World Championship Cheese Contest 2018

New England Excelled at the World Championship Cheese Contest. Here’s the complete list of New England Winners!

1 – Cheddar, ‘Mild’ (0-3 Months)  – Cabot, Vermont- Best of Class
2 – Cheddar, ‘Medium’ (3 to 6 months) – Cabot, Vermont – Best of Class
3 – Cheddar, ‘Sharp’ (6 months to 1 year) – Cabot,  Vermont – Top 5
4 – Cheddar, Aged One to Two Years  – Cabot,  Vermont – Top 5
5 – Cheddar, Aged Two Years or Longer – Cabot, Vermont – Top 5
6 – Burrata – Narragansett Creamery, Rhode Island – Top 5
7 – Natural Rinded Cheddar – Grafton Village Cheese, Vermont – 2nd & Third Place / Monterey Jack – Cabot, Vermont- Best of Class
8 – Provolone, Aged – Calabro Cheese, Connecticut – Top 5
9 – Ricotta – Calabro Cheese, Connecticut – Best of Class / Maple Brook Farm, Vermont – Third Place
10 – Cottage Cheese – Cabot,  Vermont – Top 5
11 – Camembert – Arethusa Farm Dairy, Connecticut – Top 5
12 – Open Class: Soft Ripened Cheeses – Cellars at Jasper Hill, Vermont- Best of Class
13 – Washed Rind/ Smear Ripened Soft Cheeses – Cellars at Jasper Hill, Vermont – Best of Class, Second and Third Place ( Willoughby, Winnimere, Oma, respectively)/ Consider Bardwell Farm, Vermont -Top 5 (Dorset)
14 – Reduced Fat Hard Cheeses – Cabot,  Vermont – Top 5 (Jalapeno)
15 – Surface (Mold) Ripened Goat’s Milk Cheeses – Vermont Creamery, Vermont – Best of Class (Coupole)
16 – Open Class: all other milk cheeses – Calabro Cheese, Connecticut – Third Place (Ricotta di Bufula)
17 – Salted Butter – Cabot Creamery Cooperative, Massachusetts – Third Place
18 – Yogurt- cow’s milk – Narragansett Creamery, Rhode Island – Top 5
19 – High Protein Yogurt- Cow’s Milk – Cabot,  Vermont – Second Place (10% Greek)
20 – Natural Sliced Cheese – Cabot,  Vermont – Third Place and Top 5 (sliced cheddar)

Full details: https://www.worldchampioncheese.org/

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