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.
Cellars at Jasper Hill’s Harbison Named Best of Show at ACS Awards
Harbison from Vermont cheesemaker Cellars at Jasper Hill was named best of show from among 1,954 entries at the American Cheese Society’s 2018 Judging & Competition. Cellars of Jasper Hill also took home second place in the competition with Calderwood, and COWS Creamery in Prince Edward Island, Canada, took home third place for Avonlea Clothbound Cheddar.
“What a thrill!” said Cellars at Jasper Hill Cheesemaker Mateo Kehler. “These wins represent the efforts of many dedicated people from our cropping crew and herdsmen, through production and affinage, to sales and support. It took a village working in concert to pull this off.”
The awards were announced at the 35th annual ACS Conference, “Forged in Cheese,” held July 25-28 in Pittsburgh, Pennsylvania. Of the 1,954 entries from more than 250 companies this year, 350 were named winners in the blind-judging that awards points for aesthetic qualities such as taste and subtracts points for technical defects for a total top score of up to 100 points. Cheeses had to earn at least 95 points to be named a first-place winner in one of 123 categories. Category winners then competed for best of show honors.
Cellars at Jasper Hill is celebrating its 15th anniversary this year, and the company is also celebrating its third ACS award for Harbison, which has won two third-place awards in past years. Greensward, a cheese made with Harbison and aged in its caves by Murray’s Cheese, won third place in ACS’ 2016 competition.
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“This year’s competition once again featured the very best cheeses and cheesemakers in the Americas,” said Nora Weiser, ACS Executive Director. “The diversity of cheeses displays the skill and passion of American cheesemakers. In taking two top honors, Cellars at Jasper Hill exemplifies how American artisan cheesemakers seamlessly meld tradition and innovation.”
For a complete list of this year’s winners and judges’ biographies, visit http://www.cheesejudging.org.
Green Valley Organics Changes Name to Green Valley Creamery
Green Valley Organics, which produces organic, lactose-free dairy products, has changed its name to Green Valley Creamery and undertaken a major packaging redesign to emphasize its clean, minimally processed ingredients and real dairy. Although the packaging looks different, Green Valley Creamery’s certified FODMAP-friendly products inside remain the same. Its yogurts, kefirs, sour cream, and cream cheese remain organic, lactose free, and made with milk and cream from pasture-raised cows.
“We wanted stay true to our roots as a dairy company by choosing a name that reflects where we come from,” said Rich Martin, Vice President of Sales and Marketing. “Green Valley Creamery is the place where our products are made, and the name reminds consumers that we make them with real dairy.”
The packaging’s bold new look will further Green Valley Creamery’s mission to bring the everyday joy of real dairy back into people’s lives by helping the products stand out on shelves. It is estimated that 30-50 million Americans are lactose intolerant or lactose sensitive, and many of them have ruled out dairy from their diets. Through years of serving the lactose-intolerant community, Green Valley Creamery has learned that although they often suffer in silence, they long to indulge in real dairy.
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Green Valley Creamery uses a simple enzymatic process to break down the lactose in milk and cream, while leaving its nutritional value intact. This renders the milk free of lactose and digestible to even those with severe lactose intolerance. All of its products, which have short and simple, organic ingredient lists, are slowly fermented with live and active cultures in a process that yields billions of probiotics per serving.
As part of its rebrand, Green Valley Creamery has doubled down on its commitment to sustainability by switching the cups it uses for yogurt, sour cream, and cream cheese from pure plastic to a more green, paper-lined package. These new cups are made with 30 percent less plastic, surrounded by a cardboard wrap that can be detached from the cup and recycled. The California-certified green business runs on 100 percent renewable energy, fueled primarily by two acres of solar panels on the creamery’s roof.
