![]() An underground aging facility maximizes the. Greensward, a cow’s milk washed-rind cheese from Murray’s Cheese of New York, took third place.įor more specialty cheese awards from the ACS convention and other coverage, get the September issue of Gourmet News. Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom region of Vermont. At Jasper Hill, people are the main ingredient this stoic, reliable cheese pays homage to Jasper Hill’s longest-standing employee: the steadfast Tim Whitney.īamboozle, a washed-rind goat and cow’s milk cheese from Goat Rodeo Farm & Dairy in Pennsylvania, and Flagsheep, a cloth-bound and open-air aged sheep’s milk cheese from Beecher’s Handmade Cheese in Washington, tied for second place. Whitney is a Jasper Hill Creamery original, according to the company’s website, inspired by the classic, mid-elevation mountain cheeses of Europe. Mateo Kehler, the cheese maker who owns Jasper Hill Farm in northern Vermont with his brother, Andy, has just eliminated a lot of backbreaking work for the esteemed creamery. “When you win new consumers for specialty cheese, we all win and we win together,” he said. It’s reflective of this point in the industry for us and it’s an epic opportunity to push the boundaries and win new consumers,” said Kehler, who founded the creamery with his brother, Andy. ![]() “At the root of this effort is delicious cheese. ![]() “What we’re trying to build is an agriculture-supported community. “Behind every great cheese is a community of people,” an overwhelmed Jasper Hill co-founder, Matteo Kehler, said in a ceremony held during the ACS convention in Portland, Ore. Whitney, a Raclette-style raw milk cheese from Vermont’s Cellars at Jasper Hill won Best in Show for specialty cheese at the American Cheese Society’s annual awards. ![]()
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