The cheese Oscars — aka the American Cheese Society Judging & Competition — took place last night and we’re thrilled to announce the 2014 Best of Show winners.
As Jill wrote about Tarentaise Reserve several months ago:
“I can’t think of a reason why you wouldn’t love Tarentaise Reserve. Like many Alpine-style cheeses, it’s made with raw milk and washed with brine during the aging process. The reserve edition is aged 12 months rather than the typical nine, which heightens the cheese’s natural nutty flavor with a extra jolt of spice.”
Read her complete tastings notes, and more about Spring Brook Farm here.
Read about 2nd place winner, Point Reyes Bay Blue, and Point Reyes Farmstead Cheese Co. here.
We haven’t yet tasted the Oakdale gouda, but thanks to the magic of Instagram (where we follow Sprout Creek cheese maker Colin McGrath), I recently got a delivery of Eden — a lovely specimen of a washed rind, with a sticky, funky, blush pinkish-orange rind and a sweet, milky paste. A beauty. And like Spring Brook, Sprout Creek is also an education non-profit that hosts summer camps for kids in upstate New York. (We wrote previously about Sprout Creek’s Ouray, ages ago.) It may be hard to find Sprout Creek cheeses outside of the the Northeast, but they’re worth seeking out if you’re in the area.
Have you tasted any of this year’s big winners?