Vermont Creamery Wins Big at ACS Competition

Lizzy Schultz

gI_154202_Bijou_Parchment Vermont Creamery took home nine ribbons from the annual American Cheese Society Competition (ACS) in Des Moines, Iowa earlier this month, with its renewed Bijou cheese taking home first place in its category for the third year in a row.

Along with the champion Bijou, first place blue ribbons were awarded to Feta and Crème Fraîche, second place ribbons went to Bonne Bouche, Quark, Fresh Crottin, Mascarpone and Cultured Butter with Sea Salt and Maple, and Classic Spreadable Goat Cheese took third, all in their respective categories.

“These awards are a reflection of the collective hard work of our farmers’ and the dedication and expertise of our cheesemakers; recognition by ACS is a source of great pride for our company as we continue to grow and perfect our craft,” said Allison Hooper, Co-Founder of Vermont Creamery.

This year, 1,843 cheeses were entered in the 33rd American Cheese Society Competition. Of that, 35 ribbons were awarded to Vermont cheesemakers.

For the complete list of the 2016 American Cheese Society winners, visit the website here

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