Websterville, Vermont - Vermont Butter & Cheese Creamery took home 11 awards, including four first place ribbons for their Crème Fraiche, Quark, Coupole, and Feta, at the 2012 American Cheese Society Competition. The annual competition is considered one of the world’s most influential and prestigious in the artisanal and specialty cheese industry. The competition was fierce with 1,711 cheeses entered from 254 different companies in the United States, Canada and Mexico.
The American Cheese Society win comes on the heels of the cheese maker’s impressive recent awards at the Fancy Food Show in Washington DC. “It has been a fantastic summer for us,” said co-owner and founder Bob Reese. “Our entire product line has been recognized by our discriminating peers in the industry.”
“These wins validate our everyday work and commitment to making the best quality cheese, crème fraiche and butter,” said Allison Hooper, co-owner and founder with Reese. “We are thankful to the farmers that produce milk for us, to our employees that give their best each day, and our customers who have supported us for over 28 years.”
Below is the complete list of Vermont Butter & Cheese Creamery’s 2012 ACS awards:
1st Place – Crème Fraiche (Crème Fraiche from Cows’ Milk)
1st Place – Quark (Fromage Blanc, Frais and Quark from Cows’ Milk)
1st Place – Coupole (American Originals from Goats’ Milk)
1st Place – Feta (Feta from Goats’ Milk)
2nd Place – Cremont (American Originals Blended Milk)
2nd Place – Creamy Goat Cheese Classic (Fresh Cheese Made from Goats’ Milk)
2nd Place – Mascarpone (Mascarpone)
2nd Place – Cultured Butter Unsalted (Unsalted Butter from Cows’ Milk)
3rd Place – Cultured Butter Lightly Salted (Salted Butter from Cows’ Milk)
3rd Place – Bijou (Open Category Goats’ Milk)
3rd Place – Fromage Blanc (Fromage Blanc, Frais and Quark from Cows’ Milk)
In their twenty-eighth year of business, Vermont Butter and Cheese Creamery is a leading American creamery crafting innovative, all-natural fresh and aged goat cheeses, crème fraiche, mascarpone, and European-style cultured butter. The creamery supports a network of more than 20 goat dairy farms, providing milk that meets the highest standards of purity, and is a proud contributor to the health of local agriculture. For more information, please visit www.vermontcreamery.com
Source: Vermont Butter and Cheese Creamery