For three days in Ithaca in August, 10 cheese judges gathered at Cornell’s Stocking Hall to discern, savor and taste 230 cheeses to determine New York’s best for 2015.
In a thrill for taste buds, the judges encountered cheddars, mozzarella, farmstead artisan, ricotta, smoky provolone and 15 other cheeses. The results will be announced at the New York State Fair on Dairy Day, Aug. 31.
Judges surround a table examining one category at a time, including a new one added in 2014 – artisanal cheeses from New York’s farmsteads, which feature earthy and subtle tones derived from sheep, goat and cow milk. They compliment some cheeses and offer suggestions for next time.
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