Here are the PA Winners from the American Cheese Society’s 2018 Judging & Competition

PA cheesemakers

Over the weekend, Pittsburgh hosted a massive cheese party: the American Cheese Society‘s “Forged in Cheese” Conference at the Lawrence Convention Center. Among the festivities, including the Festival of Cheese, with over 2,000 artisan cheese samples (a.k.a. heaven), was the ACS 2018 Judging & Competition. This year, there were 1,954 entries from around the world, cheeses and cultured dairy products from 259 companies representing 35 U.S. states, 5 Canadian provinces, plus Mexico, Columbia and Brazil. ACS awarded 364 medals: 103 gold medals, 124 silver medals and 137 bronze medals.

Of that prestigious group of winners, Pennsylvania cheesemakers took home a total of 14 awards:

  • Calkins Creamery (Honesdale, Pa.): 1st place for Noble Road in the Soft-Ripened Cheese, Brie Made From Cow’s Milk category; Cheesemaker: Emily Montgomery
  • Farmer Rudolph’s (Lebanon, Pa.): 3rd place for Sir Farmer Farmer Rudolph’s in the American Made/International Style, Dutch-Style category; Cheesemaker: Rudy Yoder
  • Goat Rodeo Farm & Dairy (Allison Park, Pa.):
    • 2nd place for Bamboozle in the Washed Rind, Aged More than 60 days, up to 42% moisture, Goat’s milk category
    • 3rd place for Cowboy Coffee in the Flavored Cheeses, Rubbed-Rind Cheese with Added Flavor Ingredients Rubbed or Applied on the Exterior Surface of the Cheese Only category; Cheesemakers: Kelly Harding and Mat Rychorcewicz
  • Revittle from Otterbein Acres Farm (Newburg, Pa.):
    • 1st place for Shepherd’s Delight Tomme in the Farmstead Cheese Aged 60 Days or More, Made from Sheep’s Milk category
    • 3rd place for Shepherd’s Alpine in the Farmstead Cheese Aged 60 Days or More, Made from Mixed, or Other Milks category; Cheesemaker: John Fisher
  • Savencia Cheese USA, Team New Holland:
    • 1st place for Alouette Crème Fraȋche in the Cultured Milk and Cream, Crème Fraiche and Sour Cream Products, Made From Cow’s Milk category
  • The Farm at Doe Run (Unionville, Pa.):
    • 1st place for The Creamery Collection Batch #13 in the Farmstead Cheese Aged 60 Days or More, Made From Mixed, or Other Milks category
    • 3rd place for St. Malachi in the Farmstead Cheese Aged 60 Days or More, Less than 39% Moisture, Made from Cow’s Milk category; Cheesemakers: Samuel Kennedy and Matt Hettlinger
  • Yellow Springs Farm, LLC (Chester Springs, Pa.):
    • 1st place for Pickering in the American Made/International Style, Made From Goat’s Milk category
    • 2nd place for Plain Goat milk yogurt in the Cultured Milk and Cream Products, Yogurts – Plain with No Additional Ingredients, Made From Goat’s Milk category
    • 2nd place for Blue Velvet in the Blue Mold Cheeses, Blue-veined With a Rind or External Coating, Made From Goat’s Milk category
    • 2nd place for Pepito in the Flavored Cheeses, International-Style with Flavor Added, All Milks category
    • 3rd place for Goat’s Beard in the American Made/International Style, Made From Goat’s Milk category; Cheesemakers: Al and Catherine Renzi

Congrats to all of our local Pennsylvania-based artisans making waves in the cheese world!

Harbison from Cellars at Jasper Hill in Vermont was named “Best of Show,” and it also took the second-place “Best of Show” for its Calderwood. Third-place “Best of Show” went to Avonlea Clothbound Cheddar from COWS Creamery in Prince Edward Island, Canada.

“This year’s competition once again featured the very best cheeses and cheesemakers in the Americas,” said Nora Weiser, ACS executive director. “This diversity of cheeses displays the skill and passion of American cheesemakers. In taking two top honors, Cellars at Jasper Hill exemplifies how American artisan cheesemakers seamlessly meld tradition and innovation,” said Weiser.