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2010 Acs Judging & Competition Awards A

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2010 ACS JUDGING & COMPETITION AWARDS A. FRESH UNRIPENED CHEESES Mascarpone, Cream Cheese, Neufchatel, Ricotta, Impastata, Quark, Fromage Blanc AC: OPEN CategorY MADE FROM COW’S MILK 1st Samish Bay Cheese, WA Ladysmith 2nd Marin French Cheese Company, CA Rouge et Noir Breakfast Cheese 3rd Maplebrook Farm, VT Uplands Cheddar Bites - Curd 3rd Marin French Cheese Company, CA Le Petit Dejeuner Cheese Co.,WI AG: OPEN CategorY MADE FROM goat’S MILK 1st Mozzarella Company, TX Goat Ricotta Extra Aged 2nd Marin French Cheese Company, CA Chevre Dejeuner 3rd Harley Farms Goat Dairy, CA Pleasant Ridge Reserve Fromage Blanc AS: OPEN CategorY MADE FROM SHEEP’S MILK OR MIXED MILKS 1st The Epicurean Connection, CA Delice de la Vallee 2nd Blackberry Farm, TN Brebis AM: Mascarpone - MADE FROM COW’S MILK nd 2 place 1st Sorrento Lactalis, ID Sorrento Mascarpone 2nd BelGioioso Cheese Inc., WI Vermont Butter & Mascarpone 3rd Arthur Schuman, Inc., WI Cello Mascarpone - Thick and Smooth Cheese Creamery, VT 3rd Arthur Schuman, Inc., WI Cello Traditional Italian Style Mascarpone Rich and Creamy Bonne Bouche AR: Ricotta - MADE FROM COW’S MILK 1st Antonio Mozzarella Factory, NJ Hand Ladled Ricotta 2nd Sorrento Lactalis Buffalo, NY Whole Milk Ricotta (Milk Based) 3rd Calabro Cheese Corporation, CT Hand Dipped Ricotta 3rd place AQ: FROMAGE BLANC, FROMAGE FRAIS AND QUARK - MADE FROM COW’S MILK 1st Bellwether Farms, CA Farms For City Kids Fromage Blanc 2nd Vermont Butter & Cheese Creamery, VT Foundation, VT Vermont Quark 3rd Marin French Cheese Company, CA Spring Brook Farm Tarentaise Rouge et Noir Quark Plain (cont’d next page) 8 9 AF: CREAM CHEESE WITH FLavor ADDED - SPICES, HERBS, BF: FLavor ADDED - SPICES, HERBS, SEASONING, fruits, ECT. seasoning, fruits, ETC. - ALL MILKS 1st Appleton Creamery, ME 1st Rising Sun Farms, OR Camella Sweet Pepper Chipotle Cheese Torta 2nd Cypress Grove Chevre, CA 2nd Rising Sun Farms, OR Truffle Tremor Marionberry Cheese Torta 3rd Rivers Edge Chevre, OR 3rd Rising Sun Farms, OR Sunset Bay Artichoke Lemon Cheese Torta BT: TRIPLE CRÈME - SOFT RIPENED / CREAM ADDED - ALL 1st Nettle Meadow, NY B. SOFT RIPENED CHEESES Kunik White surface mold ripened cheeses - Brie, Camembert, Coulommiers, etc. 2nd Damafro, Inc., QC, Canada BA: OPEN CategorY MADE FROM COW’S MILK Brie Le Trappeur Triple Crème 1st Mt. Townsend Creamery, WA 3rd Marin French Cheese Company, CA Seastack La Petite Crème 2nd Brazos Valley Cheese, TX Brazos Select C. AMERICAN ORIGINALS 2nd Shy Brothers Farm, LLC, MA Cheeses recognized by the ACS as uniquely American in their original forms Hannahbells Classic French (Monterey Jack, Dry Jack, Brick Cheese, Brick Muenster, Colby, Teleme, 3rd Cowgirl Creamery, CA Liederkranz, and Oka) or unique in their recipe and formulation and which do not Inverness strictly conform to the guidelines of other acknowledged recipes or cheese types. 3rd Sweet Grass Dairy, GA CB: BRICK CHEESE Green Hill 1st Klondike Cheese Co., WI BB: BRIE CHEESE MADE FROM COW’S MILK Brick 2nd Chalet Cheese Coop, WI 1st Lactalis American Group, Inc. (Belmont, WI), WI Braun Swisse Kase Golden Brick 1 kg Brie 3rd Widmer’s Cheese Cellars, WI 2nd Marin French Cheese Company, CA Mild Brick Rouge et Noir Classic 1 Pound Brie 3rd Brazos Valley Cheese, TX CD: DRY JACK Eden 1st Rumiano Cheese Company, CA Dry Monterey Jack BC: CAMEMbert CHEESE MADE FROM COW’S MILK 1st Cellars at Jasper Hill, VT CJ: MontereY JACK - MADE FROM COW’S MILK Cellars at Jasper Hill Ploughgate Creamery Hartwell 1st Rumiano Cheese Company, CA 2nd Lactalis American Group, Inc. (Belmont, WI), WI Monterey Jack 8 oz Camembert 2nd Mt. Townsend Creamery, WA 3rd Marin French Cheese Company, CA New Moon Rouge et Noir Original Camembert 8oz. 3rd Fagundes Old World Cheese, CA Hanford Jack BG: OPEN CategorY MADE FROM goat’S MILK 3rd Neighborly Farms of Vermont, VT 1st Marin French Cheese Company, CA Organic Monterey Jack Marin French Chevre 2nd Carlisle Farmstead Cheese, MA CK: OKA Ada’s Honor 1st Saxon Homestead Creamery, WI 3rd Cypress Grove Chevre, CA Green Fields Humboldt Fog Mini 2nd Fromagerie Fritz Kaiser, QC, Canada Douanier BS: OPEN CategorY MADE FROM SHEEP’S OR MIXED MILKS 3rd Eco Delices, QC, Canada 1st Fromagerie Fritz Kaiser, QC, Canada Mamirolle Soeur Angele 2nd Green Dirt Farm, LLC, MO CL: LiederkranZ Woolly Rind 1st Marin French Cheese Company, CA 3rd Old Chatham Sheepherding Company, NY Schlosskranz Nancy’s Camembert 2nd Marin French Cheese Company, CA Schlosskranz - Herz (cont’d next page) 3rd DCI Cheese Company, WI Liederkranz (cont’d next page) 10 11 CM: BRICK MUENSTER DF: FLavor ADDED - DUTCH STYLE - SPICES, HERBS, 2nd Klondike Cheese Co., WI seasonings, fruits - ALL MILKS Muenster 1st Holland’s Family Cheese LLC, WI 3rd Edelweiss Creamery, WI Marieke Gouda Onion Garlic Muenster 2nd Tumalo Farms, OR Fenacho CY: COLBY - MADE FROM COW’S MILK 3rd Oakvale Farmstead Cheese, OH 1st Widmer’s Cheese Cellars, WI Habanero Heifer Gouda Traditional Colby 2nd Arena Cheese Inc., WI DC: OPEN CategorY MADE FROM COW’S MILK Traditionally Made Colby 1st Sartori Foods, WI 3rd Carr Valley Cheese, WI Sartori Reserve BellaVitano Gold Colby 2nd Fromagerie Fritz Kaiser, QC, Canada Raclette Nature CC: ORIGINAL RECIPE / OPEN CategorY MADE FROM COW’S MILK 3rd Cedar Grove Cheese Inc., WI 1st Meadow Creek Dairy, VA Heide Appalachian 2nd Cowgirl Creamery, CA DE: EMMentaL STYLE MADE FROM COW’S MILK WITH EYE MT Tam forMation (SWISS, BABY SWISS, BLOCKS AND WHEELS, ETC.) 2nd Vella Cheese Co of CA, CA 1st Edelweiss Creamery, WI Oro Secco Grass Based Emmentaler 3rd Fiscalini Cheese CO, CA 2nd Fromagerie Abbaye St-Benoit, QC, Canada San Joaquin Gold Frere Jacques 3rd Willamette Valley Cheese, OR 3rd La Fromagerie 1860 DuVillage Inc., QC, Canada Brindisi Mont-Gleason CG: ORIGINAL RECIPE / OPEN CategorY MADE FROM goat’S MILK DG: OPEN CategorY MADE FROM goat’S MILK 1st Rivers Edge Chevre, OR 1st Firefly Farms, MD MAYOR of NYE BEACH Bella Vita 2nd Carr Valley Cheese, WI 2nd Redwood Hill Farm & Creamery, CA Cave Aged Cardona California Crottin 2nd Vermont Butter & Cheese Creamery, VT 3rd Haystack Mountain Goat Dairy, CO Coupole Haystack Mountain Goat Dairy Queso De Mano 3rd Carlisle Farmstead Cheese, MA DS: OPEN CategorY MADE FROM SHEEP’S MILK OR MIXED MILKS Ellie’s Cloudy Down 1st Sartori Foods, WI 3rd Carr Valley Cheese, WI Sartori Reserve Pastorale Blend Cocoa Cardona 2nd Wisconsin Sheep Dairy Co-op, WI CS: ORIGINAL RECIPE / OPEN CategorY MADE FROM SHEEP’S MILK Mona or MIXED MILKS 3rd Carr Valley Cheese, WI 1st Willamette Valley Cheese, OR Menage Perrydale 2nd Central Coast Creamery, CA Seascape E. CHEDDARS All Cheddars, all milk sources 3rd Beecher’s Handmade Cheese, WA Flagsheep EA: AGED Cheddar, ALL MILKS (AGED BETWEEN 12 AND 24 MONTHS) D.AMERICAN MADE/INTERNATIONAL STYLE 1st Great Lakes Cheese Co., Inc., NY Cheeses modeled after or based on recipes for established European or other Adams Reserve New York Extra Sharp Cheddar international types or styles - Beaufort, Abondance, Gruyère, Juustoleipa, 2nd Cabot Creamery Cooperative, VT Caerphilly, English Territorials, Leyden, Butterkäse, Monastery styles, etc. Cabot Extra Sharp Vermont Cheddar Block DD: DUTCH STYLE, ALL MILKS (Gouda, EdaM, ETC.) 3rd Tillamook County Creamery Association, OR Yellow Extra Sharp Cheddar 1st Edelweiss Creamery, WI Cellar Aged Grass Based Gouda 2nd Holland’s Family Cheese LLC, WI (cont’d next page) Marieke Gouda Premium 3rd Central Coast Creamery, CA Goat Gouda 3rd Willamette Valley Cheese, OR 12 Farmstead Gouda (cont’d next page) 13 EF: Cheddar WITH SWEET FLavorings, fruits, SEASONINGS, EW: Cheddar WRAPPED IN CLoth, LINEN, AGED UP TO 12 MONTHS herbs, SPICES, ALCOHOL/SPIRITS 1st Bravo Farms, CA 1st Rogue Creamery, OR Silver Mountain Rogue Morimoto SobaAle Cheddar 2nd Bleu Mont Dairy, WI 2nd Cabot Creamery Cooperative, VT Bandaged Cheddar Aged up to 12 months Cabot Tiki Masala Cheddar 2nd Neighborly Farms of Vermont, VT 2nd Cabot Creamery Cooperative, VT Organic Clothbound Cheddar Cabot Tuscan Cheddar 3rd Meister Cheese Company, WI 3rd September Farm Cheese, PA Eagle Cave Reserve Apple Cinnamon Cheddar EB: Cheddar WRAPPED IN CLoth, LINEN AGED OVER 12 MONTHS EP: Cheddar FLavored WITH SWEET, savorY, JALAPENO, 1st Cellars at Jasper Hill, VT chipotLE, RED, GREEN PEPPERS; BLACK, WHITE, GREEN Cellars at Jasper Hill Cabot Clothbound Cheddar peppercorns, GARLIC, ONIONS 2nd Saxon Homestead Creamery, WI 1st Ballard Cheese LLC, ID Pastures Truffle & Salt Cheddar 3rd Beecher’s Handmade Cheese, WA 2nd Beecher’s Handmade Cheese, WA Flagship Reserve Marco Polo Reserve 3rd Ballard Cheese LLC, ID Idaho Pepper Cheddar F. BLUE MOLD CHEESES All cheeses ripened with Roqueforti or Glaucum Penicillium 3rd Cabot Creamery Cooperative, VT (Excluded: Colorless Mycelia) Cabot Chili-Lime Cheddar 3rd Tillamook County Creamery Association, OR FC: RINDLESS BLUE-VEINED MADE FROM COW’S MILK Garlic Chili Pepper Cheddar 1st Arthur Schuman, Inc., WI Montforte Gorgonzola Cheese EC: Cheddar FROM COW’S MILK, AGED LESS THAN 12 MONTHS 2nd Saputo Cheese USA Inc., WI 1st Cabot Creamery Cooperative, VT Rindless Blue Cabot Sharp Vermont Cheddar 3rd Hook’s Cheese Company, Inc., WI 2nd Tillamook County Creamery Association, OR Gorgonzola Dolce Yellow Sharp Cheddar 3rd Tillamook County Creamery Association, OR FG: RINDLESS BLUE-VEINED MADE FROM goat’S MILK White Medium Cheddar 1st Montchevre-Betin, Inc., WI Chevre in Blue - Goat Milk Blue Cheese EG: Cheddar FROM goat’S MILK, AGED LESS THAN 12 MONTHS 2nd Carr Valley Cheese, WI 2nd Damafro, Inc., QC, Canada Billy Blue Le Chevre Noir Tournevent
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    Judging and competition awards guide marquee sponsors: 2016 ACS JUDGING & COMPETITION RESULTS DES MOINES, IOWA JULY 29, 2016 The American Cheese Society (ACS) is the leader in supporting and promoting American cheeses. Founded in 1983 to support the North American artisan and specialty cheese industry, ACS provides advocacy, education, business development, and networking opportunities for members of the cheese industry, while striving to continually raise the quality and availability of cheese in the Americas. The cheesemakers listed on the following pages represent all of the entrants in the 2016 ACS Judging & Competition: 260 companies submitting 1,843 products. Winners in each category are listed separately. Unlike other cheese competitions, where cheeses are graded down for technical defects, the goal of the ACS Judging & Competition is to give positive recognition to those cheeses that are of the highest aesthetic and technical quality. As a result, the highest quality cheeses are those that ACS feels deserve the recognition of an award, based on a minimum number of points awarded (totaling 100 points possible) for first, second, or third place. In categories or sub-categories where the minimum number of points is not earned, no award is given. Our congratulations go out to all of the dedicated, passionate, creative producers who work daily to bring great cheese to life, to market, and to the 33rd Annual ACS Conference & Competition. Thank you to Gourmet Foods International, the sponsor of the ACS Judging & Competition and Awards Ceremony. Gourmet Foods International’s generous support helps to make this renowned judging possible. A LETTER FROM THE 2016 JUDGING & COMPETITION COMMITTEE CHAIR This Awards Booklet represents the culmination of 12 months of hard work, dedication, and commitment.
  • Marco Pierre White

    Marco Pierre White

    WWW.MPWRESTAURANTS.COM MARCO PIERRE WHITE CHRISTMAS & NEW YEAR 2015 MARCO PIERRE WHITE Whether you’re looking to add a touch of glamour to your Christmas party or just a festive evening out, you’re guaranteed to experience a White Christmas at Marco Pierre White Steakhouse Bar & Grill Bristol. You can enjoy festive lunch or dinner with us throughout December or celebrate Christmas Day, or New Year’s Eve. For all Christmas party bookings, enquiries or questions contact our Christmas co-ordinator on t: 01934 834 343 option 1 or [email protected] Christmas Fayre Lunch STARTERS Roast Cauliflower Soup with Cheddar Cheese Crouton and Smoked Paprika Oil (V) Smoked Salmon Terrine with Horseradish, Dill and Pickled Cucumber Beetroot Carpaccio with Crumbled Goat’s Cheese and Walnut Infused Oil (V) MAIN COURSES Smoked Trout Kedgeree, Pan Fried Trout on Spiced Rice with Soft Poached Egg and Coriander Chutney Roast Turkey, Cranberry Stuffing, Roast Potatoes, Seasonal Vegetables, Red Wine and Pan Juice Caramelised Red Onion and Thyme Tart Tian, Watercress and Parmesan Salad (V) 10oz Rib Eye Steak with Hand Cut Chips, Beer Battered Onion Rings and Garlic and Thyme Roast Tomato (£5.00 supplement per person) DESSERTS Christmas Pudding with Brandy Butter Dark Chocolate Tart with Orange Crisps and Cointreau Cream Sticky Toffee Pudding, Vanilla Ice-Cream and Salted Caramel Sauce TO FINISH Coffee and Petit Four £21.50 PP SET MENU / AVAILABLE FROM 28TH NOV - 23RD DEC Christmas Fayre Dinner STARTERS Roast Cauliflower Soup with Cheddar Cheese Crouton and