American Cheese Society 2003 Judging Results

I. Feta Cheese
IC: Cow’s Milk
1st Place: No Award
2nd Place: Feta Medium HB, Lactalis USA Turlock (California)
3rd Place: Feta, Spring Hill Jersey Cheese (California)
IG: Goat’s Milk
1st Place: Feta, Carr Valley Cheese (Wisconsin)
2nd Place: Vermont Goat’s Milk Feta, Vermont Butter and Cheese Co. (Vermont)
3rd Place: Feta, Harley Farms, Inc.(California)
IS: Sheep’s Milk
1st Place: No Award
2nd Place: Feta, Old Chatham Sheepherding Co. (New York)
If: Flavor added – spices, herbs, seasonings, fruits—All Milks
1st Place: Danesborg Olive Feta, Agropur Fine Cheese Division (Quebec)
2nd Place: Feta Tomato/Basil, Lactalis USA Turlock (California)
3rd Place: Feta, La Moutonniere, Inc. (Quebec)

J. Low Fat/Low Salt Cheese
JC: Open Category—All Milks
1st Place: Empereur Light, Le Choix du Fromager (Quebec)
2nd Place: Reduced Fat Havarti, Roth Kase USA, Ltd. (Wisconsin)
3rd Place: Vermont Fromage Blanc, Vermont Butter & Cheese Company (Vermont)
JF: Flavor added – spices, herbs, seasoning, fruits—All Milks
1st Place: No Award
2nd Place: No Award
3rd Place: Fiesta Pepper Yogurt Cheese, Mapleleaf Cheese Company Co-op (Wisconsin)

K. Flavored Cheeses
(Entries are limited to cheeses NOT listed in categories B-E-G-I-J-N-O-P-R-S. Cheeses in this category include but are not limited to: Flavored Monterey Jack, Cream Cheese, Cottage Cheese, Cheeses with edible flowers, Cultured Cheese Products.)
KC: Open Category, Cow’s Milk
1st Place: Tiramisu Mascarpone, BelGioioso Cheese, Inc. (Wisconsin)
2nd Place: Scamorza with Butter, Sierra Cheese Company (California)
2nd Place: Garlic Gouda, Taylor Farm (Vermont)
3rd Place: Sharon Hollow, Zingerman’s Creamery (Michigan)
3rd Place: Sublimity Herb de Provence, Oregon Gourmet Cheese (Oregon)
3rd Place: McCadam Pepper Jack, McCadam Cheese Co. (New York)
KG: Open Category, Goat’s Milk
1st Place: Herb Chevre, Cypress Grove Chevre (California)
2nd Place: Veloutin SW Red Pepper, Fromagerie Tournevent (Quebec)
3rd Place: Monet, Harley Farms, Inc. (California)
KS: Open Category, Sheep’s Milk
1st Place: No Award
2nd Place: No Award
3rd Place: Herb, Everona Dairy (Virginia)
KG: Open Category, Goat’s Milk
1st Place: Herb Chevre, Cypress Grove Chevre (California)
2nd Place: Veloutin SW Red Pepper, Fromagerie Tournevent (Quebec)
3rd Place: Monet, Harley Farms, Inc. (California)
KS: Open Category, Sheep’s Milk
1st Place: No Award
2nd Place: No Award
3rd Place: Herb, Everona Dairy (Virginia)

L. Smoked Cheeses
LC: Open Category, Cow’s Milk
1st Place: Smoked Braid Mozzarella, F. Capiello Dairy Products, Inc. (New York)
2nd Place: Applewood Cheddar, Carr Valley Cheese (Wisconsin)
2nd Place: Smoked Mozzarella, Belfiore Cheese Company (California)
3rd Place: Maple Smoked Gouda, Taylor Farm (Vermont)
LG: Open Category, Goat’s Milk
1st Place: Smoked Capri, Westfield Farm, Inc. (Massachusetts)
2nd Place: Smoked Chevre, Haystack Mountain Goat Dairy (Colorado)
LS: Open Category, Sheep’s Milk
1st Place: No Award
2nd Place: Auriche, Carr Valley Cheese (Wisconsin)

M. Farmstead Cheeses
(Limited to cheeses made 100% of milk from a cheesemaker’s own herd or flock.)
MC: Open Category, Cow’s Milk
1st Place: Bandage Wrap Cheddar, Fiscalini Cheese (California)
2nd Place: Tarentaise, Thistle Hill Cheese (Vermont)
3rd Place: Pleasant Ridge Reserve, Uplands Cheese, Inc. (Wisconsin)
MG: Open Category, Goat’s Milk
1st Place: Harvest Cheese, Hillman Farm (Massachusetts)
2nd Place: Lumiere, Sweet Grass Dairy (Georgia)
3rd Place: Basket Molded Chevre, Pure Luck Dairy (Texas)
MS: Open Category, Sheep’s Milk
1st Place: Weston Wheel, Woodcock Farm (Vermont)
2nd Place: Old Wick Shepherd, Farmersville Cheeses, LLC (New Jersey)
2nd Place: San Andreas, Bellwether Farms (California)
3rd Place: Baby Cedar, Lovetree Farmstead Cheese (Wisconsin)

N. Fresh Goat’s Milk Cheeses
NO: Open Category
1st Place: Chevre, Redwood Hill Farm Goat Dairy (California)
1st Place: Fresh Chevre, Sweet Grass Dairy (Georgia)
2nd Place: Chevre, Stickney Hill Dairy (Minnesota)
2nd Place: Big Island goat Cheese, Hawaii Island Goat Dairy (Hawaii)
3rd Place: Pure Luck’s Fresh Chevre, Pure Luck Dairy (Texas)
NF: Flavor added—spices, herbs, seasonings, fruits
1st Place: Chocolate Capri, Westfield Farms, Inc. (Massachusetts)
2nd Place: Purple Haze, Cypress Grove Chevre (California)
3rd Place: Fresh Chive Chevre, Pure Luck Dairy (Texas)
3rd Place: Chipotel Chevre, Pure Luck Dairy (Texas)

O. Fresh Sheep’s Milk Cheeses
OO: Open Category
1st Place: No Award
2nd Place: Marisa, Carr Valley Cheese (Wisconsin)
3rd Place: Artesian Spring, Lovetree Farmstead Cheese (Wisconsin)
OF: Flavor Added—spices, herbs, seasonings, fruits
No Entries

P. Marinated Cheeses
PC: Open Category—Cow’s Milk
1st Place: Capiello Marinated Braided Mozzarella, F. Cappiello Dairy Products, Inc. (New York)
2nd Place: Tomato/Basil Braided Mozzarrella, F. Cappiello Dairy Products, Inc. (New York)
3rd Place: Mediterranean Salad, Cantare Foods (California)
PG: Goat’s Milk
1st Place: Basil Chevre and Oil, Appleton Creamery (Maine)
2nd Place: Banon, Capriole (Indiana)
PS: Sheep’s Milk
1st Place: Gran Canaria, Carr Valley Cheese (Wisconsin)
PF: Flavor added—spices, herbs, seasoning, fruits—All Milks
1st Place: No Award
2nd Place: Chevre De Provence, Fromagerie Belle Chevre (Alabama)

Q. Cultured Cheese Products
(Limited to Plain Yogurt, Crème Fraiche, Fromage Blanc, Quark, Kefir, Labne. All cultured products with flavorings belonging in Category “K”. Cultured products made with added oil belonging in Category “P”. )
QC: Cultured Cow’s Milk
1st Place: Crème Fraiche, Bellwether Farms (California)
2nd Place: Crème Fraiche, Mozzarella Company (Texas)
3rd Place: Crème Fraiche, Spring Hill Jersey Cheese (California)
QG: Cultured Goat’s Milk
1st Place: Fromage Blanc, Harley Farms, Inc. (California)
2nd Place: Yogurt, Redwood Hill Farm Goat Dairy (California)
3rd Place: Fromage Blanc, Fromagerie Belle Chevre (Alabama)
QS: Cultured Sheep’s Milk
1st Place: No Award
2nd Place: Organic Sheep Yogurt, Willow Hill Farm (Vermont)
3rd Place: Sheep’s Milk Yogurt, Old Chatham Sheepherding Company (New York)

R. Butters
(Whey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc.)
RC: Cow’s Milk
1st Place: Vermont Cultured Butter Lightly Salted, Vermont Butter & Cheese Co. (Vermont)
2nd Place: Vermont Cultured Butter Unsalted, Vermont Butter & Cheese Co. (Vermont)
3rd Place: Cabot Unsalted Butter, Cabot Creamery Cooperative (Vermont)
RG: Goat’s Milk
1st Place: No Award
2nd Place: No Award
3rd Place: Goat Butter, Fromagerie Tournevent (Quebec)
RS: Sheep’s Milk
No Entries
RF: Flavor added—spices, herbs, seasonings, fruits—All Milks
No Entries

S. Cheese Spreads
(Cold pack, Cheddar based, Cream Cheese and Yogurt based spreads and dips)
SC: Cow’s Milk
1st Place: Gina Marie, Sierra Nevada Cheese Co. (California)
2nd Place: Oregon Blue Veined Spread, Rogue Creamery (Oregon)
3rd Place: Brie and Blue Spread, Roth Kase USA, Ltd. (Wisconsin)
SG: Goat’s Milk
1st Place: No Award
2nd Place: Garlic Fromage, Cypress Grove Chevre (California)
SS: Sheep’s Milk
No Entries
SF: Flavor added—spices, herbs, seasonings, fruits—All Milks
1st Place: No Award
2nd Place: Pesto Dried Tomato Cheese Torta, Rising Sun Farms (Oregon)
3rd Place: Key Lime Cheese Torta, Rising Sun Farms (Oregon)

T. Aged Sheep’s Milk Cheeses
(Caciotta, Romano, Manchego, Table Cheeses, etc.)
TO: Open Category
1st Place: No Award
2nd Place: Vermont Shepherd, Vermont Shepherd (Vermont)
3rd Place: Big Holmes, Lovetree Farmstead Cheese (Wisconsin)

U. Aged Goat’s Milk Cheeses
(Taupineres, Rinded Logs and Pyramid Types, etc.)
UG: Open Category
1st Place: Hilltown Wheel, Hillman Farm (Massachusetts)
2nd Place: River Bend Goat, Carr Valley Cheese (Wisconsin)
3rd Place: Mt. McKinley, Cypress Grove Chevre (California)

V. Washed Rind Cheeses
(Liederkranz, Limberger, Brick Types and Styles, etc. Cheeses with a rind or crust washed in salted brine, whey beer, wine or other alcohol, grape lees that exhibit an obvious smeared or sticky rind and/or crust. Exempt: All washed curd cheeses.)
VC: Cow’s Milk
1st Place: Red Hawk, Cowgirl Creamery (California)
2nd Place: Livewater Tuma, Westminster Dairy at Livewater Farm (Vermont)
3rd Place: Brother Laurent, Green Mountain Blue Cheese (Vermont)
VG: Goat’s Milk
1st Place: Chevrochon, Le Choix du Fromager (Quebec)
VS: Sheep’s Milk
1st Place: River Bend Sheep, Carr Valley Cheese (Wisconsin)