|
American Cheese Society - 1985 - Bird-In-Hand, Pennsylvania
1st place - Fresh Mozzarella
1st place - Goat Herb Log
American Cheese Society - 1986 - Rome, New York
1st place - Fresh Mozzarella
2nd place - Goats' Milk Caciotta
2nd place - Cows' Milk Caciottra
3rd place - Mexican Marigold Mint Caciotta
American Cheese Society - 1987 - Boston, Massachusetts
1st place - Mexican Marigold Mint Caciotta
2nd place - Montasio
2nd place - Texas Basil Caciotta
2nd place - Ancho Chile Caciotta
3rd place - Fresh Mozzarella
3rd place - Caciotta
American Dairy Goat Association - 1988 - Spokane, Washington
Special Recognition - Montasio
American Cheese Society - 1989 - New Brunswick, New Jersey
1st place - Fresh Mozzarella
1st place - Sheep's Milk Pecorino
2nd place - Caciotta
3rd place - Ricotta
3rd place - Sheep's Milk Caciotta
3rd place - Montasio
American Cheese Society - 1990 - New York City
1st place - Texas Basil Caciotta
American Cheese Society - 1991 - San Francisco, California
1st place - Sheep's Milk Pepper Caciotta
1st place - Creme Fraiche
American Dairy Goat Products Association - 1991 - Madison, Wisconsin
Silver medal - Montasio
Bronze medal - Fresh Texas Goat Cheese
Bronze medal - Fresh Herb Goat Logs
American Cheese Society - 1992 - Madison, Wisconsin
1st place - Scamorza
2nd place - Ricotta
2nd place - Herb Goats' Milk Caciotta
American Dairy Goat Association - 1992 - Madison, Wisconsin
Gold medal - Montasio
Gold medal - Goats' Milk Caciotta
American Cheese Society - 1993 - Shelburne, Vermont
1st place - Scamorza
2nd place - Queso Blanco with Chiles
3rd place - Goats' Milk Ricotta
3rd place - Montasio
3rd place - Soft Texas Goat Cheese
3rd place - Creme Fraiche
American Dairy Goat Products Association - 1993 - Madison, Wisconsin
Gold medal - Montasio
Gold medal - Goats' Milk Caciotta
Silver medal - Fresh Herb Goat Log
Bronze medal - Soft Texas Goat Cheese
American Cheese Society - 1994 - Sonoma, California
1st place - Cows' Milk Mozzarella
1st place - Goats' Milk Mozzarella
1st place - Queso Blanco with Chiles
2nd place - Cows' Milk Caciotta
2nd place - Creme Fraiche
American Dairy Goat Products Association - 1994 - Madison, Wisconsin
Gold medal - Texas Soft Goat Cheese
Silver medal - Goat Pieces with Herbs of Provence
Silver medal- Herb Goat Logs
Silver medal - Goats' Milk Mozzarella
Silver medal - Montasio
Silver medal - Fresh Goat Cheese Pieces
Bronze medal - Goats' Milk Chile Caciotta
National Association for Specialty Foods - 1994 - New York City
Finalist - Best Cheese - Fresh Mozzarella
Finalist - Best Product Line - Cheeses from the Mozzarella Company
American Cheese Society - 1995 - Green Bay, Wisconsin
1st place - Creme Fraiche
3rd place - Plain Scamorza
3rd place - Smoked Scamorza
American Dairy Goat Products Association - 1995 - Madison, Wisconsin
Gold Medal - Montasio
Silver Medal - Herb Goat Logs
Silver Medal - Hoja Santa wrapped Texas Goat Cheese
Silver Medal - Goat Cheese rolled in Black Pepper
Silver Medal - Goat Caciotta with Ancho Chiles
Bronze Medal - Soft Texas Goat Cheese
American Cheese Society - 1996 - Hyde Park, New York
1st Place - Capriella
3rd Place - Queso Blanco with Chiles
American Dairy Goat Products Association - 1996 - Milwaukee, Wisconsin Silver Medal - Capriella
Silver Medal - Herb Goat Logs
Silver Medal - Texas Goat Cheese
International Dairy Goat Research Center - 1997 - Prairie View, Texas
1st Place - Basil Goat's Milk Caciotta
American Cheese Society - 1997 - Seattle, Washington
3rd Place - Texas Goat Cheese
American Cheese Society - 1998 - Madison, Wisconsin
3rd Place - Scamorza
American Cheese Society - 2001 - Louisville, Kentucky
1st Place - Fresh Mozzarella
3rd Place - Queso Blanco with Chiles
3rd Place - Crescenza
American Cheese Society - 2002 - Washingoton, DC
2nd place - Queso Oaxaca
American Cheese Society - 2003 - San Francisco, California
3rd place - Fresh Mozzarella
3rd place - Caciocavallo
3rd place - Queso Blanco with Chiles and Epazote
3rd place - Goats Milk Ricotta
2nd place - Crème Fraiche
American Cheese Society - 2004 - Milwaukee, Wisconsin
2nd place - Ricotta
3rd place - Mascarpone
3rd place - Caciocavallo
3rd place - Hoja Santa Goat Cheese Bundles
3rd place - Mascarpone with Pecan Pralines
National Association for Specialty Food Trade - 2004 - New York City
Finalist - Best Non-Food Product - The Cheese Lover's Cookbook and Guide by Paula Lambert
American Dairy Goat Association - 2004 - Albuquerque, NM
1st Place - Goat Caciotta
American Cheese Society - 2005 - Louisville, Kentucky
2nd place - Queso Oaxaca
2nd place - Caciocavallo
American Dairy Goat Association - 2005 - Kansas City, Missouri
1st place - Hoja Santa Goat Cheese
Southern Foodways Alliance - 2005 - Louisville, Kentucky
The South's Best Cheeses -- Our Fresh Mozzarella is in the Top Ten
American Cheese Society - 2006 - Portland, Oregon
1st place - Fresh Mozzarella
1st place - Smoked Scamorza
2nd place - Queso Blanco with Chiles
3rd place - Caciocavallo
3rd place - Mascarpone with Pecan Pralines
American Artisanal Treasure Awards - 2007 - Beverly Hills, California
1st place - Hoja Santa Goat Cheese
Gallo Gold Medal Awards - 2007 -
Finalist - Hoja Santa Goat Cheese
American Cheese Society - 2007 - Burlington, VT
2nd place - Pecan Praline Mascarpone
2nd place - Rosemary Montasio
2nd place - Scamorza
2nd place - Smoked Scamorza
3rd place - Caciocavallo
3rd place - Goat's Milk Ricotta
3rd place - Queso Blanco with Chiles
American Cheese Society - 2008 - Chicago, IL
1st place - Goat Caciotta with Mexican Marigold Mint (This is an aged goat cheese that I created for Stephan Pyles at Routh Street Cafe in the early '80s.)
2nd place - Queso Blanco with Chiles and Epazote (This is a cheese I created for Rick Bayless at Frontera Grill many years ago.)
3rd place - Ricotta (Our fresh classic ricotta is smooth and creamy although it low in fats because it is made from the whey of our mozzarella curds. It's a cheese we have been making in the traditional way for over 26 years.)
3rd place - Queso Oaxaca (I learned to make this in Oaxaca when there with Patricia Quintana.)
3rd place - Caciocavallo (An aged mozzarella that is rubbed with olive oil as it hangs and dries to become a firm cheese)
3rd place - Herbed Goat Cheese Log (I created this for the Mansion on Turtle Creek - our longest continual customer -- when I first began making goat cheese in 1984.)
3rd place - Smoked Scamorza (Smoked over pecan shells, since the pecan is the State Tree of Texas!)
|
