Websterville, VT— Vermont Creamery was recognized for excellence in cheesemaking this week, with six awards at the U.S. Championship Cheese Contest, including a “Best of Class” title for Bijou.
The awards were announced on Thursday, March 7 in Green Bay, Wisconsin.
“It is a true honor and a thrill to win in Wisconsin,” said Vermont Creamery president, Adeline Druart. “These awards belong to our talented team of makers; whose dedication and expertise shine through in the delicious dairy we craft every day in Vermont.”
Sea salt and maple cultured butter won second place in its category, while Coupole, Cremont, Vanilla Crème Fraîche and Fresh Crottin all took third. This is the second U.S. Championship Cheese Contest award for Coupole, Cremont and Fresh Crottin since 2011.
The Championship Cheese Contest is the largest technical cheese competition in the country. The biennial competition drew 2,555 entries from 35 states; Vermont Creamery was among five Vermont cheesemakers to win awards. Each entry was judged on its flavor, body, texture, color, salt, finish and packaging.
For the complete list of the winners, visit https://usccc.myentries.org/.
About Vermont Creamery
Consciously crafted in Vermont’s green mountains, Vermont Creamery’s line of fresh and aged goat cheeses, cultured butter, and crème fraîche have won hundreds of national and international awards. In their 33rd year of business, Vermont Creamery supports a network of more than 17 family farms, promoting sustainable agriculture in the region. B Corp Certified in 2014, Vermont Creamery has been ranked one of “The Best Places to Work in Vermont,” by Vermont Business Magazine. Vermont Creamery is an independently operated subsidiary of Minnesota-based Land ‘O Lakes, Inc., one of America’s premier agribusiness and food companies. For more information, visit www.vermontcreamery.com.
