Websterville, VT — Vermont Creamery was honored for achievement in artisan cheesemaking this week with three awards at the U.S. Championship Cheese Contest (USCCC) held biennially in Wisconsin.
Vanilla Crème Fraîche won “Best in Class” while Cultured Butter with Sea Salt and Maple and St. Albans both took third place in their respective categories.
“It’s a tremendous honor to be recognized by our peers in the cheese community, especially in the good company of other Vermont cheesemakers,” said Allison Hooper, co-founder of Vermont Creamery. “These awards are the result of our entire team’s commitment to quality and innovation in cheesemaking.”
This is the first USCCC award for St. Albans, the newest aged cheese to join the lineup; in 2015, Vermont Creamery products took home five USCCC awards.
This year, the contest garnered a record 2,303 entries, up 22 percent from the previous contest in 2015. Forty-eight judges from nineteen states evaluated all of the entries across 101 classes. Vermont Creamery’s Cultured Butter with Sea Salt and Maple took third in a new category—flavored butter.
About Vermont Creamery
Vermont Creamery’s line of fresh and aged goat cheeses, cultured butter, and crème fraîche have won over 100 national and international awards. Founded in 1984 by Bob Reese and Allison Hooper, Vermont Creamery supports a network of more than 15 family farms, promoting sustainable agriculture in the region. B Corp Certified since 2014, Vermont Creamery is the founder of Ayers Brook Goat Dairy, the country’s first demonstration goat dairy. For more information, visit www.vermontcreamery.com.
Source: Vermont Creamery
