Coach Farm's Triple Cream Wheel Named Best in Class at World Championship Cheese Competition

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At the 2008 World Championship Cheese Contest, sponsored by the Wisconsin Cheese Makers Association, a panel of international judges named Coach Farm's Triple Cream Wheel as Best of Class in the Surface (Mold) Ripened Goat's Milk Cheeses category.

Score another win for the fine cheeses from Coach Farm. At the 2008 World Championship Cheese Contest, sponsored by the Wisconsin Cheese Makers Association, a panel of international judges named Coach Farm's Triple Cream Wheel as Best of Class in the Surface (Mold) Ripened Goat's Milk Cheeses category.

Since first introduced more than twenty years ago, Coach Farm cheeses have consistently won awards and honors at competitions across the country. As a result, gaining recognition from food professionals and enthusiasts, as well as a large, loyal following.

Overall, U.S. cheese makers dominated the World Championship competition, earning gold medals in 46 of the 77 categories judged, including gold medals in both butter classes and in the retail packaging class. Coach Farm's winner was one of only five gold medals awarded to cheeses from New York State.

This isn't the first time that Coach Farm's Triple Cream Cheese Wheel has been in the winner's circle. The cheese took first place at the American Cheese Society awards in 2006, and was a finalist at the National Association for the Specialty Food Trade (NASFT) awards in 2003.

The World Championship Cheese Contest is the largest international cheese and butter competition in the world. For more information on the contest, as well as complete results for all seventy-seven-entry classes, go to http://www.wischeesemakersassn.org.

Media Contact:
Alain Foster, Coach Farm, 518-398-5325, afoster@coachfarm.com

About Coach Farm
Faithful to the traditional methods of the French farmstead cheese maker, Coach Farm produces authentic, artisanal goat cheeses that were once found only in the remote villages of France. Its premium products, both fresh and aged, are carried at upscale specialty stores in the Northeast and featured at many of New York's three and four-star res-taurants, a number of which identify them by name on their menus, just as they do their fine wines. For more infor-mation on Coach Farm and its roster of award-winning cheeses, please visit http://www.coachfarm.com.

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ANDREA BARTOLOMEO


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