|Idaho Cheese Producer Wins at American Cheese Society Contest
Although Steve and Stacie Ballard of Gooding, Idaho have been creating artisan cheese for only two years, their specialty cheddar brought
home a First place award from the prestigious American Cheese Society’s (ACS) 23rd Annual Conference. This year’s event in Portland,
Oregon was stronger than ever, with a record-breaking 941 entries – nearly 200 more than any previous ACS competition – from 157
producers representing 28 U.S. states and two Canadian provinces.
The Ballard Family Dairy Idaho Pepper Cheddar caught the attention of the judges and merited the First place ribbon in the Flavored
Cheddar category, and their Idaho Garlic Herb Cheese Curds won a Second place in the Flavored Cheese competition.
The farmstead cheese is handmade from the milk of the Ballard’s Jersey cows at their on-premise cheesemaking facility. Their win is
doubly impressive: not only is this the second time the Ballard’s participated in the annual ACS event, but their cheese was also
recognized last year. The American Cheese Society’s goal is to give positive recognition to those cheeses which are of the highest
quality in all aspects – flavor, aroma and texture, as well as the technical expertise of the cheesemaker. Their winning Pepper Cheddar
has an excellent combination of peppers that gives the cheese a fiery taste.
Stacie Ballard credits both her husband Steve’s fine cheesemaking skills and the high quality milk produced by their “girls.” Milk from
Jersey cows has a higher butterfat content which results in an exceptionally rich, creamy cheese.
All cheeses submitted for judging were showcased and tasted at the gala Festival of Cheese held July 22, 2006 in Portland.
|Idaho Cheese Producer
Wins at American Cheese
in Aug. 2007
Idaho Golden Greek