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Vermont Business Magazine Over 40 Vermont dairy products were honored at the American Cheese Society Judging & Competition, a technical and aesthetic evaluation of American-made cheeses, which takes place in June each year. The winners are then announced and celebrated at the Awards Ceremony held during the ACS Annual Conference. By hosting the Judging & Competition, ACS shines the spotlight on American cheesemakers by showcasing their talents and work as leaders within the industry, both for their excellent cheesemaking and commitment to food safety. The winners are celebrated at the annual conference, this year held in late July in Sacramento, CA.
Vermont Winners at the 2025 ACS Annual Judging & Competition
Below are Vermont-based products that placed in the 2025 American Cheese Society competition, organized by producer.
Jasper Hill Farm (Greensboro)
- Withersbrook Blue 2nd Place | Best of Show 1st Runnerup – KC: Open Category, Cheeses with Flavor Added
- Bayley Hazen Blue 1st Place | FK: Blue-veined with a rind or external coating – cow’s milk
- Little Hosmer 1st Place | BB: Soft-Ripened – made from cow’s milk 8 oz and under
- Sherry Gray 2nd Place | BT: Soft-Ripened cream added (double/triple creme)
- Harbison Mini 3rd Place | DB: Cheeses wrapped in bark/leaves/grass
- Harbison 1st Place | DB: Cheeses wrapped in bark/leaves/grass
- Willoughby 3rd Place | TB: Soft-Ripened Washed Rind
- Whitney 3rd Place | TR: Raclette-style (aged over 45 days)
- Alpha Tolman 1st Place | TC: Open Category – Washed Rind Cheeses (cow’s milk)
- Cabot Clothbound Black Label by Jasper Hill Farm 3rd Place | EB: Cheddar wrapped in cloth/linen (aged ≥ 13 months)
- Vault 5 Cave Aged 1st Place | CC: Open Category – made from cow’s milk
Cabot Creamery Cooperative (Cabot, West Springfield, VT)
- Cabot 83% BF (Euro Style) Salted Butter 1st Place | RC: Salted Butter with or without cultures (cow’s milk)
- Cabot Salted Butter 2nd Place | RC: Salted Butter with or without cultures (cow’s milk)
- Cabot 83% BF (Euro Style) Unsalted Butter 1st Place | RO: Unsalted Butter with or without cultures (cow’s milk)
- Cabot Salted Butter 2nd Place | RO: Unsalted Butter with or without cultures (cow’s milk)
- Cabot Crème Fraiche 1st Place | QF: Crème Fraiche and Sour Cream Products (cow’s milk)
- Cabot Private Stock Cheddar 1st Place | EA: Aged Cheddar (13–23 months, all milks)
- Cabot Monterey Jack 1st Place | CJ: Monterey Jack (cow’s milk)
- Cabot Colby Jack 1st Place | CN: Colby-Jack (cow’s milk)
- Cabot Pepper Jack 1st Place | KW: Jack-style American Originals (flavored Colby/Monterey Jack)
- Cabot 10% Vanilla Greek Yogurt 3rd Place | KQ: Yogurt & Cultured Products with Flavor Added (cow’s milk)
- Cabot Smoky Bacon Cheddar 3rd Place | KE: Cheddar with Flavor Added (all milks)
- Cabot Extra Sharp Cheddar Cheese Spread 3rd Place | SC: Cold-Pack, Club Cheeses & Cheese Spreads (all milks)
Vermont Creamery (Websterville, VT)
- Unsalted Cultured Butter 3rd Place | RO: Unsalted Butter with or without cultures (cow’s milk)
- Coupole 1st Place | BG: Soft-Ripened – made from goat’s milk
- Bijou 1st Place | NS: Fresh Goat’s Milk Cheese (aged 0–30 days)
Shelburne Farms (Shelburne, VT)
- Shelburne Farms 1 Year Cheddar 1st Place | EA: Aged Cheddar (13–23 months, all milks)
Grafton Village Cheese Company (Grafton, VT)
- Shepsog 2nd Place | EG: Cheddar aged ≤ 12 months (goat/sheep/buffalo/mixed)
- 2 Year Aged Cheddar 3rd Place | EX: Mature Cheddar (24–47 months, all milks)
- Bismark 2nd Place | EW: Cloth-wrapped Cheddar (≤ 12 months, all milks)
- Clothbound Cheddar 1st Place | EW: Cloth-wrapped Cheddar (≤ 12 months, all milks)
- Storyteller 2nd Place | DS: Open Category – American Made/International Style (sheep’s milk)
- Autumn’s Blend 2nd Place | DX: Open Category – American Made/International Style (mixed milks)
- Truffle Cheddar 3rd Place | KE: Cheddar with Flavor Added (all milks)
von Trapp Farmstead (Stowe, VT)
- Opa 3rd Place | MA: Farmstead (< 60 days, all milks)
- Mad River Blue 2nd Place | FK: Blue-veined with a rind/external coating (cow’s milk)
Fat Sheep Farm (Wolcott, VT)
- Meadow’s Magic 3rd Place | MS: Farmstead (≥ 60 days, sheep’s milk)
- Autumn's Blend 2nd Place | DX: Open Category – American Made/International Style – made from mixed, or other milks
- Manchiko 1st Place | MS: Farmstead (≥ 60 days, sheep’s milk)
Spring Brook Farm Cheese (Spring Brook, VT)
- Ashbrook 3rd Place | TC: Open Category – Washed Rind Cheeses (cow’s milk)
BOSTON POST DAIRY LLC (Enosburg Falls, VT)
- Artisan Greek Feta 1st Place | IG: Feta – made from goat's milk
- Tres Bonne 3rd Place | NU: Goat’s Milk Cheese Aged Over 60 Days
- Bijou 1st Place | NS: Fresh Goat’s Milk Cheese (aged 0–30 days)
All information sourced from the official 2025 winners PDF. www.cheesesociety.org
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