{"id":48722,"date":"2025-01-15T13:46:01","date_gmt":"2025-01-15T18:46:01","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=48722"},"modified":"2025-01-28T10:46:00","modified_gmt":"2025-01-28T15:46:00","slug":"best-cheese-2025","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/awards\/best-cheese-2025\/","title":{"rendered":"culture’s 2025 Annual List of the Best Award-winning Cheeses"},"content":{"rendered":"\n


At culture, we eat a lot of cheese\u2014funky cheeses, flavored cheeses, ones with bloomy rinds and ones sans rinds, cheeses made of several animal milks, cheeses made from plants, so on. We also attend national and international competitions each year alongside makers and folks in the biz so that we can add award-winning cheeses to our breadth of cheesy knowledge. <\/p>\n\n\n\n

“For most competitions, judges score cheese against itself, meaning various categories are scored with numbers versus eating a bunch of cheeses and picking which you feel is best. But some competitions go by ‘best bite’ toward the end of the judging process, such as the World Cheese Awards,” writes Mallory Scyphers, culture’s executive content director, in her editor’s letter for our annual Best Cheeses issue. “At this competition, judges will stand on a stage and passionately defend their choice. I love watching this. It reminds me why this industry thrives.”<\/p>\n\n\n\n

culture loves and supports the creativity, ambition, and\u2014as Scyphers mentioned\u2014passion that makers bring to the competition tasting table each year. Their energy makes us eager to tap into our creativity and ambition as we look at the year in review and compile this list of best cheeses to keep on your radar in 2025. <\/p>\n\n\n\n

“Our annual Best Cheeses Issue is always a challenge to put together because, quite frankly, it\u2019s a ton of work,” says Scyphers. “The editorial team starts culling thousands of award-winners as early as August, and a massive, multi-tabbed spreadsheet highlighting cheeses that hit all the right notes is compiled.” <\/p>\n\n\n\n

“Once this exhaustive list is narrowed down to around 100 cheeses\u2014based on criteria such as milk type, cheesemaker, region, and style\u2014we select our final 60 based on feeling, or recalling our first bite, then we not-so-dramatically defend our choices (on Zoom calls as opposed to stages),” she says. “Sometimes we see a winner and think, ‘Wow, I\u2019ve never heard of this cheese from India\u2026 I think our readers would love this,’ or, ‘I know this maker has a ton of awards under their belt, but I\u2019ve tasted this cheese and it\u2019s so worth calling out.'”<\/p>\n\n\n\n

This is the infectious spirit of our Best Cheeses issue: that of the cheesemakers, organized in glossy magazine format and online form too. Because we want you to go out in the world and try something new, exciting, and boundary-pushing. In short: Something you never knew existed but you HAVE to try now that you know it does.<\/p>\n\n\n\n

Our talented team of food writers and cheese professionals have curated a group of 60 award-winning cheeses we think you should know about. The competitions we sourced these cheeses from include the 2024 American Cheese Society Judging and Competition<\/a> (ACS), 2024 World Championship Cheese Contest<\/a> (WCCC), 2023\u201324 World Cheese Awards<\/a> (WCA), and the 2024 Good Food Awards<\/a> (GFA).<\/p>\n\n\n\n

We’ve linked as many cheeses as possible to online stores that will deliver these winners right to your door. Canada had a strong presence across the board this year, so we’ve also included links to order Canadian cheeses wherever applicable. (Please note that Canadian cheeses may only be available for delivery if you have a Canadian address.) If you order through our affiliate links, culture may earn commission. If we earn commission, that means you’ve supported an indie food publication\u2014good on you!<\/p>\n\n\n\n

We hope you enjoy browsing this list and learning more about the best-of-the-best cheeses from around the globe. <\/p>\n\n\n\n

Cow’s Milk Cheeses<\/a><\/strong><\/p>\n\n\n\n

Buffalo Milk Cheeses<\/a><\/strong><\/p>\n\n\n\n

Goat’s Milk Cheeses<\/a><\/strong><\/p>\n\n\n\n

Sheep’s Milk Cheeses<\/a><\/strong><\/p>\n\n\n\n

Mixed-milk Cheeses<\/a><\/strong><\/p>\n\n\n\n

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Best Cow’s Milk Cheeses<\/h2>\n\n\n\n
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\"The
Photo credit: Monique Sourinho<\/figcaption><\/figure>
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The Gray<\/strong>
<\/a>The Mystic Cheese Company
Groton, Connecticut<\/em><\/p>\n\n\n\n

Inspired by Great Britain, this wheel is made in the traditional Cheshire style in the heart of New England. It\u2019s made so well, in fact, that it took First in its category at the 2024 ACS. It starts with milk from Ayrshire Cows and is aged 90 days to give it a crumbly yet creamy texture. The Gray has a lactic acidity that\u2019s characteristic of classic Cheshires and a lingering buttery finish. MT<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Raclette
Photo Credit: Nina Gallant<\/figcaption><\/figure>
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Raclette de Compton au Poivre<\/a><\/strong>
Fromagerie La Station
Compton, Quebec<\/em><\/p>\n\n\n\n

This year\u2019s First Place Best of Show at the 2024 ACS<\/a> was a peppery wheel from Canadian cheesemaker Fromagerie La Station. It\u2019s a creamy cow\u2019s milk raclette that packs a punch, thanks to a line of pink peppercorns running through its center, which imbues the surrounding cheese with a delicately floral and notably zippy flavor. Like a traditional raclette, this cheese is meant to be melted over all manner of accompaniments: hunks of sourdough, classic cornichons, and boiled potatoes. MT<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

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\"\"
Photo Credit: Josie Krogh<\/figcaption><\/figure>
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Le Cousin<\/strong>
<\/a>Fromagerie M\u00e9dard
Saint-G\u00e9d\u00e9on, Quebec<\/em><\/p>\n\n\n\n

An instant classic from Canada, this washed-rind cheese took Second Place Best of Show at the 2024 ACS<\/a>. Le Cousin is made using pasteurized milk from Brown Swiss cows, resulting in a soft, buttery wheel that\u2019s aged for 21 days. The rind is a lovely light orange, and because it\u2019s washed, this cheese also has a slightly funky finish. MT<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

*Only available for purchase in Canada<\/p>\n<\/div><\/div>\n\n\n\n

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\"Point
Photo courtesy Point Reyes Farmstead Cheese<\/figcaption><\/figure>
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Fennel Blue<\/strong>
<\/a>Point Reyes Farmstead Cheese Company<\/a>
Point Reyes Station, California<\/em><\/p>\n\n\n\n

No stranger to award season, California\u2019s iconic Point Reyes Farmstead Cheese Company put another blue beauty up for consideration this year, to notable effect. Using the natural-rind, oft-awarded Bay Blue as a base, fennel seeds were added to create Fennel Blue, which earned Third in its category at the 2024 ACS. Flavored cheese<\/a> had a big year at ACS, and Fennel Blue was part of the excitement in its first year on the market. With sweet and spicy pungency, fennel amplifies not only the natural sweetness of the cheese but its umami depth as well, resulting in what may be the perfect cheese accompaniment to a gin and tonic. PV<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Blue
Photo courtesy Tomme Cheese Shop<\/figcaption><\/figure>
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Blue Moo<\/strong>
<\/a>COWS Creamery
Charlottetown, Prince Edward Island<\/em><\/p>\n\n\n\n

As far as blue cheeses go, this Canadian cow\u2019s milk blue is mild, creamy, and perfect for those looking for a gentle foray into funk. Blue Moo is a rindless triple cream, which means it has a rich, buttery mouthfeel and a soft, spreadable texture. This newcomer won First in its category at the 2024 ACS, and its versatility shines\u2014whether eaten solo, served on a cheese plate, or incorporated into a classic dish such as macaroni and cheese. MT<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Beecher's<\/a>
Photo courtesy Beecher’s Handmade Cheese<\/figcaption><\/figure>
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Flagship Reserve<\/strong>
<\/a>Beecher\u2019s Handmade Cheese
Seattle, Washington<\/em><\/p>\n\n\n\n

Flagship Reserve is no stranger to the awards circuit, and 2024 was no exception\u2014this semi-hard cow\u2019s milk cheese took Third Place Best of Show at the 2024 ACS. It\u2019s aged for 15 months, which allows complex nutty and caramel-y flavors to develop. In terms of texture, it crumbles like parmesan and has slight crystalline structure that can stand up to anything, from fruity jams to dark chocolate. MT<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Eldo
Photo courtesy Haro Cheese Company<\/figcaption><\/figure>
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Eldo<\/strong>
<\/a>Haro Cheese Company
Bertram, Texas<\/em><\/p>\n\n\n\n

Haro Cheese Company founder Joel Haro may be a relative newcomer to the cheese world, but he\u2019s already churning out winners\u2014his Manchego-inspired wheel took First in its category for ripened cheeses aged more than 90 days at the 2024 ACS. Eldo is a raw cow\u2019s milk cheese that\u2019s coated in vegetable ash and aged in Haro\u2019s on-site cheese cave. It\u2019s tangy, a tad citrusy, and extremely snackable. MT<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Stichelton<\/a>
Photo Credit: Kate Arding<\/figcaption><\/figure>
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Stichelton<\/strong>
<\/a>Stichelton Dairy
Cuckney, United Kingdom<\/em><\/p>\n\n\n\n

The result of a partnership between London\u2019s legendary Neal\u2019s Yard Dairy and cheesemaker Joe Schneider, Stichelton is a resurrection of the original form of Stilton, which was once made with raw cow\u2019s milk. (The formation of the Stilton PDO in 1996 sealed its fate as a pasteurized cheese.) Honoring the same, careful process since its inception in 2006, hand-ladled and slowly drained curds create a blue cheese of delicate texture and a remarkably long finish, bringing both toasty and fruity notes to the table. Stichelton was awarded Gold at the 2023\u201324 WCA. PV<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Humble
Photo Credit: Melissa Koran<\/figcaption><\/figure>
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H<\/a>u<\/a>mble<\/a><\/strong>
Parish Hill Creamery
Westminster West, Vermont<\/em><\/p>\n\n\n\n

Parish Hill Creamery\u2019s<\/a> Humble would seem to be a fitting name for a cheese described by its maker as a \u201csmall-format monastic tomme.\u201d However, there\u2019s little that\u2019s actually humble about Humble, a funky, pudgy, washed-rind stunner with a recent 2023\u201324 WCA Super Gold accolade to its name. With the banner \u201cnatural cheese done right,\u201d veteran cheesemaker Rachel Fritz Schaal<\/a> is making cheese as naturally as possible, with every step of the process undertaken on-premise, from the raw milk sourced from nearby Elm Lea Farm<\/a> to starter cultures selected from specific cows to the spontaneously fermented cider used to wash the Humble wheels. PV<\/strong><\/p>\n\n\n\n

*An earlier version of this story mistakenly credited Fritz Schaal’s husband, Peter Dixon, with the production of Humble.<\/p>\n<\/div><\/div>\n\n\n\n

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\"nodini
Photo courtesy Caputo Cheese<\/figcaption><\/figure>
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Nodini<\/a><\/strong>
Caputo Cheese
Melrose Park, Illinois<\/em><\/p>\n\n\n\n

The folks at Caputo Cheese<\/a> have been making award-winning Italian cheeses stateside for decades, and 2024 was no exception. Their Nodini\u2014a knotted fresh mozzarella made with cow\u2019s milk\u2014won First in its category at the 2024 ACS as well as Best of Class at the 2024 WCCC. This cheese has a soft, stretchy texture and a mild, milky flavor that makes it perfect for cooking or enjoying straight out of the container. MT<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Beehive
Photo Credit: Katie Schall<\/figcaption><\/figure>
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Apple Walnut<\/strong> Smoked<\/strong> Cheddar<\/strong><\/a>
Beehive Cheese Company
Uintah, Utah<\/em><\/p>\n\n\n\n

When it comes to smoked cheeses, balance is key, and this brick from Utah-based Beehive Cheese Company<\/a> achieves the perfect harmony between subtlety and smoke. The base cheese is a tangy, creamy cow\u2019s milk cheddar that\u2019s cold smoked with apple and walnut wood to give it a toasted, fruity flavor that isn\u2019t overpowering. It placed First in the Smoked Cheddar category at the 2024 ACS. MT<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Dark
Photo courtesy Gunn’s Hill Artisan Cheese<\/figcaption><\/figure>
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Darkside of the Moo<\/strong>
<\/a>Gunn\u2019s Hill Artisan Cheese
Woodstock, Ontario<\/em><\/p>\n\n\n\n

Gunn\u2019s Hill Artisan Cheese co-owner Shep Ysselstein was no stranger to dairy farming, having grown up on a family farm, but it was an apprenticeship in Switzerland following business school that specifically shaped his cheesemaking approach. Since 2011, Ysselstein has been crafting Swiss-inspired cheeses using locally sourced pasteurized cow\u2019s milk in Ontario, Canada. Modeled after a lesser-known Swiss cheese called Mutschli<\/a>, Darkside of the Moo is soaked in a local chocolate stout, which brings another element of Swiss influence to the playful award winner. Nutty, buttery, and with just a whiff of cocoa, Darkside of the Moo earned First in its flavored cheese category at the 2024 ACS. PV<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

*Only available for purchase in Canada<\/p>\n<\/div><\/div>\n\n\n\n

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\"Street
Photo Credit: Andrea Siefring-Robbin<\/figcaption><\/figure>
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Street Ched<\/a><\/strong>
Urban Stead Cheese
Cincinnati, Ohio<\/em><\/p>\n\n\n\n

This English-style clothbound cheddar is aged for a minimum of 12 months to give it the perfect balance of slightly sweet and tangy sharpness that warranted First in its category at the 2024 ACS. Urban Stead Cheese uses local Jersey cow\u2019s milk to make this impressive wheel, and the cloth it is bound in imparts a savory earthiness that lingers long after the initial cheddar punch. MT<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Intergalactic
Photo Credit: Jamie Alvarez<\/figcaption><\/figure>
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Intergalactic<\/strong>
<\/a>Perrystead Dairy
Philadelphia, Pennsylvania<\/em><\/p>\n\n\n\n

Inspiring \u201cout of this world\u201d metaphors since first hitting cheese cases in 2021, Perrystead Dairy\u2019s Intergalactic placed First among American Originals at the 2024 ACS. Cheesemaker Yoav Perry<\/a> threw out the earthbound rulebook for this cheese, typical of his signature use of traditional European techniques to create entirely original American cheeses. For Intergalactic, he applies cardoon thistle rennet to pasteurized cow\u2019s milk and sets it in a petite cube mold. The square shape, combined with its mottled Geotrichum candidum <\/em>rind, gives the cheese an otherworldly appearance, but its flavor and texture make it truly cosmic: Think freshly baked bread and savory green olives in a fluffy yet gooey package. PV<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Calderwood<\/a>
Photo Credit: Adam Detour<\/figcaption><\/figure>
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Calderwood<\/a><\/strong>
Jasper Hill Farm
Greensboro, Vermont<\/em><\/p>\n\n\n\n

This cow\u2019s milk cheese is a master class in milk terroir. The same hay that the cows graze on is also harvested, dried, and used to coat the exterior of the cheese, which equates to a double dose of grassy goodness when it comes to the final product. Calderwood is brined for six months before the hay is added, and the resulting cheese is earthy, nutty, and complex. It won First in its category at the 2024 ACS. MT<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Victoria
Photo courtesy McGrath Cheese<\/figcaption><\/figure>
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Victoria<\/a><\/strong>
McGrath Cheese Company
Hudson, New York<\/em><\/p>\n\n\n\n

Nestled in the Hudson Valley, you\u2019ll find McGrath Cheese Company<\/a>, the artisan producer behind this soft-ripened square. Victoria is made with pasteurized cow\u2019s milk and aged for three to six weeks, which gives the cheese a balanced, milky flavor with a hint of funk at the finish and a smooth, buttery texture. This cheese took First in its category at the 2024 ACS. MT<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Marieke<\/a>
Photo courtesy Marieke Gouda<\/figcaption><\/figure>
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Marieke Gouda Aged, 9\u201312 Months<\/a><\/strong>
Marieke Gouda
Thorp, Wisconsin<\/em><\/p>\n\n\n\n

Cheesemaker Marieke Penterman has been bringing her Dutch cheesemaking sensibilities\u2014and boundless enthusiasm\u2014to northern Wisconsin since 2006, crafting award-winning goudas to rival those of her native Holland. Full-flavored raw cow\u2019s milk, collected from the herd in her free-stall \u201ccow spa,\u201d is key to the various expressions of gouda that have earned accolades since her very first batch. Best-selling Marieke Gouda Aged, which took Second in its category at the 2024 ACS, spends nine to 12 months maturing on pine planks that impart a nutty flavor that is equally rich and approachable, with a delectable crystalline crunch. PV<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"c2<\/a>
Photo courtesy Bruny Island Cheese<\/figcaption><\/figure>
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C2<\/a><\/strong>
Bruny Island Cheese Co.
Bruny Island, Tasmania<\/em><\/p>\n\n\n\n

Started in 2003 as a passion project to create something distinctively Tasmanian, Bruny Island Cheese Co. was founded by Nick Haddow, who previously spent a decade working with specialist cheesemakers from around the world. Created from a blueprint using Northern Italian and French mountain cheeses, along with milk from rare breed Tasmanian cattle, C2 was Australia\u2019s first raw-milk cheese when it was initially made in 2009. Sweet and nutty in character, the raw-milk experiment has paid dividends: C2 was awarded Super Gold at the 2023\u201324 WCA, as well as Best Australian Cheese. PV<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Hornbacher<\/a>
Photo Credit: Nina Gallant<\/figcaption><\/figure>
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Hornbacher<\/strong>
<\/a>Gourmino AG
Emmental, Switzerland<\/em><\/p>\n\n\n\n

Commonly and lovingly referred to as the \u201cbaked potato cheese,\u201d Hornbacher gets its name from the river that flows next to Michael \u201cMichu\u201d and Monika Spycher\u2019s dairy, Mountain Dairy Fritzenhaus. Over the past 10 years, the wheel has gone from being sold solely in their cheese shop in Switzerland to being distributed worldwide and, most importantly, being crowned World Champion at the 2024 WCCC<\/a>. A Master Cheesemaker, Spycher is no stranger to awards, having won the WCCC three other times. But for the first time, his 2024 win wasn\u2019t for a Gruy\u00e8re. Hornbacher is a complex umami bomb of flavor, with everything you\u2019d find in the best baked potato\u2014skin on, of course. Equally earthy and buttery, allium and herb notes show off the raw milk in this Alpine champion. AP<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Appalachian<\/a>
Photo courtesy Murray’s Cheese<\/figcaption><\/figure>
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Appalachian<\/a><\/strong>
Meadow Creek Dairy
Galax, Virginia<\/em><\/p>\n\n\n\n

Rick and Helen Feete began Meadow Creek Dairy in 1988, set high in the Appalachian Mountains of Virginia to allow Alpine-style seasonal grazing for their Jersey-Holstein hybrid herd. Modeled after certain tomme- style cheeses of France and Italy, Appalachian is Meadow Creek\u2019s first and signature cheese\u2014a square, raw-milk tomme that\u2019s aged for four months with a bright Penicillium candidum <\/em>rind and a semi-firm texture. A Super Gold winner at the 2023\u201324 WCA, its flavors evoke lemon curd and damp earth, perfect for snacking or melting alike. AP<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Nidelven
Photo courtesy Gangstad G\u00e5rdsysteri<\/figcaption><\/figure>
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Nidelven Bl\u00e5<\/a><\/strong>
Gangstad G\u00e5rdsysteri
Inder\u00f8y, Norway<\/em><\/p>\n\n\n\n

A pasteurized cow\u2019s milk blue cheese, Nidelven Bl\u00e5 was awarded Super Gold, as well as overall Champion<\/a>, at the 2023\u201324 WCA. Named for a river in the Trondheim region of Norway, it was lauded by judges for its especially dense, creamy, and fudgy nature with fruity overtones. (Note to cheesemakers: Fruity blue cheeses named after rivers tend to perform well at the WCA.) Given its rich but approachable nature, it\u2019s no surprise that Nidelven Bl\u00e5 was made by dairy artisans who also produce ice cream on their farmstead property. Established by Astrid Aasen and Perry Fr\u00f8ysadal in 1998, Gangstad G\u00e5rdsysteri was Norway\u2019s first licensed cow\u2019s milk creamery. PV<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Tokyo
Photo courtesy Cheese Stand<\/figcaption><\/figure>
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Tokyo Brown Cheese<\/strong>
<\/a>Cheese Stand
Tokyo, Japan<\/em><\/p>\n\n\n\n

Modeled after the famously brown Norwegian cheese Brunost, Tokyo Brown Cheese, from Japanese producer and retailer Cheese Stand, was awarded Super Gold at the 2023\u201324 WCA. Brown Cheese is packaged exactly like a bar of candy, complete with individual, breakable squares and an aluminum foil wrapper. This move is not only whimsical, it\u2019s also a savvy way to help consumers contextualize the cheese\u2014made with caramelized whey and cow\u2019s milk in a move that is both sustainable and delicious\u2014Brown Cheese is absolutely candy in cheese form. PV<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Kaltbach
Photo Credit: Good Pepper<\/figcaption><\/figure>
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Kaltbach Appenzeller<\/strong>
<\/a>Emmi Group
Lucerne, Switzerland<\/em><\/p>\n\n\n\n

Emmi Group\u2019s Kaltbach Appenzeller perhaps owes its success to not one but two wonders of the cheese world: First, the raw, full-fat cow\u2019s milk wheels are treated with a secret brine recipe that imbues the cheese with savory and distinctively herbal characteristics; second, the wheels are aged in the mineral-rich environment of the natural sandstone Kaltbach Cave, where only the most exceptional will finish their affinage. Kaltbach Appenzeller was awarded Super Gold at the 2023\u201324 WCA\u2014just one of many accolades earned in its lifetime. PV<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Artikaas
Photo Credit: Adam Detour<\/figcaption><\/figure>
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Artikaas Vintage Lot 18<\/strong>
<\/a>Dutch Cheese Makers
Heerenveen, Netherlands<\/em><\/p>\n\n\n\n

Artikaas has spent six generations perfecting the art of Gouda, and they might have actually achieved it. Using traditional, sustainable methods dating back more than 2,000 years, Vintage Lot 18 climbed the ranks to win Best of Class at the 2024 WCCC<\/a> (after coming in second in 2020) and was First Runner Up to the overall champion out of 3,302 entries. The \u201c18\u201d in Lot 18 stands for the number of months this Gouda is aged. A year and a half of aging allows nutty, praline-like flavors to develop slowly and thoroughly throughout the cheese for a consistently complex taste. AP<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Cello
Photo courtesy Cello Cheese<\/figcaption><\/figure>
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Cello Artisan<\/strong> Copper Kettle<\/strong> Parmesan<\/strong><\/a>
Schuman Cheese
Turtle Lake, Wisconsin<\/em><\/p>\n\n\n\n

Copper Kettle isn\u2019t just a name, it\u2019s also a time-honored method of cheesemaking. Borrowing from Swiss tradition, the experts behind this Wisconson staple transform fresh milk into award-winning cheese in large copper vats. Named Best of Class at the 2024 WCCC, this pasteurized cow\u2019s milk wheel is aged 16 months, and its firm-yet-creamy nature makes it a truly versatile cheese. Shred it on soups, shave it on salads, or sprinkle it on your favorite chili. The unique cooked-caramel notes make it delightful for snacking on its own and a perfect partner to bring out the complexity in any pairing. AP<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Cascadia
Photo courtesy Cascadia Creamery<\/figcaption><\/figure>
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Sleeping Beauty<\/strong>
<\/a>Cascadia Creamery
Trout Lake, Washington<\/em><\/p>\n\n\n\n

When we think of the term \u201ccave aged,\u201d we might think of aging caves in Europe or temperature-and-humidity-controlled concrete rooms in the United States. But Cascadia Creamery is a Washington producer that takes cave aging to a truly explosive level. Sleeping Beauty is aged in tubular caves carved by lava from Mount Adams, a formerly-active volcano. The delicate, natural rind complements the smooth, hole-ridden interior, and its flavor is somehow both deliciously simple and incredibly complex.<\/p>\n\n\n\n

To make great cheese, you need great milk. Cascadia Creamery\u2019s certified organic raw milk comes from Jersey cows grazing on the Cascade Mountain grass that sprouts from nutrient-dense volcanic soil. The pale, straw-colored paste is rich and buttery, with a balanced acidity to keep you, and the judges at the 2024 GFA, coming back for more. Eat Sleeping Beauty by itself or, as cheesemaker John Shuman advises, melt it on almost everything. AP<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Tati
Photo courtesy Moro Formaggi<\/figcaption><\/figure>
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Tatie<\/a><\/strong>
Moro Formaggi
Oderzo, Italy<\/em><\/p>\n\n\n\n

Moro Formaggi has been refining cheese in Italy\u2019s Treviso region since 1930, working with artisan cheesemakers to hand-select individual wheels for its award-winning recipes and processes. A Super Gold recipient at the 2023\u201324 WCA, Tatie almost defies categorization: A cow\u2019s milk blue cheese base is mixed with fresh mascarpone for an extra creamy texture and is combined with an aromatized Piedmont vermouth for tangy, floral, and herbaceous notes. Tatie is a sweet and complex dessert in a single blue bite\u2014a cheese better spooned than sliced. PV<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Holland
Photo courtesy Van der Heiden Kaas<\/figcaption><\/figure>
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Holland Delta, 1 Year Old<\/a><\/strong>
Van der Heiden Kaas
Bodegraven, Netherlands<\/em><\/p>\n\n\n\n

The Dutch have been known to honor tradition while embracing new technology, and the Van der Heiden Kaas family has been perfecting cheese with this mindset for over 50 years. You can try several of their aged Goudas, but the Holland Delta, 1 Year Old has proven to be a favorite of fans and judges alike, winning Super Gold at the 2023\u201324 WCA and being named Best Cheese in the Netherlands. Leaving the wheels to mature for at least a year is the perfect amount of time to attain the sweet spot of robust, nutty flavor and consistent crystallization without overtaking the super golden paste. AP<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Green
Photo Credit: Andrew Thomas Lee<\/figcaption><\/figure>
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Green Hill<\/strong>
<\/a>Sweet Grass Dairy
Thomasville, Georgia<\/em><\/p>\n\n\n\n

This mushroomy delight is everything you want in a soft-ripened double cream cheese. Named after the family\u2019s first rotational-grazing dairy, Green Hill showcases the commitment to land and craft inherent in everything Sweet Grass Dairy does. Following in the footsteps of her parents Al and Desiree Wehner, Jessica Little and her husband Jeremy carry on the tradition of cheesemaking that highlights the cultural value and flavor of their grass-based milk. Impressing the judges at the 2024 GFA, this buttery, bloomy beauty is silky, handcrafted goodness. AP<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

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Best Buffalo Milk Cheeses<\/h2>\n\n\n\n
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\"Burrata
Photo Credit: Jennifer Silverberg<\/figcaption><\/figure>
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Burrata di Bufala<\/a><\/strong>
Calabro Cheese
East Haven, Connecticut<\/em><\/p>\n\n\n\n

Pasteurized buffalo milk is the star of this dreamy domestic burrata that won First in its category at the 2024 ACS. This Connecticut-based cheesemaker is known for its award-winning renditions of Italian classics such as ricotta and mozzarella\u2014now, they\u2019ve added burrata to the list. This pillowy orb is filled with hand-pulled strands of buffalo milk mozzarella and buffalo cream, which adds a touch of sweetness. MT<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Kris
Photo courtesy Kris Lloyd<\/figcaption><\/figure>
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Flower Power<\/strong>
<\/a>Kris Lloyd Artisan
Adelaide Hills, Australia<\/em><\/p>\n\n\n\n

Flower Power might transport you to a state of peace and love, but it\u2019s much more than just a groovy cheese, baby. Hailing from Australia, this special cooked-curd cheese is a stunner on the palate and on a cheeseboard. It begins with semi-hard buffalo milk and gets coated with a pressed rind of seasonal herbs and flowers, including marigold, cornflowers, and native thyme. The beautiful contrast of the goldenrod and periwinkle petals lend some serious wow factor. Cheesemaker Kris Lloyd credits part of their world- class milk quality and 2024 WCCC Best of Class win to the incredible biosecurity of South Australia. This creamy, aromatic cheese is certainly a love letter to beauty and creativity. AP<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Best Sheep’s Milk Cheeses<\/h2>\n\n\n\n
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\"Blakesville
Photo courtesy Blakesville Creamery<\/figcaption><\/figure>
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Mariana<\/a><\/strong>
Blakesville Creamery
Port Washington, Wisconsin<\/em><\/p>\n\n\n\n

Blakesville Creamery is known for bucking norms in the Dairy State with its focus on artisan goat cheeses. The product line from this woman-owned farmstead operation also includes a handful of sheep\u2019s milk selections, including Mariana\u2014which took home First in its category at the 2024 ACS, as well as a spot in the top 10 overall. Named for Blakesville\u2019s<\/a> sheep milk supplier, animal scientist, and breeder Mariana Marques de Almeda, this natural-rind tomme boasts a creamy texture with sweet and nutty notes. AJ<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Cypress
Photo courtesy Cypress Grove<\/figcaption><\/figure>
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Lamb Chopper<\/strong>
<\/a>Cypress Grove
Arcata, California<\/em><\/p>\n\n\n\n

The sole sheep\u2019s milk selection from the pioneers at OG domestic goat cheese producer Cypress Grove<\/a>, Lamb Chopper\u2019s hefty, Dutch-made wheels look like aged gouda but taste like brown butter. This crowd-pleasing wheel won Gold at the 2023\u201324 WCA. With a smooth, semi-firm texture that\u2019s ideal for melting and a combination of mildly nutty and sweet notes, this wheel is as snackable as it is winning. Melt it over roasted mushrooms, stir it into polenta, or enjoy it in a grilled cheese sandwich with a glass of malty brown ale. AJ<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Fruitie
Photo courtesy Nuovelle France Fromagerie<\/figcaption><\/figure>
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Fruiti\u00e8re des Bergers<\/strong>
<\/a>Fromagerie Nouvelle France
Racine, Quebec<\/em><\/p>\n\n\n\n

Quebec cheesemakers won big at the 2024 ACS, and Fromagerie Nouvelle France is no exception. This creamery in Quebec\u2019s Eastern Townships region is owned by siblings Jean-Paul Houde, who handles the flock and farm, and Marie-Chantal Houde, who makes the cheese. Their Fruiti\u00e8re des Bergers, named in tribute to the local shepherds who supply the creamery with milk, took home First in its category. This raw-milk wheel is aged on wooden boards and develops a sunset-hued washed rind over 75 days. Inside, a yielding ivory paste offers a supple texture with milky, floral flavors. AJ<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

*Only available for purchase in Canada<\/p>\n<\/div><\/div>\n\n\n\n

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\"Leo
Photo courtesy Shooting Star Creamery<\/figcaption><\/figure>
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Leo<\/a><\/strong>
Shooting Star Creamery
Paso Robles, California<\/em><\/p>\n\n\n\n

Second-generation cheesemaker Avery Jones<\/a> produces celestial-themed sheep\u2019s milk cheeses as Shooting Star Creamery, an offshoot of her family\u2019s business, Central Coast Creamery. Leo, her bloomy-rind selection, brought home First in its category at the 2024 ACS for its delicately earthy aroma and flavors of fresh cream and white button mushroom. A thin, white rind like a powdered donut develops over a pillowy, toothsome paste when wheels are two to three weeks old, followed by a lush cream line beneath as the cheese ages. AJ<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Petit
Photo courtesy Agour<\/figcaption><\/figure>
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Petit Agour<\/a><\/strong>
Agour
H\u00e9lette, France<\/em><\/p>\n\n\n\n

This pint-size sheep\u2019s milk wheel is a big winner. Aged for at least three months by the last independent producer in French Basque Country, Petit Agour earned Best in Class at the 2024 WCCC. A vivid orange rind encases a buttery yet firm paste that offers a sweet, nutty flavor profile with gentle notes of lanolin\u2014a signature flavor of sheep\u2019s milk cheeses. Bust out the girolle to create rosettes of this delicate, floral wheel, then serve it with cherry preserves, fresh figs, and a glass of sauvignon blanc. AJ<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Pur
Photo courtesy Fermier\nFromagerie Matocq<\/figcaption><\/figure>
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Pur Brebis Fermier<\/strong>
<\/a>Fromagerie Matocq
Asson, France<\/em><\/p>\n\n\n\n

Nestled in the French Pyrenees, Fromagerie Matocq has been aging cheese in the B\u00e9arnaise tradition for nearly 75 years. In addition to Ossau-Iraty AOP, Matocq refines a variety of sheep\u2019s milk cheeses, including Pur Brebis Fermier, which took home Super Gold at the 2023\u201324 WCA. A natural rind the color of pale sandstone is developed over three months with careful brushing in the aging caves. The hay- colored paste inside bears fruity, floral flavors of summer milk from sheep grazing in high mountain pastures. Pair this cheese with fruit preserves such as fig jam, quince paste, or black cherry jam and a glass of sauternes. AJ<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Abuelo
Photo courtesy Quesos Ruperto<\/figcaption><\/figure>
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Abuelo Ruperto<\/strong>
<\/a>Quesos Ruperto
Murcia, Spain<\/em><\/p>\n\n\n\n

Spain took home more Super Golds at the 2023\u201324 WCA\u201417, in fact\u2014than any other country. That rarefied list includes El Abuelo Ruperto, a raw sheep\u2019s milk wheel with a cobblestone- like natural rind and semi-firm ivory paste from Quesos Ruperto. This closed- circle farm and creamery uses organic practices to grow all the feed for its herd of 4,000 Lacaune sheep. Named for cheesemaker Llorema Madrid Zapata\u2019s grandfather, this handmade cheese is aged from two to 12 months. Expect earthy, mushroomy aromas on the rind and flavors of roasted nuts and tropical pineapple in the paste. AJ<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Prairie
Photo Credit: Jennifer Silverberg<\/figcaption><\/figure>
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Prairie Tomme<\/strong>
<\/a>Green Dirt Farm
<\/a>Weston, Missouri<\/em><\/p>\n\n\n\n

Easily recognized by the curly-fleeced sheep pressed into each wheel\u2019s rustic, mineral-scented rind, this iconic tomme evokes old-world sheep\u2019s milk styles ranging from Ossau-Iraty to Paski Sir. In the vat, the curds are cut into very small, grainlike pieces before they\u2019re gently heated and pressed to drive out as much moisture as possible. This helps concentrate the cheese\u2019s rich flavors of roasted nuts, browned butter, and fresh grass during aging\u2014a minimum of three months, but often longer to achieve optimal flavor. Among a slew of awards in years past, Prairie Tomme won a 2024 GFA. AJ<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Buona
Photo courtesy Tomales Farmstead Creamery<\/figcaption><\/figure>
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Buona Fortuna<\/a><\/strong>
Tomales Farmstead Creamery
Tomales, California<\/em><\/p>\n\n\n\n

Tomales Farmstead Creamery<\/a>, which transforms sheep\u2019s and goat\u2019s milk from Toluma Farms<\/a>, won not once but twice at the 2024 GFA. One was for Liwa, their fresh goat cheese, and the other for Buona Fortuna, a Pecorino- inspired sheep\u2019s milk selection that\u2019s made in springtime when the fresh milk is flowing and lower in fat. This allows the creamery to age out wheels over the course of the year to build flavor and develop texture, from delicately briny and bitey to savory and crumbly\u2014ideal for grating over pasta or saut\u00e9ed vegetables. AJ<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Wigmore
Photo courtesy Village Maid Cheese<\/figcaption><\/figure>
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Wigmore<\/a><\/strong>
Village Maid Cheese
Riseley, England<\/em><\/p>\n\n\n\n

This supple, snowy-white round is named for its creator Anne Wigmore, who co-founded Village Maid Cheese with her husband Andy nearly 40 years ago. Originally developed for Neal\u2019s Yard Dairy in 1991, this wheel receives a curd treatment unique among bloomies. Before they\u2019re formed into wheels, Wigmore\u2019s curds are washed with water\u2014a technique typically reserved for firmer cheeses such as gouda and Colby\u2014making for a less acidic final product with a fudgy, slightly chalky texture. Mild and lactic when young and meaty and robust when allowed to age, Wigmore brought home Super Gold at the 2023\u201324 WCA. AJ<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"\"
Photo courtesy Hook’s Cheese Company<\/figcaption><\/figure>
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Little Boy Blue<\/strong>
<\/a>Hook\u2019s Cheese Company
Mineral Point, Wisconsin<\/em><\/p>\n\n\n\n

The Hook family is renowned for long-aged cheddars, but their skill with blue cheese has been recognized time and again in national and international competitions. Little Boy Blue\u2014a Roquefort-inspired sheep\u2019s milk wheel, one of Hook\u2019s six blue offerings\u2014brought home Best of Class at the 2024 WCCC. The Hook\u2019s team ages each wheel for 10 to 12 months, developing a complex flavor profile that includes notes of grapes and honey. Pair this rich, lush selection with fig jam, buckwheat honey, or candied pecans. AJ<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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Best Goat’s Milk Cheeses<\/h2>\n\n\n\n
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\"Rosa
Photo Credit: Mike Geno<\/figcaption><\/figure>
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Rosa Maria<\/strong>
<\/a>ShadowBrook Farm and Dutch Girl Creamery
Lincoln, Nebraska<\/em><\/p>\n\n\n\n

An homage to cheesemaker Charuth van Beuzekom\u2019s birthplace of Roses, Spain, Rosa Maria makes up 20 percent of the annual production at Nebraska\u2019s Dutch Girl Creamery. Crafted exclusively with pasteurized spring and fall milk from the herd she and her husband Kevin Loth keep at ShadowBrook Farm, each round is formed by hand in baskets that impart a unique seashell pattern. The wheels are then brined in salt water for 18 to 24 hours, dried on wooden boards, and cave-aged for at least four months. The result is a beautifully earthy and tart cheese that never loses the naturally floral quality of its milk. Rosa Maria won First in its category at the 2024 ACS. CJ<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Wegmans
Photo courtesy Wegmans<\/figcaption><\/figure>
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1916<\/a><\/strong>
Wegmans Food Markets
Rochester, New York<\/em><\/p>\n\n\n\n

When Wegmans first opened its state- of-the-art cheese caves in 2014, no one really expected the grocery chain to set a new standard for what a supermarket dairy case could be. That all changed four years later, after the multi-state retailer took home First in its category at the 2018 ACS for its nutty, natural- rind goat cheese named 1916, which took home the same prize at the 2024 ACS. A nod to the year Wegmans was founded, 1916 was originally made in partnership with French cheesemaker Adeline Druart, former president of Vermont Creamery. Today, each silky round is formed with care by the Vermont Creamery team and shipped to Rochester, New York, to age in Wegmans\u2019 closely monitored caves for 18 days. CJ<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Idyll
Photo courtesy Idyll Farms<\/figcaption><\/figure>
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Idyll Gris<\/strong>
<\/a>Idyll Farms<\/a>
Northport, Michigan<\/em><\/p>\n\n\n\n

The fact that Idyll Farms<\/a> can trace the heritage of their goats back to the French Alps should be proof alone that this Northern Michigan creamery isn\u2019t playing around when it comes to quality. These posh Alpine goats graze on 500 acres of pasture on Lake Michigan\u2019s Leelanau Peninsula, where the wildflowers and tall grasses lend full-bodied flavor to their milk. Idyll\u2019s attention to detail results in a fluffy farmstead cheese with vibrant notes of citrus that play just as well with sweet pairings as with savory ones. Serve this First Place 2024 ACS winner with fresh strawberries, orange blossom honey, or smoky chili oil and herbed crackers. CJ<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Wonderland
Photo Credit: Janee Muha<\/figcaption><\/figure>
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Wonderland<\/a><\/strong>
Mountain Lodge Farm
Eatonville, Washington<\/em><\/p>\n\n\n\n

What better cheese to make in Washington\u2019s Cascade Foothills than a classic mountain tomme? Its namesake, Wonderland Trail, encircles Mount Rainier the same way the dappled natural rind of Wonderland envelops the rich, pale paste of this First Place 2024 ACS winner. Made with raw milk from LaMancha and Nigerian Dwarf goats, this cheese is a true expression of Mountain Lodge Farm\u2019s unique landscape. Nutty and earthy yet floral and fresh, this cheese complements briny, fruity flavors and matches beautifully with acidic food and wine that cut through the cheese\u2019s richness. AP<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"smokey
Photo courtesy Goat Lady Dairy<\/figcaption><\/figure>
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Smokey Mountain Round<\/strong>
<\/a>Goat Lady Dairy
Climax, North Carolina<\/em><\/p>\n\n\n\n

You can actually taste the signature quality and care that goes into making each hand-formed wheel of Goat Lady Dairy\u2019s<\/a> Smokey Mountain Round, which placed First in its category at the 2024 ACS. Once wheels are shaped and dried, they\u2019re lightly smoked over applewood chips, which naturally turns the rind a subtle light brown. The smoking process is one of the world\u2019s oldest preserving techniques, so this cheese can last way longer unopened in your fridge than your average fresh cheese. AP<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"\"
Photo courtesy Eleftheria<\/figcaption><\/figure>
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Medallion<\/a><\/strong>
Eleftheria Cheese
Mumbai, India<\/em><\/p>\n\n\n\n

Founded by cheesemaker Mausam Narang in 2015, Eleftheria Cheese has been on a mission to put Indian cheese on the global map for nearly a decade. The Mumbai-based micro-creamery successfully took home Super Gold at the 2023\u201324 WCA for its salty, lemon- forward, feta-style Medallion. Crafted with indigenous goat\u2019s milk sourced from partnering family-run farms across Maharashtra, each tangy round of Medallion is basket-molded before aging for five months. Pair this complex, crumbly cheese with pasta salad and roasted peppers, or bake it with tomatoes and olives for a decadent warm cheese dip. CJ<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Lumberjack
Photo courtesy Old Chatham Creamery<\/figcaption><\/figure>
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Lumberjack Bucheron<\/strong>
<\/a>Old Chatham Creamery
Groton, New York<\/em><\/p>\n\n\n\n

A New York take on a French classic, this goat\u2019s milk cheese took First in its category at the 2024 ACS. Inspired by a lumberjack\u2019s winter dream of snow-white Hudson Valley logs, this stunner features a thin cream line separating the bloomy rind from its chalky mineral paste. It\u2019s dense without being too heavy, like fresh snow mixed with crumbly, yet creamy, clay. Citrus-forward when young, it matures into a softer, earthier cheese as it ages. It\u2019s an ideal pick if a fresh goat log is a staple in your refrigerator but you desire something with a little more oomph. AP<\/strong><\/p>\n\n\n\n

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SHOP HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Mango
Photo courtesy Laura Chenel<\/figcaption><\/figure>
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Mango Habanero Fresh Goat Cheese<\/a><\/strong>
Laura Chenel
Sonoma, California<\/em><\/p>\n\n\n\n

While Laura Chenel has been crafting exceptional French-style goat\u2019s milk cheeses in the heart of wine country since 1979, the Sonoma-based creamery\u2019s award-winning Mango Habanero Fresh Goat Cheese stands shoulders ahead of the herd. Awarded First in its category at the 2024 ACS, this delightful blend of juicy tropical fruit, piquant peppers, and fresh tangy milk creates a spreadable sweet-and-spicy ch\u00e8vre that will liven up any cheese plate. Pair it with tart fruits such as pineapple for a true taste of the tropics, or crumble it on top of crispy fish tacos for bold Californian flavor with an added kick. CJ<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Beemster
Photo courtesy Beemster<\/figcaption><\/figure>
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Beemster Goat, 4 Month<\/a><\/strong>
Beemster Cheese
Westbeemster, Netherlands<\/em><\/p>\n\n\n\n

With more than 120 years of traditional Dutch cheesemaking expertise to draw from, it\u2019s no surprise that the masters at Beemster Cheese<\/a> have crafted a goat cheese that even the most staunch skeptics will love. Blending the refreshing natural sweetness of goat\u2019s milk with the delightful nuttiness of a good Gouda, this semi-firm cheese is cave-aged on wooden planks for four months before hitting retail shelves. While creamier and more mellow than a classic Beemster Gouda, this versatile 2024 Best of Class WCCC winner pairs well with ripe pears, crusty whole-grain bread, and a glass of crisp Californian syrah. CJ<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"LaClare
Photo courtesy LaClare<\/figcaption><\/figure>
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Maple Bourbon Goat Cheese<\/strong>
<\/a>LaClare Creamery
Malone, Wisconsin<\/em><\/p>\n\n\n\n

This list would feel incomplete without an entry from LaClare Creamery, which has been making world-class goat cheese from the heart of America\u2019s Dairyland for nearly half a century. Even with such a grand legacy, the Wisconsin-based producer continues to add exciting new offerings to the roster, including the award-winning Maple Bourbon, which won Best of Class at the 2024 WCCC. Melting across the palate like a taste of fall, aromatic notes of barrel-aged bourbon perfectly complement the touch of Vermont syrup. Slather on a burger topped with bacon and onion jam or sprinkle crumbles atop warm spiced nuts for a sumptuous snack. CJ<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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Best Mixed-milk Cheeses<\/h2>\n\n\n\n
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\"Little
Photo Credit: Alisa Hart<\/figcaption><\/figure>
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Little Bloom on the Prairie<\/strong>
<\/a>Prairie Fruits Farm and Creamery
Champaign, Illinois<\/em><\/p>\n\n\n\n

Crafted as Champaign, Illinois\u2019s answer to Camembert, Little Bloom on the Prairie is a testament to the staying power of artisanal farmstead cheesemaking practices. Made with a mix of Jersey cow\u2019s milk from nearby Kilgus Farmstead, as well as milk from Prairie Farms\u2019 own herd of Nubian and LaMancha goats, this soft, bloomy-rind round will steal center stage on any cheese board. Luscious notes of buttery mushroom are first to hit the tongue, followed by notes of fresh cream with the gentlest tang. While this prairie darling stands well on its own, it can also be wrapped in puff pastry and baked to create a real showstopper. Little Bloom on the Prairie won First in its category at the 2024 ACS. CJ<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Batch
Photo courtesy the Farm at Doe Run<\/figcaption><\/figure>
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Batch #17<\/strong>
<\/a>The Farm at Doe Run
Chester County, Pennsylvania<\/em><\/p>\n\n\n\n

The Farm at Doe Run has a well-earned abundance of riches when it comes to awards. Batch #17 (now officially named Springdell<\/a>) is one of four Firsts at the 2024 ACS; the cheese also received Best of Class and Second Runner-Up by 0.01 point at the 2024 WCCC. From its slate-like fissured texture and signature amber color, you might not guess this surface-ripened cheese uses roughly eighty percent goat\u2019s milk and twenty percent cow\u2019s milk. Proudly created<\/a> in Chester County, Pennsylvania, Batch #17 was originally meant to be a limited mixed-milk version of the popular St. Malachi<\/a>. Cheese lovers will only need to wait 11 months\u2014the amount of time it takes to age and achieve that savory goat-caramel flavor\u2014to get their hands on the next batch, which has cemented itself as a staple in the American cheese landscape. AP<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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\"Riley\u2019s
Photo courtesy Blue Ledge Farm<\/figcaption><\/figure>
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Riley\u2019s 2×4<\/strong>
<\/a>Blue Ledge Farm
Salisbury, Vermont<\/em><\/p>\n\n\n\n

Named for the quirky fact that goats have only two teats while cows have four, Riley\u2019s 2×4 is a raw mixed-milk cheese that entices the senses. Offering notes of honey-roasted nuts on the nose, this tomme-style First Place 2024 ACS winner from Salisbury, Vermont-based creamery Blue Ledge Farm takes a more briny and brothy turn on the palate. After combining fresh milk from their herd of Alpine and LaMancha goats with Ayrshire cow\u2019s milk sourced from neighboring MoSe Farm, Blue Ledge cave-ages the wheels on-site for three months. The natural depth and acidity of the unpasteurized milk pairs well with gherkins, whole- grain mustard, and a loaf of crusty bread. CJ<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Double
Photo courtesy Murray’s Cheese<\/figcaption><\/figure>
\n

Double Doe<\/strong>
<\/a>Murray\u2019s Cheese
New York, New York<\/em><\/p>\n\n\n\n

Rich, meaty, and supremely snackable, this unique washed- rind cheese from New York institution Murray\u2019s Cheese is proof that two is indeed better than one. Created in collaboration with the Farm at Doe Run, First Place 2024 ACS winner Double Doe is crafted from fresh sheep\u2019s and goat\u2019s milk collected on-site at the Chester County, Pennsylvania, creamery. After the \u201cgreen\u201d wheels are shaped and shipped to Murray\u2019s Cheese Caves in Long Island City, each one is washed weekly in Danish mead throughout the aging process. After three to four months, Double Doe takes on a distinctive orange rind, imparting exquisite earthy flavor. CJ<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"Los
Photo courtesy Quesos Los Cameros<\/figcaption><\/figure>
\n

Mezcla Curado<\/strong>
<\/a>Quesos Los Cameros\u2013L\u00e1cteos Mart\u00ednez SLU
Haro, Spain<\/em><\/p>\n\n\n\n

Founded by Jes\u00fas Mart\u00ednez and his wife Justi Gonz\u00e1lez, L\u00e1cetos Mart\u00ednez has been in operation since 1961. Located in the stunning La Rioja province of Northwestern Spain, this second-generation family creamery crafts a wide range of natural and aged products that showcase the best of what Spanish cheese has to offer. The star of the lineup is the Mezcla Curado, a unique mix containing minimum levels of 60 percent cow\u2019s milk, 20 percent sheep\u2019s milk, and 6 percent goat\u2019s milk that develops a moderate intensity during its six-month aging process. While maturing, each wheel is bathed in organic olive oil that\u2019s also produced on the Mart\u00ednez family farm. Mezcla Curado took home Gold at the 2023\u201324 WCA. CJ<\/strong><\/p>\n\n\n\n

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BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"OG
Photo courtesy Maker to Monger<\/figcaption><\/figure>
\n

OG Goat<\/strong>
<\/a>Groendal
Roeselare, Belgium<\/em><\/p>\n\n\n\n

Belgian cheesemaker Johan Deweer has been crafting Gouda-style wheels in West Flanders since taking over his family\u2019s livestock farm in 1987. Though Deweer\u2019s company, Groendal, dedicated most of those years making traditional cow\u2019s milk cheeses from its own herd\u2019s milk, OG Goat marked his first foray into producing a goat\u2019s milk cheese for the US market. Made with a touch of naturally sweet cream from cow\u2019s milk, this 2023\u201324 WCA Super Gold winner is aged for 24 months, developing rich notes of butterscotch and well-formed tyrosine crystals that provide a delightful crunch. CJ<\/strong><\/p>\n\n\n\n

\n
BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
\n\n\n\n
\"BelGioioso
Photo courtesy Belgioioso<\/figcaption><\/figure>
\n

Gorgonzola with Cow\u2019s and Sheep\u2019s Milk<\/a><\/strong>
BelGioioso Cheese
Green Bay, Wisconsin<\/em><\/p>\n\n\n\n

A Gorgonzola purist might say that technically only cow\u2019s milk can be used to make this piquant, creamy Italian blue, but the award-winning cheesemakers at BelGioioso beg to differ. This First Place 2024 ACS winner incorporates a splash of sheep\u2019s milk in its recipe\u2014and has all the richness and tingly mouthfeel that fans of this cheese expect, but with a touch of sweet grassiness that slices through sharp notes. Speckled with peppery, deep blue veining, this 90-day-aged Gorgonzola is the perfect topping for an arugula salad with strawberries, or for folding into a creamy sauce to serve with filet mignon. CJ<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

\n\n\n\n
\"Pennyroyal
Photo courtesy Pennyroyal Farm<\/figcaption><\/figure>
\n

Boont Corners Vintage Tomme<\/strong>
<\/a>Pennyroyal Farm
Boonville, California<\/em><\/p>\n\n\n\n

Named after the original site of Boonville in the heart of California\u2019s Mendocino County, Boont Corners Vintage Tomme is a 2024 GFA\u2013winning handcrafted wheel from Pennyroyal Farm. Created seasonally in small batches by head cheesemaker and herd manager Erika McKenzie- Chapter, each wheel of Boont Corners Vintage Tomme is made with fresh, raw goat\u2019s and sheep\u2019s milk from Pennyroyal\u2019s own herd. While the creamery sells wheels of Boont Corners at various stages of aging, the five- to seven- month-aged Vintage Tomme offers a firm, slightly crumbly texture with a sharp tang that makes it perfect for grating over a plate of creamy risotto and serving with a chilled, fruit-forward white wine. CJ<\/strong><\/p>\n\n\n\n

\n
BUY HERE<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
\n","protected":false},"excerpt":{"rendered":"

At culture, we eat a lot of cheese\u2014funky cheeses, flavored cheeses, ones with bloomy rinds and ones sans rinds, cheeses made of several animal milks, cheeses made from plants, so on. We also attend national and international competitions each year alongside makers and folks in the biz so that we can add award-winning cheeses to […]<\/p>\n","protected":false},"author":103,"featured_media":48723,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[27800],"tags":[],"coauthors":[11769,23642,26196,34547,33960],"class_list":["post-48722","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-awards"],"acf":[],"yoast_head":"\nculture's 2025 Annual List of the Best Award-winning Cheeses | culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"At culture, we eat a lot of cheese\u2014funky cheeses, flavored cheeses, ones with bloomy rinds and ones sans rinds, cheeses made of several 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