Five Oregon creameries win multiple ribbons

Portland, Ore. – July 31, 2017 – Oregon artisan, farmstead, and specialty cheesemakers took home top honors in an impressive six categories, and several creameries won multiple ribbons during the American Cheese Society’s 2017 Annual Cheese Competition.

The awards were announced July 28 at the American Cheese Society’s 34th Annual Conference held in Denver, Colorado.  Ochoa’s Queseria scored four medals including a repeat first place for their Queso Oaxaca.  Rogue Creamery landed three ribbons including two firsts for their renowned blues.  Other first place finishers were Briar Rose’s Feta, Tillamook’s 4-Year Reserve White Cheddar, and Rivers Edge’s classic Up in Smoke.

Winning Oregon cheesemakers took honors in 8 categories and 13 subcategories. Included were Briar Rose Creamery, Dundee; Face Rock Creamery, Bandon; Ochoa’s Queseria (Don Froylan), Albany; Rivers Edge Chèvre, Logsden; Rogue Creamery, Central Point; and Tillamook County Creamery Association, Tillamook.

The judging is the nation’s largest cheese competition, and recognizes only the highest quality cheeses based on both aesthetics (flavor, aroma, and texture) and technical accomplishments.  39 cheese specialists judged the 2017 competition, which included a record 2,024 entries representing 281 creameries from North and South America.

Additional information about the American Cheese Society and its competition can be found here and a full list of Oregon winners below.

Consumers will have the opportunity to taste most of these and other offerings from Oregon creameries at fine groceries during the first Oregon Cheese Month in September and at the Guild’s annual festival October 7 in Portland, The Wedge.

Photo credit Christine Hyatt, Cheese Chick Photography

2017 American Cheese Competition Awards
Oregon Winners by Category & Subcategory

Fresh Unripened Cheeses – goat’s milk
3rd Briar Rose Creamery, Fromage Frais

Mature Cheddar – aged over 48 months – all milks
1st Tillamook County Creamery Association, Vintage White Extra Sharp 4 Year Reserve Cheddar

Rindless Blue-veined – mixed milk
1st Rogue Creamery, Echo Mountain Blue

Blue-veined with a rind or external coating – cow’s milk
1st Rogue Creamery, Organic Caveman Blue

Blue-veined with a rind or external coating – cow’s milk
2nd Rogue Creamery, Organic Tolman Blue

Hispanic & Portuguese Style Cheeses – fresh, unripened
2nd Ochoa’s Queseria (Don Froylan), Queso Panela

Hispanic & Portuguese Style Cheeses – fresh, unripened
3rd Ochoa’s Queseria (Don Froylan), Queso Fresco

Hispanic & Portuguese Style Cheeses – melting
1st Ochoa’s Queseria (Don Froylan), Queso Oaxaca

Feta – goat’s milk
1st Briar Rose Creamery, Goat Milk Feta

Flavored Fresh Unripened
3rd Face Rock Creamery, Apricot Honey Fromage Blanc

Flavored Cheddar
2nd Face Rock Creamery, Peppercorn Harvest Reserve Clothbound Cheddar

Flavored Hispanic-Style
2nd Ochoa’s Queseria (Don Froylan), Don Froylan Queso Botanero Cilantro y Jalapeño

Monterey Jack with Flavor Added
3rd Tillamook County Creamery Association, Tillamook Pepper Jack

Smoked Cheeeses – goat’s milk
1st Rivers Edge Chèvre, Up in Smoke

Goat’s Milk Cheese Aged 31-60 Days
3rd Briar Rose Creamery, Lorelei


Founded in 2006, the Oregon Cheese Guild is dedicated to the art and craft of making cheese. The Guild is a collaborative effort to increase awareness of Oregon’s artisanal cheeses, create educational opportunities, and provide a platform for cooperation and shared resources among Oregon cheesemakers.   |   Like us on Facebook


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Katie Bray, Executive Director   |   |   503.764.9927