American Cheese Society Announces 2019 Judging & Competition Winning Cheeses

RICHMOND, Va. (August 2, 2019) — “Stockinghall,” from Murray’s Cheese in New York, was named “Best of Show” among 1,742 entries at the American Cheese Society’s (ACS) 2019 Judging & Competition. The results were announced tonight at the 36th Annual ACS Conference: Virginia Is For Cheese Lovers™, at the Greater Richmond Convention Center, Richmond, Virginia. Second place “Best of Show” went to “Professor’s Brie” from Wegmans Food Markets in New York. Third place “Best of Show” was awarded to “Aries” from Shooting Star Creamery in California.

This year’s “Best of Show” cheeses indicate that the traditional European practice of producers working in collaboration with affineurs is growing in the U.S. Affinage is the practice of aging cheese in caves carefully regulated in temperature and humidity. Both the first and second place “Best of Show” cheeses were created through such partnerships between cheesemakers – in this case, Old Chatham Creamery – and affineurs, in this case both retailers. First place winner “Stockinghall” was produced by Old Chatham Creamery then handed over to Murray’s Cheese to age in their Long Island City caves, while “Professor’s Brie,” also made by Old Chatham Creamery, was aged in Wegmans Food Markets’ caves in Rochester, New York. 

“We worked with Old Chatham Creamery for several years to make “Stockinghall,” which is their only cheddar,” said Josh Windsor, cheesemaker for Murray’s Cheese. “Aged cheddars are finicky and hard to produce—this cheese was truly a labor of love.”

“It has been a wonderful experience to work with our team to create our cheese caves in Rochester and work with cheesemakers on unique cheeses for Wegmans,” said Cathy Gaffney, vice president at Wegmans Food Markets and ACS board president. “’Professor’s Brie’ was named in honor of Dave Galton, owner of Old Chatham, and my former professor at Cornell University. That the quality of ‘Professor’s Brie’ has been recognized is a testament that this model of production can create phenomenal American artisan cheese.”

“We’re so proud of the Old Chatham team and our partners, said David Galton, owner of Old Chatham Creamery, “We strive to make cheeses that meet the high standards of our partners, who are truly the best creameries in the American artisan cheese industry.” 

Growing from just 89 entries 35 years ago, the American Cheese Society (ACS) Judging & Competition this year welcomed 1,742 entries of cheeses and cultured dairy products from 257 companies. Competing entries represented 35 U.S. states, 4 Canadian provinces, Mexico and Brazil. ACS awarded a total of 433 awards including 139 gold medals, 143 silver medals, and 151 bronze medals.

“It’s an exciting year for American cheese,” said Nora Weiser, ACS executive director, “We have new producers, new production models, and fresh new faces that are pushing the envelope and expanding creativity and collaboration within American artisan cheese.” 

Third place winner “Aries” was created by cheese industry newcomer Avery Jones. Only 15 years old, Jones proves that exceptional cheeses aren’t only produced by established cheesemakers. The daughter of Reggie Jones of Central Coast Creamery in Paso Robles, California, she is part of a new generation driving excellence and innovation in the American artisan cheese industry.

“We’re all family,” said Lindsey Mendes, production manager of Central Coast Creamery. “Watching Avery grow into the cheesemaker she is now has been an amazing experience. This field takes a lot of blood, sweat and tears, and it’s heartening to see that the younger generation is so passionate about growing the artisan cheese industry. This win couldn’t have happened without the support of the entire Central Coast Creamery team.”

For a list of this year’s winners and judges, visit http://www.cheesejudging.org following the Awards Ceremony. The 2019 ACS Judging & Competition Media Kit breaks down awards by product, dairy location and milk source, as well as producers’ contact information.