recognition at the u.s. championship cheese contest
March 22, 2015 // by Adeline Druart
Early signs of spring this year include a gold medal win for Vermont Creamery’s Apricot & Thyme Goat Cheese Crumbles, which took “Best of Class” at the U.S. Championship Cheese Contest in Wisconsin. Introduced just over a year ago, the crumbled goat cheese combines Vermont Creamery’s fresh chèvre with seasonally inspired dried fruit and herbs for an easy, flavorful addition to salads. The Creamery’s classic fresh and spreadable goat cheese also placed in the top three for their class.
Fresh goat cheese is where we began 30 years ago,” said Bob Reese, co-owner and co-founder of Vermont Creamery. “We kept our standards high with the Crumbles and stuck with 100% natural ingredients, which comes out in the taste. We are thrilled to see that recognized.” Made with fresh goats’ milk from local family farms, including the Creamery’s own Ayers Brook Goat Dairy, Vermont Creamery chèvre is distinguished by its simple, mild, fresh goats’ milk flavor.
The Apricot & Thyme Goat Cheese Crumbles pair beautifully with the fresh greens of spring. From baby beets and arugula, to lemony chicken served with greens from the garden, the crumbled goat cheese with dried apricots and fragrant thyme complement the lighter flavors of summer.
As Vermonters, spring is a highly anticipated season,” said Allison Hooper, co-owner and co-founder of Vermont Creamery. “The sun starts to feel warm again, kids are being born at Ayers Brook Goat Dairy, and we get excited to taste the first baby greens and early asparagus from the garden. The apricot & thyme crumbles were developed with those fresh tastes of spring in mind.”
Vermont Creamery earned five awards including Best of Class for Apricot & Thyme Crumbled Goat Cheese, 2nd Place Awards for Classic Spreadable Goat Cheese, Coupole and Mascarpone, and 3rd Place for Fresh Goat Cheese.