This year's crop of American Cheese Society winners has arrived! These artisan cheeses all took home ribbons in their respective categories at the 2025 ACS Conference in Sacramento, California. At Saxelby Cheesemongers, we're proud to work with the finest cheesemakers in America! This award-winning collection features:
Calderwood - Calderwood is an exclusive collaboration between Saxelby Cheesemongers and Jasper Hill Farm that aims to celebrate how the diet of a cow affects the cheese it produces. Coated with hay from the pastures surrounding Jasper Hill, Calderwood provides a true taste of place.
Noblette - A young cows’ milk cheese that is the epitome of buttery, earthy, mushroomy, brie-like goodness. The tart, lactic and creamy cheese is from the milk of Calkins’ registered herd of Holstein cows and aged in a special microclimate within their on-farm cellar for 4-6 weeks.
Finger Lakes Gold - A firm, sweet goat’s milk gouda from one of our favorite New York State dairies. Bright, herbal, and complex, this cheese has always been a winner in our book!
Mad River Blue -
Fudgy and dense in texture, Mad River Blue is earthy and peppery with notes of black licorice, mushrooms, and chocolate. The VonTrapps' signature blue leaves nothing to be desired.
Ashbrook -
Ashbrook is supple and creamy in texture, and the flavor is fruity and funky with just a hint of vegetal sourness. The wheels contain a line of vegetable ash (maritime pine ash if you’d really like to know!) and are aged for at least 3 months.
Includes over 2 lbs of cheese and serves 12-14 people.
Please note that if any product(s) are out of stock we will substitute with something similar and equally delicious!
