WEBSTERVILLE — Vermont Creamery was again recognized for excellence, taking home nine ribbons from the annual American Cheese Society Competition in Des Moines, Iowa on July 29.
First place blue ribbons were awarded to Bijou, Feta and Crème Fraîche; second place ribbons went to Bonne Bouche, Quark, Fresh Crottin, Mascarpone and Cultured Butter with Sea Salt and Maple; Classic Spreadable Goat Cheese took third, all in their respective categories.
This is the third consecutive year Bijou has taken first place in its category at the ACS Competition.
“These awards are a reflection of the collective hard work of our farmers’ and the dedication and expertise of our cheesemakers; recognition by ACS is a source of great pride for our company was we continue to grow and perfect our craft,” said Allison Hooper, co-founder of Vermont Creamery.
This year, 1,843 cheeses were entered in the 33rd American Cheese Society Competition; of that, 35 ribbons were awarded to Vermont cheesemakers.
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 educational conference and world-renowned cheese judging and competition.
For the complete list of the 2016 American Cheese Society winners, visit CheeseJudging.org.
About Vermont Creamery
Combining the European tradition of cheesemaking with Vermont’s terroir, Vermont Creamery’s line of fresh and aged goat cheeses, cultured butter, and crème fraîche have won over 100 national and international awards. In their 32nd year of business, Vermont Creamery supports a network of more than 15 family farms, promoting sustainable agriculture in the region. B Corp Certified in 2014, Vermont Creamery is the founder ofAyers Brook Goat Dairy, the country’s first demonstration goat dairy. For more information, visit www.vermontcreamery.com.