Just a few hours ago, the American Cheese Society convened in Montreal and handed out awards to some of the best cheese makers in the US and Canada. Because of the wonders of interwebs, I was able to find the list of winners within hours of being announced. This is how I spend my Friday nights. One thing of note was that this was the first ACS award won by Spring Day Creamery in Durham, ME. I had the pleasure of visiting the farm for Open Creamery Day back in 2009 and spent a lot of time talking with Sarah, her family, and tasting many of the cheeses she had on hand. The cheese that won for her, I would easily compare to Bleu D’Auvergne. It’s also exceptional that she came in 2nd to this years ‘Best in Show’ eventual winner, Rogue Creamery’s Rogue River Blue—which is easily the best blue cheese being made in the US. I hope the Maine contingency, whether they won today or not, is out enjoying and celebrating in the streets of Montreal.
DC: Open Category made from cow’s milk
1st Eagle Mountain Farmhouse Cheese Co., TX
Birdville Reserve
2nd Monforte Dairy, ON
Abondance
3rd Hahn’s End, ME
Petit Poulet
FK: Blue-veined made from cow’s milk with a rind or external coating
1st Rogue Creamery, OR
Rogue River Blue
2nd Spring Day Creamery, ME
Spring Day Blues
3rd Glengarry Fine Cheese div of Glengarry Cheesemaking Inc., ON
Celtic Blue
QE: Yogurts, Plain – made from sheep’s milk with NO additional ingredients
1st Best Baa Dairy, ON
Sheepmilk Yogourt
2nd La Moutonniere, QC
Royogourt
3rd Appleton Creamery, ME
Yogurt
3rd Valley Shepherd Creamery, NJ
Ewegurt
U. AGED GOAT’S MILK CHEESES
Taupinière, Rinded Log and Pyramid Types, etc.
UG: Open Category
1st LaClare Farms Specialties LLC, WI
Evalon
2nd Chèvrerie du Buckland, QC
Tomme du Maréchal
3rd Appleton Creamery, ME
Chevre Wrapped in Brandied Grape Leaf