Blackberry Farm recently won three top honors at the American Cheese Society’s annual judging and competition event in Pittsburgh.
During the event, the resort’s artisan cheesemaker, Chris Osborne, was presented first-place awards for Blackberry’s Hawkins Haze and Magnolia cheeses and second-place for its Brebis Cheese.
Hawkins Haze, an ash-ripened cheese made from sheep’s milk, was named first overall in the Soft Ripened Cheese category, while Magnolia, Blackberry’s version of Camembert cheese, received first overall in the Sheep’s Milk Cheeses category.
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