NEW YORK- Vermont Creamery received four Sofi™ awards for artisan cheesemaking excellence, said to be the Specialty Food Industry’s most prestigious distinction.
St. Albans, the newest non-GMO certified aged cheese in its line won Best New Product in the cows’ milk category, while Vanilla Créme Fraiche won gold in the dessert sauce category. Bonne Bouche, always a winner, took a silver in the non-cows’ milk group while Cultured Butter with Sea Salt won bronze in the dairy category.
While it was the first award for St. Albans, the other three were previous winners of honors.
The Sofi™ awards honored 154 winners of Gold, Silver, Bronze and Best New Product honors in 39 categories.
For more information on Vermont Creamery’s line of fresh and aged goat cheeses, cultured butter and crème fraiche, go to www.VermontCreamery.com.
Vermont Creamery wins second annual Good Food Award for Bonne Bouche
WEBSTERVILLE, VT – Vermont Creamery recently won its second annual Good Food award for Bonne Bouche, a and-ladled, ash-ripened aged goat cheese. It was first introduced in 2001, made with fresh pasteurized goats’ milk from family farms. The curd is carefully hand ladled, lightly sprinkled with ash and aged just long enough to develop a rind. After about ten days, the cheeses are packaged in their crates and sent into the marketplace where it will continue to age up to 80 days. Vermont Creamery was one of eight Vermont food producers to win the coveted Good Food Award in 2017. Big Picture Farm won for their Farmstead Chocolate Covered Caramels; Spring Brook Farm for their Reading cheese; Grafton Village Cheese for their Bear Hill cheese; Green Jam Man for their Honey Sage Pear Jam; Sumptuous Syrups of Vermont for their Sumptuous Farm to Bar Tart Cherry Rich Simple Syrup; Vermont Amber Organic Toffee for their Fennel Seed Toffee and Fat Toad Farm for their Vanilla Bean Goats’ Milk Caramel Sauce.