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Joint cheesemaking effort yields Best of Show at ACS |
07.28.2006
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PORTLAND, Ore.-Beating out a record 941 entries, Cabot Clothbound Cheddar, a cooperative venture of Vermont cheesemakers Cabot Creamery and Jasper Hill Farm, was named Best of Show at the American Cheese Society's 23rd Annual Conference and Competition here July 22.
Cabot Clothbound Cheddar was awarded first place for Aged Cheddars, All Milks (Aged Between 12 & 24 Months.) Then, in a second judging of blue-ribbon winners from 22 categories, Cabot Clothbound Cheddar was named Grand Champion.
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The contest this year's 941 entries-- nearly 200 more than any previous ACS competition-- from 157 producers representing 28 U.S. states and two Canadian provinces. Twelve teams of two judges each selected the finest North American-made dairy products based on both technical and aesthetic traits. For a complete list of winners, visit www.cheesesociety.org.
Cabot Clothbound Cheddar is made exclusively from the milk of Holstein cows. "A special, proprietary blend of cheese cultures gives an unpasteurized note to this pasteurized milk cheddar," said Cabot cheese maestro Marcel Gravel in a prepared statement.
While the cheese is crafted at the Cabot facility in Cabot, Vt., the wheels are cave-aged at The Cellars at Jasper Hill Farm in Greensboro, Vt., by Andy and Mateo Kehler, co-owners of Jasper Hill Farm.
In other product competitions, Cabot Clothbound was also a finalist for "Outstanding Cheese or Dairy Product" at the 2006 Products Awards of the International Fancy Food Show in New York. In June, it was a silver medal winner-- the highest scoring U.S. cheddar-- at the World Cheese Awards in London.
In addition to the Grand Champion award, Jasper Hill Farm and Cabot Creamery won a combined total of eight ACS ribbons for cheeses and dairy products. Cabot snagged four first place awards including Unsalted Butter Made from Cow's Milk
Cabot 83 Butter, Salted Butter Made from Cow's Milk, and Creme Fraiche Made from Cow's Milk.
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