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Winners Announced on July 27 in Pittsburgh, Pennsylvania

August 1, 2018

The 2018 ACS competition saw 11 Vermont cheesemakers awarded 36 ribbons, including Best of Show for Harbison and a second-place Best of Show finish for Calderwood, both created by Jasper Hill Farm in Greensboro, VT.

Randolph, VT, (July 27, 2018):  The Vermont Cheese Council (VCC), an organization dedicated to the production and advancement of Vermont Cheese, announced that Vermont cheesemakers took home 36 ribbons for 11cheesemakers and their companies at the 35th Annual American Cheese Society competition in Pittsburgh, PA on Friday evening.  Two Vermont cheeses were honored for being Best of Show. Both winners were from Jasper Hill Farm including a first- place win for Harbison and a second-place for Harbison from Jasper Hill Farm in Greensboro, VT. 
 The American Cheese Society (ACS) is the leading organization supporting the understanding, appreciation and promotion of farmstead, artisan and specialty cheeses produced in the Americas.  Since its founding in 1983, ACS hosts North America’s foremost annual cheese-based educational conference, and world-renowned cheese judging and competition. This year’s competition included 2024 entries from across North America.  This year's event titled"Forged in Cheese" was located in Pittsburgh, PA.  The conference alternates each year between coasts and the middle of the country.  Next year's event will take place in Richmond, VA on July 31- August 3.
Twenty Vermont cheesemakers submitted cheeses for judging at the prestigious competition this year, due in part to the VCC’s sponsorship programs for ACS entry fee reimbursement. The VCC sponsors Vermont cheesemakers’ ACS entry fees to support their efforts in showcasing their cheese in a competition setting. This year, there were 2024 cheeses from around the US in the competition. All competitors are given judging notes for their products which are helpful in evaluating the cheeses and in some cases, improving the quality of production of cheeses.  The VCC finds this aspect of the competition an invaluable educational tool for its members.
Winning Cheeses from Vermont
·        Jasper Hill Farm, Greensboro, VT: Harbison, First Place, Best in Show;

·        Jasper Hill Farm, Greensboro, VT: Calderwood, Second Place for Best in Show;
Other winners included:

·        Boston Post Dairy, Enosburg Falls: Greek Style Feta, 1st place, and Tres Bonne Reserve, 3rd Place;

·        Cabot Creamery Cooperative, Cabot, VT, MA: Cabot Sour Cream, 1st place, and Old School Cheddar, 3rd Place;

·        Cate Hill Orchard, Craftsbury Commons, VT: Wild Mountain Tomme, 3rd place;

·        Consider Bardwell Farm, West Pawlet, VT: Slyboro, 1st place; Goatlet, first place with Crown Finish Caves, Pawlet,2nd place; Manchester, 2nd place;

·        Grafton Village Cheese Company, Grafton, VT: Shepsog, 3rd Place, Bear Hill, 2nd place;

·        Jasper Hill Farm, Greensboro, VT: Harbison, 1st place in Category, 1st place in Best of Show, Bayley Hazen Blue, 1st place, Calderwood, 1st place, Willoughby, 3rd place;

·        Maplebrook Farm, Bennington, VT: Whole Milk Block Feta, 2nd place ;

·        Parish Hill Creamery, West Westminster, VT: Reverie, 1st place and Vermont Herdsman, 2nd place;

·        Spring Brook Farm/Farms for City Kids Foundation, Reading, VT : Reading Raclette, 1st place, Tarentaise Reserve, 1st place, Tarentaise, 1st place, Ashbrook, 2nd place;

·        Vermont Creamery, Websterville: Bonne Bouche, 1st place; Coupole, third place; Bijou, 2nd place, Unsalted Cultured Butter, first place; Cultured Butter with Sea Salt, 1st place, Quark, 3rd place, Fromage Blanc, 2nd place, 1916 with Wegmans Market;

·        Vermont Farmstead Cheese Company, Woodstock, VT: Lille Colummiers Bebe, 1st place, Governors Cheddar, 3rd place;
For a comprehensive list of the 2018 American Cheese Society winners, visit
The state of Vermont, celebrated for its focus on family agriculture, small farms, and Vermont-made products, including cheese, boasts more cheese companies per capita than any other state in the nation- close to 1 cheesemaker for 13,000 people.  There are currently 48 members of the Vermont Cheese Council making over 225 varieties of cheese.  Cheesemakers range in size from producers for local farmers markets to producers selling in regional, national and international markets.  Cheesemaking represents 700 million dollars in revenue for Vermont companies.
The 2017 ACS competition saw 13 Vermont cheesemakers awarded 41 ribbons, including top-ranking Best of Show ribbons for Spring Brook Farm’s “Tarentaise Reserve,” located in Reading, VT., and a third-place Best of Show for “Harbison” made by Jasper Hill Farm in Greensboro, VT.  Harbison moved up in 2018 to Best in Show winner.

Contact Information:
Tom Bivens
Executive Director
Vermont Cheese Council