{"id":22944,"date":"2015-08-05T09:15:12","date_gmt":"2015-08-05T13:15:12","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=22944"},"modified":"2015-08-05T09:16:11","modified_gmt":"2015-08-05T13:16:11","slug":"full-breakdown-acs-judging-and-competition","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/full-breakdown-acs-judging-and-competition\/","title":{"rendered":"Full Breakdown of the ACS Judging & Competition"},"content":{"rendered":"

The 2015 American Cheese Society Conference<\/a> came to a close over the weekend, and while much knowledge was acquired, fun had, drinks imbibed, and cheese devoured, the ACS Judging & Competition<\/a> may have stolen the show for exciting upsets and sheer quantity of cheese. How much cheese? Exactly 1,779 distinct wheels, bricks, curds, pyramids, and more from 267 companies were entered into this year’s games, representing 38 American states and 4 Canadian provinces. The three cheesy powerhouses of the United States—Wisconsin, Vermont, and California—duked it out for regional supremacy, but it was clear one state was not gonna let anything fly: Vermont took home 44 total awards, California 47, and Wisconsin a whopping 99<\/em> total awards. Not content with more than double<\/em> the cheesy recognition as its closest competitors, Wisconsin also won the most first-place ribbons at 22.<\/p>\n

But what about the cheeses? As befitting the cow’s milk–dominated American market, 232 ribbons went to cow cheeses, followed by 68 to goat cheeses, 30 to sheep cheeses, 22 to mixed milk cheeses, and 3 for water buffalo cheeses.<\/p>\n

The Best in Show went to the Celtic Blue Reserve by Glengarry Fine Cheeses in Ontario, Canada—the first Canadian cheese ever<\/em> to win the coveted purple ribbon. (Its glorious triple-cr\u00e8me paste with some sexy blue veining is pictured above.)<\/p>\n

What about the rest of the winners? The ACS has a handy brochure of this year’s winners (found here<\/a>), but being the word on cheese, culture<\/strong> couldn’t let that treasure trove of cheesy data just sit there in a PDF. Below you will find all of the winners for the Best in Show and Farmstead Cheese categories and the top winners for every one of the other 19 categories—complete with links to the makers’ websites and culture<\/strong> Cheese Library<\/a> entries when available.<\/p>\n

Scroll through, explore, and try some of these cheeses!<\/p>\n

<\/p>\n

Categories<\/h1>\n

<\/span><\/p>\n

Best in Show<\/h2>\n

<\/span><\/p>\n

A. Fresh Unripened Cheeses<\/h2>\n

<\/span><\/p>\n

B. Soft-Ripened Cheeses<\/h2>\n

<\/span><\/p>\n

C. American Originals<\/h2>\n

<\/span><\/p>\n

D. American Made \/ International Style<\/h2>\n

<\/span><\/p>\n

E. Cheddars<\/h2>\n

<\/span><\/p>\n

F. Blue Mold Cheeses<\/h2>\n

<\/span><\/p>\n

G. Hispanic & Portuguese Style Cheeses<\/h2>\n

<\/span><\/p>\n

H. Italian Type Cheeses<\/h2>\n

<\/span><\/p>\n

I. Feta Cheeses<\/h2>\n

<\/span><\/p>\n

J. Low Fat \/ Low Salt Cheeses<\/h2>\n

<\/span><\/p>\n

K. Flavored Cheeses<\/h2>\n

<\/span><\/p>\n

L. Smoked Cheeses<\/h2>\n

<\/span><\/p>\n

M. Farmstead Cheeses<\/h2>\n

<\/span><\/p>\n

N. Goat’s Milk Cheeses<\/h2>\n

<\/span><\/p>\n

O. Sheep’s Milk Cheeses<\/h2>\n

<\/span><\/p>\n

P. Marinated Cheeses<\/h2>\n

<\/span><\/p>\n

Q. Cultured Milk and Cream Products<\/h2>\n

<\/span><\/p>\n

R. Butters<\/h2>\n

<\/span><\/p>\n

S. Spreads<\/h2>\n

<\/span><\/p>\n

T. Washed Rind Cheeses<\/h2>\n

<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

Best of Show<\/a><\/div>\n<\/h1>\n

1st Place: Celtic Blue Reserve<\/h2>\n

Glengarry Fine Cheese<\/a> | Ontario, Canada
\nCheesemaker: Wilma Klein-Swormink<\/p>\n

2nd Place TIED: Standard Market Cave Aged Chandoka<\/h2>\n

LaClare Farms<\/a> | Malone, Wisconsin
\nCheesemaker: Katie (Hedrich) Fuhrmann and LaClare Team<\/p>\n

2nd Place TIED: Roth’s Private Reserve<\/a><\/h2>\n

Emmi Roth USA<\/a> | Monroe, Wisconsin
\nCheesemaker: Team Emmi Roth USA<\/p>\n

3rd Place: Harbison<\/a><\/h2>\n

Jasper Hill Farm<\/a> | Greensboro, Vermont
\nCheesemaker: Mateo Kehler
\n<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

M. Farmstead Cheeses<\/a><\/h1>\n<\/div>\n

Limited to cheeses and fermented milk products made with milk from herds on the farm where the cheeses are produced<\/em><\/p>\n

Farmstead Cheeses Aged less than 60 Days—All Milks (MA)<\/h2>\n

1st Place: Petit Marcel<\/h3>\n

Pugs Leap<\/a> | Petaluma, California
\nCheesemaker: Jennifer Kirkham<\/p>\n

2nd Place TIED: Rippleton<\/h3>\n

Meadowood Farms<\/a>| Cazenovia, New York
\nCheesemaker: Veronica Pedraza<\/p>\n

2nd Place TIED: Summer Snow<\/h3>\n

Woodcock Farm<\/a> | Weston, Vermont
\nCheesemaker: Mark & Gari Fischer<\/p>\n

3rd Place: Tide Line<\/h3>\n

Winter Hill Farm<\/a> | Freeport, Maine
\nCheesemaker: Sarah Wiederkehr<\/center><\/p>\n

<\/p>\n

Farmstead Cheeses Aged 60 Days or More—39% or Higher Moisture—Made from Cow’s Milk (MC)<\/h2>\n

1st Place: Winnimere<\/a><\/h3>\n

Jasper Hill Farm<\/a> | Greensboro, Vermont
\nCheesemaker: Mateo Kehler<\/p>\n

2nd Place: Dancing Fern<\/a><\/h3>\n

Sequatchie Cove Creamery<\/a> | Sequatchie, Tennessee
\nCheesemaker: Nathan Arnold<\/p>\n

3rd Place: Grayson<\/a><\/h3>\n

Meadow Creek Dairy<\/a> | Galax, Virginia
\nCheesemaker: Helen Feete<\/center><\/p>\n

\"Spring<\/a>

Spring Brook Farm Taerentaise<\/p><\/div>\n

<\/p>\n
\n

Farmstead Cheeses Aged 60 days or More—Less than 39% Moisture—Made from Cow’s Milk (ME)<\/h2>\n<\/div>\n

1s Place: Tarentaise<\/a><\/h3>\n

Farms For City Kids Foundation<\/a> | Reading, Vermont
\nCheesemaker: Spring Brook Farm Team<\/p>\n

2nd\tPlace: Marieke Gouda Aged (9-12 Month)<\/a><\/h3>\n

Holland’s Family Cheese<\/a> | Thorp, Wisconsin
\nCheesemaker: Marieke Gouda Cheese Team<\/p>\n

3rd Place: Extra-Aged Pleasant Ridge Reserve<\/a><\/h3>\n

Uplands Cheese<\/a> | Dodgeville, Wisconsin
\nCheesemaker: Uplands Cheese<\/center><\/p>\n

<\/p>\n

Farmstead Cheeses Aged 60 days or More—made from Goat’s Milk (MG)<\/h2>\n

1st Place: Rosa Maria<\/h3>\n

Shadow Brook Farm’s Dutch Girl Creamery<\/a>| Lincoln, Nebraska
\nCheesemaker: Charuth Van Beuzekom<\/p>\n

2nd Place: Samson<\/h3>\n

Pugs Leap<\/a> | Petaluma, California
\nCheesemaker: Jennifer Kirkham<\/p>\n

3rd Place: Manchester<\/a><\/h3>\n

Consider Bardwell Farm<\/a> | West Pawlet, Vermont
\nCheesemaker: Consider Bardwell Farm<\/center><\/p>\n

<\/p>\n

Farmstead Cheeses Aged 60 Days or More—Made from Sheep’s | Mixed, or Other Milks (MS)<\/h2>\n

1st Place: Verano<\/h3>\n

Vermont Shepherd<\/a> | Putney, Vermont<\/a>
\nCheesemaker: David Major<\/p>\n

2nd Place TIED: Ben Nevis<\/h3>\n

Bonnieview Farm<\/a> | Craftsbury, Vermont
\nCheesemaker: Neil Urie<\/p>\n

2nd Place TIED: Fleur des Monts<\/h3>\n

Fromagerie La Moutonniere<\/a> | Qu\u00e9bec, Canada
\nCheesemaker: Lucille Giroux<\/p>\n

3rd Place: Will o\u2019 Wisp<\/h3>\n

Fairy Tale Farm<\/a> | Bridport, Vermont
\nCheesemaker: Alissa Shethar
\n<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

A. Fresh Unripened Cheeses<\/a><\/h1>\n<\/div>\n

Cheese Curds, Mascarpone, Cream Cheese, Ricotta, Impastata, Quark, Fromage Blanc, Cottage Cheeses<\/em><\/p>\n

Cheese Curds—All Milks (AH)<\/h2>\n

1st Place: White Cheddar Cheese Curds<\/h3>\n

Crave Brothers Farmstead Cheese<\/a> | Waterloo, Wisconsin
\nCheesemaker: Crave Cheese Team<\/p>\n

Mascarpone and Cream Cheese—Made from Cow’s Milk (AM)<\/h2>\n

1st Place: Hahn\u2019s Cultured Cream Cheese<\/h3>\n

Franklin Foods<\/a> | Enosburg Falls, Vermont
\nCheesemaker: Team Franklin Foods<\/p>\n

Ricotta—Made from Cow’s Milk (AR)<\/h2>\n

1st Place: No Winner<\/h3>\n

2nd\tPlace: Ricotta Salata<\/h3>\n

Swallowtail Farm And Creamery<\/a> | Whitefield, Maine
\nCheesemaker: Lauren and Sean Pignatello<\/p>\n

\"Nicasio<\/a>

Nicasio Valley Foggy Morning<\/p><\/div>\n

Fromage Blanc, Fromage Frais, and Quark—Made from Cow’s Milk (AQ)<\/h2>\n

1st Place: Foggy Morning<\/a><\/h3>\n

Nicasio Valley Cheese Company<\/a> | Nicasio, California
\nCheesemaker: Scott Lafranchi<\/p>\n

Open Category—Fresh Unripened Cheeses—Made from Cow’s Milk (AC)<\/h2>\n

1st Place: Crescenza \/ Stracchino<\/h3>\n

Narragansett Creamery<\/a> | Providence, Rhode Island
\nCheesemaker: Mark Federico<\/p>\n

Open Category—Fresh Unripened Cheeses—Made from Goat’s Milk (AG)<\/h2>\n

1st Place: Fromage Blanc<\/h3>\n

Montchevr\u00e9<\/a> | Belmont, Wisconsin
\nCheesemaker: Jean Rossard<\/p>\n

Open Category—Fresh Unripened Cheeses—Made from Sheep’s, Mixed, or Other Milks (AS)<\/h2>\n

1st Place: No Winner<\/h3>\n

2nd Place: Mixed Milk Laychee<\/h3>\n

Pennyroyal Farm<\/a> | Boonville, California
\nCheesemaker: Erika McKenzie-Chapter
\n<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

B. Soft-Ripened Cheeses<\/a><\/h1>\n<\/div>\n

White surface mold ripened cheeses (Brie, Camembert, Coulommiers, etc.)<\/em><\/p>\n

Brie—Made from Cow’s Milk (BB)<\/h2>\n

1st Place: Traditional Brie 8 oz.<\/a><\/h3>\n

Marin French Cheese Company<\/a> | Petaluma, California
\nCheesemaker: Team Marin French<\/p>\n

Camembert—Made from Cow’s Milk (BC)<\/h2>\n

1st Place: Green Hill<\/a><\/h3>\n

Sweet Grass Dairy<\/a> | Thomasville, Georgia
\nCheesemaker: Jeremy Little, Sweet Grass Dairy<\/p>\n

Triple Cr\u00e8me—Soft Ripened\/Cream Added—All Milks (BT)<\/h2>\n

1st Place: 3 Kg. Triple Cream Brie<\/h3>\n

Lactalis American Group<\/a> | Wisconsin
\nCheesemaker: Lenny Bass<\/p>\n

\"Jasper<\/a>

Jasper Hill Harbison<\/p><\/div>\n

Open Category—Soft-Ripened Cheeses—Made from Cow’s Milk (BA)<\/h2>\n

1st Place: Harbison<\/a><\/h3>\n

Jasper Hill Farm<\/a> | Greensboro, Vermont
\nCheesemaker: Mateo Kehler<\/p>\n

Open Category—Soft-Ripened Cheeses—Made from Goat’s Milk (BG)<\/h2>\n

1st Place: Ripened Ch\u00e8vre Roll with Ash<\/h3>\n

York Hill Farm<\/a> | New Sharon, Maine
\nCheesemaker: Penny Duncan<\/p>\n

Open Category—Soft-Ripened Cheeses—Made from Sheep’s, Mixed, or Other Milks (BS)<\/h2>\n

1st Place: Little Bloom<\/h3>\n

Tide Mill Creamery<\/a> | Edmunds, Maine
\nCheesemaker: Hannah Bath and Rachel Bell
\n<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

C. American Originals<\/a><\/h1>\n<\/div>\n

Cheeses recognized by the ACS as uniquely American in their original forms (Monterey Jack, Dry Jack, Brick Cheese, Brick Muenster, Colby, Teleme) or unique in their recipe and formulation and which do not strictly conform to the guidelines of other acknowledged recipes for cheese types.<\/em><\/p>\n

Brick Cheese—Made from Cow’s Milk (CB)<\/h2>\n

1st Place: Wisconsin Brick<\/h3>\n

Ellsworth Cooperative Creamery, Comstock Division<\/a> | Ellsworth, Wisconsin
\nCheesemaker: John Schmid and Anthony Pinnerud<\/p>\n

Dry Jack—Made from Cow’s Milk (CD)<\/h2>\n

1st Place: No Winners<\/h3>\n

2nd\tPlace: Aquasco Jack<\/h3>\n

P. A. Bowen Farmstead<\/a> | Brandywine, Maryland
\nCheesemaker: Sally Fallon Morell<\/p>\n

Monterey Jack—Made from Cow’s Milk (CJ)<\/h2>\n

1st Place: Monterrey Jack<\/h3>\n

Southwest Cheese<\/a> | Clovis, New Mexico
\nCheesemaker: Team SWC<\/p>\n

Brick Muenster—Made from Cow’s Milk (CM)<\/h2>\n

1st Place: No Winner<\/h3>\n

2nd Place: Muenster<\/h3>\n

Klondike Cheese Company<\/a> | Monroe, Wisconsin
\nCheesemaker: Dave Buholzer<\/p>\n

Colby—Made from Cow’s Milk (CY)<\/h2>\n

1st Place: Colby<\/h3>\n

Guggisberg Cheese<\/a> | Millersburg, Ohio
\nCheesemaker: Ryan Weldy<\/p>\n

American Originals Original Recipe \/ Open Category—Made from Cow’s Milk (CC)<\/h2>\n

1st Place: Roth’s Private Reserve<\/a><\/h3>\n

Emmi Roth USA<\/a> | Monroe, Wisconsin
\nCheesemaker: Team Emmi Roth USA<\/p>\n

American Originals Original Recipe \/ Open Category—Made from Goat’s Milk (CG)<\/h2>\n

1st Place: Humboldt Fog Grande<\/a><\/h3>\n

Cypress Grove Chevre<\/a> | Arcata, California
\nCheesemaker: Cypress Grover Chevre<\/p>\n

\"Bleating<\/a>

Bleating Heart Fat Bottom Girl<\/p><\/div>\n

American Originals Original Recipe \/ Open Category—Made from Sheep’s Milk (CS)<\/h2>\n

1st Place: Fat Bottom Girl<\/a><\/h3>\n

Bleating Heart Cheese<\/a> | Tomales, California
\nCheesemaker: Team Bleating Heart<\/p>\n

American Originals Original Recipe \/ Open Category—Made from Mixed or Other Milks (CX)<\/h2>\n

1st Place: Standard Market Cave Aged Chandoka<\/h3>\n

LaClare Farms<\/a> Specialties | LLC | Malone, Wisconsin
\nCheesemaker: Katie (Hedrich) Fuhrmann and LaClare Team
\n<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

D. American Made \/ International Style<\/a><\/h1>\n<\/div>\n

Cheeses modeled after or based on recipes for established European or other international types or styles (Beaufort, Abondance, Gruy\u00e8re, Juustoleipa, Caerphilly, English Territorials, Butterk\u00e4se, Monastery, Port Salut styles, etc.)<\/em><\/p>\n

Dutch-Style (Gouda, Edam, etc.)—All Milks (DD)<\/h2>\n

1st Place: Louis Cyr<\/h3>\n

Fromagerie Bergeron <\/a> | Qu\u00e9bec, Canada
\nCheesemaker: Thomas Paquin-Roy<\/p>\n

Emmental-Style with Eye Formation (Swiss, Baby Swiss, Blocks, Wheels)—Made from Cow’s Milk (DE)<\/h2>\n

1st Place: Baby Swiss<\/h3>\n

Guggisberg Cheese<\/a> | Millersburg, Ohio
\nCheesemaker: Cecylia Szewczyk<\/p>\n

Open Category—American Made \/ International Style—Made from Cow’s Milk (DC)<\/h2>\n

1st Place: Aged Raclette<\/h3>\n

Leelanau Cheese<\/a> | Suttons Bay, Michigan
\nCheesemaker: John Hoyt<\/p>\n

Open Category—American Made \/ International Style—Made from Goat’s Milk (DG)<\/h2>\n

1st Place: Bijou<\/a><\/h3>\n

Vermont Creamery<\/a> | Websterville, Vermont
\nCheesemaker: Vermont Creamery Aged Cheese Team<\/p>\n

Open Category—American Made \/ International Style—Made from Sheep’s, Mixed, or Other Milks (DS)<\/h2>\n

1st Place: Manchego Reserve<\/h3>\n

Hidden Springs Creamery<\/a> | Westby, Wisconsin
\nCheesemaker: Brenda Jensen
\n<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

E. Cheddars<\/a><\/h1>\n<\/div>\n

All Cheddars—all milks (based on age at time of Judging & Competition)<\/em><\/p>\n

Aged Cheddar—Aged over 12 and up to 24 Months—All Milks (EA)<\/h2>\n

1st Place: Face Rock 2 Year Extra Aged Cheddar<\/h3>\n

Face Rock Creamery<\/a> | Bandon, Oregon
\nCheesemaker: Brad Sinko<\/p>\n

Cheddar—Aged up to 12 Months—Made from Cow’s Milk (EC)<\/h2>\n

1st Place: Tillamook White Medium Cheddar<\/h3>\n

Tillamook County Creamery Association<\/a> | Tillamook, Oregon
\nCheesemaker: Team Tillamook<\/p>\n

\"Central<\/a>

Central Coast Creamery Goat Cheddar<\/p><\/div>\n

Cheddar—Aged up to 12 Months—Made from Goat’s, Sheep’s, Buffalo’s, Mixed, or Other Milk (EG)<\/h2>\n

1st Place: Goat Cheddar<\/a><\/h3>\n

Central Coast Creamery<\/a> | Paso Robles, California
\nCheesemaker: Reggie Jones<\/p>\n

Mature Cheddar—Aged over 24 and up to 48 Months—All Milks (EX)<\/h2>\n

1st Place: Four Year Flagship<\/h3>\n

Beecher’s Handmade Cheese<\/a> | Seattle, Washington
\nCheesemaker: Sharif Ball<\/p>\n

Mature Cheddar—Aged over 48 Months—All Milks (EE)<\/h2>\n

1st Place: Cabot Old School Cheddar<\/h3>\n

Cabot Creamery Cooperative<\/a> | Cabot, Vermont
\nCheesemaker: Tim Deering<\/p>\n

Cheddar Wrapped in Cloth, Linen—Aged up to 12 Months—All Milks (EW)<\/h2>\n

1st Place: Cabot Clothbound Cheddar<\/a><\/h3>\n

Cellars at Jasper Hill<\/a> | Greensboro, Vermont
\nCheesemaker: Marcel Gravel; May Leach; Mateo and Andy Kehler<\/p>\n

Cheddar Wrapped in Cloth, Linen—Aged over 12 Months—All Milks (EB)<\/h2>\n

1st Place: Cabot Clothbound Cheddar Select<\/a><\/h3>\n

Cellars at Jasper Hill<\/a> | Greensboro, Vermont
\nCheesemaker: Marcel Gravel; May Leach; Mateo and Andy Kehler
\n<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

F. Blue Mold Cheeses<\/a><\/h1>\n<\/div>\n

All cheeses ripened with Penicillium roqueforti or glaucum<\/em><\/p>\n

Rindless Blue-Veined—Made from Cow’s Milk (FC)<\/h2>\n

1st Place: Simply Artisan Reserve True Blue<\/h3>\n

Simply Artisan Reserve by Litehouse<\/a> | Sandpoint, Idaho
\nCheesemaker: Marvin Sharp<\/p>\n

Rindless Blue-Veined—Made from Goat’s Milk (FG)<\/h2>\n

1st Place: Ch\u00e9vre in Blue<\/h3>\n

Montchevr\u00e9<\/a> | Belmont, Wisconsin
\nCheesemaker: Jean Rossard<\/p>\n

Rindless Blue-Veined—Made from Sheep’s, Mixed, Other Milks (FS)<\/h2>\n

1st Place: No Winner<\/h3>\n

2nd\tPlace: BelGioioso Gorgonzola with Sheep’s Milk<\/h3>\n

BelGioioso Cheese<\/a> | Green Bay, Wisconsin
\nCheesemaker: Tony Ellis<\/p>\n

Blue-Veined with a Rind or External Coating—Made from Cow’s Milk (FK)<\/h2>\n

1st Place: Celtic Blue Reserve<\/h3>\n

Glengarry Fine Cheese<\/a> | Ontario, Canada
\nCheesemaker: Wilma Klein-Swormink<\/p>\n

Blue-Veined with a Rind or External Coating—Made from Goat’s Milk (FL)<\/h2>\n

1st Place: No Winner<\/h3>\n

2nd\tPlace: Midnight Blue<\/a><\/h3>\n

Avalanche Cheese Company<\/a> | Basalt, Colorado
\nCheesemaker: Avalanche Cheese Company<\/p>\n

Blue-Veined with a Rind or External Coating—Made from Sheep’s, Mixed, or Other Milks (FM)<\/h2>\n

1st Place: No Winner<\/h3>\n

2nd\tPlace: Two-Faced Blue<\/a><\/a><\/h3>\n

Willapa Hills Cheese<\/a> | Chehalis, Washington
\nCheesemaker: Team Willapa Hills<\/p>\n

\"Westfield<\/a>

Westfield Farm Bluebonnet<\/p><\/div>\n

External Blue-Molded Cheeses—All Milks (FE)<\/h2>\n

1st Place: Bluebonnet<\/h3>\n

Westfield Farm<\/a> | Hubbardston, Massachusetts
\nCheesemaker: Kim Hayes
\n<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

G. Hispanic & Portuguese Style Cheeses<\/a><\/h1>\n<\/div>\n

Cheeses based on the recipes of the Azorean, Brazilian, Central American, Colombian, Cuban, Guatemalan, Hispanic, Latino, Mexican, and Portuguese communities.<\/em><\/p>\n

Ripened, Aged over 90 Days—All Milks (GA)<\/h2>\n

1st Place: Roth GranQueso Reserve<\/h3>\n

Emmi Roth USA<\/a> | Monroe, Wisconsin
\nCheesemaker: Team Emmi Roth USA<\/p>\n

Fresh, Unripened—All Milks (GC)<\/p>\n

1st Place: Sand Hill Artesano Panela<\/h3>\n

Sand Hill Dairy<\/a> | Fallon, Nevada
\nCheesemaker: Gerardo & Fransisco Duenas<\/p>\n

Melting Hispanic—Cheeses Intended to be Consumed Melted (GM)<\/h2>\n

1st Place: Queso Oaxaca Don Froylan<\/h3>\n

Ochoa’s Queseria<\/a> | Albany, Oregon
\nCheesemaker: Francisco Ochoa
\n<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

H. Italian Type Cheeses<\/a><\/h1>\n<\/div>\n

Excluded: Mascarpone and Ricotta<\/em><\/p>\n

Pasta Filata Types (Provolone, Caciocavallo)—All Milks (HP)<\/h2>\n

1st Place: BelGioioso Sharp Provolone Mandarino<\/h3>\n

BelGioioso Cheese<\/a> | Green Bay, Wisconsin
\nCheesemaker: Mauro Rozzi<\/p>\n

Grating Types (Reggianito, Sardo, Domestic Parmesan)—All Milks; Romano Made Only from Cow’s or Goat’s milk and Not from Sheep’s Milk (HA)<\/h2>\n

1st Place: Cello Riserva Copper Kettle Parmesan Cheese<\/h3>\n

Arthur Schuman, Inc<\/a> | Turtle Lake, Wisconsin
\nCheesemaker: Team Lake Country Dairy<\/p>\n

Mozzarella Types (Brick, Scamorza, String Cheese)—All Milks (HM)<\/h2>\n

1st Place: Farmer\u2019s Rope String Cheese<\/h3>\n

Crave Brothers Farmstead Cheese<\/a> | Waterloo, Wisconsin
\nCheesemaker: Crave Cheese Team<\/p>\n

Fresh Mozzarella—8 oz. or More (Balls or Shapes)—All Milks (HY)<\/h2>\n

1st Place: Bella Casara Buffalo Mozzarella<\/h3>\n

Quality Cheese, Atalanta Corporation<\/a> | Ontario, Canada
\nCheesemaker: Team Quality<\/p>\n

Fresh Mozzarella—Under 8 oz. (Ovalini, Bocconcini, Ciliegine Sizes)—All Milks (HZ)<\/h2>\n

1st Place: Fresh Mozzarella—Bocconcini<\/h3>\n

Crave Brothers Farmstead Cheese<\/a> | Waterloo, Wisconsin
\nCheesemaker: Crave Cheese Team<\/p>\n

Burrata—Fresh Mozzarella Encasing a Distinctly Separate, Softer Curd and Cream, or Other Soft Cheese, Core—All Milks (HB)<\/h2>\n

1st Place: Burrata<\/h3>\n

Calabro Cheese Corporation<\/a> | East Haven, Connecticut
\nCheesemaker: Calabro Cheese Coproration
\n<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

I. Feta Cheeses<\/a><\/h1>\n<\/div>\n

Feta—Made from Cow’s Milk (IC)<\/h2>\n

1st Place: Brinza Feta<\/h3>\n

Karoun Dairies<\/a> | San Fernando, California
\nCheesemaker: Jaime Graca<\/p>\n

Feta—Made from Goat’s Milk (IG)<\/h2>\n

1st Place: Goat Milk Feta<\/h3>\n

Briar Rose Creamery<\/a> | Dundee, Oregon
\nCheesemaker: Sarah Marcus<\/p>\n

Feta—Made from Sheep’s, Mixed, or Other Milks (IS)<\/h2>\n

1st Place: Barred Owl Organic Feta<\/h3>\n

Barred Owl Creamery<\/a> | Whitefield, Maine
\nCheesemaker: Patti Hamilton
\n<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

J. Low Fat \/ Low Salt Cheeses<\/a><\/h1>\n<\/div>\n

Fat Free and Low Fat Cheeses—All Milks (JL)<\/h2>\n

1st Place: No Winner<\/h3>\n

2nd Place: E-lite Nature<\/h3>\n

Agropur Fine Cheeses<\/a> | Qu\u00e9bec, Canada
\nCheesemaker: Agropur Dairy Cooperative<\/p>\n

Light\/Lite and Reduced Fat Cheeses—All Milks (JR)<\/h2>\n

1st Place: Reduced Fat Swiss Wheel<\/h3>\n

Guggisberg Cheese<\/a> | Millersburg, Ohio
\nCheesemaker: Cecylia Szewczyk
\n<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

K. Flavored Cheeses<\/a><\/h1>\n<\/div>\n

Cheeses with flavor added<\/em><\/p>\n

Fresh Unripened Cheese with Flavor Added—All Milks (KA)<\/h2>\n

1st Place: Nettle Farmers Cheese<\/h3>\n

Sweet Rowen Farmstead<\/a> | West Glover, Vermont
\nCheesemaker: Blair C. Johnson<\/p>\n

Cheese Curds with Flavor Added—All Milks (KL)<\/h2>\n

1st Place: Jalapeno Cheddar Cheese Curds<\/h3>\n

Crave Brothers Farmstead Cheese<\/a> | Waterloo, Wisconsin
\nCheesemaker: Crave Cheese Team<\/p>\n

Soft-Ripened with Flavor Added—All Milks (KB)<\/h2>\n

1st Place: Lea\u2019s Great Meadow<\/h3>\n

Ruggles Hill Creamery<\/a> | Hardwick, Massachusetts
\nCheesemaker: Tricia Smith<\/p>\n

International-Style with Flavor Added—all milks (KD)<\/h2>\n

1st Place: Marieke Gouda Foenegreek<\/h3>\n

Holland’s Family Cheese<\/a> | Thorp, Wisconsin
\nCheesemaker: Marieke Gouda Cheese Team<\/p>\n

Cheddar with Flavor Added—all milks (KE)<\/h2>\n

1st Place: Cheddar with Jalapenos<\/h3>\n

Widmer’s Cheese Cellars<\/a> | Theresa, Wisconsin
\nCheesemaker: Joseph Widmer<\/p>\n

Farmstead Cheese with Flavor Added (Must Conform to All Guidelines in Category M<\/em>)—All Milks (KF)<\/h2>\n

1st Place: Smoked Black Pepper and Chive Gouda<\/h3>\n

Willamette Valley Cheese<\/a> | Salem, Oregon
\nCheesemaker: Rod Volbeda<\/p>\n

Hispanic-Style with Flavor Added—All Milks (KG)<\/h2>\n

1st Place: Don Froylan Queso Botanero Cilantro & Jalape\u00f1o<\/h3>\n

Ochoa’s Queseria<\/a> | Albany, Oregon
\nCheesemaker: Francisco Ochoa<\/p>\n

Feta with Flavor Added—All Milks (KI)<\/h2>\n

1st Place: Odyssey Peppercorn Feta<\/h3>\n

Klondike Cheese Co.<\/a> | Monroe, Wisconsin
\nCheesemaker: Steve Buholzer<\/p>\n

Reduced Fat Cheese with Flavor Added—All Milks (KJ)<\/h2>\n

2nd\tPlace: Cabot Jalape\u00f1o Light Cheddar<\/h3>\n

Cabot Creamery Cooperative<\/a> | Cabot, Vermont
\nCheesemaker: Dennis Dwinell<\/p>\n

Rubbed-Rind Cheese with Added Flavor Ingredients Rubbed or Applied by Hand Only on the Exterior Surface of the Cheese—All Milks (KK)<\/h2>\n
\"Beehive<\/a>

Beehive Cheese Co. Barely Buzzed<\/p><\/div>\n

1st Place: Barely Buzzed<\/a><\/h3>\n

Beehive Cheese Co.<\/a> | Uintah, Utah
\nCheesemaker: Tim Welsh<\/p>\n

Monterey Jack with Flavor Added—All Milks (KM)<\/h2>\n

1st Place: Abruzze Jawn<\/h3>\n

Cherry Grove Farm<\/a> | Lawrence Township, New Jersey
\nCheesemaker: Paul Lawler<\/p>\n

Fresh Goat Cheese with Flavor Added—100% Goat’s Milk (KN)<\/h2>\n

1st Place: PsycheDillic<\/a><\/h3>\n

Cypress Grove Chevre<\/a> | Arcata, California
\nCheesemaker: Cypress Grove Chevre<\/p>\n

Sheep Cheese with Flavor Added—100% Sheep’s Milk (KO)<\/h2>\n

1st Place: Driftless-Honey Lavender<\/h3>\n

Hidden Springs Creamery<\/a> | Westby, Wisconsin
\nCheesemaker: Brenda Jensen<\/p>\n

Yogurt and Cultured Products with Flavor Added—All Milks (KQ)<\/h2>\n

1st Place: Yo-Goat, Strawberry<\/h3>\n

Coach Farm<\/a> | Pine Plains, New York
\nCheesemaker: Mark Newbold<\/p>\n

Butter with Flavor Added—All Milks (KR)<\/h2>\n

1st Place: Cultured Butter Blended with Sea Salt and Maple<\/h3>\n

Vermont Creamery<\/a> | Websterville, Vermont
\nCheesemaker: Vermont Creamery Butter Team<\/p>\n

Cold Pack Cheese and Spreads with Flavor Added—All Milks (KS)<\/h2>\n

1st Place: Pimento Cheese Spread<\/h3>\n

Sweet Grass Dairy<\/a> | Thomasville, Georgia
\nCheesemaker: Jeremy Little, Sweet Grass Dairy<\/p>\n

Open Category—Cheeses with Flavor Added—All Milks and Mixed Milks (KC)<\/h2>\n

1st Place: BelGioioso Black Truffle Burrata<\/h3>\n

BelGioioso Cheese<\/a> | Green Bay, Wisconsin
\nCheesemaker: Lucas Kallman
\n<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

L. Smoked Cheeses<\/a><\/h1>\n<\/div>\n

Smoked Italian Styles (Mozzarella, Scamorza, Bocconcini, Ovalini, etc.)—All Milks (LM)<\/h2>\n

1st Place: Smoked Caciocavallo<\/h3>\n

Saputo<\/a> | Qu\u00e9bec, Canada
\nCheesemaker: Saputo Dairy Products Canada G.P.<\/p>\n

Smoked Cheddars—All Milks (LD)<\/h2>\n

1st Place: Smoked Flagship<\/h3>\n

Beecher’s Handmade Cheese<\/a> | Seattle, Washington
\nCheesemaker: Sharif Ball<\/p>\n

Open Category—Smoked Cheeses—Made from Cow’s Milk (LC)<\/h2>\n

1st Place: Smokey Blue<\/a><\/h3>\n

Rogue Creamery<\/a> | Central Point, Oregon
\nCheesemaker: Rogue Creamery—Blue Team<\/p>\n

Open Category—Smoked Cheeses—Made from Goat’s Milk, Sheep’s, Mixed, or Other Milks (LG)<\/h2>\n

1st Place: Smoked Capri<\/a><\/h3>\n

Westfield Farm<\/a> | Hubbardston, Massachusetts
\nCheesemaker: Debby Stetson
\n<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

N. Goat’s Milk Cheeses<\/a><\/h1>\n<\/div>\n

Open to all shapes and styles of goat\u2019s milk cheeses based on age at time of Judging & Competition<\/em><\/p>\n

Fresh Rindless Goat’s Milk Cheese Aged 0 to 30 days (Black Ash Coating Permitted) (NO)<\/h2>\n

1st Place: Celebrity International Original Goat Cheese<\/h3>\n

Mariposa Dairy, Atalanta Corporation<\/a> | Ontario, Canada
\nCheesemaker: Pieter Van Oudenaren<\/p>\n

\"Capriole<\/a>

Capriole Sofia<\/p><\/div>\n

Fresh Goat’s Milk Cheese Aged 0 to 30 days (Hand-Shaped, Formed, or Molded into Pyramid, Disc, Drum, Crottin, Basket or Other Shape) (NS)<\/h2>\n

1st Place: Sofia<\/a><\/h3>\n

Capriole<\/a> | Greenville, Indiana
\nCheesemaker: Capriole Team<\/p>\n

Goat’s Milk Cheese Aged 31 to 60 days (NT)<\/h2>\n

1st Place: Ellie\u2019s Cloudy Down<\/h3>\n

Ruggles Hill Creamery<\/a> | Hardwick, Massachusetts
\nCheesemaker: Tricia Smith<\/p>\n

Goat’s Milk Cheese Aged Over 60 days (NU)<\/h2>\n

1st Place: Haystack Mountain Queso De Mano<\/h3>\n

Haystack Mountain Goat Dairy<\/a> | Longmont, Colorado
\nCheesemaker: Jackie Chang
\n<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

O. Sheep’s Milk Cheeses<\/a><\/h1>\n<\/div>\n

Open to all shapes and styles of sheep’s milk cheeses based on age at time of Judging & Competition<\/em><\/p>\n

Fresh Rindless Sheep’s Milk Cheese Aged 0 to 30 days (OO)<\/h2>\n

1st Place: Brebis<\/h3>\n

Many Fold Farm<\/a> | Chattahoochee Hills, Georgia
\nCheesemaker: Rebecca Williams<\/p>\n

Sheep’s Milk Cheese Aged 31 to 60 days (OT)<\/h2>\n

1st Place: Garretts Ferry<\/h3>\n

Many Fold Farm<\/a> | Chattahoochee Hills, Georgia
\nCheesemaker: Rebecca Williams<\/p>\n

Sheep’s Milk Cheese Aged Over 60 days (OU)<\/h2>\n

1st Place: Peekville Tomme<\/h3>\n

Many Fold Farm<\/a> | Chattahoochee Hills, Georgia
\nCheesemaker: Rebecca Williams
\n<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

P. Marinated Cheeses<\/a><\/h1>\n<\/div>\n

Cheeses marinated in oil, vinegar, wine, spirits and liqueur, etc., including additional ingredients<\/em><\/p>\n

Cheeses Marinated in Liquids and Ingredients—Made from Cow’s Milk (PC)<\/h2>\n

1st Place: Sartori Reserve Kentucky Bourbon BellaVitano<\/h3>\n

Sartori Company<\/a> | Plymouth, Wisconsin
\nCheesemaker: Mike Matucheski<\/p>\n

Cheeses Marinated in Liquids and Ingredients—Made from Goat’s Milk (PG)<\/h2>\n

1st Place: Ch\u00e8vre in Olive Oil<\/h3>\n

Appleton Creamery<\/a> | Appleton, Maine
\nCheesemaker: Caitlin Hunter
\n<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

Q. Cultured Milk and Cream Products<\/a><\/h1>\n<\/div>\n

Limited to Buttermilk, Yogurt, Sour Cream, Cr\u00e8me Fraiche, Kefir, Labne, etc.<\/em><\/p>\n

Cr\u00e8me Fra\u00eeche and Sour Cream Products—Made from Cow’s Milk (QF)<\/h2>\n

1st Place: Alouette Cr\u00e8me Fra\u00eeche<\/h3>\n

Alouette<\/a> | Lancaster, Pennsylvania
\nCheesemaker: Alouette Cheese USA LLC<\/p>\n

\"Redwood<\/a>

Redwood Hill<\/a> Goat Milk Kefir<\/p><\/div>\n

Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products—All Milks (QK)<\/h2>\n

1st Place: Redwood Hill Farm Traditional Plain Goat Milk Kefir<\/h3>\n

Redwood Hill Farm & Creamery<\/a> | Sebastapol, California
\nCheesemaker: Redwood Hill Farm Team<\/p>\n

Labneh, Greek Style Yogurt, and Other Strained Cultured Products—All Milks (QL)<\/h2>\n

1st Place: Odyssey Greek Yogurt<\/h3>\n

Klondike Cheese Co.<\/a> | Monroe, Wisconsin
\nCheesemaker: Adam Buholzer<\/p>\n

Yogurts—Plain with No Additional Ingredients—Made from Cow’s Milk (QY)<\/h2>\n

1st Place: Plain Yogurt<\/h3>\n

Traders Point Creamery<\/a> | Zionsville, Indiana
\nCheesemaker: Kristopher Malling<\/p>\n

Yogurts—Plain with No Additional Ingredients—Made from Goat’s Milk (QD)<\/h2>\n

1st Place: Capretta Low Fat Yogurt<\/h3>\n

Sierra Nevada Cheese Company<\/a> | Willows, California
\nCheesemaker: Ben Gregersen & John Dundon<\/p>\n

Yogurts—Plain with No Additional Ingredients—Made from Sheep’s, Mixed, or other milks (QE)<\/h2>\n

1st Place: Only Ewe Yogurt<\/h3>\n

Green Dirt Farm<\/a> | Weston, Missouri
\nCheesemaker: Sarah Hoffmann
\n<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

R. Butters<\/a><\/h1>\n<\/div>\n

Whey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc.<\/em><\/p>\n

Salted Butter with or without Cultures—Made from Cow’s Milk (RC)<\/h2>\n

1st Place: Tillamook Salted Sweet Cream Butter<\/h3>\n

Tillamook County Creamery Association<\/a> | Tillamook, Oregon
\nCheesemaker: Team Tillamook<\/p>\n

Unsalted Butter with or without Cultures—Made from Cow’s Milk (RO)<\/h2>\n

1st Place: Organic Unsalted Butter<\/h3>\n

Rumiano Cheese Company<\/a> | Crescent City, California
\nCheesemaker: Rumiano Cheese-Making Team<\/p>\n

Butter with or without Cultures—Made from Goat’s, Sheep’s, Mixed, or Other Milks (RM)<\/h2>\n

1st Place: Haverton Hill Sheep Butter<\/h3>\n

Haverton Hill Creamery<\/a> | Petaluma, California
\nCheesemaker: Joe and Missy Adiego
\n<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

S. Cheese Spreads<\/a><\/h1>\n<\/div>\n

Spreads produced by grinding and mixing, without the aid of heat and\/or emulsifying salts, one or more natural cheeses<\/em><\/p>\n

Open Category Cold Pack Style—All Milks (SC)<\/h2>\n

1st Place: No Winner<\/h3>\n

2nd\tPLACE Pepper Jack Cold Pack Cheese Spread<\/h3>\n

Pine River<\/a>| Newton, Wisconsin
\nCheesemaker: Phil Lindemann
\n<\/center><\/p>\n

\n

<\/span>
\n

<\/p>\n
\n

T. Washed Rind Cheeses<\/a><\/h1>\n<\/div>\n

Soft-Ripened Washed Rind—All Milks (TB)<\/h2>\n

1st Place: Champfleury<\/h3>\n

Agropur Fine Cheeses<\/a> | Qu\u00e9bec, Canada
\nCheesemaker: Agropur Dairy Cooperative<\/p>\n

Raclette-Style—Aged over 45 days—All Milks (TR)<\/h2>\n

1st Place: Reading<\/a><\/h3>\n

Farms For City Kids<\/a> | Reading, Vermont
\nCheesemaker: Spring Brook Farm Team<\/p>\n

\"Parish<\/a>

Parish Hill Creamery Vermont Herdsman<\/p><\/div>\n

Open Category—Washed Rind Cheeses—Cow’s Milk (TC)<\/h2>\n

1st Place: Vermont Herdsman<\/a><\/h3>\n

Parish Hill Creamery<\/a> & Crown Finish Caves<\/a> | Westminster West, Vermont
\nCheesemaker: Parish Hill Creamery<\/p>\n

Open Category—Washed Rind Cheeses—Goat’s Milk (TG)<\/h2>\n

1st Place: Red Cloud<\/a><\/h3>\n

Haystack Mountain Goat Dairy<\/a> | Longmont, Colorado
\nCheesemaker: Jackie Chang<\/p>\n

Open Category—Washed Rind Cheeses—Sheep’s, Mixed, or Other Milks (TS)<\/h2>\n

1st Place: Meadow Melody<\/a><\/h3>\n

Hidden Springs Creamery<\/a> | Westby, Wisconsin
\nCheesemaker: Brenda Jensen
\n<\/center><\/p>\n","protected":false},"excerpt":{"rendered":"

Check out every top winner from the 2015 ACS Judging & Competition plus stats, maker links, and more!<\/p>\n","protected":false},"author":6,"featured_media":22981,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[],"coauthors":[66],"class_list":["post-22944","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nFull Breakdown of the ACS Judging & Competition - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/full-breakdown-acs-judging-and-competition\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Full Breakdown of the ACS Judging & Competition\" \/>\n<meta property=\"og:description\" content=\"Check out every top winner from the 2015 ACS Judging & Competition plus stats, maker links, and more!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/full-breakdown-acs-judging-and-competition\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/grantgbradley\" \/>\n<meta property=\"article:published_time\" content=\"2015-08-05T13:15:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2015-08-05T13:16:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/08\/CelticBlueReserve_ftr.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Grant Bradley\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Grant Bradley\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"19 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/full-breakdown-acs-judging-and-competition\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/full-breakdown-acs-judging-and-competition\/\",\"name\":\"Full Breakdown of the ACS Judging & Competition - 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