And the top prize goes to… Roth Grand Cru Surchoix, an Original hard smear-ripened cheese, from the Wisconsin company Emmi Roth.
It’s a big deal: A U.S. cheese has not won the top prize since 1988.
Wisconsin is thrilled to say that their cheesemakers dominated the competition, bringing home 127 awards in total (38% of all awards), compared to 25 awards for California, its closest competitor and 24 awards for New York.
Closer to home, Vermont won 9 awards, including 5 Best of Class and Winnemere (photo above) finishing in the top 16, out of nearly 3,000 entries!
Here are the winners:
Best of Class:
- Cheddar, Sharp (6 Months to 1 Year): Cheddar, Vermont Sharp, Cabot Creamery Cooperative
- Brie: Moses Sleeper, Cellars at Jasper Hill
- Smear Ripened Soft Cheeses: Winnimere (Jura Mountain style), Cellars at Jasper Hill
- Soft Goat’s Milk Cheeses: Fresh Crottin, Vermont Creamery
- High Protein Yogurt-Cow’s Milk: Vermont Greek Yogurt 10%, Cabot Creamery Cooperative
- Open Class: Soft Ripened Cheeses: Harbison, Cellars at Jasper Hill
- Cheddar, Aged One to Two Years: Vermont Cheddar, Farmhouse Reserve, Cabot Creamery Cooperative
- Hard Goat’s Milk Cheeses: Tres Bonne (gouda-style), Boston Post Dairy
- Blue-veined Cheese, Exterior Molding: Bayley Hazen Blue, Cellars at Jasper Hill
Congratulations to all the Vermont cheesemakers who participated!
See here the complete list of top 3 cheeses per class.