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2012 Winners! Sponsored By 2012 ACS JUDGING & COMPETITION RESULTS Raleigh, North Carolina August 3, 2012 The American Cheese Society (ACS) is a not-for- profit trade organization 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 North America. The cheesemakers listed on the following pages represent all of the entrants in the 2012 ACS Judging & Competition: our largest ever, with 254 companies submitting 1,711 different products. Winners in each category are listed separately. Unlike other cheese competitions, where cheeses are only graded down for technical defects, ACS’s goal is to give positive recognition to those cheeses that are of the highest quality in their aesthetic and technical evaluation. 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 the traditions of North American cheese to life, to market, and to the largest ACS Judging & Competition to date. As a part of this strong community, you are all winners. 3 A messAge from tHE 2012 Leading the charge for all of the data entry was ACS’ newest staff member, Steve Binns. He, along with the assistance of Marisa Crider from The Laurel Group, entered Judging & Competition scores for all the entries that came through the judging room doors. They did an incredible job of keeping up with the pace and working with the volunteers to CHair Todd DruhOt ensure that data entry was completed accurately. The south has long been known for its hospitality. Now, it will also be known for its cheese. I’m honored to be a part of helping to bring cheese to the forefront here in A special thanks to my dear friend and mentor, John Greeley. It is great to have Raleigh, NC for this 28th Annual Awards Ceremony. It has been a great honor to be John back in the judging room after missing last year’s conference, the first one in the Chair of the 2012 Judging & Competition (J&C) Committee. almost 30 years. He has helped me prepare for this opportunity for the past 11 years by taking the time to teach me about the American Cheese Society and Judging & It’s no secret the J&C Committee members are a hard-working crew. This year is no Competition from our first meeting about “The Great Cheeses of New England.” different. We started our weekly calls in January and have been keeping a record pace to make sure this year’s competition went off without a hitch. During my first year as Chair, David Grotenstein has been a tremendous support and has been there for the many questions that arose during the year. His commitment While many things about this year have remained the same, we’ve also seen a to the ACS Judging & Competition shows his love for all American cheese and tremendous growth in what the J&C Committee and ACS staff have been able to cheesemakers. attain together. For the first time in ACS history, most of the entering cheesemakers were able to log on to the ACS website to enter their cheeses via our new online Michelle Lee exemplifies the dedication and commitment given by the ACS staff entry database. Of the 254 companies entered, only 15 sent in paper entries. This to this event. Her support in all areas of Judging & Competition while keeping the new database is designed to allow cheesemakers easy access to their entries when committee on task is a huge feat and a great accomplishment. I value the friendship they enter the Judging & Competition again next year. that has grown out of this working relationship. Two weeks ago, we met virtually with judges from all over the country and around My expression of gratitude would not be complete without recognizing the the world to prepare them for the experience they would have during the two days tremendous amount of work that Richard and Karen Silverston dedicate each year of judging at ACS. Via our first-ever judges’ training webinars, we were able to to managing the integrity of the data for Judging & Competition. Without what welcome judges and prepare them for their role as an aesthetic or technical judge, we fondly refer to as the “Silverston Judging & Competition Database,” on-site which helped save time on-site. This year, rather than going straight from breakfast data collection would be nearly impossible to manage – particularly with the into the “classroom,” the judges enjoyed breakfast at the Raleigh Marriott and went number of entries we received this year. This system helps keep all of the Judging & immediately into a tutorial judging where they were instructed with their first taste Competition information orderly, readily accessible, and stored securely. While they of cheese. It was a great way to start a day where over 800 cheeses were expertly were not able to be here this year, they worked via phone and email to help keep evaluated. things on track and were available anytime we needed help with a pressing issue. These webinars started out as a mere thought on one of our regular calls, and then, And, of course, thanks to our judges, who evaluated more cheese than ever. Their through the work of Jane Bauer and Michelle Lee at the ACS office, this thought patience, dedication to detail, and admiration for your work grows along with your became a reality. We are looking forward to improving the process for next year, and number of entries. We ask more and more of them every year, and they get it done we appreciate the judges’ participation in this revolutionary approach to training. every time. We ask you to please take time to read all about them on the pages that follow. Also this year, Tom Kooiman, ACS J&C Committee Vice Chair, and Sasha Davies worked to develop an educational video to help cheesemakers with proper shipping It has been an eye-opening experience to work on this committee, beginning with and handling techniques. This video, along with another member-produced video, my time as an aesthetic judge, then a technical judge, to the Back of House, to Vice will be posted on the ACS web site throughout the year, and we believe these Chair, and now, to serving as Chair. I am honored the ACS Board and staff, as well videos were a major reason why we saw fewer cheeses in triage this year. Despite as the members, have confidence in my taking on this great challenge. It has been the hot weather, only a handful of entries required evaluation upon arrival. my sincere pleasure to work with these great people and to help bring their ideas to fruition. I am looking forward to another stellar year in 2013. For the first time in its history, ACS has made it possible for cheesemaker members to volunteer during the Judging & Competition. The J&C Committee worked to develop a proposal for the Board, which outlined the roles cheesemakers could fill. Todd Druhot We appreciate the Board’s open and thoughtful consideration of our proposal, and Chair, ACS Judging & Competition Committee we look forward to having more cheesemakers involved in the receiving and back- of-house roles next year in Madison. I can’t stress enough how much I enjoy working with this committee and watching 2012 ACS JUDGING & it grow. Without the help of the dedicated volunteers I’ll mention individually below, COMPETITION this event would not be possible. I thank each of them for their dedication to and OFFICIAL JUDGES ROSTER passion for the Judging & Competition. technical judges: aesthetic judges: Recent additions to the committee include Patrick Bleck, Matt Bonano, and Max Robert Bradley Sara Adduci McCalman. Patrick returned after a one-year hiatus to help assist as the Quality Assurance Auditor in the judging room. He has done a fantastic job of ensuring all Mike Comotto Kurt Cuccaro records for each entry are accurate and complete. Max has participated on numerous MaryAnne Drake Edouard Damez calls and served as a technical judge in this year’s competition. We look forward to Nana Farkye Gordon Edgar their continued participation next year as an active part of the J&C Committee. Lisbeth Goddik Tim Gaddis Matt served as our cooler captain and was responsible for inventorying and Walter Hartman Kate Harbin cataloging all of the entries in our three refrigerated coolers, plus an additional Luis Jimenez-Maroto Caroline Hostettler cooler to store all of the smoked cheeses. Sue Husch, from The Laurel Group, assisted Matt in the coolers to organize and deliver the cheeses to the judges and to Mark Johnson Emiliano Lee ensure they could be located throughout their journey through the judging process. Kerry Kaylegian Tripp Nichols David Lockwood Aside from being our go-to guy on-site for all last minute needs, like paper and Mary Quicke masking tape, Tom Kooiman was responsible for orchestrating what we call the Sarah Masoni Brian Ralph Back of House. This area is where all of the cheeses are staged for tempering. It was Max McCalman Matthew Rubiner his responsibility to make sure all cheeses that were judged were returned to the coolers so they can be at the Festival of Cheese.
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