{"id":28114,"date":"2016-07-30T18:09:45","date_gmt":"2016-07-30T22:09:45","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=28114"},"modified":"2016-08-02T13:43:19","modified_gmt":"2016-08-02T17:43:19","slug":"2016-acs-competition-full-breakdown","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2016-acs-competition-full-breakdown\/","title":{"rendered":"Full Breakdown of the 2016 ACS Judging & Competition"},"content":{"rendered":"

It’s been a wild ride at the 2016 American Cheese Society Conference<\/a> and the ACS Judging & Competition<\/a>. Whether you were on the cheesy front lines in Des Moines or watching the award ceremony livestream with bated breath at home, take a look below at all of the winners for the Best in Show and Farmstead Cheese categories and the top winners for every one of the other 18 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

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

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

\n

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\n

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

1st Place: Little Mountain<\/h2>\n

Roelli Cheese Company<\/a> | Shullsburg, Wisconsin
\nCheesemaker: Chris Roelli<\/p>\n

2nd Place TIED: Buff Blue<\/h2>\n

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

2nd Place TIED: St. Malachi Reserve<\/h2>\n

The Farm at Doe Run<\/a> | Unionville, Pennsylvania
\nCheesemaker: Samuel Kennedy and Matthew Hettlinger<\/p>\n

3rd Place TIED: Jeffs’ Select Gouda<\/h2>\n

Caves of Faribault<\/a> | Faribault, Minnesota
\nCheesemaker: Jeff Jirik and Jeff Wideman<\/p>\n

3rd Place TIED: Greensward<\/a><\/h2>\n

Murray’s Cheese<\/a> | Greensboro, Vermont & New York, New York
\nCheesemaker: Jasper Hill Farm<\/a>
\n<\/center><\/p>\n

\n

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\n

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\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: Prufrock<\/a><\/h3>\n

The Grey Barn<\/a> | Chilmark, Massachusetts
\nCheesemaker: Joseph Alstat<\/p>\n

2nd Place: Arethusa Diva<\/h3>\n

Arethusa Farm Dairy<\/a>| Litchfield, Connecticut
\nCheesemaker: Chris Casiello and Matt Benham<\/p>\n

3rd Place: Triple Cream<\/a><\/h3>\n

Coach Farm<\/a> | Pine Plains, New York
\nCheesemaker: Mark Newbold<\/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: Drunken Margie mini<\/h3>\n

Sprout Creek Farm<\/a> | Poughkeepsie, New York
\nCheesemaker: Colin McGrath<\/p>\n

3rd Place: Dancing Fern<\/a><\/h3>\n

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

<\/p>\n

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

1st Place: St. Malachi Reserve<\/h2>\n

The Farm at Doe Run<\/a> | Unionville, Pennsylvania
\nCheesemaker: Samuel Kennedy and Matthew Hettlinger<\/p>\n

2nd Place: Tarentaise<\/a><\/h3>\n

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

3rd Place TIED: Tomte<\/h3>\n

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

3rd Place TIED: Alpage<\/h3>\n

Chaseholm Farm Creamery<\/a> | Pine Plains, New York
\nCheesemaker: Chaseholm Farm Creamery<\/center><\/p>\n

<\/p>\n

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

1st Place: Tr\u00e8s Bonne<\/a><\/h3>\n

Boston Post Dairy<\/a>| Enosburg Falls, Vermont
\nCheesemaker: Anne Doe<\/p>\n

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

Country Winds Creamery<\/a> | Zeeland, Michigan
\nCheesemaker: John Windemuller<\/p>\n

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

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

3rd Place TIED: Rawstruck<\/a><\/h3>\n

Coach Farm<\/a> | Pine Plains, New York
\nCheesemaker: Mark Newbold<\/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: Baserri<\/h3>\n

Barinaga Ranch<\/a> | Marshall, California<\/a>
\nCheesemaker: Marcia Barinaga<\/p>\n

2nd Place: Peekville Tomme<\/h3>\n

Manyfold Farm<\/a> | Chattahoochee Hills, Georgia
\nCheesemaker: Rebecca Williams and Drue Hocker | Affineur: Tim Gaddis<\/p>\n

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

Shepherd’s Way Farms<\/a> | Nerstrand, Minnesota
\nCheesemaker: Jodi Ohlsen Read
\n<\/center><\/p>\n

\n

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\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: Yellow 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: Cello Thick and Smooth Mascarpone<\/h3>\n

Arthur Schuman, Inc<\/a> | Turtle Lake, Wisconsin
\nCheesemaker: Macarpone Team 3: Lake Country Dairy<\/p>\n

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

1st Place: Ricotta Alta<\/h3>\n

Maplebrook Farm<\/a> | Bennington, Vermont
\nCheesemaker: Maplebrook Farm<\/p>\n

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

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

2nd Place: Quark<\/a><\/h3>\n

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

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

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

Cou\u00ebt Farm & Fromagerie<\/a> | Dudley, Massachusetts
\nCheesemaker: Marie-Laure Cou\u00ebt<\/p>\n

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

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

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

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

1st Place: Ricotta di Bufala<\/h3>\n

Calabro Cheese Corporation<\/a> | East Haven, Connecticut
\nCheesemaker: Calabro Cheese Coproration
\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: Mountain Maple Brie<\/h3>\n

Brush Creek Creamery<\/a> | Deary, Idaho
\nCheesemaker: Rebeccah Salmeri<\/p>\n

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

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

Mt. Townsend Creamery<\/a> | Port Townsend, Washington
\nCheesemaker: Mt. Townsend Creamery<\/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 TIED: Harbison<\/a><\/h3>\n

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

1st Place TIED: Moses Sleeper<\/a><\/h2>\n

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

1st Place TIED: MouCo Ashley<\/h3>\n

MouCo Cheese Company<\/a> | Fort Collins, Colorado
\nCheesemaker: MouCo Cheese Company<\/p>\n

1st Place TIED: Mountain Ash
\nSweet Rowen Farmstead<\/a> | West Glover, Vermont
\nCheesemaker: Blair Johnson<\/p>\n

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

1st Place: Bermuda Triangle<\/a><\/h3>\n

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

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

1st Place: Torta a Stratti Due Latti<\/h3>\n

Reichert’s Dairy Air<\/a> | Knoxville, Iowa
\nCheesemaker: Lois Reichert
\n<\/center><\/p>\n

\n

<\/span>
\n

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\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: Brick<\/h3>\n

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

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

1st\tPlace: Dry Monterey Jack<\/h3>\n

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

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

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

Fagundes Old World Cheese<\/a> | Hanford, California
\nCheesemaker: John Fagundes<\/p>\n

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

1st Place: McCadam Muenster<\/h3>\n

McCadam Cheese<\/a> | Chateaugay, New York
\nCheesemaker: Chris Holmes<\/p>\n

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

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

CROPP Cooperative<\/a> \/ Organic Valley<\/a> | Wisconsin
\nCheesemaker: Team Gibbsville<\/p>\n

Teleme—Made from Cow’s Milk (CT)<\/h2>\n

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

2nd Place: Peluso Teleme<\/h3>\n

Peluso Cheese<\/a> | Los Banos, California
\nCheesemaker: Joseph Reynoso<\/p>\n

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

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

Cowgirl Creamery<\/a> | Point Reyes Station, California
\nCheesemaker: Point Reyes Creamery<\/p>\n

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

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

Goat Lady Dairy<\/a> | Climax, North Carolina
\nCheesemaker: Alexander Kast<\/p>\n

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

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

Meadwood Farms<\/a> | Cazenovia, NY
\nCheesemaker: Veronica Pedraza<\/p>\n

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

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

Ancient Heritage Dairy<\/a> | Portland, Oregon
\nCheesemaker: Paul Obringer
\n<\/center><\/p>\n

\n

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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: Jeffs’ Select Gouda<\/h2>\n

Caves of Faribault<\/a> | Faribault, Minnesota
\nCheesemaker: Jeff Jirik and Jeff Wideman<\/p>\n

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

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

Edelweiss Creamery<\/a> | Monroe, Wisconsin
\nCheesemkaer: Ben Workman<\/p>\n

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

1st Place: Saxony Alpine Style—30 Month<\/h3>\n

Saxon Cheese<\/a> | Cleveland, Wisconsin
\nCheesemaker:Saxon Cheese Team<\/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: Pastorale Blend<\/a><\/h3>\n

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

\n

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\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: Deer Creek The Stag<\/h3>\n

The Artisan Cheese Exchange<\/a> | Sheboygan, Wisconsin
\nCheesemaker: Kerry Henning<\/p>\n

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

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

Parmalat Canada<\/a> \/ Balderson Cheese<\/a> | Ontario, Canada
\nCheesemaker: Winchester Cheddar Team<\/p>\n

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

1st Place: CHEVRE NOIR<\/h3>\n

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

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

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

COWS Creamery<\/a> | Prince Edward Island, Canada
\nCheesemaker: Amalgamated Dairies Limited<\/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: Todd Shuttleworth<\/p>\n

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

1st Place: Flory’s Truckle<\/h3>\n

Homestead Creamery<\/a> | Wirz, Missouri
\nCheesemaker: The Flory Family<\/p>\n

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

1st Place TIED: Lenberg Farms Classic Reserve by Celebrity Lindsay Bandaged Goat Cheddar<\/h3>\n

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

1st Place TIED: Avonlea Clothbound Cheddar—Aged Over 12 Months<\/h3>\n

COWS Creamery<\/a> | Prince Edward Island, Canada
\nCheesemaker: Amalgamated Dairies Limited
\n<\/center><\/p>\n

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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 Double Creme Gorgonzola<\/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

No 1st or 2nd Place Winners<\/h3>\n

3rd Place: Barneveld Blue<\/h3>\n

Hook’s Cheese Company<\/a> | Mineral Point, Wisconsin
\nCheesemaker: Anthony Hook<\/p>\n

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

1st Place: Little Boy Blue<\/h3>\n

Hook’s Cheese Company<\/a> | Mineral Point, Wisconsin
\nCheesemaker: Anthony Hook<\/p>\n

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

1st Place: Orchard Blue<\/h3>\n

Brush Creek Creamery<\/a> | Deary, Idaho
\nCheesemaker: Rebeccah Salmeri<\/p>\n

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

1st Place: 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: Buff Blue<\/h2>\n

Bleating Heart Cheese<\/a> | Tomales, California
\nCheesemaker: Seana Doughty<\/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

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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: The Creamery Collection Batch #11<\/h3>\n

The Farm at Doe Run<\/a> | Unionville, Pennsylvania
\nCheesemaker: Samuel Kennedy and Matthew Hettlinger<\/p>\n

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

1st Place: Queso Panela Tray<\/h3>\n

Marquez Brothers International, Inc.<\/a> | San Jose, California
\nCheesemaker: Marquez Brothers International, Inc.<\/p>\n

Cooking 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

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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: Kashar<\/h3>\n

Parish Hill Creamery<\/a> | Westminster West, Vermont
\nCheesemaker: Peter Dixon, Rachel Fritz Schaal, Alex Schaal<\/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: Chastinet<\/h3>\n

Yancey’s Fancy<\/a> | Corfu, New York
\nCheesemaker: Oliver Spikes<\/p>\n

Traditional Regional Italian Cheeses—All Milks (HD)<\/h2>\n

1st and 2nd Place: No Winners<\/h3>\n

3rd Place: BelGioioso Fontina<\/h3>\n

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

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

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

Mozzarella Company<\/a> | Dallas, Texas
\nCheesemaker: Mozzarella Company<\/p>\n

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

1st Place: BelGioioso Fresh Mozzarella 16 oz. Log<\/h3>\n

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

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

1st Place: Buf Mozzarella<\/h3>\n

Buf Creamery<\/a> | Colombia
\nCheesemaker: Eder Pereira and Jonnier Locumi<\/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

Maplebrook Farm<\/a> | Bennington, Vermont
\nCheesemaker: Maplebrook Farm
\n<\/center><\/p>\n

\n

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\n

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

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

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

Maplebrook Farm<\/a> | Bennington, Vermont
\nCheesemaker: Maplebrook Farm<\/p>\n

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

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

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

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

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

2nd Place: 50\/50 Feta<\/h3>\n

Reichert’s Dairy Air<\/a> | Knoxville, Iowa
\nCheesemaker: Lois Reichert
\n<\/center><\/p>\n

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\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: Reduced Fat Feta<\/h3>\n

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

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

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

Klondike Cheese Co.<\/a> | Monroe, Wisconsin
\nCheesemaker: Steve Webster
\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: St. Clements<\/h3>\n

River Whey Creamery<\/a> | Schertz, Texas
\nCheesemaker: River Whey Creamery, Susan E. Rigg<\/p>\n

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

1st Place: Jalape\u00f1o 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: Hudson Valley Truffle<\/h3>\n

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

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

1st Place: Roasted Garlic Raclette<\/h3>\n

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

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

1st Place: Marco Polo Reserve<\/h3>\n

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

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

1st Place: Claire’s Mandell Hill<\/h3>\n

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

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

1st Place: Queso Chihuahua with Jalape\u00f1o Peppers<\/h3>\n

V&V Supremo Foods<\/a> | Wisconsin
\nCheesemaker: Tom Dahmen<\/p>\n

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

1st Place: Odyssey Tomato & Basil Feta<\/h3>\n

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

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

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

2nd\tPlace: Coach Farm Reduced Fat Fresh Goat Cheese with Pepper<\/h3>\n

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

1st Place: Yellow Door Creamery Harissa Rubbed Fontal<\/h3>\n

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

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

1st Place: Organic Jack—Baby Bella Mushroom<\/h3>\n

Sierra Nevada Cheese Company<\/a> | Willows, California
\nCheesemaker: Be Grehersen<\/p>\n

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

1st Place: Roasted Red Pepper Chevre<\/h3>\n

Goat Lady Dairy<\/a> | Climax, North Carolina
\nCheesemaker: Carrie Bradds<\/p>\n

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

1st Place: Fresh Garlic Peppercorn<\/h3>\n

Green Dirt Farm<\/a> | Weston, Missouri
\nCheesemaker: Cheese Kitchen Team<\/p>\n

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

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

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

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

1st Place: Herbed Rose Butter<\/h3>\n

Cherry Valley Dairy<\/a> | Duvall, Washington
\nCheesemaker: Blain Hages and Emily Deans<\/p>\n

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

1st Place: Horseradish Flavor Cold Pack Cheese Food<\/h3>\n

Pine River Pre-Pack, Inc.<\/a> | Newton, Wisconsin
\nCheesemaker: Phil Lindemann<\/p>\n

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

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

Bellwether Farms<\/a> | Petaluma, California
\nCheesemaker: Liam Callahan
\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: Organic Smoked Mozzarella<\/h3>\n

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

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

1st Place: Black Creek Double Smoked Cheddar<\/h3>\n

Saputo Specialty Cheese<\/a> | Black Creek, Wisconsin
\nCheesemaker: Team Black Creek on behalf of Saputo<\/p>\n

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

1st Place: Traditional Smoked Brick<\/h3>\n

Zimmerman Cheese<\/a> | South Wayne, Wisconsin
\nCheesemaker: Chad Duhai<\/p>\n

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

1st Place: Smoked Jalape\u00f1o Jack<\/h3>\n

Mt. Sterling Cheese Co-op<\/a> | Mt. Sterling, Wisconsin
\nCheesemaker: Bjorn Unseth
\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: Fresh Ch\u00e8vre<\/h3>\n

Sage Farm Goat Dairy<\/a> | Stowe, Vermont
\nCheesemaker: Molly Pindell<\/p>\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: Hanna’s Awashed<\/h3>\n

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

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

1st Place: Taupiniere 9 oz.<\/h3>\n

Laura Chenel’s Chevre<\/a> | Sonoma, California
\nCheesemaker: Laura Chenel’s<\/p>\n

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

1st Place: Bella Vita<\/h3>\n

FireFly Farms<\/a> | Accident, Maryland
\nCheesemaker: Matt Cedro and Dan Porter
\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: No Winner<\/h3>\n

2nd Place: Fresh Plain<\/h3>\n

Green Dirt Farm<\/a> | Weston, Missouri
\nCheesemaker: Cheese Kitchen Team<\/p>\n

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

1st Place: Condor’s Ruin<\/a><\/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: Shepherdista<\/h3>\n

Bleating Heart Cheese<\/a> | Tomales, California
\nCheesemaker: Seana Doughty
\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: Marinated Labneh<\/h3>\n

Brush Creek Creamery<\/a> | Deary, Idaho
\nCheesemaker: Rebeccah Salmeri<\/p>\n

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

1st Place: Cabecou Marintated in hHerbs 6.2 oz.<\/h3>\n

Laura Chenel’s Chevre<\/a> | Sonoma, California
\nCheesemaker: Laura Chenel’s
\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: Cr\u00e8me Fra\u00eeche<\/a><\/h3>\n

Vermont Creamery<\/a> | Websterville, Vermont
\nCheesemaker: Vermont Creamery Cheesemakers Team<\/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: Karoun Mediterranean Labneh<\/h3>\n

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

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

1st Place: Gopi Indian Yogurt<\/h3>\n

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

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

1st Place: Capretta Rich & Creamy Goat’s Milk Yogurt, Plain<\/h3>\n

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

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

1st Place: Sheep’s Molk Yogurt—Plain<\/h3>\n

Old Chatham Sheepherding Cremaery<\/a> | Old Chatham, New York
\nCheesemaker: Laura Distefano
\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: Organic Salted Butter<\/h3>\n

CROPP Cooperative<\/a> \/ Organic Valley<\/a> | Wisconsin
\nCheesemaker: Team Chaseburg<\/p>\n

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

1st Place: Graziers Grass-Fed European Style Butter—Unsalted<\/h3>\n

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

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

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

2nd 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

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

Soft-Ripened Washed Rind—High Moisture Over 42%—All Milks (TB)<\/h2>\n

1st Place: Greensward<\/a><\/h2>\n

Murray’s Cheese<\/a> | Greensboro, Vermont & New York, New York
\nCheesemaker: Jasper Hill Farm<\/a><\/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 Aged More than 60 Days—Up to 42% Moiture—Cow’s Milk (TC)<\/h2>\n

1st Place: Little Mountain<\/h2>\n

Roelli Cheese Company<\/a> | Shullsburg, Wisconsin
\nCheesemaker: Chris Roelli<\/p>\n

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

1st Place: Mont St. Francis<\/h3>\n

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

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

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

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

Congrats to all the winners of the 2016 ACS Judging & Competition!<\/p>\n","protected":false},"author":6,"featured_media":28156,"comment_status":"open","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-28114","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nFull Breakdown of the 2016 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\/2016-acs-competition-full-breakdown\/\" \/>\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 2016 ACS Judging & Competition\" \/>\n<meta property=\"og:description\" content=\"Congrats to all the winners of the 2016 ACS Judging & Competition!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2016-acs-competition-full-breakdown\/\" \/>\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=\"2016-07-30T22:09:45+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-08-02T17:43:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/07\/Roelli_LittleMountain_ftr-1.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=\"10 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\/2016-acs-competition-full-breakdown\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2016-acs-competition-full-breakdown\/\",\"name\":\"Full Breakdown of the 2016 ACS Judging & Competition - 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