CheezSorce would like to congratulate ALL winners of the 2011 American Cheese Society Judging & Competition in Montreal, CANADA. While we are very proud to have worked with many of the winners, we do not imply that the winning cheeses were the end result of our consulting services. Following is a list of our clients who received awards (by category):

Upper Canada Cheese Company, Ontario

•	3rd Place for Comfort Cream (Camembert made from cow’s milk)
•	3rd Place for Niagara Gold (Washed rind cheeses, open category made from cow’s milk)

Marin French Cheese Company, California

•	3rd Place for Melange Brie (Open category made from sheep’s or mixed milks)
•	1st Place for Peppercorn Brie - Garlic (Flavor added soft ripened cheeses)

Point Reyes Farmstead Cheese Company, California

•	1st Place for Point Reyes Toma (Original recipe/open category made from cow’s milk)
•	2nd Place for Fresh Mozzarella (Fresh Mozzarella – 8oz. or more balls or shapes, all milks)

Beecher's Handmade Cheese, Washington

•	3rd Place for Flagsheep (Original recipe/open category made from sheep’s milk or mixed milks)
•	1st Place for Marco Polo Reserve (Cheddar flavored with sweet, savory, jalapeno, etc.)
•	2nd Place for Four Year Flagship (Mature cheddar aged between 25 and 48 months)
•	3rd Place for Flagship Reserve (Cheddar wrapped in cloth, linen aged over 12 months)
•	3rd Place for Smoked Flagship (Smoked cheddars)

Monforte Dairy, Ontario

•	2nd Place for Abondance (American made/International style open category made from cow’s milk)

Baetje Farms, Missouri

•	2nd Place for Sainte Genevieve (open category made from goat’s milk)
•	1st Place for Coeur de la Crème plain (Fresh goat cheese – hand shaped, formed or molded)
•	1st Place for Coeur de la Crème three pepper (Fresh goat cheese – pepper/spice flavor added)
•	3rd Place for Coeur de la Crème garlic and chives (Fresh goat cheese – pepper/spice flavor added)
•	1st Place for Fleur de la Vallée (Washed rind cheeses, open category made from goat’s milk)

Fifth Town Artisan Cheese Company, Ontario

•	2nd Place for Fellowship (Open category made from sheep’s milk or mixed milk)
•	2nd Place for Premium Goat Cheddar (Aged Cheddar, all milks aged between 12 and 24 months)
•	3rd Place for Premium Goat Cheddar (Aged less than 12 months)
•	3rd Place for Rose Haus (Washed rind cheeses, open category made from cow’s milk)
•	3rd Place for Cape Vessey (Washed rind cheeses, open category made from goat’s milk)

Milton Creamery, Iowa

•	1st Place for Prairie Breeze (Aged Cheddar, all milks aged between 12 and 24 months)

Rogue Creamery, Oregon

•	3rd Place for Chocolate Stout Cheddar (Cheddar with sweet flavorings, fruits, seasonings, herbs, spices, alcohol/spirits)
•	3rd Place for Echo Mountain Blue (Rindless blue-veined made from sheep’s milk or mixed milk)
•	1st Place for Rogue River Blue (Blue-veined made from cow’s milk with a rind or external coating)

Avalanche Cheese Company, Colorado

•	3rd Place for Hand Bandaged Goat Cheddar (Cheddar wrapped in cloth, linen, aged up to 12 months)
•	3rd Place for Midnight Blue (Blue-veined made from goat’s milk with a rind or external coating)

La Moutonniere, Quebec

•	2nd Place for Bleu La Moutonnière (Blue-veined made from sheep or mixed milks with a rind or external coating)
•	2nd Place for Feta (Feta made from sheep’s milk or mixed milks)
•	2nd Place for Cabanon (Fresh sheep’s milk cheeses)
•	2nd Place for Royogourt (Yogurt’s, plain – made from sheep’s milk with no additional ingredients)

Hidden Springs Creamer, Wisconsin

•	1st Place for Farmstead Feta (Feta made from sheep’s milk or mixed milks)
•	1st Place for Driftless – cranberry (Fresh sheep’s milk with flavor added – spices, herbs, seasonings, fruits)
•	2nd Place for Driftless – maple (Fresh sheep’s milk with flavor added – spices, herbs, seasonings, fruits)
•	3rd Place for Driftless – honey lavender (Fresh sheep’s milk with flavor added – spices, herbs, seasonings, fruits)
•	2nd Place for Ocooch Reserve (Aged sheep’s milk cheeses)
•	2nd Place for Ocooch (Washed rind cheeses, open category made from sheep’s milk or mixed milks)
•	3rd Place for Meadow Melody (Washed rind cheeses, open category made from sheep’s milk or mixed milks)

LaClare Farms Specialties, Wisconsin

•	1st Place for Evalon with Fenugreek (Cheeses flavored with herbs, fruits, vegetables, flowers, syrups – all milks)
•	1st Place for Evalon (Aged goat’s milk cheeses)

Mt. Townsend Creamery, Washington

•	2nd Place for Campfire (Smoked cheeses open category made from cow’s milk)

Briar Rose Creamery, Oregon

•	1st Place for Briar Rose Creamery Chocolate-Goat Cheese Truffles (Fresh goat’s milk – floral flavor added)

Mackenzie Creamery, Ohio

•	3rd Place for Apricot Ginger (Fresh goat’s milk – floral flavor added)
•	3rd Place for Cognac Fig (Fresh goat’s milk – floral flavor added)

Traders Point Creamery, Indiana

•	2nd Place for Cottage Cheese (Cultured milk products)

Brunkow Cheese of Wisconsin, WI

•	3rd Place for Blue Cheese Spread (Open category spreads, cold pack style made from cow’s milk)
•	2nd Place for Raw Milk Cheddar Spread with Hatch Chile (Cold pack cheese food with flavor added)

Uplands Cheese, Wisconsin

•	1st Place for Pleasant Ridge Reserve (Washed rind cheeses, aged more than 90 days with up to 44% moisture – all milks)

Congratulations to several of our clients who won some of the top honors at this year's North American Jersey Cheese Awards in Wisconsin Dells, WI:

CLICK HERE FOR MORE INFO

Branched Oak Farm, Nebraska

Gold Medal Winner - Class 1, Fresh unripened cheese for Quark

Silver Medal Winner, Class 2, Mold ripened soft or unpressed cheese, plain for Prairie Bloom Camembert

www.branchedoakfarm.com/cheese.php

Chapel Hill Creamery Chapel Hill, North Carolina

Second Best of Show, for Calvander

Gold Medal Winner - Class 5, Hard cheese for Calvander

www.southerncheese.com

Homestead Creamery Jamesport, Missouri

Third Best of Show, for Country Classic

Gold Medal Winner - Class 6, Semi-hard cheese for Country Classic and Jersey Supreme

Bronze Medal Winner - Class 8, Smoked cheese for Smokehouse

Marcoot Jersey Creamery, Illinois

Silver Medal Winner - Class 1, Fresh unripened cheese for Fresh Mozzarella

Silver Medal Winner - Class 3, Soft or unpressed cheese, ripened, plain for Creamy Havarti

www.marcootjerseycreamery.com

Vermont Farmstead Cheese Company, Vermont
(who has only been making cheese for 1 month!)

3-time Gold Medal Winner - Class 2, Mold ripened soft or unpressed cheese, plain for Lil Lillé, Lillé, and Norma Jean Jersey

www.vermontfarmstead.com

We would also like to extend our congratulations to our other clients who recently received honors at the Championship Cheese Contest held in Green Bay,WI:

• Katie Hedrich, of LaClare Farms in Chilton, Wisconsin took "Best of Show" and first place.
  
  
• Sartori in Plymouth, WI took second with an aged Parmesan
  
  
• Holland's Family Cheese of Thorp, WI were third with an Aged Gouda