U.S. Competitions
U.S. Championship Cheese Competition – Wisconsin 2011
Blue Veined, Exterior Molding: Best of Class - Le Petit Bleu
Smear Ripened Soft Cheese: Second Award – Schloss
Smear Ripened Soft Cheese: Third Award – Schlosskranz
American Cheese Society - Annual Cheese Competition 2010
Fresh unripened cheese: 2nd Place – Rouge et Noir Breakfast Cheese
Fresh unripened cheese: 2nd Place - Petit Chevre Dejeuner
Fresh unripened cheese: 3rd Place –Le Petit Dejeuner
Fresh unripened cheese: 3rd Place – Quark Plain
Brie made from cow’s milk: 2nd Place - Rouge et Noir Classic One Pound Brie
Camembert made from cow’s milk: 3rd Place - Rouge et Noir Original Camembert 8oz.
Soft ripened goat milk cheese: 1st Place – Marin French Chevre
Triple Créme: 3rd Place – La Petite Créme
American Originals – Liederkranz: 1st Place – Schlosskranz
American Originals – Liederkranz: 2nd Place – Schlosskranz-Herz
Blue-Veined from goat’s milk: 3rd Place – Marin Chevre Blue
Blue-Veined from mixed milk: 3rd Place – Melange Blue
American Cheese Society - Annual Cheese Competition 2009
Fresh unripened cheese:
1st Place - Petit Chevre Dejeuner
Fresh Cheese made from mixed milk:
3rd Place: - Mélange Dejeuner
Brie cheese made from cow’s milk:
3rd Place - Rouge et Noir Brie
Cheese made from mixed milk:
3rd Place - Mélange Camembert (50/50)
Flavor Added cheeses:
3rd Place Rouge et Noir Peppercorn Brie -
Low fat / low salt cheeses:
2nd Place - 2nd Place Chevre Quark
Washed rind cheeses: 3rd Place – Schloss
U.S. Championship Cheese Competition – Wisconsin 2009
Surface Ripened Goat’s Cheeses:
Best of Class - Le Petit Chevre Blue
2nd Award:
Surface Ripened Goat’s Cheeses:
2nd Award - Le Petit Chevre
Surface Ripened Mixed Milk Cheeses:
2nd Award - Mélange Brie
American Cheese Society - Annual Cheese Competition 2008
Fresh un-ripened cheese:
3rd Place - Breakfast Cheese
Cheeses Made from Sheep’s Milk and/or Mixed Milks:
1st Place – Melange Dejeuner (50/50)
3rd Place - Melange Brie (50/50)
Brie cheese made from cow’s milk:
2nd Place - Rouge et Noir Brie
External Blue Molded Cheeses All Milks:
2nd Place - Petit Bleu
Low fat / low salt cheeses:
2nd Place - Chevre Quark
Flavor Added: Spices, Herbs, Seasonings, Fruits All Milks
1st Place - Strawberry Quark
Marinated Cheeses:
2nd Place - Wine Cheese
American Cheese Society - Annual Cheese Competition 2007
Flavor Added cheeses:
1st Place - Rouge et Noir Peppercorn Brie
2nd Place - Rouge et Noir Pesto Brie
3rd Place - Rouge et Noir Jalapeno Brie
3rd Place – Jalapeno Quark
Cheese made from mixed milk:
2nd Place - Mélange Camembert (50/50)
2nd Place - Mélange Quark
3rd Place - Mélange Brie (50/50)
Blue-Veined Made from Goat’s Milk:
2nd Place - Marin Chevre Bleu
Cheeses made from goat’s milk:
3rd Place - Marin French Chevre
Soft ripened cheeses:
3rd Place – Marin French Gold
American Cheese Society - Annual Cheese Competition 2006
Brie cheese made from cow’s milk:
1st Place - Rouge et Noir Triple Crème Brie
Camembert cheese made from cow’s milk:
1st Place - Rouge et Noir Camembert
Fresh un-ripened cheeses made from sheep’s milk and/or mixed milks:
1st Place – Melange Dejeuner (50/50)
Soft ripened cheese flavor added cheeses:
1st Place - Rouge et Noir Garlic Brie
2nd Place - Rouge et Noir Peppercorn Brie
3rd Place – Rouge et Noir Pesto Brie
3rd Place – Rouge et Noir Jalapeno Brie
Fresh un-ripened cheeses made from cow’s milk:
2nd Place – Le Petit Dejeuner
Fresh un-ripened cheeses made from goat’s milk:
2nd Place – Le Petit Chevre Dejeuner
3rd Place – Chevre Quark
3rd Place – Mélange Quark
Blue Mold Cheeses:
2nd Place – Le Petit Dejeuner
Blue-veined cheese made from sheep’s or mixed milks:
3rd Place - Mélange Bleu
Soft ripened cheeses made from sheep and/or mixed milks:
3rd Place - Mélange Brie
Marinated cheeses open category made from cow’s milk:
3rd Place - Rouge et Noir Wine Cheese
American Cheese Society - Annual Cheese Competition 2005
Blue-veined cheese made from goat’s milk:
2nd Place – Marin Chevre Bleu
Fresh un-ripened cheeses made from cow’s milk:
2nd Place – Jalapeno Quark
3rd Place – Sweet Red Pepper Quark
Soft ripened cheeses made from sheep and/or mixed milks:
2nd - Place - Mélange Brie
Blue-veined cheese made from sheep’s or mixed milks:
3rd Place - Mélange Bleu
Marinated cheeses open category made from cow’s milk:
3rd Place - Rouge et Noir Wine Cheese
Camembert cheese made from cow’s milk:
3rd Place – Yellow Buck 1 Kilo Camembert
American Cheese Society - Annual Cheese Competition 2004
Camembert cheese made from cow’s milk:
1st Place – Rouge et Noir 8oz. Camembert
Brie cheese made from cow’s milk:
2nd Place - Rouge et Noir Triple Crème Brie
3rd Place - Rouge et Noir Brie
Soft ripened cheese flavor added cheeses:
3rd Place - Rouge et Noir Peppercorn Brie
American Cheese Society - Annual Cheese Competition 2003
Soft ripened cow’s milk:
1st Place - Rouge et Noir Triple Crème Brie
Blue mold cheeses:
2nd Place - Le Petite Bleu
Soft ripened cheese flavor added cheeses:
2nd Place - Rouge et Noir Jalapeno Brie
3rd Place - Rouge et Noir Garlic Brie
Fresh un-ripened cheeses made from cow’s milk:
3rd Place – Breakfast Cheese
American Cheese Society - Annual Cheese Competition 2002
1st Place: Fresh un-ripened cheeses made from cow’s milk:
1st Place – Blackberry Quark
2nd Place – Jalapeno Quark
3rd Place – Triple Onion Quark
Soft ripened cheese flavor added cheeses:
1st Place - Rouge et Noir Jalapeno Brie
3rd Place - Rouge et Noir Peppercorn Brie
Soft ripened cow’s milk:
2nd Place - Rouge et Noir La Petit Crème
Marinated Cheeses Open Category Made from Cow’s:
2nd Place - Milk Rouge et Noir Wine Cheese
American Cheese Society - Annual Cheese Competition 2001
1st Place:
La Petit Crème – Soft Ripened Cheese
Rouge et Noir Jalapeno Brie - Soft Ripened Cheese / Flavor Added
Rouge et Noir Wine Cheese - Marinated Cheeses Open Category Made from Cow’s Milk
2nd Place: Schloss – American Originals
Rouge et Noir - Soft Ripened Cheese / Flavor Added
American Cheese Society - Annual Cheese Competition 2000
Camembert cheese made from cow’s milk: 2nd Place – Yellow Buck 8oz. Camembert
