Vermont Creamery Wins Six Awards at ACS Judging & Competition

Vermont Creamery took home six awards at the 35th annual American Cheese Society Competition (ACS), held this year in Pittsburgh, Pennsylvania, on July 27.

The Creamery’s flagship aged cheese, Bonne Bouche, took first place in its category, as did Lightly Salted Cultured Butter and Fromage Blanc. Bijou took second place in its category and Coupole and Quark both took third place.

This is the sixth ACS award received for Bonne Bouche, an ash-ripened aged goat cheese, and for Coupole. It is the third for Lightly Salted Cultured Butter, the Creamery’s signature 86 percent butterfat butter. Fromage Blanc won its third ACS award; it is the fifth for Bijou and fourth for Quark.

Problems viagra purchase on line with health like high blood pressure or kidney related problems. It works as a powerful sex stimulant for both men and downtownsault.org cialis brand 20mg women. viagra sale You are also advised intake of nuts. Joint replacement is a life-changing decision and could give order levitra you long-term consequences. “It is a tremendous honor to be recognized six times over by the American Cheese Society, especially in the great company of our fellow Vermont cheesemakers;” said Adeline Druart, President of Vermont Creamery. “These awards are a reflection of our team’s passion and unwavering commitment to perfecting their craft.”

This year, 1,954 cheeses were entered in the 35th American Cheese Society Competition; of that, 34 ribbons were awarded to Vermont cheesemakers.