Cabot Creamery Earns High Honors at American Cheese Society Awards
Local creamery wins 18 awards in national competition
Waitsfield, VT – Cabot Creamery took home four first place, five second place and nine third place awards at the American Cheese Society Awards Ceremony in Des Moines, Iowa in July.
The American Cheese Society judging, and competition is the largest of its kind for American-made cheeses. The ACS highlights cheesemakers throughout the industry that are committed to the art of cheesemaking and food safety.
“Cabot Creamery is really proud of Vermont’s cheesemaking heritage,” said Sarah Healy, SVP of Marketing at Cabot Creamery. “A lot of love and pride goes into crafting our products. And the fact that Vermont took home 44 ACS awards, demonstrates the quality of Vermont dairy and expertise of its cheesemakers.”
Among the winners were Vermont Creamery, Jasper Hill, Vermont Shepard, Maplebrook Farm, Grafton Village Cheese Co., Barn First Creamery, Mansfield Creamery and Springbrook Farm.
Cabot won the following awards:
First Place:
- Garlic & Herb Cheddar
- Extra Creamy Sea Salted Butter
- Extra Creamy Unsalted Butter
- Crème Fraiche
Second Place:
- Private Stock Cheddar
- 3-Year Cheddar
- 5-Year Cheddar
- White Oak Cheddar
- 10% Plain Greek Yogurt
Third Place:
- Colby
- Farmhouse Reserve Cheddar
- Extra Sharp Cheddar
- Alpine Cheddar
- Cabot Clothbound (Cellars at Jasper Hill)
- Unsalted Butter
- Triple Cream Vanilla Bean Greek
- Sour Cream
- Cottage Cheese
“One of the secrets to Cabot’s award-winning products is the high-quality milk our Cabot farm families have been producing for generations,” said Matt Mason, Director of Product Strategy. “In fact, the first product the cooperative made was butter. It’s rewarding to see our extra creamy butters both earn first place honors. The growth we’re seeing in this category shows that consumers also recognize and appreciate the quality of our butter.”
“It takes a lot of hard-working people to produce the award-winning products consumers see on the shelves,” said Jason Martin, VP of Manufacturing. “From our Cabot farmers to our dedicated employees, cheese graders, sourcing team, drivers and everyone in between, these awards validate our commitment to making exceptional products.”
The winning entries were selected by an expert panel of judges that work across the food industry in academia, dairy science, culture manufacturing, food retailers and more. Working in teams of two, the judges conducted a blind sensory evaluation that focus on the technical and aesthetic merits of the cheese. They evaluated 1,454 products from 195 companies across the United Sates, Canada, Mexico and Brazil.
Cabot Creamery is a farmer-owned cooperative and certified B-Corp that has been making award-winning products with love, pride and purpose for over a century. The high-quality milk produced by the Cabot farm families throughout New England and New York is crafted into dairy products including, “The World’s Best Cheddar”, other styles of cheese, butter, Greek yogurt, sour cream, dips and other specialty products. For more information visit cabotcreamery.com.
