The Vermont Cheese Council (VCC), an organization dedicated to the production and advancement of Vermont Cheese, announced that Vermont took home 17 medals from the 26th annual World Cheese Awards, which were held in London, England, November 14-16. The standout among the impressive list of Vermont awards was Cellars at Jasper Hill’s trophy for the World’s Best Unpasteurized Cheese for its Bayley Hazen Blue. The World Cheese Awards is the leading and most diverse cheese competition in the world. At this year’s event, more than 250 cheese experts from 26 nations travelled to London to evaluate more than 2,600 cheeses from 33 countries. Judges ranked cheeses into Gold, Silver, Bronze and “no award.” From those medaled cheeses, an intimate group of 62 were chosen for Super Gold Awards and then judged again to carve the final list to 16 cheeses.
After being awarded a Super Gold, Bayley Hazen Blue was officially recognized as a trophy winner under the heading of World’s Best Unpasteurized Cheese. Bayley Hazen Blue is a Jasper Hill Farm original, and is made from high-quality whole raw milk. Bayley has a fudge-like texture, toasted-nut sweetness and anise spice character. The paste is dense and creamy, with well-distributed blue veins. The usual peppery character of blue cheese is subdued, giving way to the grassy, nutty flavors in the milk.
Grafton Village Cheese, Grafton: Shepsog.
Grafton Village Cheese came home with two coveted Super Gold awards, for its Bismark and Shepsog cave aged cheeses. This is the second Super Gold for Shepsog, having won the same trophy in 2012.
Vermont Creamery took home eight medals from the event, including gold for its Bijou. The event brought the company’s season award total to a fitting 30, as it celebrates its 30th anniversary this year.
“We are delighted for these cheesemakers and equally excited that Vermont cheesemakers continue to win whether in regional, national or international venues,” said Vermont Cheese Council executive director Tom Bivins. “The fact that Bayley Hazen Blue won the World's Best Unpasteurized Cheese trophy is indicative of the quality and strength of the raw milk cheeses produced by Jasper Hill and by cheesemakers throughout the state. We couldn't be more excited.”
Winning Vermont Cheeses
· Cellars at Jasper Hill, Greensboro: Bayley Hazen Blue, Super Gold; Cabot Clothbound and Moses Sleeper, Gold; Harbison and Oma, Silver; Weybridge and Kinsman Ridge, Bronze.
· Grafton Village Cheese, Grafton: Shepsog and Bismark, Super Gold
· Vermont Creamery, Websterville: Bijou, Gold; Cremont, Fromage Blanc, Vanilla Crème Fraiche, Coupole, Chevre, Fresh Crottin and Creamy Goat Cheese, Bronze.
For a comprehensive list of the 2014 World Cheese Award winners, visit FineWorldFood.co.uk.
Vermont Creamery, Websterville, Bijou.
The state of Vermont, celebrated for its focus on farm-to-table lifestyle and Vermont-made products, including cheese, boasts more cheese companies per capita than any other state in the nation. In addition to the World Cheese Awards, Vermont cheese businesses have won awards at the American Cheese Society, International Cheese Championship, The Big E Cheese Championship, the American Dairy Goat Association and the Good Food Awards.
The Vermont Cheese Council is a statewide membership based organization with 43 principal cheese producing members and over 100 associate members. The VCC is committed to promoting the advancement and quality of Vermont cheese through promotion, education and strong peer to peer support. The organization has been in existence since 1992. For more information, please contact: Tom Bivins, Executive Director at [email protected] or call 802-451-8564 or visit the Vermont Cheese Council website at www.vtcheese.com.
Stowe, Vt. (November 18, 2014) -- Vermont Cheese Council