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The Great Cheeses of New England Win High Marks at American Cheeses Society Competition

Boston, MA, August 30, 2004 -- New England cheesemakers garnered national recognition for their cheeses and growing contribution to the domestic artisanal cheese market at the American Cheese Society’s (ACS) 21^st Annual Competition in July. 

The Great Cheeses of New England took first, second or third place in multiple categories at the competition, which recognizes the country’s highest quality artisanal and farmstead cheeses in terms of flavor, aroma, texture and technical evaluation. 

“The fact that New England does so well at this competition reinforces what we already knew about the region,” says Jed Davis, director of marketing for Montpelier, VT-based Cabot Creamery Cooperative. “Its rolling pastures, small farms and dedicated cheesemakers who put blood, sweat and tears into making outstanding cheese all contribute to the variety and versatility of the cheeses that are produced here.” 

The Great Cheeses of New England are a collection of cheeses made by local cheesemakers in Vermont, New Hampshire, Massachusetts, Connecticut and Maine. Many are family owned farms with decades of dairy farming experience dedicated to combining fresh local ingredients with the old-world art of cheesemaking.

Westfield Farm, which was recognized for its Hubbardston Blue Cow, has been handcrafting award-winning cheeses in Hubbardston, MA, since 1971. Located on 20 acres in Central Massachusetts, the farm turns out a little over 900 pounds of cheese per week. 

“We are very proud of the fresh cheese we make with the milk produced by our neighbors,” says Bob Stetson, owner of Westfield Farm. “The ACS competition standards have gotten higher and the number of entries has grown, and all of the New England cheeses continue to do well. We all seem to be making better cheeses as we get more experience.” 

Cabot Creamery, Montpelier, VT

• First place, Monterey Jack (Monterey Jack category)
• First place, Five Peppercorn Cheddar (Cheddars, Flavor Added)
• Second place, Private Stock Cheddar (Aged Cheddars, between 12 and 24 months)
• Third Place, Whey Cream Butter (Salted Cow’s Milk Butter)

Shelburne Farms, Shelburne, VT

• First place, Smoked Cheddar (Smoked Cheddar category)
• Second place, 25-Month Cheddar (Mature Cheddars, aged longer than 25 months)
• Third place, Roasted Red Pepper Cheddar (Cheese Spreads, Open)  

Silvery Moon Creamery at Smiling Hill Farm, Westbrook, ME

• Second place, Tally Ho with Peppercorn (Flavored Cheeses, with Crushed or Whole Peppercorns or Savory Spices category)
• Second place, French Herbed Curd (Marinated Cheeses, Flavor Added: Spices, Herbs, Seasonings, Fruits)
• Second Place, Rosemary’s Waltz (Flavored Cheeses, with Flowers, Syrups)  

Thistle Hill Farm, North Pomfret, VT

• First place, Tarentaise (Farmstead Cheese, Open Category for Cheeses aged longer than 90 days)

 
Vermont Butter & Cheese Company, Websterville, VT

• Third place, Vermont Crème Fraiche (Cultured Cheese Products, Crème Fraiche category)
• Third place, Vermont Quark (Cultured Cheese Products, Fromage Blanc and Quark)

Westfield Farm, Inc., Hubbardston, MA

• Third Place, Hubbardston Blue Cow (External Blue Molded Cheeses category)

 The American Cheese Society encourages the understanding, appreciation and promotion of America’s farmstead and natural specialty cheese. ACS ribbons are one of the highest honors awarded nationally to cheesemakers.

The Great Cheeses of New England Program is managed by the New England Dairy Promotion Board, the local affiliate of the American Dairy Association that conducts advertising, sales promotions and marketing programs on behalf of local dairy farmers.

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