Boston Post Dairy

Vermont Cheesemakers Win at World Championship Cheese Contest

2016-03-14T08:07:13+00:00

Vermont Cheeses Shine at the World Championship Cheese Contest

Vermont Cheese Council Members Win Multiple Awards in Madison, WI

Stowe, VT – March 11, 2016:  Jasper Hill Farm cheeses captivated judges at the 2016 World Championship Cheese Contest in Madison, WI.  Along with Jasper Hill Farm, three other Vermont Cheese Council members, Vermont Creamery, Cabot Creamery Cooperative, and Boston Post Dairy, also captured top awards in their categories.  Jasper Hill Farm, located in Greensboro, won two “Best in Class” awards for “Winnimere,” a washed rind, seasonal cheese and “Moses Sleeper,” a brie style, bloomy rind cheese.  In addition, its “Harbison” won a second place award and its much loved “Bayley Hazen Blue” won a third place award.  “Winnimere” was one of four outstanding American cheeses that made the cut for consideration for Best in Show, but lost to the “Grand Cru Surchoix,” an Emmi-Roth USA cheese made in Wisconsin.  This is the first American cheese to win the top prize in 30 years.

Cabot Creamery Cooperative, located in Cabot, also won two “Best in Class” awards, for their “Cabot Sharp” (6 months- 1 yr.) and Cabot Greek Yogurt.  In addition, Cabot received a third place award for its “Vermont Farmhouse Reserve,” part of its new Farmers Legacy Collection.  Vermont Creamery, located in Websterville, was named “Best in Class” for its “Fresh Crottin”, a fresh goat cheese.   Boston Post Dairy, located in Enosburg Falls, won a third place award for its gouda-style goat cheese “Tres Bonne.”

The World Championship Cheese Contest is held annually in Madison, Wisconsin and boasts a record-breaking 2,955 cheeses submitted from around the world. There were 110 judging categories, with only 11 percent of all the cheeses taking prizes in their classes.  The World Championship Cheese Contest is the world’s largest technical competition for cheese, butter and yogurt.

The Vermont Cheese Council is a non-profit trade association with 50 members. Its mission is to promote and advance quality cheesemaking in Vermont.  The Vermont Cheese Council prints The Vermont Cheese Trail Map and will host the 8th Annual Vermont Cheesemakers Festival on July 17, 2016.  The Festival was recently named “Top Five Food Festivals to Plan Your Vacation Around” and Fodor’s Travel “Top Ten Summer Food Festivals in the United States.”

 

For additional information, please email Tom Bivins, Executive Director for the Vermont Cheese Council at tom@vtcheese.com or call 802-451-8654.

Vermont Cheesemakers Win at World Championship Cheese Contest 2016-03-14T08:07:13+00:00

White Diamond

2017-03-22T13:02:24+00:00

A new addition to our line-up.  Goat’s milk Camembert style cheese .  A soft, creamy, surface ripened goat’s milk cheese.   The flavor intensifies as it ages.  This traditional Camembert recipe has the soft, gooey center and is absolutely delicious when drizzled with local raw honey and baked.

For information on where to purchase, click here.

White Diamond 2017-03-22T13:02:24+00:00

Gisele

2017-03-22T14:37:29+00:00

Fondly named after our Mom who works behind the scenes but doesn’t want any recognition! Cow and goat’s milk blend, aged 3-5 month whose flavor intensifies as it ages.  Swiss style finished with Spiced Apple Cider wash.  The spiced cider flavor permeates the cheese perfectly.  Melts well.  Pairs well with sparkling wines, Merlot, pears and grapes.

American Cheese Society: 2015 -Bronze
Eastern States Big E competition: 2014-Silver

For more information on where to purchase, click here.

Gisele 2017-03-22T14:37:29+00:00

Smoking Goud

2017-03-22T14:39:29+00:00

Cob smoked Gouda-style made with goat milk and aged 2-5 months. A creamy mild cheese with a distinct cob smoked flavor.  Pairs well with fruity Zinfandel, strawberries, wheat crackers.
American cheese society: 2015 – Bronze

For more information on where to purchase, click here.

Smoking Goud 2017-03-22T14:39:29+00:00

Eleven Brothers

2017-03-22T14:41:47+00:00

Named after our eleven brothers-they were a lot of work and so was this cheese.  They all turned out great, as did the cheese. Made with goat milk and aged 4-6 months, flavor intensifies as it ages.  Washed-rind Tomme style with a buttery flavor, nutty undertones.   A symphony of flavors that linger.  Pairs well with Cabernet Sauvignon, bold dark fruits, fresh apples and rustic bread.
American cheese Society: 2013-Gold
Eastern States Big E competition: 2011-Gold, 2012-Silver, 2013-Gold

For more information on where to purchase, click here.

Eleven Brothers 2017-03-22T14:41:47+00:00

Très Bonne

2017-03-22T14:43:36+00:00

French for very good!  Made with goat milk and aged 2-5 months.  Our version of Gouda. Fresh, mild and nutty flavor.  A favorite with kids!  Pairs well with sparkling cider wines, pale ales, fresh fruits.

World Championship Cheese Contest: 2016- Bronze
American Cheese Society Awards: 2012-Bronze, 2013-Silver, 2014-Gold
Eastern States Big E competition: 2013-Gold
ADGA competition: 2014-bronze

For more information on where to purchase, click here.

Très Bonne 2017-03-22T14:43:36+00:00