bardwell Farm, Dorset
Cellars at Jasper Hill, Wiloughby
Cellars from Jasper Hill, Oma from von Trapp Farm
Mt. Mansfield, Creamery, Inspiration
Vermont Creamery, Creamy Goat Cheese
Plymouth Artisan Cheese, Smoked Cheese
Shelburne Farms, Smoked Farmhouse Cheddar
Vermont Creamery, Feta
Maplebrook Farm, Whole Milk Feta
Cellars at Jasper Hill, Alpha Tolman
Vermont Creamery, Bonnie Bouche
Cellars at Jasper Hill, Harbison
Vermont Creamery, Couple
Bridport Creamery, Fresh Cheese Curds
Boston Post Dairy LLC.,Bon Pere
Woodcock Farm Cheese Company, Weston Wheel
Maplebrook Farm, Cheddar Bites

Shelburne Farms, Clothbound Farmhouse Cheddar
Plymouth Artisan Cheese, East Meadow
Maplebrook Farm, Handmade Burrata
Consider Bardwell Farm, Pawlet
Grafton Village Cheese Company, Bear Hill
Plymouth Artisan Cheese, Graceís Choice
Vermont Creamery, Fresh Goat Cheese
Bridport Creamery, Danz Ahn Farm Feta
Boston Post Dairy LLC, Gisele
Cellars at Jasper Hill, Moses Sleeper
Cellars at Jasper Hill, Weybridge from Scholten Family Farm
Vermont Farmstead Cheese,Lille Coulommiers
Grafton Village Cheese Company, Shepsog
Vermont Creamery, Cremont

Cabot Creamery Cooperative, Cabot Alpine Cheddar Cheese
Grafton Village Cheese Company, Three Year Cheddar
Grafton Village Cheese Company, Queen of Quality Clothbound Cheddar
Shelburne Farms, Two Year Farmhouse Cheddar
Cabot Creamery Cooperative, Cabot Monterey Jack Cheese
Neighborly Farms of Vermont, Colby
Neighborly Farms of Vermont, Monterey Jack
Maplebrook Farm, Hand Dipped, Whole Milk, Ricotta
von Trapp Farmstead, Mad River Blue
Vermont Creamery, Crumble Goat Cheese Cranberry & Tarragon
Vermont Creamery, Crumble Goat Cheese Apricot & Thyme
Neighborly Farms of Vermont, Jalapeno Jack
Plymouth Artisan Cheese, Hot Pepper
Vermont Farmstead Cheese, Sriracha Windsordale
Vermont Farmstead Cheese, Blueberry Windsordale
Boston Post Dairy LLC, Hill Dilly
Grafton Village Cheese Company, Maple Smoked Cheddar
Maplebrook Farm, Cherrywood Smoked Feta
Vermont Farmstead Cheese, Smokehouse Tilsit
Vermont Creamery, Bijou
von Trapp Farmstead, Mt. Alice
Cellars at Jasper Hill, Landaff from Landaff Creamery
Consider Bardwell Farm, Manchester
Cellars at Jasper Hill, Kinsman Ridge from Landaff Creamery

BEST USA CHEESE

Clothbound Cheddar, Reefer 90s Trophy

GOLD

Clothbound, USA Cheddar Cheese, Mature

Shepsog

Duet

BEST EWE'S MILK CHEESE

Shepsog, National Sheep Association Trophy

Vermont Leyden for USA Cheese with Additives

Bismark

Bronze for Bull Hill for USA Sheep Cheese (swept category)

Archives

2013

CELLARS AT JASPER HILL

  • Best of Show: Winnimere

GRAFTON VILLAGE CHEESE CO.

  • 2nd Place Best of Show: Bear Hill

BOSTON POST DAIRY

CABOT CREAMERY

VERMONT CREAMERY

CONSIDER BARDWELL FARM

SPRING BROOK FARM/ FARMS FOR CITY KIDS

FRANKLIN FOODS

MAPLEBROOK FARM

SHELBURNE FARMS

VERMONT FARMSTEAD CHEESE CO.

COBB HILL CHEESE

  • Ascutney Mountain

SPRING BROOK FARM / FARMS FOR CITY KIDS

  • Tarentaise

2012

Cabot Creamery & Cellars at Jasper Hill
Silver: Cabot Clothbound Cheddar

Cellars at Jasper Hill
Super Gold: Harbison
Super Gold: Alpha Tolman
Gold: Winnimere

Grafton Village Cheese Co
Gold: VT Clothbound Cheddar
Gold: Naked Cheddar
Gold: Bismark
Super Gold: Barndance
Bronze: Shepsog

Spring Brook Farm/Farms for City Kids
Gold: Tarentaise

Vermont Butter and Cheese Creamery
Silver: Bijou
Bronze: Cremont

Given in Albuquerque, NM, and feature all foods hot, spicy and zesty.

1st place: Cabot Horseradish Cheddar
1st place: Cabot Spicy Buffalo Cheddar
2nd place: Cabot Tuscan Cheddar
2nd place: Cabot Habanero Cheddar

Thirteen VCC Cheesemakers took home 51 awards!

Grafton Village Cheese
+ Best of Show: Naked Cheddar

Boston Post Dairy LLC
Cabot Creamery
Cabot Creamery & Cellars at Jasper Hill
Cellars at Jasper Hill
Cellars at Jasper Hill & Landaff Creamery
Maplebrook Farm
Plymouth Artisan Cheese
Scholten Family Farm & Cellars at Jasper Hill
Shelburne Farms
Vermont Butter & Cheese Company
Vermont Farmstead Cheese
Willow Moon Farm

Complete Award Listings including Categories here.

34 judges took on the monumental task of evaluating 1,711 cheeses and dairy products on both technical and aesthetic criteria to determine this year’s winners, and…

Twelve VCC members took home 30 ribbons!

Boston Post Dairy
Cabot Creamery Cooperative
Cellars at Jasper Hill
Consider Bardwell Farm
Franklin Foods
Grafton Village Cheese Co
Maplebrook Farm
Plymouth Artisan Cheese
Scholten Family Farm
Thistle Hill Farm
Vermont Creamery
Vermont Farmstead Cheese Company

Cellars at Jasper Hill & Scholten Family Farm
Waybridge

2011

Vermont Creamery
+ Best of Class: Fresh Crottin
+ Second: Feta

Franklin Foods
+ Second: Green Mountain Farms Garlic & Herb Spreadable Cheese
+ Third: Green Mountain Farms Salsa Cream Cheese

Cellars at Jasper Hill
+Best of Class: Harbison

Cellars at Jasper Hill & Landaff Creamery
+ Third: Landaff

Cabot Creamery Cooperative
+ Best of Class: Aged Cheddar, Vermont 2+ Year
+ Third: Aged Cheddar, Vermont 2+ Year
+ Third: Vermont Style Cottage Cheese ~ Third
+ Third: 50% Reduced Fat Cheddar

Cabot Creamery Cooperative & Cellars at Jasper Hill
Cabot Clothbound Cheddar ~ Bronze

Cellars at Jasper Hill
Harbison ~ Gold
Moses Sleeper ~ Silver

Grafton Village Cheese Co
Cave Aged Clothbound Cheddar ~ Gold Truffled Bismark ~ Bronze
Barndance ~ Bronze
Shepsog ~ Bronze

Scholten Family Farm & Cellars at Jasper Hill
Weybridge ~ Bronze

Spring Brook Farm/Farms for City Kids
Tarentaise ~ Super Gold
Reading ~ Silver

Vermont Creamery
Bonne Bouche ~ Gold
Mascarpone ~ Gold
Coupole ~ Silver
Vermont Creamy Goat Cheese with Roasted Red Peppers ~ Bronze
Willow Hill Butternut ~ Gold

Vermont Farmstead Cheese Co
Gold – Alehouse Cheddar
Gold – Brickhaus Tilsit
Gold – WindsorDale

Cellars at Jasper Hill
Cabot Clothbound Cheddar

With a record-setting 258 producers from the United States, Canada and Mexico, an international panel of 34 judges took on the monumental task of evaluating 1,676 cheeses and dairy products on both technical and aesthetic criteria to determine this year’s winners.

Twelve VCC members took home 26 ribbons!

Bonnieview Farm
Cabot Creamery Cooperative
Consider Bardwell Farm
Farms For City Kids Foundation
Franklin Foods
Grafton Village Cheese
Mt. Mansfield Creamery
Maplebrook Farm
Neighborly Farms of Vermont
Thistle Hill Farm
Vermont Butter & Cheese Creamery
Willow Moon Farm

Complete Vermont Award Listings including Categories here.

Twelve VCC Cheesemakers took home 30 awards!

Vermont Creamery
Best of Show ~ Bonne Bouche

Blythedale Farm
Boston Post Dairy LLC
Cabot Creamery
Cellars at Jasper Hill
Consider Bardwell Farm
Grafton Village Cheese Company
Maplebrook Farm
Mt. Mansfield Creamery
Shelburne Farms
Vermont Farmstead Cheese
West River Creamery

Complete Vermont Award Listings including Categories here.

Vermont Farmstead Cheese
2nd Prize – Alehouse Cheddar
2nd Prize – Brickhaus Tilsit

Franklin Foods
1st Place – Green Mtn. Farms- Blue & Chive
2nd Place – Green Mtn. Farms- Salsa Cream Cheese
3rd Place – Green Mtn. Farms- Garlic & Herb

Cabot Creamery Coop
2nd Prize – Cabot Greek Style Yogurt- Vanilla Bean
2nd Prize – Cabot No Fat Cottage Cheese

2010

Spring Brook Farm
Best USA Cheese and Super Gold : Tarentaise

Consider Bardwell Farm
~ Manchester ~ Gold
~ Pawlet ~ Silver
~ Dorset ~ Silver

Cabot Creamery Cooperative
~ Private Stock Cheddar ~ Silver

Grafton Village Cheese Co
~ Cave Aged Clothbound Cheddar ~ Bronze
Willow Hill~ Butternut ~ Bronze

Vermont Creamery
~ Vermont Creamy Goat Cheese with Roasted Red Peppers ~ Bronze
~ Vermont Quark ~ Bronze

12 Vermont cheesemakers took home 28 ribbons from this year’s Eastern States Exposition Cheese Competition. 25 producers submitted over 89 cheeses for evaluation. Vermont cheesemakers received 28 of the 56 medals awarded, including “Best of Show” which went to Cobb Hill Cheese’s Ascutney Mountain!

“Best of Show” & Gold Medal for Swiss Style!
Ascutney Mountain Cheese, an Alpine Swiss by Cobb Hill Cheese of Hartland, Vermont, was judged Best in Show at The Big E Gold Medal Cheese Competition held at Eastern States Exposition in West Springfield, Mass.

Gold Medals
Cheddar
~ Cabot Clothbound ~
The Cellars at Jasper Hill with Cabot Creamery

Swiss Style
~ Ascutney Mountain ~
Cobb Hill Cheese

Washed Rind
~ Tarentaise ~
Farms For City Kids Foundation/Spring Brook Farm’s

Feta
~ Feta ~
Maplebrook Farm

Mold Ripened
~ Coupole ~
Vermont Creamery

Silver Medals
Cabot Creamery Cooperative ~ Cabot Extra Sharp Cheddar
Vermont Butter & Cheese Creamery ~ Bijou & Cremont
The Cellars at Jasper Hill with Landaff Creamery ~ Landaff
Neighborly Farms of Vermont ~ Jalapeno Jack
Dancing Cow Farm ~ Bourree
Mt Mansfield Creamery ~ Hayride

Bronze Medals
Maplebrook Farm ~ Ricotta and Handmade Mozzarella
Vermont Butter & Cheese Creamery ~ Bonne Bouche, Fresh Goat Cheese , Creamy Goat Cheese, and Creamy Goat Cheese w/ Olives & Herbs
Dancing Cow Farm ~ Lindy Hop
Neighborly Farms of Vermont ~ Colby, Monterey Jack, and Chipotle Cheddar
Grafton Village Cheese Company ~ Cave Aged Cheddar, Double Bag Mustard Cheddar, Horseradish Cheddar, and Maple Smoke Cheddar.
Boston Post Dairy ~ Onion/Dill Chevre

Thirteen Vermont cheesemakers were awarded 36 total ribbons at the 27th annual American Cheese Society (ACS) conference and competition for specialty and artisanal cheeses from North America. 225 producers from 34 states, Canada and Mexico submitted 1,462 cheeses for evaluation on both technical and aesthetic criteria.

Vermont Creamery’s Bonne Bouche, earned 2nd place in “Best of Show”.

Spring Brook Farm Tarentaise from Farms For City Kids Foundation earned 3rd place in “Best of Show”.

Vermont Winners:
Cabot Creamery Cooperative
The Cellars at Jasper Hill with Ploughgate Creamery
The Cellars at Jasper Hill with Cabot Creamery
Consider Bardwell Farm
Farms for City Kids Foundation/Spring Brook Farm
Franklin Foods
Grafton Village Cheese Company
Maplebrook Farm
Neighborly Farms of Vermont
Shelburne Farm
Thistle Hill Farm
Vermont Butter & Cheese Creamery
West River Creamery
Woodcock Farm Cheese Company

Complete Award Listings including Categories here.

2009

Gold – Vermont Creamery – Crème Fraiche

Silver – Cellars at Jasper Hill – Cabot Clothbound

Silver – Cabot Creamery – Vintage Choice Cheddar

Bronze – Willow Hill Farm – Vaquero Blue

Bronze – Grafton Village Cheese – Classic Reserve Cheddar

Bronze – Cabot Creamery – Old School (5 Yr)

Neighborly Farms Wins Big at Big E

The second annual Gold Medal Cheese Competition was held at the Big E in Springfield, MA. Randolph left cheese makers from Neighborly Farms were somewhat shocked to discover that not only had their Organic Raw Milk Clothbound Cheddar taken the Gold medal in the cheddar category, but it also was awarded Best in Show.

Vermont Cheesemakers once again shined at the American Cheese Society annual meeting bringing home 32 ribbons and Third Place for Best of Show from the Austin, Texas competition held on August 7, 2009.  There were 1,327 entries in the cheese competition and to achieve a blue ribbon in this competition is a great honor and a marketing bonanza. Vermont cheeses and butters garnered 13 blue ribbons, 12 red ribbons and 7 white ribbons. Consider Bardwell Farm in Pawlet, Vermont was awarded Third Place for Best of Show, for their Rupert washed rind cheese.

Vermont received more blue ribbons than ever this year! The state was shy of most overall ribbons, but received the most 1st place ribbons. Vermont was almost perfectly honored: ribbons were earned by 15 of the 17 companies who had product in the competition. See the results of how Vermont Cheesemakers did in the competition.

Vermont was also represented with a judge for this competition. There were 28 judges, 14 for aesthetics and 14 for technical merit of the cheeses and butter. Marc Druart was a technical judge from the Vermont Institute for Artisan Cheese located at the University of Vermont.

See the entire results of the competition at the American Cheese Society web site.

If you are interested in how Vermont has placed in the past check out the following chart that showsVermont’s successes over the past nine years.

North American Regional Jersey Cheese Awards

We have some winners!
The North American Regional Jersey Cheese Awards were open to cheeses and butters made in Canada and the United States from 100% Jersey milk. See the list of Vermont winners.

2008

Vermont Cheese Council Members Shine at
American Cheese Society Competition
+ more