Vermont Creamery Wins Nine Awards at International Competition

Vermont Creamery was once again recognized for excellence in cheesemaking, taking home nine World Cheese Awards at the annual competition held in St. Sebastian, Spain. 

Feta, Bijou and Quark all earned silver; the newest aged cheese, St. Albans (shown here), took bronze, as did Cremont, Coupole, Bonne Bouche, Fresh Crottin and Crumbled Goat Cheese with Cranberry and Tarragon. “It’s a tremendous honor to be recognized amongst our industry peers on the world stage,” said Allison Hooper, co-founder and CEO, Vermont Creamery. “We’re so proud of our entire team’s dedication to innovation and quality.” 

“Nine World Cheese Awards is a terrific testament to our commitment to excellence in artisan cheesemaking,” said Bob Reese, co-founder and CEO, Vermont Creamery. “We’re happy to be able to bring this international accolade back to the Green Mountain State.” 

Vermont Creamery cheeses have earned 26 World Cheese Awards since 2010, including gold for Bijou, Bonne Bouche, Fresh Crottin and Cremont and silver for Creamy Goat Cheese, Coupole and fresh Chevre. 

The World Cheese Awards drew entries from 31 different countries, from Australia to Italy and Mexico to Mozambique. Some 266 cheese experts from 26 different nations came to taste, nose and grade more than 3,000 cheeses in a single day, giving bronze, silver, gold and super gold awards to worthy entries. The final judging panel, made up of top names from the world of cheese, featuring cheese makers, buyers, retailers and writers.