Three Vermont cheesemakers brought home honors from last week's 2014 World Champion Cheese Contest, held in Madison, Wi. A panel of 50 international judges picked the winners in various classes including varieties entered from around the world.
Among the winners were these Vermont companies:
- Cabot Creamery Cooperative , of Cabot, was awarded three Best of Class Awards for its 2+ Years Cheddar, Hot Buffalo Wing Cheddar and Cottage Cheese. Cabot also took third place for its Medium Cheddar.
- Cellars at Jasper Hill, of Greensboro, was awarded two Best of Class Awards for its blue veined Bayley Hazen Blue and soft ripened Harbison.
- Grafton Village Cheese Company, of Brattleboro, was awarded third place for its mixed milk Shepsog.
"The Vermont Cheese Council is delighted to congratulate these three members for continuing to keep the quality work of Vermont cheesemakers at the highest levels of world class cheese," said Tom Bivens, Executive Director of the Vermont Cheese Council. "Cabot has set a standard of excellence and quality that is the envy of cheese makers around the world. Cellars at Jasper Hill exemplifies excellence in cheesemaking as well as affinage in the United States, and Grafton Village Cheese Company has done a wonderful job in diversifying cheese varieties and building a portfolio of outstanding cheeses. We are very proud of these cheese makers."
