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Contact Information: CABOT CHEDDAR JUDGED BEST IN U.S. “Winning this award again shows the dedication of our farmer-owners and employees who remain earnestly committed to producing the finest quality cheeses,” stated Cabot President and CEO Rich Stammer. Cabot boasts an impressive history of victories at major national and international competitions. Over the past three years alone, Cabot has been judged “Best Cheddar” and “Best Flavored Cheese” at the World Championship Cheese Contest, “Best Cow’s Milk Cheddar” at the American Cheese Society Annual Judging, “Most Outstanding Cheese” at the National Milk Producers Federation Contest and “Best Cheddar” and “Best Aged Cheddar” at this biennial U.S. competition. Cabot’s five total ribbons are its most ever at this contest. Cabot captured both 1st and 3rd place in the “Aged Cheddar” class as well as 3rd place in the “Cheddar” class. In addition, Cabot placed 2nd, 3rd and 5th in the “Flavored Hard Cheese” class for its Five Peppercorn Cheddar, Green Olive Cheddar and Garlic & Herb Cheddar, respectively. The Five Peppercorn Cheddar missed the blue ribbon by a mere 5/100ths of a point. Cabot had plenty of company on the victory stand from other Vermont Cheese Council members. Vermont cheesemakers won blue ribbons for cow’s, goat’s and sheep’s milk cheeses. Vermont Butter & Cheese Company won five awards, including 2nd Runner Up to the Grand Champion for its Goat’s Milk Fontina, which won the “Aged Goat Milk Cheese” class. The Websterville, VT company also won third place ribbons for “Fresh Goat’s Milk Cheese”, “Aged Goat’s Milk Cheese” and “Salted Butter”. Vermont Shepherd from Putney, VT submitted just one entry, but it won the gold in the “Sheep’s Milk Cheese” class. These were the first awards ever for these companies at this contest. The U.S. Championship Cheese Contest employs ten expert cheese evaluators from across the country to select the finest cheeses and butters in 30 classes. This year a record 663 entries were judged on traits such as flavor, body, texture, finish, and packaging. For more information on this event, hosted by the Wisconsin Cheese Makers Association and tracing its roots to the 1890’s, go to www.wischeesemakersassn.org. The Vermont Cheese Council, whose goal is to advance the production and image of premier cheeses from Vermont, is a trade organization of more than two dozen Vermont cheesemakers. The Council operates to educate the general public on the high quality and diversity of Vermont cheeses. At the most recent Annual Judging of the American Cheese Society, VCC members won eighteen product awards, topping all other states. Visit Vermont cheesemakers on the web at www.vtcheese.com. Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919 and makes a full line of cheeses, yogurt, sour cream, cottage cheese and butter. Cabot is owned by the dairy farm families of Agri-Mark, the Northeast's premier dairy cooperative. Printer-friendly version |
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