Louisville, Kentucky – July 9, 2026 – In a resounding affirmation of its artisanal mastery, Jasper Hill Farm of Greensboro, Vermont, has once again captured the top honor at the prestigious American Cheese Society (ACS) Judging & Competition. Their celebrated Winnimere, a spoonable, washed-rind raw cow’s milk cheese, was crowned First Place Best of Show, marking a remarkable repeat victory for a cheese that previously achieved this distinction in 2013. The highly anticipated results were announced on July 8, 2026, during the annual American Cheese Society Conference held in Louisville, Kentucky.

The triumph solidifies Jasper Hill’s position at the pinnacle of American cheesemaking, underscoring a consistent commitment to quality and innovation that has garnered widespread acclaim. This year’s competition, a cornerstone event for the North American cheese industry, saw a vibrant showcase of craftsmanship and dedication from creameries across the continent.

A Legacy Reaffirmed: Jasper Hill Farm’s Enduring Excellence

Jasper Hill Farm’s victory with Winnimere is more than just a win; it’s a testament to sustained excellence and a deep understanding of terroir and traditional cheesemaking techniques. Winnimere, a seasonal delicacy typically available from late fall through early spring, is a rich, unctuous cheese wrapped in spruce bark, drawing inspiration from European classics like Switzerland’s Försterkäse and France’s Vacherin Mont d’Or. Its raw cow’s milk base, combined with the distinctive washed-rind treatment, imparts a complex flavor profile—earthy, woodsy, and intensely savory, with a custardy texture perfect for spooning.

This repeat win for Winnimere, eleven years after its initial Best of Show triumph, speaks volumes about the consistency and evolution of Jasper Hill’s cheesemaking program. It highlights not only the enduring quality of this particular cheese but also the farm’s ability to maintain a high standard across different production cycles. The win follows closely on the heels of another significant accolade for Jasper Hill; in 2025, their Withersbrook Blue, a cider-bathed blue cheese celebrated for its sweet, lactic, and floral notes, earned Second Place Best of Show, demonstrating the breadth of their award-winning portfolio.

Mateo Kehler, co-founder of Jasper Hill Farm, articulated the philosophy behind their consistent success, emphasizing a holistic approach to cheesemaking. "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. He passionately believes that "it takes a village to do what we do," attributing the farm’s achievements to the collective effort and shared vision of his dedicated team.

Kehler elaborated on the profound connection he perceives between his work and the broader human experience. "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. This sentiment underscores a desire to create something authentic and deeply rooted, offering consumers "the opportunity… 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—calling it "one of the best pieces of cheese he’d eaten"—further solidifies the exceptional quality recognized by the ACS judges.

The Podium’s Other Stars: Celebrating Diversity and Dedication

While Jasper Hill Farm claimed the pinnacle, the 2026 ACS competition also shone a spotlight on other remarkable American cheesemakers, with Blakesville Creamery and Urban Stead Cheese earning Second and Third Place Best of Show honors, respectively. These accolades celebrate the rich diversity and innovative spirit thriving within the American artisanal cheese landscape.

Second Place: Blakesville Creamery’s Artze

Hailing from Port Washington, Wisconsin, Blakesville Creamery secured Second Place Best of Show with their exquisite Artze. This lactic sheep’s milk cheese is a testament to cheesemaker Veronica Pedraza’s personal touch and unique vision. Named after her grandmother, Artze is distinguished by a delicate dusting of Espelette pepper, a mild, smoky-sweet chili pepper traditionally sourced from the Basque region of France. The cheese undergoes a meticulous 14-day aging process within the creamery’s facilities, developing a nuanced flavor profile that balances the creamy tang of sheep’s milk with the subtle warmth of the pepper.

Artze shares its foundational recipe with other acclaimed Blakesville creations like Afterglow and Shabby Shoe, showcasing Pedraza’s consistent mastery of lactic cheesemaking. Pedraza candidly acknowledges her distinct position within her state’s dairy landscape. "I’m definitely an anomaly in Wisconsin," she remarked, referencing Wisconsin’s historic and prolific dominance in cow’s milk cheese production. Her success with sheep’s milk cheeses highlights a growing trend towards diversification in American cheesemaking, pushing boundaries and introducing consumers to a wider array of flavors and textures beyond traditional regional expectations.

Third Place: Urban Stead Cheese’s ‘Nati Gouda

Claiming the Third Place Best of Show award was Urban Stead Cheese from Cincinnati, Ohio, with their impressive ‘Nati Gouda. This award is particularly poignant for cheesemakers Scott Robbins and Andrea Siefring-Robbins, who were recognized as "Hot Listers" in 2025 for their transformative work. Their creamery, ingeniously housed within a former medical building, has become a beacon of artisanal cheesemaking in the heart of Cincinnati.

The ‘Nati Gouda is a heartfelt tribute to their home city, embodying the spirit and resilience of its community. Crafted in a Dutch style with a natural rind, this gouda is aged for a minimum of 18 months, a duration that allows for the profound development of its characteristic flavors: rich salted caramel and warm butterscotch notes. This patient aging process results in a cheese of exceptional depth and complexity, showcasing the couple’s dedication to producing old world-style artisanal cheeses with a distinctive American flair.

Andrea Siefring-Robbins shared an emotional reflection on their journey with the gouda. "We’ve struggled a lot with our gouda over the years and came close to scrapping it from our program," she confessed, her voice tinged with emotion. Her pride was palpable as she continued, "I’m really proud of Scott, but I’m really proud of our affineurs. I am hopeful we can go back [to Cincinnati] and garner the pride for ‘Nati Gouda." This sentiment underscores the immense effort, perseverance, and collaborative spirit inherent in producing a world-class cheese.

Scott Robbins, when asked about the origins of his cheesemaking prowess, credited his background as a sommelier for providing a foundational understanding of chemistry and flavor dynamics. He also humbly acknowledged the crucial role of mentorship, citing 2026 Hot Lister Peter Dixon of Parish Hill Creamery as a significant influence. This highlights the interconnectedness of the artisanal food community, where knowledge sharing and guidance from seasoned experts play a vital role in fostering new talent and elevating the craft.

The American Cheese Society: A Benchmark for Excellence

The American Cheese Society Judging & Competition stands as the preeminent event for evaluating and celebrating the quality and diversity of American-made cheeses. This year’s competition was a testament to the robust health and burgeoning creativity within the North American cheese industry. From approximately 1,600 entries submitted by over 200 creameries across North and South America, a total of 438 cheeses earned medals, reflecting the exceptionally high standard of entries.

The rigorous judging process involves a panel of expert judges, including cheesemakers, affineurs, retailers, and food writers, who meticulously evaluate each submission based on criteria such as appearance, aroma, texture, and flavor. This blind tasting format ensures impartiality and focuses solely on the intrinsic quality of the cheese.

Notably, while Canadian creameries have historically performed well, even claiming top honors in 2025 and 2024, no Canadian cheese landed in the extended Best of Show list this year. However, Canadian cheesemakers still demonstrated their excellence by securing numerous medals across various categories, including notable wins in Soft-Ripened Cheeses made from sheep’s milk, showcasing the continental breadth of artisanal talent.

The competition serves as more than just an awards ceremony; it is a vital platform for education, networking, and pushing the boundaries of cheesemaking. The detailed feedback provided to participants, irrespective of whether they win, contributes significantly to the continuous improvement of products across the industry.

Beyond the Medals: Implications for the American Artisanal Cheese Landscape

The results of the 2026 American Cheese Society Judging & Competition carry significant implications for the winning creameries, their local communities, and the broader American artisanal cheese landscape.

For Jasper Hill Farm, the repeat Best of Show for Winnimere further elevates their already sterling reputation. This kind of recognition translates directly into increased consumer interest, expanded distribution opportunities, and a reinforced sense of pride for their team and the Vermont cheese community. It solidifies their status as a benchmark for quality and innovation, likely inspiring other cheesemakers to strive for similar heights. The emphasis on "authentic and connected to place" that Kehler champions resonates deeply with consumers seeking products with integrity and a story.

Blakesville Creamery’s Second Place win for Artze not only brings well-deserved recognition to Veronica Pedraza’s unique sheep’s milk creations but also highlights the increasing diversity of milk types being explored by American cheesemakers. In a state renowned for its cow’s milk production, Pedraza’s success showcases the potential for niche markets and innovative product development. This can encourage other cheesemakers to experiment with different animal milks, fostering a more varied and exciting cheese market. The specific mention of Espelette pepper also points to a trend of incorporating distinctive, high-quality ingredients that add character and tell a cultural story.

Urban Stead Cheese’s Third Place for ‘Nati Gouda is a powerful validation of their dedication and perseverance. For a relatively younger creamery, transforming a former medical building into a thriving cheese operation, this award signifies that their hard work and commitment to old-world techniques are yielding world-class results. The emotional response from Andrea Siefring-Robbins speaks to the personal investment and passion behind these artisanal ventures. This win can ignite local pride in Cincinnati and inspire other urban creameries to pursue ambitious goals, further decentralizing artisanal cheese production beyond traditional rural settings. Their success with a long-aged gouda also points to the growing sophistication of American aging programs, moving beyond fresh and soft cheeses to master complex, aged varieties.

The overall results of the competition, encompassing 438 medal winners, illustrate the continued growth and maturation of the American artisanal cheese movement. The presence of categories like "Highest Scoring Farmstead," "Raw Milk," and "Goat/Sheep/Mixed Milk" in the Honorable Mentions further underscores the industry’s commitment to showcasing diverse production methods and milk sources. For instance:

• Highest Scoring Farmstead, Raw Milk, and Goat/Sheep/Mixed Milk: Black Swallowtail, The Farm at Doe Run – This triple honor for a single cheese highlights the incredible synergy possible when a farm controls every aspect from animal husbandry to cheesemaking and aging, often yielding products of unparalleled expression of terroir.
• 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 – This diverse list demonstrates innovation within goat and sheep milk categories, from fresh, flavored varieties to more complex, aged creations, showing the versatility and market appeal of these milks.
• Highest Scoring American Original: Big Breakfast, Marin French Cheese Co.; Marieke Golden Mature, Marieke Gouda – These awards celebrate cheeses that uniquely reflect American ingenuity and culinary identity, either through their distinct flavor profiles or innovative adaptations of traditional styles.

These honorable mentions, alongside the top three, paint a vibrant picture of an industry that is both deeply rooted in tradition and boldly experimental. They confirm that American cheesemakers are not merely imitating European styles but are developing their own distinct identity, driven by unique ingredients, regional character, and a profound passion for their craft.

The 2026 American Cheese Society Judging & Competition serves as a powerful reminder of the dedication, innovation, and community spirit that define the North American artisanal cheese industry. From the verdant hills of Vermont to the urban creameries of Ohio, the pursuit of "deliciousness" continues to yield extraordinary results, enriching palates and fostering connections across the continent. Consumers eager to experience these award-winning cheeses and discover other medalists can consult the official winner list for details on where to find these exceptional products. The future of American cheese, as evidenced by this year’s competition, is undoubtedly bright and incredibly flavorful.