The 30th annual Academy of Cheese awards — technically the American Cheese Society Judging & Competition Awards, took place last night in Providence, Rhode Island. There were 355 ribbons awarded to the best of 1,779 cheeses entered from producers in North and South America. For the first time in competition history, the winner was a Canadian cheese.

Congratulations to Glengarry Fine Cheese of Ontario, Best of Show recipient for their Celtic Blue Reserve!



There were two first runners-up (second place), both from Wisconsin:

LaClare Farms Standard Market Cave Aged Chandoka, a New Zealand-style cheddar made with cow and goat milk (think cheddar with a tangy kick), and aged at Standard Market.

LaClare Cave Aged Chandoka CheeseandChampagne

& Roth’s Private Reserve, Emmi Roth USA — an Alpine-style cheese made in traditional copper vats; it’s earthy, sweet and nutty with a pleasant finish.

Roth's Private Reserve | Emmi Roth |

And the second runner-up (third place), Harbison of Jasper Hill Farm, Vermont! This spruce-wrapped, bloomy-rind is the result of a happy accident/mad genius at Jasper Hill, when they slapped spruce bark (from Winnimere) onto a batch of too oozy Moses Sleepers and got this perfectly spoonable delight.

Harbison | Jasper Hill Farm |

Download a complete list of winners here. More to come featuring a few of our favorite category winners, soon!

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At the American Cheese Society “Meet the Cheesemaker” last night, one trend caught my eye immediately — a fresh crop of Morbier-inspired cheeses with the signature striking ash line across the paste. True Morbier is a name-protected cheese which hails from its small namesake village in the Franche-Comté region. It was traditionally made to use leftover curd after the day’s Comté make, and ash was laid over to protect the cheese from flies until more curds could be added the following day. Now, the ash is added for visual appeal rather than sanitation. These American interpretations are wildly different beyond that trademark ash line.

Here are four new beauties to keep an eye out for on cheese counters near you.

Amoureux – Baetje Farms, Missouri

Baetje specializes in beautiful French-inspired cheeses, and Amoureux is a unique mixed goat-sheep milk take, dense, grassy and delicious.

Ashbrook — Spring Brook Farm, Vermont

Can’t beat that sweet creamy milk of this Vermont creamery, whose Tarentaise was last year’s Best in Show. Ashbrook is their third and newest cheese.

Coppinger — Sequatchie Cove Creamery, Tennessee

The meaty big brother to their supple and oozy Dancing Fern, this one has a bacony finish and a hint of smoke, from an addition of smoked salt. Made for pairing with whiskey.

Rowdy Gentleman — Prodigal Farm, North Carolina

One impressive log! This would be striking on a cheeseboard as a slice rather than your traditional wedge.

You can see a few more of our favorite finds via Instagram.

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ACS Cheese Camp 2015 Kicks Off in Providence RI

July 29, 2015

The 2015 American Cheese Society Conference & Competition kicks off in Providence, Rhode Island, tonight. Yours truly will be reporting live via the usual places (twitter – instagram – facebook) but I had to share a very important PSA for any readers in the area — Murray’s Cheese has brought a mobile cheese truck to […]

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Raw Milk Cheese Appreciation Day

April 16, 2015

Parmigiano-Reggiano, Comté, Roquefort — what do those famed cheeses have in common? Aside from being kings of the cheese world, they are all made with raw milk. New American icons Bayley Hazen, Pleasant Ridge Reserve, and Rogue River Blue? All raw milk cheeses as well. This Saturday, April 18, the Cheese of Choice Coalition and […]

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Super Blues and A Blueberry Chive Blue Cheese Ball #BigGameCheese

January 30, 2015

It’s here at last — the official weekend of cheese binging. (Others may refer to it as Super Bowl weekend.) And as is our tradition, we’re here to help you elevate your #BigGameCheese with real cheese. As fate would have it, both teams’ colors are blue this year, so we’ve got two Super Blues facing […]

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Cold Nights, Hot Cheese {News & Events}

January 21, 2015

Happy New Year, curd friends! We hope you’ve wrapped up those January juice cleanses and are refreshed and ready for a new year of cheese exploration. This week saw the official National Cheese Lovers’ Day (January 20), but for us it really is just the kick-off of a month of cheese lovin’ — I mean, […]

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12 Best Little Cheese Shops

December 18, 2014

The 12 Days of Cheesemas are here! And, there are just 12 shopping days before New Year’s Eve, the cheesiest night of the year. We’re highlighting today some of the best places to shop for your holiday cheeses — the independent cheese shops in your own backyard (we hope!). Sure, NYC may think of itself […]

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A Really Big Year for Vermont Creamery

December 9, 2014

As much as we’re obsessed with seeking out the freshest new cheeses to share here, there are certain favorites that tend to rotate across our cheeseboards with some frequency, particularly around the holidays. And no holiday cheeseboard would be complete without one of the little aged jewels from Vermont Creamery. Our friends at VC have […]

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Bijou, Vermont Creamery Crown Jewel {& #WrinklesAreSexy Giveaway!}

December 9, 2014

Part II of our celebration of Vermont Creamery’s 30th Anniversary year — read more about our visit to the Creamery here, and continue below to learn about Bijou & our special holiday giveaway! You’ll recall we’ve highlighted Vermont Creamery’s wrinkly cheeses before: Coupole was featured here, and Bonne Bouche here. Bijou is the tiny crown jewel of the collection […]

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American Cheese Goodie Bag {Giveaway!}

November 20, 2014

Happy birthday to us! This month marks our 6th year of sharing our cheese discoveries with you, dear readers. To celebrate, Jill and I gathered our curd kids for a weekend retreat in Minneapolis (thankfully, pre-snow) and, well, ate cheese. Would you expect anything else? We thought we’d knock off a few missing letters from […]

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