Farms For City Kids’ Reading Wins Best Of Show In Big E Cheese Competition
West Springfield, MA—Reading, a semi-soft washed rind cheese made by Farms for City Kids/Spring Brook Farm of Reading, VT, took top honors here recently at the fifth annual Big E Gold Medal Cheese Competition.
The yearly regional cheese contest is open to all New England cheese makers.
The Reserve Champion award went to the Cellars at Jasper Hill of Greensboro, VT for its Baley Hazen Blue entry. This is the second consecutive Reserve Champion award for Jasper Hill, which won last year for its Harbison entry.
Big E Gold Medal Cheese Competition winners are as follows:
Gold Medal Winners
Cellars at Jasper Hill, Greensboro, VT, Cabot Clothbound Cheddar, Bayley Hazen Blue, Wiloughby, Alpha Tolman, Harbison and Oma from von Trapp Farm; Cabot Creamery, Cabot, VT, Cabot White Oak Cheddar; Plymouth Artisan Cheese, Plymouth, VT, Red, White & Blue, Big Blue, Garlic Peppercorn, and Smoked; Crooked Face Creamery, Skowhegan, ME, Herbed Ricotta Spread with Roasted Red Pepper; Vermont Creamery,Websterville, VT, Creamy Goat Olive & Herb, Creamy Goat Roasted Red Pepper, Creamy Goat Cheese, Feta, Bonnie Bouche and Couple; York Hill Farm, New Sharon, ME, Chevre Roll with Dill & Garlic, Chevre Roll with Black Peppercorns and Garlic, and Fresh Chevre; Farms for City Kids Foundation; Consider Bardwell Farm, West Pawlet, VT, Dorset; Mt. Mansfield Creamery, Morrisville, VT, Inspiration; Shelburne Farms, Shelburne, VT, Smoked Farmhouse Cheddar; Maplebrook Farm, Bennington, VT, Feta and Cheddar Bites; Ruggles Hill, Hardwick, MA, Alys’s Eclipse and Greta’s Fair Haven; Bridport Creamery, Bridport, VT, Cheese Curds; Boston Post Dairy LLC, Enosburg Falls, VT, Bon Pere; University of Connecticut Creamery, Storrs, CT, Queso Blanco; and Woodcock Farm Cheese Company, Weston, VT, Weston Wheel.
Silver Medal Winners
Shelburne Farms, Clothbound Farmhouse Cheddar; Plymouth Artisan Cheese, East Meadow, Grace’s Choice; Maplebrook Farm, Burrata; Berkshire Cheese, LLC, Great Barrington, MA, Berkshire Blue; Crooked Face Creamery, Herbed Ricotta Spread with Garlic and Rosemary; York Hill Farm, Chevre Roll with Green Peppercorns and Nutmeg; Consider Bardwell Farm, Pawlet; Grafton Village Cheese Company, Grafton, VT, Bear Hill and Shepsog; Vermont Creamery, Fresh Goat Cheese and Cremont; Bridport Creamery, Danz Ahn Farm Feta; Boston Post Dairy LLC, Gisele; Ruggles Hill, Ellie’s Cloudy Down and Meg’s Big Sunshine; Cellars at Jasper Hill, Moses Sleeper and Weybridge from Scholten Family Farm; and Vermont Farmstead Cheese, South Woodstock, VT, Lille Coulommiers.
Bronze Medal Winners
Cabot Creamery, Cabot Alpine Cheddar Cheese, Cabot Monterey Jack Cheese; Grafton Village Cheese Company, Three Year Cheddar, Queen of Quality Clothbound Cheddar, and Maple Smoked Cheddar; Shelburne Farms, Two Year Farmhouse Cheddar; Neighborly Farms of Vermont, Randolph Center, VT, Colby, Monterey Jack and Jalapeno Jack; The Reynolds Barn, North Kingston, RI, Reynolds Barn Ri-Goat-A (Rigotta); Crooked Face Creamery, Whole Milk Ricotta and Herbed Ricotta spread with Lemon and Rosemary; Maplebrook Farm, Hand Dipped, Whole Milk Ricotta and Cherrywood Smoked Feta; Von Trapp Farmstead, Waitsfield, VT, Mad River Blue and Mt. Alice; Vermont Creamery, Crumble Goat Cheese Cranberry & Tarragon, Bijou and Crumble Goat Cheese Apricot & Thyme; Crystal Brook Farm, Sterling, MA, Australian Ginger Chevre; Plymouth Artisan Cheese, Hot Pepper; Vermont Farmstead Cheese, Sriracha Windsordale, Blueberry Windsordale and Smokehouse Tilsit; Boston Post Dairy, Hill Dilly; Crystal Brook Farm, Classic Plain Chevre; Contoocook Creamery, Hopkinton, NH, Smoked Cheese and Garlic Cheddar; Flying Goat Farm, Acton, ME, Feta and Grace; Robinson Farm, Woodstock, VT, Tekenink Tomme and Barndance; Ruggles Hill, Ada’s Honor; Cellars at Jasper Hill, Landaff from Landaff Creamery and Kinsman Ridge from Landaff Creamery; Consider Bardwell Farm, Manchester; and Sankow’s Beaver Brook Farm, Aged Sheep Milk, Lyme, CT.
Technical judges for this year’s contest were artisan cheese maker John Miller; Sarah Spira, retail manager with Talbott & Arding Cheese and Provisions; and Formaggio Kitchen’s Tripp Nichols.
Brian Wasik of Wasik’s Cheese Shop and Kate Feuer of Rubiner’s Cheesemongers & Grocers served as aesthetic judges.