Vermont Creamery Secures Second Top Honor for its Iconic Spruce-Wrapped Cheese, Signaling a Banner Year for American Artisan Cheesemaking

By Alana Pedalino
Managing Editor, Culture Cheese Magazine

Louisville, Kentucky – July 9, 2026 – In a resounding declaration that echoes through the hallowed halls of American cheesemaking, Jasper Hill Farm’s celebrated Winnimere has once again clinched the prestigious First Place Best of Show at the American Cheese Society (ACS) Judging & Competition. The Vermont farmstead creamery’s victory, announced on July 8th during the highly anticipated 2026 American Cheese Society Conference in Louisville, Kentucky, marks a significant milestone, solidifying their reputation for unparalleled excellence and consistency in the artisan cheese world.

This triumph is not merely a single win but a powerful affirmation of Jasper Hill’s enduring legacy, as Winnimere previously secured the same top honor in 2013. The repeat success underscores the creamery’s unwavering commitment to crafting world-class cheeses that deeply reflect their unique terroir and artisanal philosophy.

The Pinnacle of American Cheese: Jasper Hill’s Historic Win

The American Cheese Society Judging & Competition stands as the premier event for evaluating and celebrating the finest artisan and specialty cheeses produced across North and South America. Winning Best of Show at this competition is akin to receiving an Oscar in the culinary world, bestowing immense prestige and market recognition upon the victor. For Jasper Hill Farm, this latest accolade for Winnimere is a testament to nearly two decades of dedication to sustainable farming, innovative cheesemaking, and meticulous affinage.

Winnimere: A Seasonal Masterpiece

At the heart of this historic win is Winnimere, a cheese that embodies the very essence of Jasper Hill’s craft. It is a spoonable, washed-rind, raw cow’s milk cheese, distinctively wrapped in a band of spruce bark. This unique presentation and production method draws inspiration from revered European traditions, particularly Switzerland’s Fösterkäse and the iconic French Vacherin Mont d’Or. The spruce bark not only provides structural integrity but also imparts a subtle, resinous, and earthy aroma that beautifully complements the cheese’s rich, custardy paste.

Winnimere is a seasonal cheese, typically gracing cheese counters from late fall through early spring. Its raw milk origin contributes to a complex flavor profile that evolves with the seasons, reflecting the diet of Jasper Hill’s herd. The result is a profoundly flavorful, unctuous cheese with notes of forest floor, cultured butter, and a hint of barnyard funk that is both approachable and deeply satisfying. Its "spoonable" texture, often achieved after bringing it to room temperature, makes it an indulgent treat, perfect for pairing with crusty bread or robust wines.

This year’s triumph follows closely on the heels of another significant achievement for Jasper Hill Farm: in 2025, their Withersbrook Blue, a cider-bathed blue cheese characterized by its sweet, lactic, and floral notes, earned a commendable Second Place Best of Show. Such consistent recognition at the highest level of the ACS competition underscores Jasper Hill’s mastery across a diverse range of cheese styles and their relentless pursuit of perfection.

A Chronology of Excellence and Innovation

The 2026 ACS Judging & Competition showcased a remarkable breadth of talent and innovation, not only through Jasper Hill’s leading win but also through the impressive performances of other creameries.

Blakesville Creamery’s Artistic Ascent

Securing the Second Place Best of Show was Blakesville Creamery with their distinctive Artze. Hailing from Port Washington, Wisconsin, Blakesville Creamery is a relative newcomer making significant waves in the artisan cheese scene. Artze is a lactic sheep’s milk cheese, a noteworthy distinction in a state predominantly celebrated for its cow’s milk cheeses. This choice of milk makes cheesemaker Veronica Pedraza, in her own words, "definitely an anomaly in Wisconsin."

The cheese itself is a tribute to Pedraza’s grandmother, a personal touch that imbues it with a deeper narrative. It is dusted with Espelette pepper, a mild and smoky-sweet pepper from the Basque region of France, which adds a delicate warmth and visual appeal. Artze is aged for a mere 14 days, allowing its fresh, lactic qualities to shine through, balanced by the subtle spice. The creamery notes that Artze shares its foundational recipe with other Blakesville favorites, Afterglow and Shabby Shoe, showcasing a thoughtful approach to product development and consistency within their sheep’s milk repertoire.

Urban Stead Cheese’s Enduring Spirit

Rounding out the top three, Urban Stead Cheese from Cincinnati, Ohio, earned Third Place Best of Show for their beloved ‘Nati Gouda. This achievement is particularly poignant for cheesemakers Scott Robbins and Andrea Siefring-Robbins, who were recognized as 2025 Hot Listers by Culture Cheese Magazine. Their journey began with the ambitious transformation of a former medical building into a state-of-the-art creamery, a testament to their dedication to urban artisan cheesemaking.

‘Nati Gouda is a direct tribute to their home city, Cincinnati, affectionately known as "The ‘Nati." This Dutch-style gouda boasts a natural rind and undergoes a minimum of 18 months of aging, a patient process that allows it to develop complex, deep flavors of salted caramel and butterscotch. This commitment to traditional, long-aged styles has garnered them previous acclaim, including a Best of Show win at the Los Angeles International Dairy Competition earlier this year for their Aged Gouda. The Robbins’ overarching goal is to produce old-world style artisanal cheeses with a distinctive American identity, a mission beautifully realized in ‘Nati Gouda.

Unpacking the Competition: Supporting Data and Insights

The 2026 American Cheese Society Judging & Competition was a monumental undertaking, reflecting the vibrant growth and increasing sophistication of the North American artisan cheese industry. This year’s event saw an astounding 1,600 entries from over 200 creameries spanning North and South America. Out of this vast field, a total of 438 cheeses were awarded medals, a testament to the high quality and diverse innovation present in the market.

The judging process itself is meticulously structured to ensure fairness and accuracy. Expert judges, comprising cheesemakers, retailers, distributors, food writers, and sensory scientists, participate in blind tastings over several days. Cheeses are evaluated based on appearance, aroma, texture, and flavor, with multiple rounds of judging culminating in the selection of the Best of Show finalists. This rigorous process lends immense credibility to the awards and underscores the exceptional quality of the winning cheeses.

Geographic and Milk Diversity on Display

The results of the competition highlight several exciting trends in American cheesemaking. The success of Blakesville Creamery’s sheep’s milk Artze in Wisconsin, a state synonymous with cow’s milk dairy, points to a growing embrace of diverse milk types and adventurous cheesemaking. Similarly, Urban Stead Cheese’s win from Ohio, a state not traditionally considered a cheese mecca like Vermont or Wisconsin, showcases the expansion of artisan cheese production into new regions and urban centers.

While Canadian creameries, which had claimed top honors in both 2024 and 2025, did not land in the extended Best of Show list this year, their presence was strongly felt in various categories. Canadian cheeses, for example, achieved significant wins in several classifications, including Soft-Ripened Cheeses made from sheep’s milk, indicating a continued strong presence and innovation from our northern neighbors. This broader recognition across categories, even without a Best of Show, speaks to the overall strength and diversity of the continent’s cheese landscape.

Honorable Mentions: A Glimpse at Broad Excellence

Beyond the top three, the competition recognized a wide array of outstanding cheeses and creameries through special honorable mentions, celebrating specific achievements in milk type, production method, and originality. These awards shine a light on the depth of talent within the artisan cheese community:

• Highest Scoring Farmstead, Raw Milk, and Goat/Sheep/Mixed Milk: Black Swallowtail, The Farm at Doe Run
• Highest Scoring Goat/Sheep/Mixed Milk:
  • Mango Habanero Fresh Goat Cheese Log, Laura Chenel
  • Black Truffle Marinated Goat Cheese, Laura Chenel
  • La Madelaine, Fromagerie Nouvelle France
  • Hawkins Haze, Blackberry Farm
• Highest Scoring American Original:
  • Big Breakfast, Marin French Cheese Co.
  • Marieke Golden Mature, Marieke Gouda

These honorable mentions underscore the rich tapestry of American cheese, showcasing everything from innovative flavored goat cheeses to complex, farmstead-produced raw milk varieties and distinctly American originals. Each of these winners represents a pinnacle of craft and dedication within their respective categories.

For a complete list of all the winners from this year’s competition, please tap here.

Voices from the Creamery: Official Responses and Philosophy

The human element behind these exceptional cheeses is often as compelling as the cheeses themselves. The cheesemakers’ philosophies, struggles, and triumphs provide profound insight into the heart of the artisan food movement.

Mateo Kehler: The Visionary Behind Jasper Hill

Mateo Kehler, co-founder of Jasper Hill Farm, articulated the guiding principles behind their consistent success with characteristic passion. "Our approach to cheesemaking is to maximize deliciousness and focus, in a relentless way, on creating cheeses that reflect the best of our landscape, community, and the people who make these cheeses," Kehler stated, emphasizing a holistic philosophy that extends beyond the vat. He stressed the collaborative nature of their work, adding, "It takes a village to do what we do."

Kehler’s appreciation for his team is evident. "The best part of what I get to do is have a life with people who are reaching for something beyond what this synthetic capitalist world we are currently living and traveling in has to offer," he mused, highlighting a deeper mission beyond commerce. He believes Jasper Hill offers "the opportunity for consumers and cheese lovers to connect through the consumption of these cheeses that are authentic and connected to place, made by real people." His personal endorsement of the winning batch of Winnimere — "one of the best pieces of cheese he’d eaten" — speaks volumes about the quality achieved.

Veronica Pedraza: Embracing the Anomaly

Veronica Pedraza of Blakesville Creamery offered a succinct yet powerful insight into her unique position. "I’m definitely an anomaly in Wisconsin," she declared, referring to her focus on sheep’s milk in a state famed for its vast production of cow’s milk. This statement not only highlights her distinct approach but also celebrates the courage to forge a different path within a well-established dairy landscape, proving that innovation and diversity are thriving.

Andrea Siefring-Robbins: The Power of Perseverance

Andrea Siefring-Robbins of Urban Stead Cheese shared an emotional reflection on their journey with ‘Nati Gouda. "We’ve struggled a lot with our gouda over the years and came close to scrapping it from our program," she revealed, her voice tinged with emotion. This candid admission underscores the immense challenges and dedication involved in perfecting an artisanal cheese. Her gratitude extended beyond her partner, Scott, to their entire team: "I’m really proud of Scott, but I’m really proud of our affineurs," acknowledging the crucial role of those who nurture and age the cheese to perfection. She concluded with a hopeful outlook, "I am hopeful we can go back [to Cincinnati] and garner the pride for ‘Nati Gouda," illustrating the deep connection between their craft and their community.

Scott Robbins, when asked about his cheesemaking education, credited his diverse background. He pointed to his understanding of chemistry, honed during his time as a sommelier, as a foundational asset. He also humbly acknowledged the profound influence of his mentors, including the esteemed 2026 Hot Lister Peter Dixon of Parish Hill Creamery, underscoring the vital role of knowledge transfer and community in the artisan cheese world.

Broader Implications for the American Cheese Landscape

The results of the 2026 American Cheese Society Judging & Competition carry significant implications for the entire American artisan cheese industry.

Industry Growth and Recognition

First and foremost, these awards serve as a powerful validation of the quality and ingenuity of American cheesemakers. They elevate the profile of American artisan cheese on both domestic and international stages, signaling that the U.S. is not just a consumer but a formidable producer of world-class cheeses. This heightened recognition can lead to increased consumer awareness, driving demand for high-quality, regionally distinct cheeses and expanding the market for smaller, independent creameries. The success of operations like Urban Stead in non-traditional cheese regions further illustrates the decentralized growth of this industry.

Economic Impact and Sustainable Practices

For the winning creameries, these awards translate directly into enhanced prestige, increased sales, and often, a boost in local tourism as enthusiasts seek out these celebrated products. This economic uplift can be reinvested into farms and creameries, supporting sustainable practices, fostering innovation, and creating more jobs within rural communities. Jasper Hill’s consistent wins, for instance, reinforce their model of integrated farmstead production, where the health of the land, animals, and people are inextricably linked to the quality of the cheese.

Future Trends and Innovation

The competition highlights several ongoing trends that will shape the future of American cheesemaking. The emphasis on specific milk types, particularly the rise of sheep and goat milk cheeses, indicates a growing appetite for diverse flavors and textures beyond traditional cow’s milk varieties. The dedication to "old-world style" artisanal cheesemaking, as exemplified by Urban Stead’s ‘Nati Gouda and Jasper Hill’s European-inspired Winnimere, demonstrates a deep respect for tradition, combined with a uniquely American interpretation of terroir.

Furthermore, the emphasis on mentorship, collaboration, and community, as articulated by Mateo Kehler and Scott Robbins, underscores the supportive ecosystem that nurtures excellence in the industry. This collective spirit, where knowledge is shared and challenges are overcome together, is crucial for continued growth and innovation.

In conclusion, the 2026 American Cheese Society Judging & Competition was more than just an awards ceremony; it was a vibrant celebration of passion, perseverance, and unparalleled craftsmanship. Jasper Hill Farm’s historic win for Winnimere, alongside the remarkable achievements of Blakesville Creamery and Urban Stead Cheese, paints a vivid picture of a thriving and dynamic American cheese landscape, rich in flavor, tradition, and innovation. As consumers increasingly seek out authentic, place-based foods, the future of American artisan cheese shines brighter than ever.