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California Cheesemakers Win 31 Awards At American Cheese Society CompetitionBusiness Wire MODESTO, Calif. -- California cow's milk cheesemakers won 31 awards at the 2006 annual cheese judging held by the American Cheese Society (ACS), including several first-place Cheddar awards in popular categories. California cheeses also had a strong showing in the competitive soft ripened cow's milk cheese categories, winning four first-place awards and nine awards in total. The competition was part of the ACS annual conference, which was held July 19-22 in Portland, Oregon. This year, North American specialty and artisan cheese producers entered a record 941 cheeses in the competition, which recognizes the finest cheeses produced in the United States. California cow's milk cheeses won nine first-place, seven second-place and 15 third-place awards in this year's judging. California first-place winners in the 2006 competition included Fiscalini Cheese Company, Modesto, for Bandage Wrap Cheddar Mature in a Mature Cheddars category, Smoked Cheddar in the Smoked Cheddars category and Bandage Wrap Cheddar in a Farmstead Cheeses category; Marin French Cheese Company, Petaluma, for Triple Creme Brie in a Brie category, Rouge Et Noir Camembert in a Camembert category and Garlic Brie in a Flavor Added category; Cantare Foods, San Diego, for Gourmet Mozzarella in a Mozzarella category; Mozzarella Fresca, Tipton, for Marinated Mozzarella in a Marinated Cheeses category; and Cowgirl Creamery, Point Reyes Station, for Pierce Point in a Soft Ripened category. In all, 10 California cow's milk cheese producers won awards. Top winners included Marin French Cheese Company with 10 awards for cow's milk cheeses; Fiscalini Farmstead Cheese with five awards; Fagundes Old World Cheese with four awards; and Cowgirl Creamery with three awards. For more information on ACS competition winners, go to: www.cheesesociety.org. California is the nation's leading milk producer and also produces more butter, ice cream, yogurt and nonfat dry milk than any other state. The state is the second-largest producer of cheese and is home to more than 50 cheesemakers who produce 250 varieties and styles. |
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