Cheese-a-Topia Favorites: Best in Show


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Finally, here’s my last entry on my favorite new (to me*) cheeses at this year’s American Cheese Society Conference. This is one of the things that differentiates me from other food bloggers… I feel no need to be timely.

Out of respect for the cheese makers, I probably wouldn’t reveal what cheese I voted for as Best in Show if the cheesemaker for the actual winner hadn’t pulled me aside at the awards ceremony and asked me point blank if I voted for his cheese. The Best in Show winner: Extra-Aged, Pleasant Ridge Reserve** is an amazing cheese. Forage-based, nutty, pungent, grassy, great for cooking, even better for plain ol’ eating, this is the only cheese to win the ACS Best of Show more than once and this is the third time!

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It was especially poignant that these folks won this year because the founders of the company, Mike and Carol Gingrich, announced that they were retiring from the cheese business a week after the conference. The cheese will carry on in the very capable hands of Andy Hatch, but when I found out that this was the Gingrich’s last conference, I was very glad they won. I also know I was not the only cheese person with tears in his eyes when they walked up through a standing ovation to accept their award.

The cheese I voted for Best of Show…

The Vermont Butter and Cheese Creamery Bonne Bouche. I wrote about this cheese years ago, before it was actually released actually,*** because I happened to be in Vermont when they work working on their final recipe. Since then, this cheese has been perfected. I am not hyping you when I say that the Bonne Bouche I tasted at the judging was the most technically perfect French-style, US-made, cheese I think I have ever tried. Soft-ripened goat milk cheese, covered in ash, creamy, assertive, and complex. It blew me away.
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I love the Spring Brook Tarentaise**** as well. Similar to the Pleasant Ridge, it’s an Alpine-style cheese, but this one is softer but much stronger and more intense. It’s definitely too strong for some, but I love to see a US-made cheese riding that side of the line. I had the previously mentioned Caldwell Crik Chevrette in my top 3 instead of this one, but the Tarentaise was right in there. I had a plate of my final 6 cheeses and it was a very tough decision.
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By the way, check out the hall where the awards ceremony was held this year! I wish I had taken a picture when it was full!
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*well, up to now it was new to me. I know all the cheeses I’m writing about today pretty darn well
**reservations aside about the confusing near-redundancy of naming something “extra-aged” and “reserve”.
*** Here’s it is in the back of our rental car!
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****Most folks in California have only tasted the organic milk Thistle Hill Tarentaise (also from Vermont) which does not have as intense a washed-rind and which is not aged as long as the Spring Brook. They have very similar recipes but are very different cheeses!

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5 responses to “Cheese-a-Topia Favorites: Best in Show

  1. Pingback: Cheese-a-Topia Favorites: Best in Show - Gordon Edgar at Chelsea Green

  2. Rainbow recently offered a Belgian (!) raw milk Ste.-Maure-style cheese that was fabulous, or so I thought. Is the Bonne Bouche at that level?

    • More ripened, stronger, and not as fruity. You wont see those Belgian cheeses for awhile either… according to the distributor, their facility burned down.

  3. Pingback: French Fridays With Dorie: Hachis Parmentier | The Second Lunch

  4. Pingback: Wisconsin Day Three: Uplands Cheese | Gordon ("Zola") Edgar

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