years to make Stockinghall, which is their only cheddar,”
says Josh Windsor, affineur for Murray’s Cheese. “Aged
cheddars are finicky and hard to produce. This cheese was
truly a labor of love.”
Rochester, N. Y.-based Wegmans Food Markets received
second place for its Professor’s Brie, which was also cre-
ated through a cheesemaker/affineur collaboration with
Old Chatham Creamery. Professor’s Brie was aged in the
retailer’s caves in Rochester.
“It has been a wonderful experience to work with our
team to create our cheese caves in Rochester and work
with cheesemakers on unique cheeses for Wegmans,”
says Cathy Gaffney, VP of cheese, deli and cheese caves for
Wegmans Food Markets and ACS board president. “Our
own cheese caves make it possible for our team to work
with the very best cheesemakers.”
Professor’s Brie was named in honor of Dave Galton,
owner of Old Chatham and a retired animal science pro-
fessor at Cornell University.
“Dave Galton was one of my professors at Cornell,”
Gaffney says. “We reconnected after he and Sally [Galton]
acquired Old Chatham, and about five years ago, decided
to create a cheese together—hence the name. Professor’s
Brie is a special cheese deserving of a special name. It is
also proof that this model of collaboration and production
can create phenomenal American artisan cheeses.”
Professor’s Brie also won gold in the Soft-Ripened
Cheeses (made from mixed or other milks) category.
heesemakers based in the U.S. are increasingly
adopting the European practice of affinage—
the process of aging cheeses in temperature-and humidity-regulated caves—according to
the American Cheese Society (ACS).
The first- and second-place Best of Show winners of the
Denver-based organization’s 2019 Judging & Competition
exemplified partnerships between cheesemakers and affineurs. The winners were announced at the 36th Annual
ACS Conference, held July 31-Aug. 3 in Richmond, Va.
Murray’s Cheese, a New York-based subsidiary of The
Kroger Co., received first place for its Stockinghall cheese,
which was produced by Old Chatham Creamery of Old
Chatham, N. Y., then given to Murray’s Cheese to age in its
Long Island City caves.
“We worked with Old Chatham Creamery for several
Best of Show winners at ACS Judging & Competition
showcase the process of aging cheeses in caves. By WGB Staff
Number of entries
the ACS Judging &
Competition had when
it started 35 years ago
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Brie won second place
for Best in Show.