FOR IMMEDIATE RELEASE CONTACT: Denise Russo

August 7, 2001 Vermont Cheese Council

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Vermont Cheeses Win Again at American Cheese Society Contest

Louisville, KY - Cheesemakers from the Green Mountain State raced to victory this past weekend in the bluegrass hometown of the Kentucky Derby. At the American Cheese Society (ACS) 18^th Annual Conference & Judging, held this year in the historic Camberley Brown Hotel, Vermont cheesemakers earned twelve awards including seven blue ribbons for cheesemaking excellence. This is the third year in a row that Vermont Cheese Council (VCC) members have won a combined dozen or more awards.

"Vermont continues to lead with both excellent traditional cheeses as well as innovative new farmstead and artisanal cheeses," noted VCC president Dawn Morin-Boucher. "These awards further advance Vermont's reputation for quality both within the industry, with our key retailers and with the cheese-loving public in general."

Seven VCC members captured twelve awards in total, including seven 1^st places, two 2^nd places and three 3^rd place ribbons. Vermont winners included cow's milk, goat's milk and sheep's milk cheeses. In the cow's milk cheddar category, Vermont cheeses swept all the first place awards.

Cabot Creamery led with four ribbons, including three 1^st place finishes. Willow Hill Farm was a double blue ribbon winner. Vermont Butter & Cheese Company won three ribbons overall: a 1^st, 2^nd and 3^rd. Grafton Village Cheese captured its fourth 1^st place ribbon and other winners included Orb Weaver Farm (2^nd place) and Taylor Farm (3^rd place). See below for a summary of all VCC ribbon winners and results.

The ACS Annual Judging relied on a team of 34 cheese evaluators from 16 states and 3 continents to select the finest American-made cheeses and butters. This year some 85 cheesemakers submitted over 375 entries that were judged on traits such as flavor, aroma and texture, as well as technical evaluation. For more information on this American Cheese Society event, visit www.cheesesociety.org.

The Vermont Cheese Council, whose goal is to advance the production and image of premier cheeses from Vermont, is a non-profit 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. Visit Vermont cheesemakers on the web at www.vtcheese.com.

Results of 2001 American Cheese Society Annual Conference & Judging

Vermont Winners Listed Alphabetically by Cheesemaker

Cheesemaker	Category	Awarded
Cabot Creamery Cooperative	Cheddars, Cow's Milk (< 9 months), Cabot Vermont Cheddar	1^st
	Cheddars, Flavor Added, Cabot Five Peppercorn Cheddar	1^st
	Cheddars, Flavor Added, Cabot Garlic & Herb Cheddar	3^rd
	Low Fat/Low Salt Cheeses, Cabot 50% Light Cheddar	1^st
Grafton Village Cheese Co.	Cheddars, Aged Cheddars (> 9 months), Grafton Gold Cheddar	1^st
Orb Weaver Farm	Farmhouse Cheeses, Cow's Milk, Orb Weaver Vermont Cave Aged Cheese	2^nd
Taylor Farm	Smoked Cheeses, Taylor Farm Maple Smoked Gouda	3^rd
Vermont Butter & Cheese Co.	Aged Goat's Milk Cheeses, Vermont Bonne-Bouche	1^st
	Butters, Vermont Cultured Butter	2^nd
	Feta Cheese, Goat's Milk, Vermont Goat's Milk Feta	3^rd
Willow Hill Farm	Soft-Ripened Cheese, Sheep or Mixed Milk, Willow Hill Alderbrook	1^st
	American-Made International Style, Goat's Milk, Sheep's Milk or Mixed Milk, Willow Hill Summertomme	1^st