rightdv.blogg.se - Jasper hill winnimere

Jasper Hill Farm’s ‘Moses Sleeper’ and ‘Winnimere’ Take Gold at World Cheese Championships Yogurt and Cultured Products with Flavor Added (Set yogurts, Greek-style, dips, etc.Greensboro, Vermont, Ma(GLOBE NEWSWIRE) - FOR IMMEDIATE RELEASE Third Place: Classic Goat Cheese Log from Vermont Creamery, Websterville, VT.Third Place: Bijou from Vermont Creamery, Websterville, VTįresh Rindless Goat’s Milk Cheese Aged 0 to 30 Days.First Place: Alpha Tolman from Cellars at Jasper Hill, Greensboro Bend, VT.Third Place: Winnimere from Cellars at Jasper Hill,Greensboro Bend, VT.First Place: Harbison from Cellars at Jasper Hill, Greensboro Bend, VT.Second Place : Whole Milk Feta from Maplebrook Farm, North Bennington, VT.Second Place: Handmade Burrata from Maplebrook Farm, North Bennington, VT.Second Place: Albans from Vermont Creamery, Websterville, VTīurrata – Fresh mozzarella encasing a distinctly separate core made from softer curd and cream, or other soft cheese – all milks.Second Place: Sherry Gray from Cellars at Jasper Hill, Greensboro Bend, VT.Triple Crème – soft ripened / cream added – all milks Third Place: White Oak Cheddar from Cabot Creamery Cooperative, Waitsfield, VT.helveticus adjunct culture – all milks, all ages Sweet Cheddar- commonly made by including Lb. First Place: Clothbound Cheddar from Grafton Village Cheese Company, Grafton, VT.Second Place: 5-Year Cheddar from Cabot Creamery Cooperative, Waitsfield, VTĬheddar wrapped in cloth, linen with a natural rind – aged through 12 months – all milks.Mature Cheddar – aged 48 or more months – all milks Third Place: Sharp Cheddar from Cabot Creamery Cooperative, Waitsfield, VT.Second Place: New York Extra Sharp Cheddar from Cabot Creamery Cooperative, Waitsfield, VT.Second Place: Extra Sharp Cheddar from Cabot Creamery Cooperative, Waitsfield, VT.Third Place: Extra Sharp Cheddar from Cabot Creamery Cooperative, Waitsfield, VTĬheddar – aged through 12 months – made from cow’s milk.First Place: Extra Sharp Cheddar from Cabot Creamery Cooperative, Waitsfield, VT.Second Place: Ricotta Alta from Maplebrook Farm, North Bennington, VTĪged Cheddar – aged 13 months through 23 months – all milks.Third Place: Sour Cream from Cabot Creamery Cooperative, Waitsfield, VT.Third Place: Unsalted 83% Butter Fat Butter Solid from Cabot Creamery Cooperative, Waitsfield, VTĬrème Fraiche and Sour Cream Products – made from cow’s milk.First Place: Unsalted Butter from Cabot Creamery Cooperative, Waitsfield, VT.Unsalted Butter with or without cultures – made from cow’s milk Third Place: Cultured Butter with Sea Salt from Vermont Creamery, Websterville, VT.Second Place: 83% Butter Fat Butter Quarters with Sea Salt from Cabot Creamery Cooperative, Waitsfield, VT.

First Place: Salted Butter Solid from Cabot Creamery Cooperative, Waitsfield, VT.Third Place : Greensward (a soft-ripened washed rind cheese) which was a collaboration of The Cellars at Jasper Hill of Greensboro, VT, and Murray’s Cheese of Long Island City, NY CATEGORY AWARDS Salted Butter with or without cultures – made from cow’s milk Highlights of the VERMONT winners: Best of Showįirst Place: Whitney (a Raclette-style cheese) from Jasper Hill Farms, Greensboro Bend, VT Spring Brook Farm Cheese, LLC, Reading, VT.Grafton Village Cheese Company, Grafton, VT.

Cellars at Jasper Hill, Greensboro Bend, VT.

Cabot Creamery Cooperative, Waitsfield, VT.

Other Vermont cheesemakers were honored for their amazing cheeses at the conference including: Jasper Hill also shared the Third Place – Best of Show award with Murray’s Cheese of Long Island, NY with a collaboration called Greensward, a soft-ripened, washed rind cheese. Whitney is described by Jasper Hill as a “meltable mountain-style cheese in a rind washed with wine.” Pair Whitney with anything that might call for a melting cheese: potatoes, crunchy baguettes, anything grilled, or on a panini – are all great choices. Its roots are in Europe, specifically France and Switzerland, and it’s a great melting cheese that retains its flavor when heated. Raclette is a raw cow’s milk grilling cheese that is fruity, piquant, and quite creamy. Out of nearly 1,400 entries from across the USA, “Whitney, a wine-washed Raclette-style cheese from our own Jasper Hill Farms, located in Greensboro, Vermont, won this national competition.” The winners were announced on July 21st, during their “Blazing the Trail for Cheese” 2022 conference. No surprise (at least to us) that a Vermont cheesemaker was recently awarded the “Best In Show” in the American Cheese Society‘s (ACS) 2022 Judging & Competition.