Vermont Creamery Wins Big at U.S. Championship Cheese Contest
Vermont Creamery was honored for achievement in artisan cheesemaking this week with three awards at the U.S. Championship Cheese Contest (USCCC) held biennially in Wisconsin.
Vanilla Crème Fraîche won “Best in Class” while Cultured Butter with Sea Salt and Maple and St. Albans both took third place in their respective categories.
“It’s a tremendous honor to be recognized by our peers in the cheese community, especially in the good company of other Vermont cheesemakers,” said Allison Hooper, co-Founder of Vermont Creamery. “These awards are the result of our entire team’s commitment to quality and innovation in cheesemaking.”
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This is the first USCCC award for St. Albans, the newest aged cheese to join the lineup; in 2015, Vermont Creamery products took home five USCCC awards.
This year, the contest garnered a record 2,303 entries, up 22 percent from the previous contest in 2015. Forty-eight judges from nineteen states evaluated all of the entries across 101 classes. Vermont Creamery’s Cultured Butter with Sea Salt and Maple took third in a new category—flavored butter.
Schuman Cheese Scores at U.S. Championships
A trifecta of wins, including two top-20 finalists, continued a tradition of excellence for Schuman Cheese at the U.S. Championship Cheese Contest, held March 7-9 in Green Bay, Wisconsin. Three best of class awards, and a third place finish, made for another strong showing for this leading Italian cheese company at the biennial competition.
Among the top 20 finalists, selected as the best of 2,303 entries in the competition, was Yellow Door Creamery’s Hand Rubbed Fontina. This best of class entry in the Open Class Flavored Semi-soft (Semi-hard) Cheeses category is the result of smooth and creamy Fontina wheels that are hand-rubbed with vibrant spice blends from around the globe and naturally aged for over 60 days. The winning variety – Harissa Hand Rubbed Fontina – offers a smoky blend of chili, cumin and caraway seed paired with the rich and nutty flavor of fontina.
Schuman’s other top 20 finalist, also earning best of class honors in the Blue Veined Cheeses category, was a Montforte Bleu Wheel. Crafted in the old-world tradition of artisan cheesemakers, Montforte Bleu’s savory tangy flavor is enhanced by its characteristic blue marble veining, giving it smooth and creamy undertones that lend a decadent bite to a rich risotto and a host of other recipes.
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Cello Copper Kettle Parmesan also earned recognition at the contest with a third place award in the Parmesan category. The rich, nutty flavor of authentic Italian Grana Padano is made in traditional copper kettles and aged over 20 months. A crunchy texture and robust flavor are the result of high-quality ingredients, bringing in natural sea salt and aging in a temperature-controlled environment. Each wheel is hand-selected once its intense flavor profile has reached the peak of perfection for a true culinary delight.
This year marked the 19th biennial U.S. Championship Cheese Contest, which is hosted by the Wisconsin Cheese Makers Association. Entries across 100 classes were evaluated by a team of skilled technical judges selected from across the country in areas such as flavor, body and texture, salt, color, finish, packaging and other appropriate attributes.
U.S. Championship Honors for Montchevre
Montchevre claimed seven awards at the 2017 U.S. Championship Cheese Contest®. Hosted by the Wisconsin Cheesemakers Association, the U.S. Championship Cheese Contest, is the largest technical cheese, butter, and yogurt competition in the country.
At the 19th biennial U.S. Championship Cheese Contest held Thursday, March 9 in Green Bay, Wisconsin, Montchevre received the following honors:
Class: Flavored Soft Goat’s Milk Cheeses
Best of Class, Truffle Fresh Goat Cheese Log
Second, Four Pepper Fresh Goat Cheese Log
Class: Flavored Soft Goat’s Milk Cheese with Sweet Condiments
Best of Class, Blueberry Vanilla Fresh Goat Cheese Log
Class: Semi-Soft Goat’s Milk Cheeses
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Best of Class, Crumbled Goat Cheese
Class: Flavored Semi-Soft Goat’s Milk Cheeses
Best of Class, Apricot & Sage Crumbled Goat Cheese
Third, Candied Cranberry Crumbled Goat Cheese
Class: Hard Goat’s Milk Cheeses
Best of Class, Trivium (in partnership with Crown Finish Caves and Creamery 333)
A record-setting 2,303 cheeses, butters, and yogurts from 33 states participated in the 2017 U.S. Championship Cheese Contest.
