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MCG Cheesemakers Win Four Awards at 2011 ACS

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logo_200_lowThree Maine cheese makers won four awards at the 2011 American Cheese Society competition held at the ACS Conference in Montreal, Quebec, Canada this year. There were 1676 entries this year competing for ribbons in 109 different categories. This is, by far, the largest dairy product competition in North America, and the entrants represent cheese and dairy products that have also won awards around the world.

The four awards won by Guild cheese makers are:

Three Maine cheese makers won four awards at the 2011 American Cheese Society competition held at the ACS Conference in Montreal, Quebec, Canada this year. There were 1676 entries this year competing for ribbons in 109 different categories. This is, by far, the largest dairy product competition in North America, and the entrants represent cheese and dairy products that have also won awards around the world.

The four awards given to Guild cheese makers are:

  • American Made / International Style: Open Category Cow’s Milk — 3rd Place to Hahn’s End, Phippsburg
  • Blue Veined Made with Cow’s Milk with Rind or External Coating — 2nd Place to Spring Day Creamery, Durham
  • Yogurts, Plain, Made with Sheep’s Milk — 3rd Place to Appleton Creamery
  • Aged Goat’s Milk Cheese: Open Category — 3rd Place to Appleton Creamery

“Maine produces some of the best milk in the world,” said Eric Rector, President of the Maine Cheese Guild in response to the announcement of these awards. “So it’s not a surprise that year after year, Maine cheese makers are recognized for their outstanding products at major competitions such as that conducted by the American Cheese Society.”

Rector also pointed out that “the support given to the Guild every year by its members, including it’s Sponsoring Partners, make it possible for us to bring world-class cheese making instructors to Maine to continue to improve our skills, as well as to help Maine cheese makers attend important conferences like ACS. This year the Guild helped send four cheese makers to the ACS Conference in Montreal where they were able to learn from and connect with the best in the world. We would like to thank all our supporters for their contribution to this kind of recognition.”

Congratulations to our three Guild winners in 2011!

The Maine Cheese Guild is sponsored by its members, as well as by Five Islands Farm, Treats of Maine, and Turner Farm.

Appleton Awards

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Appleton Creamery src=Appleton Creamery is one of the most decorated cheese makers in the state of Maine, winning many awards before the Guild organized and created a web site to document these awards. Below is a list of awards given before those already listed in Guild press releases that can be found on this web site:

2009

Second Place — Chevre in Brandied Grape Leaf — American Cheese Society
Bronze Medal — Georges Highland — Eastern States Exposition
Bronze Medal — Chevre in Olive Oil with Roasted Garlic & Herbs — Eastern States Exposition

2008

Second Place — Sophia Feta — American Cheese Society
Second Place — Chevre in Brandied Grape Leaf — American Cheese Society
Second Place — St. Bridget — American Dairy Goat Association
Third Place — Chevre in Olive Oil with Roasted Garlic & Herbs — American Dairy Goat Association

2007

First Place — sheeps milk yogurt –American Cheese Society
First Place– Chevre in Olive Oil with Roasted Garlic & Herbs — American Dairy Goat Association
Third Place– St. Bridget — American Dairy Goat Association .

2006

First Place — Chevre in Olive Oil with Roasted Garlic & Herbs –American Cheese Society
First Place — BreBrie –American Cheese Society
Second Place– Chevre in Olive Oil with Roasted Garlic & Herbs — American Dairy Goat Association .

2005

Second Place — sheeps milk yogurt –American Cheese Society

2004

First Place — Chevre in Brandied Grape Leaf –American Cheese Society
Third Place — Chevre in Olive Oil with Roasted Garlic & Herbs –American Cheese Society
First Place — Chevre in Olive Oil with Roasted Garlic & Herbs — American Dairy Goat Association

2003

First Place — Chevre in Olive Oil with Fresh Basil and Pine Nuts — American Cheese Society

1999

First Place — chevre buttons in olive oil — American Cheese Society
Second Place — chevre in olive oil with roasted garlic — American Cheese Society

1996

Bronze medal: Classic Plain
Bronze medal: Crofter’s
Silver medal: Crofter’s (total presentation)
Silver medal: Chevre in Olive Oil
Gold medal: Chevre in Grape Leaf

Intro to Cheesemaking June 4th-5th at Morris Farm

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The Morris Farm in Wiscasset will be hosting a beginning cheesemaking workshop on March 12th and 13th 2011. The class will be taught by cheesemaker Jessie Dowling of Appleton Creamery. In this hands-on workshop we’ll cover the basics of home cheesemaking.  You will learn how to utilize the tools you have at home with ingredients you can find at the grocery store, your local CSA, or your local dairy to make delicious cheese, butter and yogurt. We’ll be making feta, jack, 30 min mozzerella, a lactic cheese, ricotta and more! The class will be held from 9-3 both Saturday and Sunday and you get to take home the cheese you make. The cost for the weekend is $100 for Morris Farm Members and and $120 for non-members.  You can email info@morrisfarm.org to sign up, or for more information. More about the Morris Farm or to register online at: www.morrisfarm.org