Websterville, Vermont – Vermont Butter & Cheese Creamery (VBCC) announced today that they took home four awards, including two Best of Class, at the 17th biennial U.S. Championship Cheese Contest in Madison, Wisconsin. This year's contest included a record breaking 1,702 entries from across the country. "This is a great honor for us," said Bob Reese, co-founder of VBCC.
Two of VBCC's four awards went to the creamery's line of aged, geotrichum rinded cheeses. Inspired by European cheesemaking traditions, these cheeses have been winning awards since their introduction to the U.S. market in 2006. They are distinguished by their unique rind with a wrinkled, coral-like appearance and delicate texture. "It has always been a dream of mine to make geo cheeses in the U.S.," said co-founder, Allison Hooper. "It is hugely satisfying to have these cheeses win at such a prestigious competition."
Below is the complete list of Vermont Butter & Cheese Creamery's 2013 US Championship Cheese Contest Awards:
+Cremont, Best of Class – Surface Ripened Mixed Milk Cheese Fresh
+Crottin, Best of Class – Soft Goat's Milk Cheese Bijou, Second Award –
+Surface Ripened Goat's Milk Cheese Feta, Second Award – Semi Soft
+Goat's Milk Cheese
In their twenty-ninth year of business, Vermont Butter and Cheese Creamery is a leading American creamery crafting innovative, all-natural fresh and aged goat cheeses, crème fraiche, mascarpone, and European-style cultured butter. The creamery supports a network of 20 goat dairy farms, providing milk that meets the highest standards of purity, and is a proud contributor to the health of local agriculture. www.vermontcreamery.com.
Source: Vermont Butter and Cheese Creamery
