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2013 American Cheese Society Competition

08/06/2013

2013 American Cheese Society Competition

We congratulate all award winners, especially the 31 of our LactiCheck users who won a combined amazing 100 awards including Best of Show and 2nd Best of Show – CONGRATULATIONS.

"More than anything else, we are excited to celebrate the culture that made this award possible - the rise of artisan cheesemaking in the United States, as well as the local culture in Vermont and on our specific farm," enthused Mateo Keller of the Cellars at Jasper Hill whose Winnimere washed rind cheese won Best of Show!

Made from raw Ayrshire Cow Milk and wrapped in spruce cambium (the layer of the tree just beneath the outer and inner layers of bark) that is cut on the Jasper Hill Farm, this soft, creamy, smooth cheese has personality plus!

"We feel the success from this award is not about a specific batch of cheese, but the team of hardworking individuals and culture of quality, analysis and support that we've developed over the years," Andy Kehler frankly states.  Local product, made with respect and taking proper cautionary steps to ensure safety as well as superb quality, is what it's all about!

The best artisan cheeses made in North America were judged at the annual ACS competition, held this year in Madison Wisconsin.  The annual conference drew hundreds of cheesemakers, commercial buyers, suppliers and enthusiasts. There were interesting presentations and hands-on cheese making clinics!  With over 100 classes represented, the judging teams once again had some challenging work!  The farmstead, artisanal, boutique and specialty cheeses made in North American continue to grow in depth of character and diversity.  Winners came from throughout the USA and Canada, embracing cheeses with a wide variety of terroir. Cow, goat, sheep and buffalo cheeses were submitted by Farmstead enterprises, small regional cheese making companies and specialty cheese divisions of large industrial enterprises!