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Full Results From The American Cheese Society Competiton In Austin

David Brawley, chef instructor at Le Cordon Bleu Institute of Culinary Arts Art Institute’s Culinary School was a judge at the American Society of Cheese competition in Austin. He sends the final results. They are posted below. (Let’s go to Quebec!)ACS 2009 Judging Results • 1
AMERICAN CHEESE SOCIETY
2009
JUDGING AND
COMPETITION
RESULTS

Austin, Texas
August 7, 2009
The American Cheese Society is an active, not for profit
trade organization that encourages the understanding,
appreciation, and promotion of farmstead and natural
specialty cheeses produced in the Americas and Canada.
By providing an educational forum for cheesemakers and
cheese enthusiasts, the Society fills an important gap in
today’s specialty food world.
The cheesemakers listed on the following pages represent
all entrants for the 2009 American Cheese Society
Judging and Competition. Winners in each category
are listed separately. Unlike other cheese competitions,
where cheeses are graded down for technical defects,
the American Cheese Society’s goal is to give positive
recognition to those cheeses that are of the highest quality
in their aesthetic evaluation (i.e. flavor, aroma, and texture),
as well as their technical evaluation.
As a result, the highest quality cheeses are those that
the Society feels deserve the recognition of an American
Cheese Society award, based on a minimum number of
points awarded (totaling 100 points possible) for First,
Second, or Third Place. In categories, or sub-categories,
where the minimum number of points is not earned, no
award was given for that category or sub-category.
We applaud all the cheesemakers who work daily to bring
the traditions of American made cheese to life, to market
and to the largest ACS Cheese Competition to date. In this
regard you are all winners.

ACS 2009 Judging Results
a message from
the 2009 competition
and judging chair
David Grotenstein:
Welcome to Austin, Texas, where the current temperature is 105˚ F. Yeah,
okay … it’s hot. But a little force-ripening never hurt anyone. On behalf of the
Judging and Competition Committee, our staff, our judges, our volunteers
and our cheesemaker members, it’s a pleasure to have you with us at The
American Cheese Society’s 2009 Awards Ceremony.
This is actually the Silver Anniversary of J & C, and you’ve celebrated it by
turning out in record numbers. 197 producers from 32 states, Canada and
Mexico have entered a historic 1,327 cheeses and cultured dairy products,
119 more than our previous record, set in Burlington in 2007. Fantastic work,
everyone!
ACS 2009 Judging Results
2009 ACS Cheese Competition
Official Judges’ Roster
David Grotenstein
Chairman, Judging and Competition
Aesthetic Judges

Ray Bair
Matt Bonanno
David Brawley
Stephen Corradini
Edouard Damez
Olga Dominguez
Helen Duran
Gordon Edgar
Tim Gaddis
Emiliano Lee
Sarah Masoni
Lindsay Schechter
Lee Smith
Laura Werlin
Technical Judges
Kate Arding
Floyd Bodyfelt
MaryAnne Drake
Marc Druart
Todd Druhot
Will Gillis
Mark Johnson
David Lockwood
Gina Mode
Margaret Morris
Ron Richter
Ron Schmidt
Marianne Smukowski
Steve Zeng

ACS 2009 Judging Results
best of show
Rogue Creamery,
OR
Rogue River Blue
Second Place
Cowgirl Creamery, CA
Red Hawk
Third Place
Carr Valley Cheese Co., WI
Cave Aged Mellage
Consider Bardwell Farm, VT
Rupert

A. FRESH UNRIPENED CHEESES
Mascarpone, Cream Cheese, Neufchatel, Ricotta, Impastata
Excluded: fresh goat cheese, Queso Blanco types, and
cottage cheeses
AC: Cheeses Made from Cow’s Milk
1st Place Franklin Foods, Inc., VT
Hahn’s Cultured Cream Cheese
2nd Place Franklin Foods, Inc., VT
Hahn’s Neufchatel
3rd Place Bongrain Cheese USA, PA
Zausner Whipped Spreadable
AG: Cheeses Made from Goat’s Milk
1st Place Marin French Cheese Company, CA
Petit Chevre Dejeuner
2nd Place MEYENBERG Goat Milk Products, CA
Crème de Chevre – Beyond Traditional
3rd Place Catapano Dairy Farm, NY
Ricotta
AS: Cheeses Made from Sheep’s Milk and/or Mixed
1st Place Old Chatham Sheepherding Company, NY
Ricotta
2nd Place La Moutonnière Inc., Quebec
Le Neige de Brebis
3rd Place Marin French Cheese Company, CA
Melange Dejeuner
AM: Mascarpone – Made from Cow’s Milk
1st Place Cantare Foods, CA
Mascarpone
2nd Place Arthur Schuman Inc., WI
Cello Mascarpone – Thick & Smooth
3rd Place Arthur Schuman Inc., WI
Cello Traditional Italian Style Mascarpone Rich
& Creamy
AR: Ricotta – Made from Cow’s Milk
1st Place No Award Given
2nd Place Sorrento Lactalis Inc., NY
Whole Milk Ricotta (Milk Based)
3rd Place Calabro Cheese Corporation, CT
Hand Dipped Ricotta
3rd Place Sorrento Lactalis Inc., NY
Whole Milk Ricotta – Rich Texture

B. SOFT RIPENED CHEESES

White surface mold ripened cheeses – Brie, Camembert,
Coulommiers, etc.
BA: Open Class for All Cheeses Made from Cow’s Milk
1st Place La Maison de Portneuf Inc., Quebec
Le Bonaparte
2nd Place Cellars at Jasper Hill, VT
Cellars at Jasper Hill Constant Bliss
3rd Place La Fromagerie 1860 Du Village Inc., Quebec
Lady Laurier d’Arthabaska
BB: Brie Cheese Made from Cow’s Milk
1st Place Agropur – Fine Cheese Division, Quebec
Brie Normandie
2nd Place La Maison de Portneuf Inc., Quebec
Brie Double Crème de Portneuf
3rd Place Lactalis American Group Inc., WI
1 kg Brie
3rd Place Marin French Cheese Company, CA
Rouge et Noir – Traditional
BC: Camembert Cheese Made from Cow’s Milk
1st Place Old Europe Cheese, Inc., MI
Camembert Fermier
2nd Place Upper Canada Cheese Company, Ontario
Comfort Cream
3rd Place MouCo Cheese Company, Inc., CO
MouCo Camembert
BG: Cheeses Made from Goat’s Milk
1st Place Haystack Mountain Goat Dairy, CO
Haystack Peak
2nd Place Carlisle Farmstead Cheese, MA
Ada’s Honor
3rd Place Coach Farm, NY
Aged Wheel
3rd Place Cypress Grove Chevre, CA
Fog Lights
BS: Cheeses Made from Sheep’s Milk or Mixed Milks
1st Place Old Chatham Sheepherding Company, NY
Hudson Valley Camembert Square
2nd Place Old Chatham Sheepherding Company, NY
Nancy’s Camembert
3rd Place Marin French Cheese Company, CA
Melange Camembert
BF: Flavor Added: Spices, Herbs, Seasoning, Fruits,
1st Place Cypress Grove Chevre, CA
Truffle Tremor
2nd Place Agropur – Fine Cheese Division, Quebec
Brie Chevalier Herbs
3rd Place Marin French Cheese Company, CA
Peppercorn Brie
3rd Place Shy Brothers Farm LLC, MA
Hannahbells Shallot
BT: Triple Crème Soft Ripened – All Milks (cream
added blue cheeses excluded)
1st Place La Fromagerie 1860 Du Village Inc., Quebec
Cendré de Lune
2nd Place Coach Farm, NY
Triple Cream Wheel
3rd Place La Fromagerie 1860 Du Village Inc., Quebec
Le Triple Crème du Village

C.AMERICAN ORIGINALS
Cheeses recognized by the ACS Competition Committee as
uniquely American in their original forms: Monterey Jack, Brick
Muenster, Colby, Brick Cheese, Teleme, Liederkranz, Oka, etc.
Excluded: Brick Mozzarella
CC: Open Category Made from Cow’s Milk
1st Place Roth Kase USA Ltd, WI
Valfino
2nd Place Rumiano Cheese Company, CA
Dry Monterey Jack
3rd Place Agropur – Fine Cheese Division, Quebec
Oka (Regular)
3rd Place Cellars at Jasper Hill, VT
Cellars at Jasper Hill Crawford Family Farm
Vermont Ayr
3rd Place Edelweiss Creamery, WI
Muenster
CG: Open Category Made from Goat’s Milk
1st Place Carr Valley Cheese Co., WI
Cocoa Cardona
2nd Place MEYENBERG Goat Milk Products, CA
Meyenberg Goat Jack
2nd Place Pasture Pride Cheese, WI
Goat Colby Jack
3rd Place Cypress Grove Chevre, CA
Humboldt Fog Grande
CS: Open Category Made from Sheep’s Milk or
Mixed Milks
1st Place Carr Valley Cheese Co., WI
Cave Aged Mellage
2nd Place Carr Valley Cheese Co., WI
Marisa
3rd Place Carr Valley Cheese Co., WI
Shepherd’s Blend
3rd Place Wisconsin Sheep Dairy Co-op, WI
Mona
CJ: Monterey Jack – Cow’s Milk
1st Place Rumiano Cheese Company, CA
Old Fashioned Monterey Jack
2nd Place Tillamook County Creamery Association, OR
Monterey Jack
3rd Place Cabot Creamery Cooperative, VT
Cabot Monterey Jack Cheese
CP: Monterey Jack with Flavors – Cow’s Milk
1st Place Organic Valley, WI
Organic Pasteurized Pepper Jack Cheese
2nd Place Neighborly Farms, VT
Organic Jalapeno Jack
2nd Place September Farm Cheese, PA
Chives and Dill Jack
3rd Place Maple Leaf Cheese Coop, WI
Pepper Jack
CY: Colby – Made from Cow’s Milk
1st Place Neighborly Farms, VT
Organic Colby
2nd Place Cedar Grove Cheese, WI
Marbled Colby
2nd Place Henning’s Cheese, WI
Colby
3rd Place Widmer’s Cheese Cellars, WI
Traditional Colby
AMERICAN ORIGINALS continued
2009 Awards Brochure.indd 8 8/6/09 4:05 PM
ACS 2009 Judging Results • 9

D. AMERICAN MADE / INTERNATIONAL STYLE
Excluded: all Cheddars (E), all Italian Type (H) cheeses
DD: Dutch Style, All Milks (Gouda, Edam, etc.)
1st Place Edelweiss Creamery, WI
St. Mary’s Grass Fed Gouda
2nd Place Bleu Mont Dairy, WI
Gouda – Cave Aged
2nd Place Edelweiss Creamery, WI
Cave Aged Gouda
2nd Place Holland’s Family Cheese, WI
Marieke Gouda Mature (6-9 months)
3rd Place Holland’s Family Cheese, WI
Marieke Gouda Young (2-3 months)
DF: Flavor Added Dutch Style – Spices, Herbs,
Seasonings, Fruits
1st Place Holland’s Family Cheese, WI
Marieke Gouda Clove
2nd Place Winchester Cheese Company, CA
Habanero Gouda
3rd Place Holland’s Family Cheese, WI
Marieke Gouda Foenegreek
3rd Place Holland’s Family Cheese, WI
Marieke Gouda Mustard Melange
DC: Open Category Made from Cow’s Milk
1st Place Consider Bardwell Farm, VT
Pawlet
2nd Place Cooperstown Cheese Company, NY
Toma Celena
3rd Place Dancing Cow Farmstead Cheese, VT
Menuet
DE: Emmentaler Style Made from Cow’s Milk with
Eyed Formation (Swiss, Baby Swiss, etc.
Excluded: Gruyere, Swiss style and Mountain style
1st Place Agropur – Fine Cheese Division, Quebec
Oka L’Artisan
2nd Place Roth Kase USA Ltd, WI
Petite Swiss
3rd Place Carr Valley Cheese Co., WI
Tom’s Swiss
3rd Place Yancey’s Fancy Inc., NY
Scandinavian Style Swiss
DG: Open Category Made from Goat’s Milk
1st Place Pasture Pride Cheese, WI
Guusto
2nd Place Firefly Farms, MD
Bella Vita
3rd Place Carlisle Farmstead Cheese, MA
Alys’s Eclipse
DS: Open Category Made from Sheep’s Milk or
Mixed Milks
1st Place Sartori Foods, WI
Sartori Reserve Pastoral Blend
2nd Place Carr Valley Cheese Co., WI
Casa Bolo Mellage
2nd Place Carr Valley Cheese Co., WI
Mellage
3rd Place Nordic Creamery, WI
Capriko

E. CHEDDARS
All Cheddars, all milk sources
EA: Aged Cheddars, All Milks (aged between 12 and
24 months)
1st Place Milton Creamery LLC, IA
Prairie Breeze
2nd Place Beecher’s Handmade Cheese, WA
Flagship
3rd Place Red Rock Specialty Cheese, LLC, UT
Goat White Cheddar
EF: Cheddars with Sweet Flavorings, Fruits,
Seasonings, Herbs, Spices, Alcohol/Spirits
1st Place Beehive Cheese Company LLC, UT
Barely Buzzed
2nd Place Cabot Creamery Cooperative, VT
Cabot Tuscan Cheddar
2nd Place Rogue Creamery, OR
Chocolate Stout Cheddar
3rd Place Rogue Creamery, OR
Lavender Cheddar
EP: Cheddar Flavored with Sweet, Savory, Jalapeno,
Chipotle, Red, Green Peppers; Black, White,
Green Peppercorns; Garlic, Onions
1st Place Grafton Village Cheese Co., VT
Grafton Duet
2nd Place Beecher’s Handmade Cheese, WA
Marco Polo Reserve
3rd Place Henning’s Cheese, WI
Chipotle Cheddar
EC: Cheddar from Cow’s Milk (aged less than 12 months)
1st Place Shelburne Farms, VT
Shelburne Farms Farmhouse 1 Year (Sharp)
2nd Place Tillamook County Creamery Association, OR
White Cheddar Medium
3rd Place Cows Inc., Prince Edward Island
Cows Creamery Extra Old Cheddar – 10 Months
EG: Cheddar from Goat’s Milk (aged less than 12 months)
1st Place Damafro Inc., Quebec
Le Chèvre Noir Tournevent
2nd Place Carr Valley Cheese Co., WI
Goat Cheddar
2nd Place MEYENBERG Goat Milk Products, CA
Valley Goat Cheddar-Aged
3rd Place Fifth Town Artisan Cheese, Ontario
Goat Cheddar
EX: Mature Cheddars (aged between 25 and 48
1st Place Beecher’s Handmade Cheese, WA
Flagship 4 Year Aged
2nd Place Cabot Creamery Cooperative, VT
Cabot 3 Year Old Vermont Cheddar
3rd Place Shelburne Farms, VT
Shelburne Farms Farmhouse 2 Year
(Extra Sharp)
3rd Place Tillamook County Creamery Association, OR
White Cheddar Extra Sharp
EE: Mature Cheddars (aged longer than 48 months)
1st Place Carr Valley Cheese Co., WI
4 Year Cheddar
2nd Place Widmer’s Cheese Cellars, WI
6 Year Aged Cheddar
3rd Place Agropur, Cheese and Functional Products
Division, Quebec
Agropur Grand Cheddar aged 5 years
EW: Cheddars Wrapped in Cloth, Linen
(aged up to 12 months)
1st Place West River Creamery, VT
Cambridge Classic Reserve
2nd Place Cellars at Jasper Hill, VT
Cellars at Jasper Hill Cabot Clothbound
3rd Place Carr Valley Cheese Co., WI
Bandaged Billy
3rd Place Flat Creek Lodge, GA
Cypress Cheddar
EB: Cheddars Wrapped in Cloth, Linen (aged over 12
months)

1st Place Cows Inc., Prince Edward Island
Avonlea Clothbound Cheddar – 14 Months
2nd Place Bleu Mont Dairy, WI
Bandaged Cheddar
3rd Place Carr Valley Cheese Co., WI
Mammoth Cheddar
F. BLUE MOLD CHEESES
All cheeses ripened with Roqueforti or Glaucum Penicillium
Excluded: Colorless Mycelia
FC: Blue-Veined Made from Cow’s Milk
1st Place Rogue Creamery, OR
Rogue River Blue
2nd Place Rogue Creamery, OR
Mini Rogue River Blue
3rd Place Seymour Dairy Products, Inc., WI
Ader Käse
3rd Place Seymour Dairy Products, Inc., WI
Crocker Hills Organic
FG: Blue-Veined Made from Goat’s Milk
1st Place Pure Luck Grade A Goat Dairy, TX
Hopelessly Bleu
2nd Place Sweet Grass Dairy, GA
Kelle’s Blue
3rd Place Carr Valley Cheese Co., WI
Billy Blue
FS: Blue-Veined Made from Sheep’s Milk or Mixed
1st Place La Maison de Portneuf Inc., Quebec
Le Fourmier
2nd Place KS&A Orchards, OK
Tru-Bleu
3rd Place Flat Creek Lodge, GA
Half Ewe Blue Farmhouse
FE: External Blue Molded Cheeses – All Milks
1st Place Westfield Farm, MA
Classic Blue Log
2nd Place Westfield Farm, MA
Bluebonnet
3rd Place Westfield Farm, MA
Hubbardston Blue Cow

G. HISPANIC & PORTUGUESE STYLE CHEESES
Cheeses based on the recipes of the Azorean, Brazilian, Central
American, Colombian, Cuban, Guatemalan, Hispanic, Latino,
Mexican and Portuguese communities
GA: Ripened: Cotija, Flamingo Bolla, Freir, Queso
Prato, Queso Anejo, Chihuahua, etc. – All Milks
1st Place Roth Kase USA Ltd, WI
Gran Queso
2nd Place Moo Cheeses L.P. dba Lucky Layla Farms, TX
Boyaca
3rd Place Spring Hill Jersey Cheese, CA
Old World Portuguese
GC: Fresh Unripened: Queso Blanco (including Queso
de Puna and Campesino), Queijo Blanco,
Acoreano, Quesadilla, Queso Crema, Queso
1st Place Mozzarella Company, TX
Queso Oaxaca
2nd Place Karoun Dairies Inc, CA
Queso Blanco
3rd Place Karoun Dairies Inc, CA
Panela
GF: Flavor Added: Spices, Herbs, Seasoning, Fruits,
Queso Enchilado, Queso de Apoya, Queso d’Autin
– All Milks
1st Place No Award Given
2nd Place Mozzarella Company, TX
Queso Blanco with Chiles and Epazote
3rd Place Jumpin’ Good Goat Dairy LLC, CO
Queso Fiesta
H. ITALIAN TYPE CHEESES
Excluded: Mascarpone and Ricotta
HP: Pasta Filata Types – Provolone, Caciocavallo –
All Milks

1st Place No Award Given
2nd Place FenceLine LLC, WI
Harvest
3rd Place BelGioioso Cheese Inc., WI
Sharp Provolone Mandarino
HA: Grating Types – Reggianito, Sardo, Domestic
Parmesan, All Milks; Romano (made only from
cow or goat milks and not from sheep milk)

1st Place Sartori Foods, WI
Sartori Reserve SarVecchio Asiago
2nd Place BelGioioso Cheese Inc., WI
Parmesan
3rd Place Arthur Schuman Inc., WI
Roma Cello Traditional Romano

HM: Mozzarella Types – Brick, Scamorza, String
Cheese – All Milks
1st Place Arthur Schuman Inc., CA
Messana String Cheese
2nd Place Arthur Schuman Inc., CA
Messana Mozzarella Balls
3rd Place Sorrento Lactalis Inc., NY
Low Moisture Part Skim Mozzarella – Bulk
3rd Place Sorrento Lactalis Inc., NY
Whole Milk New York Style Mozzarella (High
Moisture)
HY: Fresh Mozzarella Types – Ovolini, Bocconcini,
Ciliegini Sizes – All Milks

1st Place BelGioioso Cheese Inc., WI
Burrata
2nd Place Crave Brothers Farmstead Cheese, LLC, WI
Fresh Mozzarella – Ciliegine
2nd Place Mozzarella Fresca, CA
Fresh Mozzarella 8oz Ball-Vacuum Pack
3rd Place Sorrento Lactalis, Inc., ID
.3 oz/8oz Cup Ciliegini Fresh Mozzarella in
3rd Place Sorrento Lactalis, Inc., ID
12 oz Sorrento Log Vacuum Pack Fresh
Mozzarella
I. FETA CHEESES
IC: Feta Made from Cow’s Milk
1st Place Pineland Farms, ME
Feta
2nd Place Lactalis American Group Inc., WI
8 oz Plain Feta
3rd Place Karoun Dairies Inc, CA
Feta – Cow’s Milk
IG: Feta Made from Goat’s Milk
1st Place Haystack Mountain Goat Dairy, CO
Feta
2nd Place Asgaard Dairy, NY
FET.A.CCOMPLIS
2nd Place Shepherds Dairy Products, UT
Fine Feta – Traditional
3rd Place Pure Luck Grade A Goat Dairy, TX
Feta

IS: Feta Made from Sheep’s Milk
1st Place Hidden Springs Creamery, WI
Farmstead Feta
2nd Place Flat Creek Lodge, GA
Agrippina Feta
3rd Place Black Sheep Creamery, WA
Feta
IF: Flavor Added: Spices, Herbs, Seasoning, Fruits –
All Milks

1st Place Latte Da Dairy, TX
Latte Da Feta with Kalamata Olives
2nd Place Reichert’s Dairy Air, IA
Dairy Air Basil Feta
3rd Place Split Creek Farm, LLC, SC
Split Creek Farmstead Feta In Oil With Sundried
Tomatoes
J. LOW FAT / LOW SALT CHEESES
JC: Open to Goat, Sheep and Water Buffalo
Milk Cheeses
1st Place No Award Given
2nd Place Marin French Cheese Company, CA
Chevre Quark
3rd Place Mt. Sterling Creamery, WI
Pasteurized No-Salt Cheddar
JL: Fat Free and Low Fat Cheeses (Limited to
cheeses with 3 grams or less total fat per serving

1st Place Klondike Cheese Co, WI
Lowfat Feta
2nd Place Damafro Inc., Quebec
&Lite
3rd Place Cabot Creamery Cooperative, VT
Cabot 75% Reduced Fat Cheddar
JR: Light/Lite and Reduced Fat Cheeses (Limited to
cheeses with 25 – 50% reduction of fat per serving
size, when 50% of calories in the serving size
come from fat)

1st Place Roth Kase USA Ltd, WI
St. Otho
2nd Place Lactalis American Group Inc., WI
3 kg Light Brie
3rd Place Agropur – Fine Cheese Division, Quebec
Anco Gouda Light

JF: Flavor Added: Spices, Herbs, Seasonings, Fruits –
All Milks

1st Place Cabot Creamery Cooperative, VT
Cabot Jalapeno 50% Reduced Fat Cheddar
2nd Place Coach Farm, NY
Reduced Fat Stick – Herb
2nd Place Franklin Foods, Inc., VT
Hahn’s Yogurt & Cream Cheese Strawberry
3rd Place Coach Farm, NY
Reduced Fat Stick – Dill
K. FLAVORED CHEESES
Entries are limited to cheeses not included in categories with
“Flavor Added” subcategories
KC: Cheeses Flavored with Peppers (Chipotle,
Jalapeno, Chiles, etc.) – All Milks

1st Place Meister Cheese Company, WI
Roasted Red Pepper Mozzarella
2nd Place Beecher’s Handmade Cheese, WA
No Woman
3rd Place Pasture Pride Cheese, WI
Jalapeno Juusto
KF: Cheeses Flavored with Herbs, Fruits, Vegetables,
Flowers, Syrups – All Milks

1st Place La Fromagerie 1860 Du Village Inc., Quebec
Tomme des Canton
2nd Place BelGioioso Cheese Inc., WI
Fresh Mozzarella Prosciutto Basil
3rd Place Brunkow Cheese Company, WI
Brun-uusto with Garlic
KP: Cheeses Flavored with Crushed or Whole
Peppercorns or Savory Spices – All Milks

1st Place Sartori Foods, WI
Sartori Reserve Black Pepper BellaVitano
2nd Place Tumalo Farms, OR
Antigo
3rd Place Tumalo Farms, OR
Capricorns
KG: Open Category Made from Goat’s Milk
1st Place MEYENBERG Goat Milk Products, CA
Meyenberg Jalapeno Goat Jack
2nd Place Tumalo Farms, OR
Fenacho
3rd Place Carr Valley Cheese Co., WI
Black Goat Truffle
KS: Open Category Made from Sheep’s Milk
1st Place Bellwether Farms, CA
Pepato
2nd Place Flat Creek Lodge, GA
ColBaa w/ Black Truffle
3rd Place Flat Creek Lodge, GA
ColBaa w/ Scallion + Ginger
KH: Flavor Added Havarti – Spices, Herbs,
Seasonings, Fruits

1st Place Klondike Cheese Co, WI
Dill Havarti
2nd Place Willamette Valley Cheese, OR
Herb de Provence Havarti
3rd Place Roth Kase USA Ltd, WI
Havarti Peppadew
L. SMOKED CHEESES
LC: Open Category Made from Cow’s Milk
1st Place Rogue Creamery, OR
Smokey Blue
2nd Place Chalet Cheese Co-op, WI
Braun Swisse Kase Smoked Baby Swiss
2nd Place Fromagerie Bergeron inc., Quebec
Calumet
3rd Place Taylor Farm Cheese, VT
Maple Smoked Gouda
LG: Open Category Made from Goat’s Milk
1st Place Westfield Farm, MA
Smoked Capri
2nd Place Carr Valley Cheese Co., WI
Smoked Goat Cheddar
3rd Place Rivers Edge Chevre, OR
Rivers Edge Chevre Up in Smoke
LS: Open Category Made from Sheep’s Milk
1st Place No Award Given
2nd Place Carr Valley Cheese Co., WI
Smoked Sheep Cheddar
3rd Place No Award Given
LM: Smoked Italian Styles (Mozzarella, Scamorza,
Bocconcini, Ovolini, etc.)

1st Place Estrella Family Creamery, WA
Weebles
2nd Place Maplebrook Farm, VT
Maplebrook Farm Smoked Mozzarella
3rd Place Mozzarella Fresca, CA
Fresh Mozzarella 8oz Ball-Vacuum Pack –
Smoked

LD: Smoked Cheddars
1st Place Shelburne Farms, VT
Shelburne Farms Smoked Farmhouse Cheese
2nd Place Carr Valley Cheese Co., WI
Apple Smoked Cheddar
2nd Place Cedar Grove Cheese, WI
Salmon and Dill
3rd Place Beecher’s Handmade Cheese, WA
Smoked Flagship
M. FARMSTEAD CHEESES
Limited to cheeses and fermented milk products made with milk
from herds on the farm where the cheeses are produced
MA: Open Category for Cheeses Aged Less than 60
Days – All Milks
1st Place Crave Brothers Farmstead Cheese, LLC, WI
Les Frères Reserve
2nd Place Crave Brothers Farmstead Cheese, LLC, WI
Petit Frère Reserve
3rd Place Longfellow’s Creamery LLC, ME
Kenabago Camembert
MC: Open Category Cow’s Milk Cheeses (aged 60 days
or more)

1st Place Farms for City Kids Foundation, VT
Spring Brook Farm Tarentaise
2nd Place Thistle Hill Farm, VT
Thistle Hill Farm Tarentaise
3rd Place Uplands Cheese Co., WI
Pleasant Ridge Reserve
3rd Place Willamette Valley Cheese, OR
Boerenkaas
MG: Open Category Goat’s Milk Cheeses (aged 60 days
or more)

1st Place Tumalo Farms, OR
Classico
2nd Place Rivers Edge Chevre, OR
Rivers Edge Chevre Astraca
3rd Place Carlisle Farmstead Cheese, MA
Greta’s Fair Haven

MS: Open Category Sheep’s Milk and Mixed Milk
Cheeses (aged 60 days or more)

1st Place Willamette Valley Cheese, OR
Perrydale
2nd Place Ancient Heritage Dairy, OR
Scio Heritage
3rd Place Flat Creek Lodge, GA
ColBaa
MF: Open Category for All Cheeses with Flavorings

Added – All Milks
1st Place Flat Creek Lodge, GA
Leiden
2nd Place Tumalo Farms, OR
Pondhopper
3rd Place Holland’s Family Cheese, WI
Marieke Gouda Honey Clover
N. FRESH GOAT’S MILK CHEESES

NO: Fresh Goat Rindless (Black ash coating permitted.
Extruded shape, logs, cylinders, buche style, etc.,
fresh goat cheese in containers, cups, tubs,
cryovac bags.)
1st Place Harley Farms Goat Dairy, CA
Chevre
2nd Place Asgaard Dairy, NY
Fresh Chevre
3rd Place Vermont Butter & Cheese Company, VT
Vermont Creamy Goat Cheese Classic
NS: Fresh Goat Cheese – Hand Shaped, Formed or
Molded into Pyramid, Disc, Drum, Crottin, Basket
or other shape

1st Place Pure Luck Grade A Goat Dairy, TX
Basket Molded Chevre
2nd Place Rainbeau Ridge, NY
ChevreLait
3rd Place Mackenzie Creamery, OH
Chevre
NF: Fresh Goat Cheese – Flavor Added (Cheeses
flavored with floral, fruits, liquors, citrus, berries,
cacao.)

1st Place MONTCHEVRE – Betin, Inc, WI
Montchevre Mini Log Flavored with Honey
2nd Place Fromagerie Belle Chevre, AL
Belle & the Bees Breakfast Cheese
3rd Place Baetje Farms LLC, MO
Coeur de la Crème Cranberry & Orange
2009 Awards Brochure.indd 19 8/6/09 4:05 PM
20 • ACS 2009 Judging Results
NH: Cheeses Flavored with Herbs, Extracts, Truffles
and Truffle Oil

1st Place Cypress Grove Chevre, CA
Fresh Chevre, Herb
2nd Place Jumpin’ Good Goat Dairy LLC, CO
Rocky Mountain Dawn Lemon Dill Chevre
3rd Place Cypress Grove Chevre, CA
Fresh Chevre, Dill
3rd Place MEYENBERG Goat Milk Products, CA
Crème de Chevre – Garlic & Chive
NP: Cheeses Flavored with Peppers (sweet, savory,
jalapenos, chipotles, etc.), Mustards, Olives,
Wasabi, Onion, Garlic, Spices

1st Place Westfield Farm, MA
Herb Garlic Capri
2nd Place Woolwich Dairy Inc., Ontario
Woolwich Dairy Elite Roasted Red Pepper
3rd Place Haystack Mountain Goat Dairy, CO
Dill and Garlic Chevre
3rd Place MONTCHEVRE – Betin, Inc, WI
Montchevre Mini Log Rolled in 4 Peppers
3rd Place MONTCHEVRE – Betin, Inc, WI
Montchevre Mini Log with Sweet Peppadew
O. FRESH SHEEP’S MILK CHEESES
Open to all shapes and styles of rindless, unaged,
fresh sheepmilk cheeses
OO: Open Category
1st Place La Moutonnière Inc., Quebec
Cabanon
2nd Place Hidden Springs Creamery, WI
Driftless Natural
3rd Place Green Dirt Farm, LLC, MO
Fresh – Plain
OF: Flavor Added: Spices, Herbs, Seasonings, Fruits
1st Place Hidden Springs Creamery, WI
Driftless Honey Lavender
2nd Place Hidden Springs Creamery, WI
Driftless Basil
2nd Place Hidden Springs Creamery, WI
Driftless Maple
3rd Place Green Dirt Farm, LLC, MO
Fresh – Nettle
3rd Place Hidden Springs Creamery, WI
Driftless Cranberry

P. MARINATED CHEESES

Entries include cheeses marinated in olive oil, safflower oil,
vinegar, wine, etc.
PC: Open Category Made from Cow’s Milk
1st Place No Award Given
2nd Place Crave Brothers Farmstead Cheese, LLC, WI
Marinated Fresh Mozzarella – Ciliegine
3rd Place Fiscalini Cheese Company, CA
Purple Moon
PG: Open Category Made from Goat’s Milk
1st Place Capriole, IN
O’Banon
2nd Place Fagundes Old-World Cheese, CA
Sierra Cabernet
3rd Place Carr Valley Cheese Co., WI
Sweet Vanilla Cardona
PS: Open Category Made from Sheep’s Milk
No Entries
PF: Flavor Added: Spices, Herbs, Seasonings, Fruits –
All Milks

1st Place Sartori Foods, WI
Sartori Reserve Merlot BellaVitano
2nd Place Belle Ècorce Farms, LA
Tuscan Party Disc
3rd Place Surfing Goat Dairy, HI
Maui Secret Sicily

Q. CULTURED MILK PRODUCTS

Limited to Plain Yogurt, Crème Fraiche, Fromage Blanc, Kefir,
Labne, Quark, etc.
QC: Cultured Products Made from Cow’s Milk
1st Place Karoun Dairies Inc, CA
Labne
2nd Place Moo Cheeses L.P. dba Lucky Layla Farms, TX
Yogurt Cheese
3rd Place Traders Point Creamery, IN
Cottage Cheese
QG: Cultured Products Made from Goat’s Milk
1st Place Redwood Hill Farm and Creamery, CA
Traditional Plain Kefir
2nd Place Harley Farms Goat Dairy, CA
Fromage Blanc
3rd Place Cypress Grove Chevre, CA
Fromage Blanc
QS: Cultured Products Made from Sheep’s Milk
No Entries
QF: Limited to Crème Fraiche Made from Cow’s Milk
1st Place Cabot Creamery Cooperative, VT
Cabot Crème Fraiche
2nd Place Bongrain Cheese USA, PA
Alouette Crème Fraiche
3rd Place Bellwether Farms, CA
Crème Fraiche
QQ: Limited to Fromage Blanc and Quark Made from
Cow’s Milk

1st Place No Award Given
2nd Place Vermont Butter & Cheese Company, VT
Vermont Fromage Blanc
3rd Place Traders Point Creamery, IN
Fromage Blanc
QY: Yogurts (made from all milk sources)
1st Place Moo Cheeses L.P. dba Lucky Layla Farms, TX
Natural Plain Drinkable Yogurt
2nd Place Karoun Dairies Inc, CA
Yogurt
3rd Place La Moutonnière Inc., Quebec
Royogurt

QA: Flavor Added: Spices, Herbs, Seasonings, Fruits –
All Cultured Milk Products

1st Place Emmi USA, NY
Emmi Swiss Premium Lowfat Yogurt-Black
Cherry
2nd Place Moo Cheeses L.P. dba Lucky Layla Farms, TX
Tropical Passion Fruit Drinkable Yogurt
3rd Place Karoun Dairies Inc, CA
Flavored Labne – Green Olives, Garlic & Herbs
3rd Place Karoun Dairies Inc, CA
Flavored Labne – Tomato, Garlic & Herbs
3rd Place Redwood Hill Farm and Creamery, CA
Blueberry Yogurt
R. BUTTERS
Whey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc.
RC: Salted Butter Made from Cow’s Milk with or
without Cultures

1st Place Vermont Butter & Cheese Company, VT
Vermont Cultured Butter – Lightly Salted
2nd Place Cabot Creamery Cooperative, VT
Cabot Whey Cream Butter
2nd Place PastureLand Cooperative, MN
PastureLand Cooperative Cultured, Salted
Summer Gold Butter
3rd Place Organic Valley, WI
Organic Pasture (Salted and Cultured) Butter
RO: Unsalted Butter Made from Cow’s Milk with or
without Cultures

1st Place Organic Valley, WI
Organic European Style Cultured Butter
2nd Place Vermont Butter & Cheese Company, VT
Vermont Cultured Butter – Unsalted
3rd Place PastureLand Cooperative, MN
PastureLand Cooperative Cultured, Unsalted
Summer Gold Butter
RG: Butter Made from Goat’s Milk
1st Place MEYENBERG Goat Milk Products, CA
Meyenberg European Style Goat Butter
2nd Place No Award Given
3rd Place No Award Given
RS: Butter Made from Sheep’s Milk
No Entries
RF: Flavor Added: Spices, Herbs, Seasonings, Fruits –
All Milks

No Entries

S. CHEESE SPREADS
Spreads produced by grinding and mixing, without the aid of
heat and/or emulsifying salts, one or more natural cheeses
SC: Open Category Made from Cow’s Milk, Cold Pack
Cheese and Cheese Food, Unflavored – Maximum
Moisture 44%
1st Place Shelburne Farms, VT
Shelburne Farms Cheddar Cheese Spread
2nd Place Carr Valley Cheese Co., WI
Sharp Cheddar Spread
3rd Place DCI Cheese Company, WI
Black Diamond Ex. Sharp Cold Pack Cheese
Food
SG: Open Category Made From Goat’s Milk, Cold Pack
Cheese and Cheese Food, Unflavored – Maximum
Moisture 44%
1st Place No Award Given
2nd Place Coach Farm, NY
Reduced Fat Natural Cheese Spread
3rd Place No Award Given
SS: Open Category Made from Sheep’s Milk, Cold Pack
Cheese and Cheese Food, Unflavored – Maximum
Moisture 44%

No Entries
SF: Cream Cheese and Other Natural Cheese Spreads
– Flavor added – Spices, Herbs, Seasonings, Fruits
– All Milks – Maximum Moisture 60%.

1st Place Rising Sun Farms, OR
Gorgonzola Cheese Torta
2nd Place Belle Ècorce Farms, LA
Sweet Home Jalapeno Spread
3rd Place Rising Sun Farms, OR
Chili Lime Cilantro Cheese Torta

T. AGED SHEEP’S MILK CHEESES
Caciotta, Romano, Manchego, Table Cheeses, etc.
TO: Open Category
1st Place Bellwether Farms, CA
San Andreas
2nd Place Carr Valley Cheese Co., WI
Cave Aged Marisa
3rd Place Blackberry Farm, TN
Singing Brook
U. AGED GOAT’S MILK CHEESES
Taupinières, Rinded Logs, Pyramid Types, etc.
UG: Open Category
1st Place Fifth Town Artisan Cheese, Ontario
Lighthall Tomme
2nd Place Appleton Creamery, ME
Chevre in Grape Leaf
3rd Place Baetje Farms LLC, MO
Bloomsdale
V. WASHED RIND CHEESES
Liederkranz, Limburger, Brick Types and Styles, etc. Cheeses
with a rind or crust washed in salted brine, whey, beer, wine,
other alcohol, or grape lees, that exhibit an obvious, smeared
or sticky rind and/or crust Excluded: All washed curd cheeses
VC: Open Category Made from Cow’s Milk
1st Place Cowgirl Creamery, CA
Red Hawk
2nd Place Meadow Creek Dairy, VA
Grayson
2nd Place MouCo Cheese Company, Inc., CO
MouCo ColoRouge
3rd Place Agropur – Fine Cheese Division, Quebec
Champ Fleury
3rd Place Marin French Cheese Company, CA
Schloss
VG: Open Category Made from Goat’s Milk
1st Place Pasture Pride Cheese, WI
Redstone
2nd Place Fifth Town Artisan Cheese, Ontario
Cape Vessey
3rd Place Haystack Mountain Goat Dairy, CO
Red Cloud

VS: Open Category Made from Sheep’s Milk
1st Place Green Dirt Farm, LLC, MO
Bossa
2nd Place Hidden Springs Creamery, WI
Ocooch Mountain
3rd Place Fromagerie Le Détour, Quebec
Le Clandestin
VA: Cheeses aged more than 90 days with less than
42% moisture, all milks

1st Place Consider Bardwell Farm, VT
Rupert
2nd Place Hidden Springs Creamery, WI
Ocooch Mountain Reserve
3rd Place Bleu Mont Dairy, WI
Vermont Valley Tomme

IF YOU ARE STILL WITH ME, HERE IS INFO ON THE JUDGES:

David Grotenstein, Garden of Eden Marketplace,
Competition and Judging Chair
David Grotenstein is the Director of Operations and Purchasing for
Garden of Eden Marketplace in New York. He has been a consultant to
the specialty food industry under the banner Food and Image, working
in management and staff training, merchandising, store design, layout
and budgeting, publications and sign making for new and developing
retailers, as well as product development for manufacturers and
wholesalers. His clients include Fallon & Byrne Food Hall in Dublin,
Ireland, Fox & Obel Food Market in Chicago, Liberty Heights Fresh in
Salt Lake City, Sickles’ Farm Market of Little Silver, NJ, Wild Edibles
Seafood and Oppenheimer Prime Meats, both in New York.
He’s been in the food business for 28 years, having been a manager
at Pasta & Cheese, DDL Foodshow and Mangia, a general manager
and buyer for Fairway Market , Gourmet Garage and Union Market. In
2002, he co-founded Molto Sugo LLC, who produced specialty food
products under the Mario Batali label. He served on the ACS Board of
Directors from 1998-2001 and rejoined the Board In 2004 to chair the
Judging and Competition Committee.
John Greeley, Sheila Marie Imports, Ltd., Co-Chair Competition
American Cheese Society Competition Committee
John Greeley was born on the Isle of Jersey (home of the Jersey cow
breed) and came to America when very young. He was educated at
the University of Massachusetts-Amherst and says that his career
choice of professional radio announcer slowly ended when he first
tasted real, hand-made cheese. For ten years, he operated the
Cheese Division of John Dewar Meat Company, and in 1990 became
the founder and president of Sheila Marie Imports, Ltd.
Atlanta Foods International purchased Sheila Marie Imports In 2007
and John now serves as President of SMI and a Vice President
of AFI. John holds degrees in cheese grading from the University
of Wisconsin – Madison and in cheese making, from Washington
State University, at Pullman and was inducted into the Guilde des
Fromagers in 2002. He has been an ACS Board of Directors member
for 12 years and chairman of the Cheese Competition Committee for
15 years between 1987 and 2007. During that time he expanded the
categories from 8 to 102 and continually redefines categories for
Competition Committee approval.
John co-chaired the ACS Annual Conference in 1996 and 1999 with
Ruth Flore. He was Master Judge of the New Zealand’s National
Cuisine Champion of Cheese Competition from 2003 – 2007 , developed
their categories and rules and trained judges . He resides in Reading,
MA with his wife and twin sons.
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ACS 2009 Judging Results • 29
Kate Arding
Kate Arding is an independent dairy consultant specializing in smallscale
cheese production. She is also a co-founder of culture, the
acclaimed first national consumer cheese magazine launched in
December 2008. A native of Britain, Kate has worked in the farmhouse
cheese industry for 18 years. First as wholesale manager for Neal’s
Yard Dairy in London, where she developed extensive knowledge –
and love – of the farmhouse cheese industry followed in 1997, when
Kate moved to California to help establish Cowgirl Creamery and
Tomales Bay Foods.
Since 2003 Kate has worked as an independent consultant
focusing on affinage, sales and marketing, and helping small-scale
cheesemakers adapt to changing market demands. Kate lives in rural,
upstate New York.
Ray Bair
Ray Bair is the owner of Cheese Plus, San Francisco’s premier
cheese and specialty food store. Ray’s love for food began in his
childhood as he foraged for fresh foods on his great-grandmother’s
farm learning to make fresh pasta, preserves and pastry for the
family. Those formative years on the farm and in the kitchen made
a marked impression upon his palate and imagination, fueling his
quest for traditional foods and classic flavors. A 25 year veteran
of the restaurant and specialty grocery industry; Ray has traveled
extensively throughout the United States and Europe visiting retail
shops, wineries, dairies and food manufacturing facilities to expand
his knowledge and appreciation of our collective culinary heritage.
Floyd Bodyfelt
Floyd Bodyfelt was raised on a dairy farm in Tillamook County, Oregon
and worked in his local Tillamook County Creamery Association
cheese factory before he could legally drive. Two Jersey cows put
him through Oregon State University, where he received the last
issued B.S. degree in Dairy Technology. He was a student contestant
in the Collegiate Dairy Products Evaluation Contest in 1957, where he
placed 3rd in the competition for Cheddar cheese. After a three-year
stint in the U.S. Army as a medical technologist, Floyd returned to
OSU’s Dept. of Food Science and Technology where he completed
his M.S. thesis on the “fruity flavor defect of Cheddar cheese”.
Simultaneously, Floyd was appointed as the OSU Extension Dairy
Processing Specialist and taught the laboratory portion of a Dairy
Processing course. Within a year he also became the manager for
the OSU Creamery. During this time, he was the superintendent of the
Oregon Dairy Industries Association annual dairy products quality
contest and recalls judging a class of 46 samples of medium aged
Cheddar, just before evaluating a set of 38 aged cheese contenders.
Floyd Bodyfelt’s 35 year career at OSU involved serving as the
Extension Dairy Processing Specialist for the states of Oregon
and Washington, and teaching two courses for 30+ years (Dairy
Processing and Dairy Products Sensory Evaluation). Floyd’s OSU
teams competed in the International Collegiate Dairy Products
Evaluation Contest from 1967 through 1996; his teams placed first in
1984 and 1985. He has served as a cheese judge in the U.S. and World
Cheese Championship contests on six occasions, the ACS Judging
and Competition in 2006 and as the instructor for sensory evaluation
of cheese at short courses in the states of Oregon, Washington, Utah,
California, New York and Minnesota. Floyd, since his OSU retirement
in 1997, has undertaken technical consultation in dairy technology
and/or food safety in North Yemen, Sri Lanka, Thailand, Ukraine, Chile,
Japan, and China, while serving as a senior consultant/auditor for
NSF, Cook and Thurber, Ann Arbor, Michigan.
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30 • ACS 2009 Judging Results
David Brawley
David Brawley began his pastry career at Dallas’ Hotel Adolphus
training under master pastry chef Jean-Pierre Piallier. He helped open
the Hotel Crescent Court, and was pastry chef at Baby Routh during its
first two years. A move to Manhattan allowed him the opportunity to
display his skills at Ristorante Felidia, 21 Club and Tavern on the Green.
During his time in New York City he worked with Michael Lomonaco,
Lidia Bastianich and Nick Malgieri.
Returning to Dallas, he joined forces with Kevin Ascolese at Mi Piaci,
and collaborated with Sharon Hage at the acclaimed Salve! David won
first place honors in The Dallas News’ Rising Star Chef competition. D
Magazine declared him “Best Baker”; the Dallas Observer proclaimed
his tartufo “Best Dessert in Dallas”. His recipes have been included in
artist R.C. Gorman’s Nudes and Foods and Paula Lambert’s The Cheese
Lover’s Cookbook and Guide.
David originated and produced the artisan bread and pizza dough at
Fireside Pies. The Dallas Observer proclaimed it the “best pizza in
Dallas, and possibly the Southwest”. He was opening Executive Pastry
Chef at N9NE Group venues, where his “Make-Your-Own Cannoli”
was recognized by D Magazine as one of the “10 Best New Desserts in
Dallas.” He served on the Advisory Board of the DMN Wine and Food
Festival, and was certified as a Pizzaiolo by Verace Pizza Napoletana
USA. Currently, David is a Chef-Instructor at the Art Institute of Dallas.
Matthew Bonano
Born and raised in Pennsylvania in a busy family with plenty of food
around, Matt learned about cooking for large groups of people from his
mother and grandfather, who always had mounds of fresh pasta and
cheeses waiting on the table at any time. In 1996 he graduated from
the Art Institute of Fort Lauderdale with a Culinary Arts degree and
started his career at the 1996 Summer Olympics in Atlanta, GA. After
learning all of the jobs and skills of the kitchen, he worked as a pastry
chef for two years before cheese came calling. In 2000 in Atlanta, he
created and thrived in a cheese community where he eventually started
a cheese following at places such as Alon’s Bakery and Market One.
He also produced his own television show for PTV Atlanta titled, “cOOl
fOOds with Matt B.”, where he shared his passion for cheese and good
food. Matt is proud to be a part of the ACS and to be involved with the
very special people who helped him achieve his success, including
Raymond Hook, Vince Maniaci, Vajra Stratigos, Steve Jenkins, Avanelle
Rivera and David Grotenstein.
Stephen Corradini
Stephen Corradini has been the Regional Coordinator of the Specialty
category for the Southwest region of Whole Foods Market for the past
three years. A native of Wisconsin, cheese is in his blood (sadly in more
ways than one!), and he enjoys exposing Austin and the rest of the
Southwest to the joys of great curd as well as various adult beverages.
Edouard Damez
Born in Brittany, France, he started baking at 15 and studied the trade
for three years. He finished Best Apprentice des Côtes d’ Armor
(French Province). After his military service he worked in Marseilles,
South of France for a French Milling company that also operated many
retail outlets. That company transferred him to Las Vegas, Nevada in
December 1985 to run their Bakery Production plant. In 1988 he moved
to Houston and opened the Bakery dept for a French retail Grocery store
“Auchan Hypermarket” (9th largest food retailer in the world). In 1991
became responsible in addition to the Bakery for the Deli & Cheese dept.
This is when he really got his first experience as a cheese buyer.
In 1993, he was hired by H-E-B Central Market to run the Bakery dept
for their first store in Austin. He also was a part in opening HEB first two
stores Bakery Dept in Monterey, Mexico in 1977. Since 2000 he has been
2009 Awards Brochure.indd 30 8/6/09 4:05 PM
ACS 2009 Judging Results • 31
responsible for the Bakery Deli & Cheese category mgt for the eight
store chain who has received acclaims worldwide for being some of
the best stores in the U.S. Central Market carries an average over 650
cheeses from all over the world in a self service setting and will top
over 800 during the Holidays. For the last nine years he has assesse
100’s of cheeses from around the world as they are evaluated to
become part of the extensive Central Market product mix.
Olga Dominguez
Olga Dominguez has been manager and buyer for Zabar’s Cheese
Department for 30 years.
With a combination of hard work, energy, and a love for great food,
Olga worked her way up to the position of managing the newly
created Cheese Department – one of the first of its type in New
York City (and the United States) – during Zabar’s major expansion
in 1979. She built the department from scratch with the support of
Stanley Zabar and his European cheese export contacts, making into
the institution it is one cheese at a time by continuously tasting and
learning and responding to the increasingly sophisticated palates of
her customers.
Even after three decades, Olga Dominguez is still excited to discover
new cheeses for her department – especially American artisan-made
varieties. Because of her passion, dedication and energy, Zabar’s
Cheese Department continues to be the destination for high-quality
cheeses at fair prices, luring cheese-savvy New Yorkers and visitors
alike. Olga Dominguez is a member of The American Cheese Society,
Slow Food, Guilde des Fromagers (Garde et Juré) and participates in
Cheese Importers Association of America events.
Todd Druhot
As the gourmet cheese specialist and Director of the Cheese
Importing Program for Atlanta Foods International, Todd Druhot has
been driving his vision for specialty cheeses since 1999. During the
past 10 years he has dramatically increased the selection of American
artisanal cheeses available to Atlanta Foods International customers.
He continues to train and educate sales and customers on new
American artisanal cheeses.
With his background in foodservice, including a degree in Hotel and
Restaurant Management Todd has felt compelled to continuously see
out new and interesting American and European artisan cheeses.
Todd’s quest has taken him around the world every year, attending
multiple shows and competitions both as an exhibitor and ardent
student. In 2008 Todd attended a short course for cheese grading and
evaluation at the University of Wisconsin. Todd has been a member
of the American Cheese Society and Cheese Importers Association
since 1999. This year Atlanta Foods International and Todd will be
showing American Cheeses in Bra, Italy at Slow Foods Cheese
2009. He currently lives in Marietta, GA with his wife Ferrell and two
children Kalyn and Max, who both love cheese.
MaryAnne Drake
Dr. MaryAnne Drake is a Professor at the Southeast Dairy Foods
Research Center, North Carolina State University where she
conducts research on the flavor and flavor chemistry of dairy
products. She is credited with developing universal sensory
languages to describe and document flavor and texture of cheeses
and other dairy products. MaryAnne conducts research and contract
(confidential) studies with several industry and academic partners.
She has published more than 120 peer-reviewed manuscripts,
given over 160 professional presentations, and teaches dairy flavor
workshops nationally and internationally every year. MaryAnne is the
current President of the American Dairy Science Association.
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32 • ACS 2009 Judging Results
Marc Druart
Marc Druart is the master cheese-maker at the Vermont Institute for
Artisan Cheese (VIAC), one of the leading cheese institutes in the
country for artisan cheese producers. Marc received his “Brevet
de Technicien Superieur” from the National Dairy School of Poligny
(France) in 2000. After graduation, Marc traveled the world working
for various cheese and dairy companies in the U.K, New Zealand, and
the USA. In 2004, Marc joined the VIAC as an instructor and technical
consultant. Additionally Marc serves as cheese-maker and technology
advisor on raw milk research projects.
Helen Duran
When Helen Duran graduated from the University of Texas at Austin
with a degree in British History she did what many overeducated and
undertrained students do, she got a job in the food industry. Several
years and kitchens later she became an Executive Chef at the Crescent
Club in Dallas. Chef Duran has since taught culinary students and
worked at Central Market. She is a confirmed cheese addict
Gordon Edgar
Gordon Edgar has been the cheese buyer for Rainbow Grocery
Cooperative in San Francisco, since 1994. Rainbow (www.rainbow.
coop) is San Francisco’s biggest independent grocery store and the
country’s largest retail worker cooperative. He has been a panelist at
numerous cheese events, has been elected to the Board of Directors of
the California Artisan Cheese Guild, and has eaten way too much cheese
as an aesthetic judge at more than one cheese competition. Gordon’s
cheese memoir, Cheesemonger: A Life on the Wedge, will be published
by Chelsea Green in early 2010.
Tim Gaddis
“Atlanta’s Cheesemonger”. Since graduating from the French Culinary
Institute in New York City in 2003, Tim Gaddis has been at the helm
of the Star Provisions’ cheese shop. At Star Provisions, he works
directly with chef-owner Anne Quatrano to create cheese plates for
Bacchanalia, Quinones at Bacchanalia, Floataway Café and Abattoir,
as well as buying the cheeses for the upscale provender’s cheese
shop. Though he worked with some of the nation’s most celebrated
chefs while in New York, it was his stint as cheesemonger at Murray’s
Cheese in Manhattan where he discovered his calling. Tim says “I look
for things that are made by traditional farming methods, where the
animals are eating fresh grass or grains, where the cheese maker has
control of the milk in one form or another from the time that it comes out
of the animal.” Tim also pays attention to seasonality and locality when
making his cheese selections.
Will Gillis
Will Gillis received his Ph.D. in Food Science at Mississippi State
University in 1979. He has taught courses in Dairy Products Processing
with an emphasis on Product Quality Control and Sensory evaluation
for the last 30 years as a professor at Mississippi State and California
Polytechnic State University. During his tenure at these universities, he
also coached National Dairy Products Judging teams. He has served as
a judge for the American Cheese Society, United States Cheese Contest
and the World Cheese Championships. He has also served as a product
judge for the National Ice Cream Retailers Product Evaluation Clinic.
In addition he has worked as a consultant within the area of product
quality and sensory characteristics.
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ACS 2009 Judging Results • 33
Mark Johnson
Mark Johnson graduated from South Dakota State University with
a degree in dairy manufacturing and from North Carolina State
University with a degree in food science. In 1980, he became the
program coordinator for the Wisconsin Center for Dairy Research at
the University of Wisconsin and now serves as senior scientist at the
Center. Mark’s main areas of interest are developing manufacturing and
ripening protocols for unique cheeses and the study of cheese defects.
He has served as a technical judge for the American Cheese Society, as
well as the U.S. and World Championship Cheese Contests. He loves to
talk cheese with cheesemakers and share their experiences, insights
and cheeses.
Emiliano Lee
Emiliano Lee, relative newcomer on the professional cheese circuit,
is no stranger to the wonderful worlds of cheese and fine food. A San
Francisco Bay Area resident most of his life, this native Oaklander grew
up cooking with Chinese, Mexican, and Greek heritages. Growing up in
San Francisco, culinary expeditions were frequent and often included
blowing his allowance at local cheese shops. A ways down the road
now transplanted in Salt Lake City, Emiliano finds himself a pioneer in
the “last Western frontier” promoting full-flavored food finds as Cheese
& Charcuterie Manager for Liberty Heights Fresh.
David Lockwood
David Lockwood began selling cheese at Zingerman’s Deli in 1986.
Since 1991 he has primarily worked with Neal’s Yard Dairy: managing
the shops, opening up the US market, taking care of the cheese, buying
cheese and overseeing finances. Currently he is the managing director
of the business.
Sarah Masoni
Sarah Masoni is the Product and Process Development Manager for
Oregon State University Food Innovation Center located in Portland,
Oregon. Sarah has worked in the food industry for 20 + years. While
attending Oregon State University she trained under Floyd Bodyfelt and
competed in the 1985 International Dairy Products Judging Competition
in Atlanta. Sarah was the number 3 judge over-all competing with 28
different Universities. Sarah worked in a cheese shop in the 1980’s that
had over 200 cheeses, she also made semi-soft surface ripened cheeses
while working at a small cheese factory in Tillamook, Oregon. Sarah
has been an executive board member for the Oregon Dairy Industries,
and continues to participate in the ODI. Sarah Masoni traveled with
her father and family through Europe in 1974 visiting farmstead cheese
facilities and learning a great deal from her dad, Edmund A. Zottola,
Professor Emeritus, U of M, who started the Minnesota Farmstead
Cheese program in 1975.
Gina Mode
Gina was raised on a fifth generation family dairy farm and has been
making cheese as a licensed Wisconsin cheesemaker for over a
decade. She has a Bachelor of Science Degree in Food Science and a
Master of Business Administration. Gina has been working with cheese
since an internship with the Wisconsin Center for Dairy Research in
1990. She worked for the Swiss Colony in Monroe, Wisconsin and the
Babcock Hall Dairy Plant at the University of Wisconsin – Madison
before returning to the CDR in 2005. As a member of the Cheese
Industry and Applications Group, Gina works with cheese brokers,
retailers, ingredient suppliers, and manufacturers – from farmstead to
commercial.
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34 • ACS 2009 Judging Results
Margaret Morris
Margaret is the managing director of Glengarry Cheesemaking &
Dairy Supply, which has been in operation for 12 years as a supplier of
ingredients, packaging materials, small scale processing equipment,
imported cheese moulds and technical support services to hobbyist
and commercial specialty cheesemakers in North America, and an
export component to Europe for ingredients used in the production of
cheesemaking ingredients. Along with a staff of eight the company
services clientele to develop, manufacture and enhance fine cheese.
Glengarry Cheesemaking is now into commercial production of fine
cheese to supply an anxious market in Ontario for washed rind and
specialty cheeses.
Margaret has been involved in judging specialty cheese at the Warwick
Cheese Competition in Quebec in year 2005, 2006, 2007 and at the
American Cheese Society conference in Portland, July 2006.
Margaret has a B.Sc. in Agriculture and Food Science from McGill
University. Margaret and her staff have taken technical training in
cheesemaking in the UK, Holland and France obtaining short course
certificates in these various countries as well as the short course at
the Guelph Food Technology Center, and various certificates from the
Ontario Dairy Council, and is a graduate of Glengarry High School and is
so pleased to have former graduates on her staff as well.
Margaret was raised on a dairy farm in eastern Ontario; her cheese
factory is situated on a piece of land which was farmed by her family for
the past 25 years. The factory borders several dairy farms and is located
approximately one mile north of Highway 401, at Lancaster, Ontario. A
retail store, Cheesemaking education and interpretation center are also
included in the new location. This business is a separate company under
the name Glengarry Fine Cheese producing a variety of washed rind,
bloomy rind, blue and pressed cow’s milk cheeses.
Ron Richter
Ron Richter is a Professor Emeritus at Texas A&M University. He
worked at the University of Minnesota and the University of Florida prior
to his employment at Texas A&M. Dr. Richter has dedicated his life to
working with the dairy industry. He has conducted numerous research
projects, taught several dairy technology classes and has been an active
participant in industry activities. He has served as the Editor of the
Journal of Dairy Science, the President of the American Dairy Science
Association, and he has been elected as a Fellow by the Institute of
Food Technologists.
Lindsey Schecter
Cheese entrepreneur Lindsey Schechter is the owner of Houston
Dairymaids, a retail and distribution company specializing in handmade
Texas cheeses. Originally from Miami, Florida, Lindsey graduated from
Rice University in Houston, and has been a chef and food writer in New
York City and co-owner of an acclaimed restaurant in Maine. After
realizing that cheese was her true passion, Lindsey spent five weeks
as a “monger” at Neal’s Yard Dairy in London. The experience was the
inspiration for the Houston Dairymaids, an endeavor to introduce the
world to the growing ranks of fine cheesemakers in Texas.
Ron Schmidt
Dr. Ronald H. Schmidt, Professor, Food Science and Human Nutrition,
University of Florida was educated at the University of Minnesota,
and has regulatory experience with the USPHS/FDA. In addition
to teaching, research and extension, Schmidt is the coach of the
intercollegiate dairy products judging team, the IFT College Bowl
Team and is active in numerous professional societies. He is currently
on the board of directors for both 3-A Sanitary Standards and the
National Conference on Interstate Milk Shipments (NCIMS). Schmidt
has received numerous awards, and has authored more than 300
publications and presentations in dairy/food science.
2009 Awards Brochure.indd 34 8/6/09 4:05 PM
ACS 2009 Judging Results • 35
Lee Smith
Ms. Lee Smith is the senior vice president of Phoenix Media Network
and publisher/ editorial director for Deli Business and Cheese
Connoisseur magazines. She began her career with Kings Super
Markets in New Jersey over 30 years ago. Her love of specialty cheeses
began with her promotion to deli supervisor and assistant cheese
buyer. Her career includes over 20 years in the retail industry as a
cheese buyer, deli director, senior marketing/purchasing director, and
consultant. Ms. Smith is also an avid traveler and award-winning writer,
having written the acclaimed Specialty Cheese Guide, an annual feature
in both magazines.
Marianne Smukowski
Marianne Smukowski is the Dairy Safety/Quality Applications
Coordinator at the Center for Dairy Research and has worked with
cheese and butter products for over 20 years. She judged at the 2000
and 2008 World Championship Cheese Contest. She has been the head
judge for the World Dairy Expo Championship Product Dairy Product
Contest for the past five years. She also served as a judge at other
industry contests.
Laura Werlin Biography
Laura Werlin is one of the country’s foremost authorities on cheese
and is the award-winning author of four books on the subject. Her most
recent book, James Beard award-nominated Laura Werlin’s Cheese
Essentials (Stewart, Tabori & Chang, 2007), is the go-to guide for almost
any cheese question. Whether you’re a cheese novice or an expert,
this book answers basic to advanced questions about cheese as well
as provides cheese and wine pairing tips (Laura’s passion as well as
expertise) and 50 delectable recipes. Werlin’s other books have all been
recognized with prestigious honors including the James Beard award
for The All American Cheese and Wine Book, the IACP Best American
Cookbook award for The New American Cheese, and the World
Gourmand Award for Best Cheese Book for her classic, Great Grilled
Cheese.
Laura is a sought-after speaker across the country including at the
annual Food & Wine Magazine’s Classic at Aspen and the Santa Fe
Wine & Chile Fiesta. She has appeared on several national and local
television shows and writes for several magazines including Food &
Wine, Culture, Aspen Magazine, Fine Cooking, and Saveur.
Steve Zeng
Dr. Steve Zeng is an Associate Professor/Dairy Product Specialist
at Langston University, Oklahoma. His expertise is in dairy product
processing, particularly in goat milk and cheese. His research interest
has been in sub-clinical mastitis and its effect on composition of
goat milk, sensory quality and yield of cheese. With his industrial and
academic experiences, he has conducted more than 40 cheesemaking
workshops in many states in the US as well as in China, Argentina,

Armenia, and the Republic of Georgia. He has judged the United StatesCheese Championship Contest and the World Cheese ChampionshipContest in the last three years

IF YOU ARE STILL WITH ME, YOU ARE AN OFFICIAL SIDEDISH CHEESEHEAD AND IF YOU SEND ME AN EMAIL YOU WILL BE INVITED TO A VERY SPECIAL CHEESE EVENT.

4 comments on “Full Results From The American Cheese Society Competiton In Austin

  1. Thanks for this exhaustive (and exhausting) listing! Congratulations to all the winners especially our very own here in Grand Ol’Texas! Hoping to sample them from our local cheesemonger Rich at Scardello.

  2. Nancy–

    I did make it all the way to the end of the list; and I emailed your linked address, same night, about 2 days ago.

    In addition, I supplied the DiPalma name for your blog post yesterday.

    You haven’t acknowledged my 2-day-old email, about your cheese event. What is it? When? Thanks.–D.