Louisville, Kentucky – July 9, 2026 – In a resounding affirmation of its pioneering spirit and unwavering commitment to excellence, Jasper Hill Farm of Greensboro, Vermont, has once again ascended to the pinnacle of American cheesemaking. Their renowned raw cow’s milk, washed-rind cheese, Winnimere, was awarded First Place Best of Show at the highly anticipated 2026 American Cheese Society (ACS) Judging & Competition. The prestigious announcement, made on July 8th during the ACS Conference in Louisville, Kentucky, marks a significant moment for the farmstead creamery, echoing their historic win with the very same cheese in 2013 and cementing their status as a perennial leader in the artisanal cheese landscape.

The victory for Winnimere underscores a remarkable consistency in quality and vision that has become synonymous with Jasper Hill. This triumph follows closely on the heels of their Second Place Best of Show accolade in 2025 for Withersbrook Blue, a cider-bathed blue cheese celebrated for its complex sweet, lactic, and floral notes. The back-to-back top finishes highlight not only the depth of Jasper Hill’s cheesemaking portfolio but also the profound dedication of its entire team.

A Legacy Reaffirmed: Winnimere’s Enduring Appeal

Winnimere is far more than just a cheese; it is a seasonal ode to the rich traditions of European alpine cheesemaking, meticulously adapted to the unique terroir of Vermont. Crafted from raw cow’s milk, its distinct character is defined by a painstaking washed-rind process and an embrace of spruce bark, which encases the cheese and imparts subtle, resinous notes. This method, inspired by revered European counterparts like Switzerland’s Försterkäse and France’s Vacherin Mont d’Or, yields a luxurious, spoonable paste that is highly sought after by connoisseurs. Its availability, typically from late fall through early spring, adds to its mystique and desirability, making each batch a cherished culinary event.

Mateo Kehler, co-founder of Jasper Hill, articulated the philosophy that underpins such consistent success. "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, his voice resonating with pride and conviction. "It takes a village to do what we do."

Kehler’s emphasis on collective effort is not merely a platitude; it is the bedrock of Jasper Hill’s operation. He attributes their triumphs directly to his dedicated team, fostering an environment where passion and purpose intertwine. "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. "I like to think that what we offer is 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." Of the winning batch of Winnimere, Kehler reportedly declared it "one of the best pieces of cheese he’d eaten," a testament to the meticulous care and artistry involved in its creation.

The Competition: A Showcase of American Artisanal Talent

The 2026 American Cheese Society Judging & Competition once again proved to be the premier platform for recognizing excellence in North American cheesemaking. Held as a cornerstone event of the annual ACS Conference, the competition drew an impressive 1,600 entries from over 200 creameries spanning North and South America. Out of this vast field, 438 cheeses ultimately earned medals, a testament to the burgeoning quality and diversity within the industry. While Canadian creameries, which notably secured top honors in both 2024 and 2025, did not land in the coveted extended Best of Show list this year, their cheeses continued to perform strongly across various categories, including Soft-Ripened Cheeses made from sheep’s milk.

The judging process itself is rigorous, involving a panel of experienced judges, including cheesemakers, retailers, academics, and food writers, who meticulously evaluate entries based on a comprehensive set of criteria: flavor, aroma, texture, and appearance. Cheeses are assessed blind, ensuring that only the inherent quality of the product guides the decision-making process.

Top Contenders: Blakesville Creamery and Urban Stead Cheese Secure Podium Finishes

While Jasper Hill claimed the ultimate prize, the Second and Third Place Best of Show awards celebrated two other exceptional creameries and their distinctive creations, highlighting the breadth of innovation and dedication across the continent.

Second Place: Artze by Blakesville Creamery

Hailing from Port Washington, Wisconsin, Blakesville Creamery earned Second Place Best of Show for its captivating Artze. This lactic sheep’s milk cheese is a deeply personal creation for cheesemaker Veronica Pedraza, named in honor of her grandmother. Artze is distinguished by its delicate dusting of Espelette pepper, a mild, smoky-sweet pepper native to the Basque region of France, which adds a subtle warmth and complexity to the cheese. Aged for a mere 14 days, Artze shares its foundational recipe with Blakesville’s other acclaimed cheeses, Afterglow and Shabby Shoe, showcasing the creamery’s mastery of sheep’s milk.

Pedraza, operating in a state renowned for its cow’s milk cheese production, acknowledged her unique position within the Wisconsin cheese landscape. "I’m definitely an anomaly in Wisconsin," she remarked, alluding to the traditional dominance of bovine dairy in the region. Her success with sheep’s milk cheeses like Artze not only carves out a niche for Blakesville but also signals a growing diversification within American cheesemaking, challenging established norms and expanding consumer palates.

Third Place: ‘Nati Gouda by Urban Stead Cheese

Securing Third Place Best of Show was Urban Stead Cheese of Cincinnati, Ohio, for their exceptional ‘Nati Gouda. Located within a thoughtfully transformed former medical building, the creamery is the brainchild of 2025 Hot Listers Scott Robbins and Andrea Siefring-Robbins. Their ‘Nati Gouda is a heartfelt tribute to their home city, embodying the spirit of Cincinnati in a classic Dutch-style format. Featuring a natural rind, this gouda undergoes a minimum of 18 months of aging, a patient process that allows it to develop a rich tapestry of flavors, notably salted caramel and butterscotch.

The journey to this award was not without its trials. Andrea Siefring-Robbins, visibly moved, shared the challenges they faced. "We’ve struggled a lot with our gouda over the years and came close to scrapping it from our program," she confessed, tears welling in her eyes. Her emotional response underscored the immense personal investment and perseverance required in artisanal cheesemaking. "I’m really proud of Scott, but I’m really proud of our affineurs," she added, extending credit to the entire team responsible for the aging and care of their cheeses. "I am hopeful we can go back [to Cincinnati] and garner the pride for ‘Nati Gouda."

Scott Robbins, when queried about the secrets to his cheesemaking prowess, highlighted his diverse background. He pointed to his deep understanding of chemistry, honed during his previous career as a sommelier, and emphasized the invaluable guidance received from mentors. Among them, he specifically credited 2026 Hot Lister Peter Dixon of Parish Hill Creamery, underscoring the collaborative and knowledge-sharing spirit within the artisanal cheese community. The ‘Nati Gouda’s ACS win follows another significant triumph in April, when Urban Stead’s Aged Gouda claimed Best of Show at the Los Angeles International Dairy Competition, further validating their commitment to producing old-world style artisanal cheeses with a distinct American touch.

Honorable Mentions and the Broader Impact

Beyond the top three, the ACS competition recognized a host of other outstanding cheeses, providing a comprehensive snapshot of the industry’s health and innovation. The Honorable Mentions included:

• 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 accolades, along with the hundreds of other medals awarded, collectively paint a vibrant picture of an industry thriving on passion, craftsmanship, and a deep connection to land and tradition. The American Cheese Society Judging & Competition serves not only as a platform for recognition but also as a crucial catalyst for education, networking, and the ongoing elevation of American artisanal cheese.

Implications for the Artisanal Cheese Landscape

The results of the 2026 ACS competition carry significant implications for the American artisanal cheese landscape. Jasper Hill’s repeated success with Winnimere solidifies its position as a benchmark for quality, inspiring other creameries to push the boundaries of their craft. Such high-profile wins translate directly into increased consumer interest and demand, not only for the winning cheeses but for the broader category of American artisanal products.

For smaller creameries like Blakesville and Urban Stead, securing Best of Show honors provides invaluable exposure and validation. These awards can be transformative, boosting sales, attracting new distribution partners, and fostering regional pride. Veronica Pedraza’s success with sheep’s milk cheese in Wisconsin, for instance, challenges the traditional dominance of cow’s milk, signaling a growing appetite for diverse milk types and innovative flavor profiles. Similarly, Urban Stead’s triumph with ‘Nati Gouda highlights the potential for thriving artisanal cheese production in unexpected urban settings, showcasing how passion and perseverance can transform challenges into celebrated successes.

The collective achievements celebrated at the ACS conference reflect a dynamic industry that continues to mature and diversify. American cheesemakers are increasingly adept at blending traditional European techniques with unique American ingredients and innovative approaches, resulting in a distinct identity for American artisanal cheese on the global stage. The meticulous attention to detail, the emphasis on raw milk, the exploration of unique aging processes, and the profound connection to local agriculture – as exemplified by Jasper Hill’s philosophy – are becoming hallmarks of this flourishing sector.

Moreover, the competition underscores the critical role of organizations like the American Cheese Society in nurturing this growth. By providing a forum for judging, education, and community building, the ACS fosters a culture of continuous improvement and collaboration that benefits producers and consumers alike.

In conclusion, the 2026 American Cheese Society Judging & Competition was a powerful reminder of the dedication, artistry, and innovation that define American artisanal cheesemaking. Jasper Hill’s Winnimere, with its unparalleled depth and history, rightly claimed its place at the summit, while the inspiring journeys of Blakesville Creamery and Urban Stead Cheese demonstrated the boundless potential and unwavering spirit of the industry. As consumers increasingly seek out authentic, high-quality, and locally produced foods, the future for American cheese looks brighter and more delicious than ever before.

Alana Pedalino serves as Managing Editor of culture. Her work has been featured in Bon Appétit, Chicken Soup for the Soul, and more. She loves to write, cook, and kayak. Find her bylines at alanapedalino.com.