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Each summer, the American Cheese Society shells out "best of" prizes in more categories than the average mozzarella muncher can imagine: For example, there's an award for "cheeses flavored with peppers (sweet, savory, jalapeños, chipotles, etc.), mustard, olives, wasabi, onion, garlic or spice." What a mouthful!
This year, as always, Vermont creameries went away with numerous accolades, including 33 first-, second- and third-place ribbons. Cabot Creamery Cooperative and Vermont Butter & Cheese Co. were big winners, as always, but a few smaller producers, such as the folks from Consider Bardwell Farm of West Pawlet, were also recognized. See the Omnivore blog for a complete list of winners.
More by Suzanne Podhaizer
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UVM Prof and Cheese Book Author Wins James Beard Award
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Eat this Week, April 12 to 18, 2017: Green Garden Spirits
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Mar 8, 2017 -
Vermont Creamery Expands to Make Even More Cheese
Mar 1, 2017 - More »
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