The Leelanau Cheese Company of Suttons Bay, Michigan beat out more than 1,200 entries to take the “Best of Show” award for their Aged Raclette at the 24th annual American Cheese Society cheese competition. This year’s event was the largest cheese competition in U.S. history.
Owners and cheesemakers John and Anne Hoyt craft their artisanal Aged Raclette with pasteurized milk from a single farm on Michigan’s northwestern lower peninsula. The labor-intensive cheese is made in nine-pound wheels and aged nine months and you can visit the Hoyts and purchase and sample their additive-free Swiss and French-style cheeses at Black Star Farms.
Anne Hoyt said “We have heard that we received 100 points on the first judging – a perfect score – something that rarely happens.”
Visit the Leelanau Cheese web site.
Full disclosure: I eat this cheese for lunch almost every day!