The Oscars of American Cheese

Imagine a room full of over 1400 different cheeses--and you can eat as much as you want. It may sound like a version of heaven to some of you, but this cheesy paradise is a reality once a year at the annual American Cheese Society Conference and Competition.

Every year, hundreds of artisan cheesemakers from across the North American continent bring their cheeses to the competition, where they are judged by a panel, and the best cheeses from a variety of categories are selected (yes, it is someone's job to taste these cheeses, and yes, I wish I had that job!)

We don't go to the conference every year, but we always look forward to the results--invariably, we hear about some new cheese that we end up falling in love with; and invariably, some cheeses that we are already in love with are recognized for being the great cheeses we always knew they were. Here are a few of our favorite selections from the winners this year: 

Vermont Butter and Cheese Coupole

Cypress Grove Truffle Tremor, 2nd Place, soft-ripened, flavor added category: From the makers of Humboldt Fog, this is a pasteurized goat cheese with a think, bloomy white coat that creates a foggy gray rind.  Made with black truffles, a wedge looks like a slice of moist layer cake, and the full tangy flavor of its crumbly, smooth paste is sheer perfection.

Roth Kase Gran Queso, 1st Place, ripened Hispanic and Portuguese style category: Slightly sweet, but with an extra-sharp tang, this cow's milk cheese is great for cooking. It melts and blends well, and is perfect on top of some pasta or in a quesadilla. Or munch on it after dinner with a glass of Port!

Vermont Butter & Cheese Coupole, 2nd Place, original goat milk recipe category: This distinctive goat cheese is molded by hand, and has a smooth and creamy texture with aromas of fresh flowers, citrus and hazelnuts.  It is perfect for a cheese board with its mild, fresh milk flavor. (Incidentally, their products won several awards this year, and we have most of them in stock!)

Nettle Meadow Farm Kunik, 1st Place, triple creme category:Creamy and delicate, this decadent triple-cream cheese is made from a combination of goat's milk and Jersey cow cream. This unique blend gives Kunik a rich, tangy and buttery flavor, making it a perfect match with a glass of champagne.

A Local Favorite: Westfield Farm's Blue Log

Westfield Farm Blue Log, 1st Place, external blue cheese category: A unique twist on blue cheese, the blue mold in Blue Log grows only on the outside of the cheese. One of the few external blue chevres made in the world, it has a fresh, clean, creamy flavor. Made locally in Hubbardston, MA!

Go here for a list of all of this year's winners!