The Vermont Butter and Cheese Company Wins Top Prizes at the 2007 U.S. Cheese Championships and the World Cheese Awards in London

April 3, 2007

The Vermont Butter and Cheese Company Wins Top Prizes at the 2007 U.S. Cheese Championships and the World Cheese Awards in London

Websterville, VT - March 19, 2007 – The Vermont Butter and Cheese Company, a leader in crafting artisanal dairy products of the highest standards, announced today that a selection of its goat cheeses have been awarded top prizes at the 2007 U.S Cheese Championships in Wisconsin and the 2007 World Cheese Awards in London.

At the U.S. Cheese Championships, the company collected two awards:

 
The Best of Class Award for Soft Goats’ Milk Cheese: for its Vermont Fresh Crottin.

This cheese is a fresh goat cheese made in the traditional French Crottin de Chavignol recipe. It is the same product as Bijou only in an earlier stage of aging. The fresh flavor and unique shape of the cheese makes it very versatile for many retail and food service applications.

 
The Best of Class Award for Semi-Soft Goats’ Milk Cheese: for its Bonne Bouche.

Bonne Bouche is a hand-ladled, ash-ripened cheese that is the “flagship” of the company’s “Signature” line. “Bonne Bouche” literally means “good mouthful” and is a French term used to describe a tasty morsel.

 
At the 2007 World Cheese Awards, the company earned an additional award:

The Gold Medal for Soft Goats’ Milk Cheese Plain – Fresh: for its Vermont Chèvre.

Distinguished by a simple, mild, fresh goats’ milk flavor, the cheese is highly versatile and an excellent ingredient in many dishes as well as on its own. “It’s always thrilling to be recognized for creating the best cheese of its kind” said Allison Hooper, Co-Founder of the Vermont Butter & Cheese Company. “Winning simultaneous awards against competitors throughout the United States and around the world is even more exciting. These honors are a tribute to Vermont cheese-making and to the small farms that provide the milk that makes this extraordinary cheese possible.”

 
The U.S. Cheese Championships are held every two years and date back to the 1890s. This year, they were held from March 12 - 14 during the Wisconsin Restaurant Expo at the Midwest Airlines Center in Milwaukee, WI. This year’s winners will be honored at a banquet during the Wisconsin Cheese Industry Conference on April 19th.

 
The 2007 World Cheese Awards were held on March 14 in London at the International Food and Drink Exhibition. The Awards are open to products from all major cheese producing nations, and over 130 experts from around the world evaluated the entries.

 
About The Vermont Butter and Cheese Company:

The Vermont Butter and Cheese Company, located in Websterville, VT, is dedicated to crafting artisanal dairy products in the European style through a vital link of local Vermont farms. The company supports a network of more than 20 family-owned farms, providing milk that meets the highest standards of purity, and is a proud contributor to the health of local agriculture.