Awards include a first place for Wasatch Back Jack in the category Monterey Jack with flavor added, all milks; a second place for Cascade Raw in the Cheddar category, aged up to 12 months and made with cow’s milk; and a second place for Queso Fresco Verde in the all milk Hispanic-style with flavor added.
The American Cheese Society’s annual competition seeks out the highest quality in milk and cheese products in North America. This year’s competition was the largest yet, with almost 1,800 products submitted.
“With an onsite dairy, we are able to control and monitor the milk process, from the feed and care of the cows and quick delivery of the milk to the quality control and craftsmanship that make some of the best cheese in the country,” says Grant Kohler, owner of Heber Valley Artisan Cheese. “We are proud of providing high-quality cheese to a discriminating audience.”
Heber Valley Artisan Cheese is located on Canyon View Farm, a fourth-generation dairy farm in Midway, Utah. Its state-of-the-art facility boasts a raw milk bottling room, a cheese-making room and a 2,000-square-foot cheese refrigerator known as the “cheese cave,” where expert cheese crafters age specialty cheeses like mozzarella, queso fresco, pepper jack and Juustoleipa. The 80-acre dairy farm is home to 200 Heber Valley milk cows that supply fresh milk used to create the artisan cheeses. Heber Valley Artisan Cheese is a family-owned and -operated creamery serving Summit, Salt Lake, Wasatch and Utah counties.