Bismark Which Won Bronze At The World Cheese Awards, Produced By Crown Finish Caves, Brooklyn, NY With Grafton Village Cheese Company, Grafton, VT

Local Cheesemakers Among Vermonters Winning Worldwide Recognition

Bismark Cheese won Bronze at the World Cheese Awards, produced by Crown Finish Caves, Brooklyn, NY with Grafton Village Cheese Company, Grafton, VT


For complete coverage please visit Vermont Business Magazine.

Bergamo, Italy.   Seven Vermont cheesemakers took home 19 medals at the World Cheese Awards. Among the winners, were Windham County, Vermont favorites Parish Hill Creamery in Westminster West which won Bronze for Bismark and Barnburner. Grafton Village Cheese Company in collaboration with Crown Finish Caves won Bronze for Humble and Idyll.

“It’s wonderful to see Vermont cheesemakers getting the respect they deserve on the world cheese stage,” said Vermont Cheese Council Executive Director, Tom Bivins. “The importance of the dairy and cheese industry to Vermont agriculture is significant socially and culturally, as well as enhancing our sense of place and supporting agriculture economies in their communities.  Cheese is an economic engine for the state and represents a great opportunity for entrepreneurs. These cheesemakers are ambassadors for Vermont.  We are very proud of their success.”

The state of Vermont, celebrated for its focus on family agriculture, small farms, and Vermont-made products, including cheese, boasts more state-inspected cheese companies per capita than any other state in the nation- close to 1 cheesemaker for 13,000 people.  There are currently 54 Members of the Vermont Cheese Council making over 225 varieties of cheese.  Cheesemakers range in size from producers for local farmers markets to producers selling in regional, national, and international markets.  Cheesemaking represents over one billion dollars in revenue for Vermont companies.

The Vermont Cheese Council is a statewide membership-based organization with 54 Principal cheese- producing members and over 20 associate members.  The VCC is committed to promoting the advancement and quality of Vermont cheese through promotion, education, and active peer to peer support.  The organization has been in existence since 1996. For more information, please contact: Tom Bivins, Executive Director at sends e-mail) or call 802-451-8564(link is external) or visit the Vermont Cheese Council website at is external).

Source: Randolph, VT, (October 28, 2019) – Vermont Cheese Council