Our “little gem,” Bijou, continued its winning streak last night, taking 1st place at the American Cheese Society Competition for the second year in a row. A geotrichum-rinded aged goat cheese, Bijou won the trifecta in 2014: a sofi award, a gold at the World Cheese Awards, and 1st place at the American Cheese Society Competition

Before the night was over, we had a total of six ribbons at this year’s “Cheese Oscars,” including 1st for Cultured Butter with Sea Salt & Maple, 2nd for Feta and Bonne Bouche, and 3rd for Fresh Crottin and Cultured Butter Unsalted.

The American Cheese Society (ACS) Competition (known in the industry as “Oscar Night”) is an exciting evening for all us curd nerds out there to see the “stars” of cheesemaking. ACS was founded to show the world that American cheese could mean more than sliced singles. Today, more than 1,500 members prove that point—and nowhere (in our humble opinion) is that drive for excellence, craftsmanship and community more evident than in Vermont.

Our fellow cheesemakers here in Vermont earned a combined total of 46 awards last night (just one short of the 47 earned by California cheesemakers, by the way...but who’s counting?). How awesome is that? Our friends at Jasper Hill earned four 1st place ribbons, plus 3rd place Best of Show for their outstanding Harbison, while Farms for City Kids took home two first place ribbons for Tarentaise and Reading. The Vermont winner’s circle included names you’ll probably recognize—CabotShelburne FarmsGraftonMaplebrook—and a few you may not—Parish HillSweet Rowan FarmsteadCrown Finish Caves.

So, a big congrats to all our fellow Vermont cheesemakers who worked so hard for this well-deserved recognition. We’re proud of our wins, and we’re proud to be among such a varied and talented group!