Cabot Creamery Cooperative Earns Four Blue Ribbons at American Cheese Society Competition

Thirteen Vermont Cheesemakers Awarded 36 Total Ribbons

Cabot, VT – (September 1, 2010): The American Cheese Society announced its 2010 Judging & Competition winners during its 27th annual conference, held this year in Seattle, Washington. Cabot Creamery Cooperative won its most ribbons ever at this event – thirteen in total including four 1st place blue ribbons. Cabot and a dozen other Vermont cheesemakers were honored with 36 awards including "Best of Show" 1st and 2nd Runner-ups.

Cabot was particularly strong in the Cheddar and Butter classes. Cabot Vermont Cheddar entries earned 10 ribbons, with at least one in every category entered, including a blue ribbon for Cabot Sharp Vermont Cheddar. There was also a blue-ribbon wheel of Cabot Clothbound Cheddar, the signature product of Cabot's collaborative relationship with The Cellars at Jasper Hill. Cabot Flavored Cheddars and Reduced Fat Cheddars also ribboned.

Cabot also dominated the butter classes, winning both blue ribbons and placing 1st & 2nd for unsalted butter. In fact, Vermont entries swept 1st and 2nd for both salted and unsalted butter.

"We're very proud of our results at this premier competition for North America's specialty and artisan cheeses, "noted Rich Stammer, Cabot's president. "They underscore our belief that Cabot's longstanding tradition of award-winning dairy products is a direct result of superior milk from our dairy farm families and skilled craftsmanship in cheesemaking."

This year's ACS contest was the most competitive ever, featuring a record-setting 225 producers from 34 states, Canada and Mexico (complete results). An international panel of 30 judges evaluated 1,462 total entries on technical and aesthetic criteria to determine the winners.

Cabot's fellow Vermont Cheese Council members also fared well. Highlights included Vermont Butter & Cheese Creamery taking 2nd place in the contest's championship round while the innovative Farms for City Kids Foundation took 3rd place overall. Ploughgate Creamery, who also ages their cheese at The Cellars at Jasper Hill, won it's first-ever blue ribbon.

Results For Cabot Creamery Cooperative

2010 American Cheese Society Annual Judging & Competition, Seattle, Washington

1st Place – Cabot Sharp Vermont Cheddar (Cheddars, Under 12mo. Cow's Milk)

1st Place – Cabot Clothbound Cheddar (Cheddar Wrapped in Cloth, Aged over 12mo.)

1st Place – Cabot 83 Unsalted Butter (Butter, Unsalted, Cow's Milk)

1st Place – Cabot Whey Cream Butter (Butter, Salted, Cow's Milk)

2nd Place – Cabot Extra Sharp Vermont Cheddar Block (Cheddars 12-24mo.)

2nd Place – Cabot Tuscan Cheddar (Cheddars, Flavored)

2nd Place – Cabot Tiki Masala Cheddar (Cheddars, Flavored)

2nd Place – Cabot 75% Reduced Fat Cheddar (Low Fat)

2nd Place – Cabot Unsalted Butter (Butter, Unsalted, Cow's Milk)

3rd Place – Cabot 3Year Old Vermont Cheddar (Mature Cheddar, 25-48mo.)

3rd Place – Cabot Old School Vermont Cheddar (Mature Cheddar, Over 48mo.)

3rd Place – Cabot Chili-Lime Cheddar (Cheddars, Flavored)

3rd Place – Cabot Jalapeno 50% Reduced Fat Cheddar (Low Fat, Flavored)

Complete details and results for the competition can be viewed at: American Cheese Society.

Complete details and results for Vermont cheeses can be viewed at: Vermont Cheese Council.

ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and we make a full line of cheeses, yogurt, sour cream, cottage cheese, and butter. Best known as makers of "The World's Best Cheddar," Cabot is owned by 1200 dairy farm families located throughout New England and upstate New York. For additional information on Cabot Creamery, visit http://www.cabotcheese.coop