It was a weekend of winning for Vermont Creamery’s fresh and aged cheeses! Every year we send our products to be pit against some very worthy industry competitors at the annual American Cheese Society Competition.  We went home with 6 medals at this year’s competition, now in its 35th year. 

The Creamery’s flagship aged cheese, Bonne Bouche, took first pace in its category, as did Lightly Salted Cultured Butter and Fromage Blanc. Bijou took second place in its category and Coupole and Quark both took third place. 
This year, 1,954 cheeses were entered in the 35th American Cheese Society Competition; of that, 34 ribbons were awarded to Vermont cheesemakers. 

Here’s what our company president, Adeline Druart, had to say about our recent wins at ACS. 

"It is a tremendous honor to be recognized six times over by the American Cheese Society, especially in the great company of our fellow Vermont cheesemakers. These awards area a reflection of our team's passion and unwavering commitment to perfecting their craft."

Adeline joined our co-founder Allison Hooper and our sales team in Pittsburgh for a week of workshops, demos and of course the big awards ceremony.
To see a full list of winners, visit