American Cheese Society Conference 2026!

Last week we had the opportunity to attend the American Cheese Society (ACS) Conference and Awards. We were especially grateful to be there this year thanks to two incredible opportunities: Molly received an ACS scholarship, and Olivia was awarded a Daphne Zepos Research Award, where she presented the first phase of her research, Caves and Curiosity—an exploration of cheese caves across the United States.

The ACS Conference is the largest gathering of American cheesemakers and cheese professionals. It's a place to learn, connect, and celebrate our craft. There are seminars led by industry experts, deep dives into everything from traditional cheese styles to the molds that can either make or break a cheese, plenty of tastings, cheese karaoke (yes, really!), and, of course, the awards ceremony.

This year's competition included more than 1,600 cheeses, each judged anonymously by a team of technical and aesthetic judges. No labels, no brands, no reputations—just the cheese itself.

Now for the exciting part...

Every one of our entered cheeses placed in the top three of its category!

Mad River Blue — 🥇 1st Place (Best Natural Rind Blue Cheese in the U.S.!)
Oma — 🥈 2nd Place
Opa — 🥈 2nd Place
Mt. Alice — 🥉 3rd Place
Savage (our collaboration with Murray's) — 🥈 2nd Place

Seeing every one of our cheeses recognized among the top three was incredibly rewarding. These categories include outstanding cow's milk cheeses from cheesemakers across the country, so this recognition means a great deal to us.

So, what do these awards really mean?

In one sense, they mean a lot. Because the judging is anonymous, our cheeses are evaluated solely on their technical quality and flavor/appearance. They stand on their own, without our name attached. It's gratifying to know that the care we put into every wheel is reflected in the finished cheese. The competition also gives us a chance to see how our work stacks up alongside some of the best cheesemakers in the country—even though ACS always feels more like one big cheese family than a competition.

In another sense, these awards don't change a thing.

The morning after the awards, the cows still needed milking, the cheese still needed turning, and we were back to thinking about how we can make tomorrow's batch even better than today's. We remain our own toughest critics, always looking for ways to improve our farming and cheesemaking.

And while these awards are incredibly meaningful, the feedback that stays with us often comes much closer to home. One of our friends told us her young daughter says Mad River Blue is her favorite cheese. A neighbor stopped by for their weekly wedge after hearing the news and simply said, "Well, I sure love it."

Those are the moments that keep us going.

Awards are wonderful—icing on the cake. But sharing our cheese with all of you, and hearing that it has become part of your tables and traditions, is what matters most.

Thank you for supporting our farm and making moments like this possible.

BIG Wins at American Cheese Society Awards 2026!