This year’s annual World Championship Cheese Contest wrapped up last week, with Vermont Creamery taking home top honors from this global competition. Along with winning a “Best in Class” in the mold-ripened goat cheese category, Vermont Creamery’s Coupole was the only Vermont cheese to move to the final Top 20 in the World Championship round.
"It's such a thrill to see our cheeses recognized amongst the best in the world," said Joey Conner, Head Cheesemaker, in a recent press release. "This honor is a testament to the hard work and unique know-how of our passionate cheesemaking team here in Vermont."
Vermont Creamery’s award-winning Coupole is an American original named for its likeness to a snow-covered dome shape and is one of the Creamery’s signature geotrichum rinded cheeses.
Its allure is attributable to the intriguing contrast between the strong, ripened flavor of the rind and the delicate fresh taste of its interior.
“This distinction is incredible on many levels; introducing geotrichum rinded cheeses to the American market was no easy feat 17 years ago,” said Adeline Druart, President. “We are elated to see the category grow in an industry that shows us that innovation in artisan cheesemaking is the key to growth.”
In addition to the Coupole, Vermont Creamery won second place for its Fresh Crottin in the soft goats’ milk cheese category–the second World Championship Cheese Contest award for Fresh Crottin in two years after winning “Best in Class” in its category in 2016.
With cheesemakers representing 32 American states and 26 nations, the 2018 World Championship Cheese Contest saw a record 3,402 entries spanning 121 classes of dairy products. Fifty-five expert judges including experienced cheese graders, buyers, dairy science professors, and researchers from 15 American states and 20 countries evaluated the entries over two days.
Congratulations, Vermont Creamery, on the latest win! For more deli, dairy, and bakery achievements, stay tuned to Deli Market News.