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Awards

2012 American Cheese Society

  • Crème Fraîche, 1st Place—Crème Fraîche from Cows’ Milk

2012 American Cheese Society

  • Quark, 1st Place—Fromage Blanc, Frais and Quark from Cows’ Milk

2012 American Cheese Society

  • Coupole, 1st Place—American Originals from Goats’ Milk

2012 American Cheese Society

  • Feta, 1st Place—Feta from Goats’ Milk

2012 American Cheese Society

  • Crème Fraîche, 1st Place—Crème Fraîche from Cows’ Milk
  • Quark, 1st Place—Fromage Blanc, Frais and Quark from Cows’ Milk
  • Coupole, 1st Place—American Originals from Goats’ Milk
  • Feta, 1st Place—Feta from Goats’ Milk
  • Cremont, 2nd Place—American Originals Blended Milk
  • Creamy Goat Cheese, Classic, 2nd Place—Fresh Cheese Made from Goats’ Milk
  • Mascarpone, 2nd Place—Mascarpone
  • Cultured Butter, Unsalted, 2nd Place—Unsalted Butter from Cows’ Milk
  • Cultured Butter, Lightly Salted, 3rd Place—Salted Butter from Cows’ Milk
  • Bijou, 3rd Place—Open Category Goats’ Milk
  • Fromage Blanc, 3rd Place—Fromage Blanc, Frais and Quark from Cows’ Milk

2012 Fancy Food Show

  • Winner “Outstanding Product Line”
  • Bonne Bouche, Winner—Best Cheese or Dairy Product
  • Mini 1 oz. Sea Salt Crystal Cultured Butter, Winner—Best Perishable Food Service Product

2011 World Cheese Awards

  • Bonne Bouche, Gold—Soft goats’ milk cheese plain, mould ripened
  • Cremont, Gold—Cheese made with the milk of more than one animal

2011 World Cheese Awards

  • Coupole, Silver—Soft goats’ milk cheese plain, mould ripened

2011 World Cheese Awards

  • Creamy Goat Cheese, Roasted Red Pepper,
    Silver—Goats’ milk cheese with additives

2011 American Cheese Society

  • Crème Fraîche, First Place—Cultured Milk Products 

2011 American Cheese Society

  • Fromage Frais, 1st Place—Fromage Frais, Fromage Blanc & Quark
  • Crème Fraîche, 1st Place—Cultured Milk Products—Crème Fraîche
  • Coupole, 2nd Place—American Original Goats’ Milk
  • Cremont, 2nd Place—American Original sheep or mixed milk
  • Creamy Goat Cheese, 2nd Place—Fresh unripened cheese, goats’ milk
  • Quark, 2nd Place—Fromage Frais, Blanc & Quark
  • Mascarpone, 3rd Place—Fresh unripened cheese mascarpone
  • Feta, 3rd Place—Feta, goats’ milk
  • Fresh Crottin, 3rd Place—Fresh goats’ milk cheese, hand-shaped,
    formed or molded
  • Cultured Butter, Lightly Salted, 3rd Place—Butter, salted cows’ milk

2011 U.S. Championship Cheeses

  • Cremont, 1st Place—Surface (mold) Ripened Mixed Milk Cheeses

2010 Fancy Food Show

  • Bijou, Foodservice, Winner—outstanding foodservice product

 

2010 American Cheese Society

  • Bonne Bouche, Best of Show—Runner Up
  • Bonne Bouche, 1st Place—aged goat cheese
  • Coupole, 2nd Place—American Original
  • Quark, 2nd Place—fresh cheese
  • Feta, 3rd Place—feta cheese
  • Crème Fraîche, 2nd place—cultured product
  • Lightly Salted Butter, 2nd Place—salted butter

 

2010 World Cheese Awards - U.S.

  • Fresh Crottin, 1st Place—soft goats’ milk cheese
  • Chèvre, 2nd Place—soft goats’ milk cheese

 

2008 Fancy Food Show

  • Winner “Outstanding Product Line”
  • Coupole, Finalist—Outstanding Cheese & Dairy Product