{"id":31151,"date":"2017-07-30T12:32:52","date_gmt":"2017-07-30T16:32:52","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=31151"},"modified":"2021-08-24T16:16:55","modified_gmt":"2021-08-24T20:16:55","slug":"cheese-cause-vermont-shines-acs-2017","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-cause-vermont-shines-acs-2017\/","title":{"rendered":"Cheese-with-a-cause from Vermont shines at ACS awards 2017"},"content":{"rendered":"

Named after the French valley that inspired it, Tarentaise reserve, a semi-hard washed rind Vermont cheese from Farms for City Kids\/Spring Brook Farm, was adjudged Best of the Show at American Cheese Society 2017<\/a>.
\nThis is the second time that Tarentaise has finished top of the podium in this category at the ACS annual conference. The last time was in 2014.<\/p>\n

Though the original cheesemaker for this Vermont alpine is Spring Brook Farm, the Tarentaise reserve is made by its educational, nonprofit arm – Farms for City Kids foundation<\/a>.<\/h2>\n

Farms For City Kids is a unique educational program combining classroom studies with firsthand farming experience to give urban kids an understanding of how vital academics are to daily lives.<\/p>\n

All profits from the sale of Spring Brook Farm’s Tarentaise are used to support the mission of the foundation.
\nAccording to Spring Brook Farm, depending on the season, the flavor of Tarentaise ranges from a complex, nutty flavor of the winter cheese to a bright floral taste in the summer.<\/p>\n

Tarentaise<\/a> is usually sold at 9 months of age.<\/p>\n

The second place at the Best of the Show, ACS 2017, went to St Malachi, The Farm at Doe Run, Pennsylvannia.
\nSt. Malachi<\/a> is also an Alpine-style cow’s milk cheese but with a firm washed rind. <\/p>\n

The Flavors are buttery and fruity, with a caramel richness, hints of salt and grass, and a long finish.<\/p>\n

The third spot went to Harbison<\/a>, a soft ripened cheese with a rustic bloomy rind, from the Jasper Hill Cellars.<\/p>\n

\"St<\/a>

St Malachi, The Farm at Doe Run, Pennsylvania<\/p><\/div>\n

\"Harbison<\/a>

Harbison, Cellar at Jasper Hill, Vermont<\/p><\/div>\n

BEST OF SHOW ACS 2017, Denver, Colorado<\/h3>\n

First <\/h4>\n

Tarentaise Reserve<\/strong>
\nFarms For City Kids Foundation\/Spring Brook Farm, Vermont
\nOriginal Cheesemakers: Spring Brook Farm Team<\/p>\n

Second <\/h4>\n

St. Malachi<\/strong>
\nThe Farm at Doe Run, Pennsylvania
\nOriginal Cheesemakers: Matt Hettlinger and Samuel Kennedy<\/p>\n

Third<\/h4>\n

Harbison<\/strong>
\nCellars at Jasper Hill, Vermont
\nOriginal Cheesemaker: Mateo Kehler<\/p>\n","protected":false},"excerpt":{"rendered":"

A Beaufort-inspired cheese from Spring Brook Farm in Vermont, finishes first at American Cheese Society’s ‘Best of Show’ 2017 in Denver, Colorado. <\/p>\n","protected":false},"author":92,"featured_media":31156,"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":[27800],"tags":[1090,1091,1095,1093,1094,1092,1089],"coauthors":[1081],"class_list":["post-31151","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-awards","tag-acs2017","tag-american-cheese-society","tag-cheese-with-altitude","tag-farm-for-city-kids-foundation","tag-spring-brook-farms","tag-tarentaise-reserve","tag-vermont-cheese"],"acf":[],"yoast_head":"\nCheese-with-a-cause from Vermont shines at ACS awards 2017 - 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\/cheese-cause-vermont-shines-acs-2017\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese-with-a-cause from Vermont shines at ACS awards 2017\" \/>\n<meta property=\"og:description\" content=\"A Beaufort-inspired cheese from Spring Brook Farm in Vermont, finishes first at American Cheese Society's 'Best of Show' 2017 in Denver, Colorado.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-cause-vermont-shines-acs-2017\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2017-07-30T16:32:52+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-08-24T20:16:55+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/07\/Tarentaise-Spring-Brook.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"427\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Monisha Awasthi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Monisha Awasthi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 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\/cheese-cause-vermont-shines-acs-2017\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-cause-vermont-shines-acs-2017\/\",\"name\":\"Cheese-with-a-cause from Vermont shines at ACS awards 2017 - 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