2018 ACS Winners

This is always a special and exciting time of year for AIF, as we eagerly await the results of the American Cheese Society competition. Some of our favorite cheese makers entered and won, while new and emerging champions were able to bestow ribbons on exciting new cheeses.

What is the American Cheese Society and the ACS Competition?

The ACS started out in 1983 as a national grassroots organization for for cheese appreciation. Since their humble beginnings, they have grown to be a 1,700 member organization that offers membership and certifications.

The ACS competition is an annual tradition that gathers together the best of the best of North American cheese, sorts them into appropriate categories and bestows honors upon the tasty victors. Those who aspire to be judges at the ACS competition must go through rigorous courses and a grueling final exam in order to obtain the coveted ACS certification. Only the most knowledgeable and experienced members sit at the judges table.

2018 ACS Winners

Below we’ve listed our favorites out of the 2018 ACS winners. You can learn more about the producers or cheeses by clicking the links to their individual profiles, or by visiting our Cheese Products page or the Specialty Food Adeptus. See something you like? Place an order with us.

Nettle Meadow – Warrensburg, NY

View Producer Profile

  • Sappy Ewe – 2nd place for Flavored Cheeses: Soft-Ripened with Flavor Added
  • Briar Summit – 2nd place for American Originals: Original Recipe/Open Category
Old Chatham Creamery – Old Chatham, NY

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  • Ewe’s Blue – 1st place for Blue Cheeses: Rindless Blue Sheep’s Milk
  • Hudson Valley Camembert Squares – 2nd place for Soft-Ripened Cheeses: Open Category, Made from Mixed or Other Milks
  • Ricotta – 2nd place for Fresh Unripened Cheeses: Made from Mixed or Other Milks
  • Sheep’s Milk Yogurt, Plain – 2nd place for Cultured Milk & Cream Products: Plain with No Additional Ingredients
Cellars at Jasper Hill – Greensboro Bend, VT

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  • Harbison **Best of Show** – 1st place for Soft-Ripened Cheeses: Open Category, Made from Cow’s Milk
  • Bayley Hazen Blue – 1st place for Blue Cheeses: With Rind, Made from Cow’s Milk
  • Willoughby – 3rd place for Washed Rind Cheeses: Soft-Ripened with High Moisture
Vermont Creamery – Websterville, VT
  • Bonne Bouche – 1st place for Soft-Ripened Cheeses: Open Category, Made from Goat’s Milk
  • Cultured Butter, Lightly Salted – 1st place for Butters: Salted Butter, Made from Cow’s Milk
  • Bijou – 2nd place for American Made/International Style: Open Category, Made from Goat’s Milk
  • Fromage Blanc – 2nd place for Fresh Unripened Cheeses: Made from Cow’s Milk
  • Quark – 3rd place for Fresh Unripened Cheeses: Made from Cow’s Milk
Cypress Grove – Arcata, CA
  • Fromage Blanc – 1st place for Fresh Unripened Cheeses: Made from Goat’s Milk
  • Humboldt Fog Grande – 2nd place for American Originals: Open Category, Made from Goat’s Milk
  • PsycheDillic – 3rd place for Flavored Cheeses: Fresh Goat Cheese with Flavor Added
Point Reyes Farmstead Cheese Company – Point Reyes, CA
  • Point Reyes Toma – 2nd place for American Originals: Open Category, Made from Cow’s Milk
  • California Coastal Blue – 3rd place for Blue Cheeses: Rindless, Made from Cow’s Milk
Emmi Roth – Fitchburg, WI
  • Roth Cellars Pavino – 1st place for Washed Rind Cheeses: Open Category, Aged more than 60 Days, Cow’s Milk
  • Roth GranQueso – 2nd place for Hispanic & Portuguese-Style Cheeses: Ripened, Aged Over 90 Days
  • Grand Cru – 2nd place for American Made/International Style: Open Category, Made from Cow’s Milk
  • Grand Cru Reserve – 3rd place for American Made/International Style: Open Category, Made from Cow’s Milk
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