These Cheeses took top honors at the American Cheese Society's Annual competition.
by Florence Fabricant
The New York Times (August 1, 2002) - To stock your cheese board it might pay to note this year's top selections in the annual judging by the American Cheese Society. They were announced last week at the group's conference in Portland, Ore. There are scores of categories for cheeses, butters and cultured dairy products, with winners in each. But only four were named Best in Show. In first place was Whitney, a Raclette-style cheese from Jasper Hill Farm in Greensboro Bend, Vt. Second place went to two cheeses: Flagsheep, a semihard blend of cow and sheep milks by Beecher's Handmade Cheese in Seattle; and Bamboozle, a washed-rind blend of goat and cow milks from Goat Rodeo Farm & Dairy in Allison Park, Pa. In third place was another Jasper Hill Farm cheese, Greensward, a soft-ripened washed rind beauty made in collaboration with Murray's Cheese in New York.
Tribune-Review (March 23, 2022) – A Hampton farm has partnered with local businesses to create one of the world’s best cheeses, at least according to the judges at the World Championship Cheese Contest, held March 1-3 in Wisconsin.
Bamboozle cheese, created from a blend of goat and cow’s milk at Goat Rodeo Farm & Dairy in Hampton, took first place in the competition’s surface-ripened mixed-milk cheese category. It is aged for at least two months and washed with Tracks Again, an unfiltered pilsner brewed by Pittsburgh-based Cinderlands Beer Co. It is a semi-soft cheese with notes of prosciutto and peanuts.
Pittsburgh Post-Gazette (January 13, 2022) – The name might mean to dupe or deceive, but there’s no fooling anyone: Goat Rodeo Farm’s “Bamboozle” cheese is the best in Pennsylvania.
The Indiana Township farm and dairy’s signature beer-washed goat and cow’s milk cheese was named best in show at the 106th annual Pennsylvania Farm Show in Harrisburg on Jan. 8. The show ends Saturday.
“It’s pretty awesome,” co-founder India Loevner said. She and her husband, Steve, started the 130-farm in the North Hills in 2015. “We’re proud of all of our cheeses. But it really means a lot to get that kind of recognition.”
Described as a “supple, semi-soft texture with notes of prosciutto and peanuts,” the cheese uses milk from their herd of 140 Alpine and Nubian dairy goats combined with cow’s milk from Le-Ara Farms in Armstrong County. The cheese is aged for at least two months and washed with “Tracks Again,” an unfiltered pilsner from Cinderlands Beer Co. in the Strip District.