Vermont Cheeses Earn Top Honors at National Competition Ten Companies Combine to Win 19 Awards
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Vermont cheese took another step toward greater national prominence when 10 members of the Vermont Cheese Council won more individual awards than cheesemakers from any other state at the 16th Annual American Cheese Society Conference and Awards Ceremony held at Shelburne Farms Saturday, August 13. Vermont cheesemakers won 19 of the 74 awards presented.
"Just two years ago, the Vermont Cheese Council had 12 members and won eight awards," said Allison Hooper, president of the VErmont cheese Council. "This year, we have 26 members that won 19 awards.
"With continued results like these at prestigious competitions," Hooper continued, "our reputation in the trade - and with consumers - grows, increasing the demand for all Vermont cheese." cheesemakers entering the contest for the first time won ribbons. The were Willow Hill Farm of Milton, Lazy Lady Farm of Westfield and Green Mountain Blue Cheese of Highgate Center.
"That's an accomplishment" Hooper said. "It shows that our cheesemakers are starting with a commitment to excellence and that all Vermont cheesemakers benefit from our reputation of quality."
"Vermont is becoming a real leader in the development of cave-aged cheeses," said Beth Carlson, manager of the Vermont Shepherd Cheese Cave in Westminster. "The decision for some cheesemakers to make cave-aged cheese has proven to be successful give their showings at this and other competitions."
Vermont Shepherd, Shelburne Farms, Willow Hill Farm and Green Mountain Blue Cheese were among the farmhouse category winners.
The Vermont Cheese Council was incorporated in November 1997. It combines the efforts of Vermont cheesemakers to create a large marketplace for Vermont-made cheeses and provide technical assistance to cheesemakers. More information is available at www.vtcheese.com.
The American Cheese Society is a not-for-profit organization that encourages the understanding, appreciation and promotion of America's farmstead and natural specialty cheese. Additional information is available at www.cheesesociety.org.