Odyssey feta cheese. Delicious & award-winning. Wisconsin-made!
Eiffel Tower - A creamy cow’s milk delight, featuring a chalky white rind and a cream-colored, buttery, soft interior that oozes when at the peak of ripeness and temperature
Vermont Cheese Council Members Awarded 20 Ribbons at U.S. Championship Cheese Contest

Vermont Cheese Council Members Awarded 20 Ribbons at U.S. Championship Cheese Contest


RANDOLPH, VT
Thursday, March 14th, 2019

The Vermont Cheese Council (VCC), an organization dedicated to the advancement of Vermont cheese, recently announced which five Vermont Cheese Council members were awarded 20 ribbons at this year's U.S. Championship Cheese Contest. These included five Best of Class awards and three Top 20 Finalists.

According to a press release, Cabot Creamery Cooperative teams in Cabot and Middlebury, VT, won Best of Class ribbons for its Medium Cheddar (Cabot Team) and its Extra Sharp Cheddar (Middlebury Team.) Both cheeses were also Top 20 Finalists. The Cabot Team also picked up a second-place ribbon for its Extra Sharp Cheddar. Along with its classic Cheddars, Cabot won ribbons for its 50% Reduced Fat Jalapeno Cheddar, and the Everything Bagel Cheddar, as well as Colby Jack Cracker Cuts and Cottage Cheese. The Cabot team in West Springfield, MA, was awarded a Best of Class and a second-place ribbon for its Unsalted Butter, and a second-place ribbon for its Salted Butter. McCadam Cheese, Cabot’s sister creamery co-op in Chateauguay, NY, also picked up a second-place ribbon for its Sharp Cheddar.

Vermont Creamery in Websterville, VT, is Vermont’s second highest winner of ribbons at the championship this year. Vermont Creamery won a Best of Class ribbon for its Bijou, a surface mold-ripened goat’s milk cheese. Bijou was a Top 20 Finalist. Vermont Creamery won third-place ribbons for its Fresh Crottin, Cremont, Coupole, and Madagascar Vanilla Crème Fraiche. The company also won a second-place ribbon for its Cultured Butter with Sea Salt Maple.

Jasper Hill Farm was awarded two Best of Class ribbons for Bayley Hazen Blue and Winnimere, a washed rind ripened soft cheese. The Cellars at Jasper Hill Farm was awarded a third-place ribbon for its Cave Aged Cheddar Cheese, which is a collaboration with Cabot Creamery Cooperative.

Jasper Hill Farm was awarded two Best of Class ribbons for Bayley Hazen Blue and Winnimere, a washed rind ripened soft cheese

Grafton Village Cheese Company was also awarded two ribbons. A second-place ribbon was awarded for Queen of Quality Clothbound Cheddar, an exceptional reserve cave-aged clothbound cheddar of limited quantity. Grafton Village was also awarded a second-place ribbon for Bear Hill, a washed-rind, cave-aged raw milk sheep cheese.

Wegman’s Food Markets was also recognized with a third-place ribbon for its collaboration with Spring Brook Farm in Reading, VT, for The Full Ver-Monty. In recent years, Vermont cheesemakers have been working within the affinage system of producing green cheese to be aged by affineurs around the country. The affinage system allows cheesemakers to have working capital and frees up cave space in their own facilities. Working with experts in cave aging, the cheeses can develop under very specific environmental conditions to bring out flavor and nuances in the final aged cheese.

For more information, please visit the Vermont Cheese Council's website. And for the latest coverage on the U.S. Championship Cheese Contest, keep reading us here at Deli Market News.

Vermont Cheese Council


Odyssey feta cheese. Delicious & award-winning. Wisconsin-made!Eiffel Tower - A creamy cow’s milk delight, featuring a chalky white rind and a cream-colored, buttery, soft interior that oozes when at the peak of ripeness and temperature

Have a new product, press release or story idea?

Let us know

In This Story


Vermont Cheese Council is dedicated to promotion and advancement of Vermont cheese.

Cheese Industry Conference 2019 Seminars Focus on Export Trends, Market Strategies

Grow your business in markets abroad with the help of expert insights on trends and winning sales strategies from 2019 Cheese Industry Conference (CIC) presenters.
View Press Release

WCMA Supports Dairy Industry’s Future Leaders with Scholarships Worth $15,000

Each year, the association shows its support for the dairy industry’s next generation of leaders by announcing the names of this year's recipients.
View Press Release

Eggland’s Best and Life Time Challenge Families to “Plus It Up”

Eggland’s Best (EB), the #1 branded egg in the U.S., is teaming up with the Life Time 60daySM program to encourage families to “plus it up” when it comes to their overall nutrition and wellness.
View Press Release

WCMA Recognizes Contest Leaders with Awards

On Wednesday, March 6, the Wisconsin Cheese Makers Association, host of the 2019 U.S. Championship Cheese Contest, honored Steve Krause, John Jaeggi, and John Umhoefer for their work to support and grow the contest.
View Press Release

WCMA Announces Ideas Showcase Line-Up at 2019 Cheese Industry Conference

Register online at CheeseConference.org through April 8!
View Press Release