![]() It will be available through our website and your local cheesemonger by January 2014." When the Best of Show results came in, we made a mad dash to Wisconsin to deliver the last of it to the conference to share with the attendees at the Festival of Cheese. We made a micro-batch this spring expressly to submit for judging at ACS. We make Winnimere with winter's milk, when our cows' increased intake of dry hay makes for a rich milk that's conducive to high-moisture cheeses. "As many of you know already, Winnimere is not in season. We are currently waiting for some young batches of Harbison to ripen a bit, but that cheese will be added to the selection in the next couple weeks. "Excited to taste the ACS Winners? We've created an ACS Winners' Box with three of our ribbon-winning cheeses: Cabot Clothbound Cheddar, Willoughby and Landaff. ![]() The complete competition results are posted here. "Winnimere wasn't our only cheese to win big Cabot Clothbound Cheddar and Willoughbyalso won first place in their categories, Landaff won second place in its category and Harbisonwon third place in its category. To us, this ribbon is for all of our cheeses and each of our employees," Jasper Hill said on its Website. "We feel the success from this award is not about a specific batch of cheese, but the team of hardworking individuals and culture of quality, analysis and support that we've developed over the years. It's an example of the rise of artisan cheesemaking in the United States, as well as the local culture in Vermont. Winnimere is the big cheese this year, taking first place in its category as well as Best of Show overall, ACS's highest honor. ![]() See full list of winners below, including many Vermont cheesemakers. Grafton Village Cheese was second overall. ![]() The results are in from last week's ACS conference in Madison, WI, and it is a banner year for Cellars at Jasper Hill, with several awards including Best in Show for one of its seasonal cheeses. ![]()
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