Limited Edition Cognac BellaVitano, from Wisconsin’s Sartori Foods, takes third place overall.
Source: U.S. Dairy Export Council news release
United States cheese makers came away with 85 medals at last week’s World Cheese Awards—the most ever for U.S. entrants in this esteemed international competition.
Globally, hundreds of cheese companies participated, sending more than 2,500 cheeses to Birmingham, England, where they were judged by a field of more than 200 expert tasters from around the world.
Even more impressive was how the United States fared in the advanced judging rounds: American cheese makers sent four cheeses to the final round of 16. Limited Edition Cognac BellaVitano, from Sartori Foods, Plymouth, Wis., took third place overall from the final evaluation, also earning it a trophy for the “Best U.S. Cow’s Milk Cheese,” an award sponsored by the U.S. Dairy Export Council (USDEC).
“This past 10 years has witnessed a phenomenal rise in U.S. cheeses on the world stage,” says Bob Farrand, award chairman of the competition, which is organized by The Guild of Fine Food. “To come third in the world is a tremendous achievement and the volume of awards amassed this year is a fitting testimony to a generation of U.S. cheese makers at the very top of their game.”
USDEC encourages stateside participation by sponsoring the “Best U.S. Cow’s Milk Cheese” trophy each year. USDEC involvement with the World Cheese Awards, supported by U.S. dairy producers through their checkoff program, along with other USDEC market development programs and activities, help drive global demand for U.S. cheese and other dairy products by enhancing the quality image of U.S. supply in overseas markets.
“When U.S. cheeses shine in a competition like this on a global stage, it reflects on the quality of all U.S. dairy products,” says Angélique Hollister, director of cheese and manufactured products, USDEC. “Sartori’s Cognac BellaVitano is a perfect example of how U.S. cheese makers can stand toe to toe with the traditions of European cheese makers and add something unique to those cheese traditions.”