Good Food Awards will be given to the tastiest artisan and farmstead cheeses in the categories of Fresh, Semi-Soft, Semi-Hard, Hard, and Yogurt. Cheeses and yogurts that meet the criteria for entry are made using good animal husbandry, without the use of hormones, and without the use of synthetic inputs on the pastures. View the full criteria for entry.
Click here to view the 2018 Finalists.
Michael Albrant worked in the fashion industry before discovering his love for cheese and good food. After working as a Cheesemonger at Say Cheese in Los Angeles, he moved to Northern California, where he joined the sales team at Farmstead Cheeses and Wines. He then went on to manage Cowgirl Creamery at the Ferry Building. He has since returned to Farmstead, where he runs the Specialty Food program for their two shops – curating the cheese, charcuterie and cheese accompaniments.
Juliana Uruburu has passionately pursued a life of cheese. She produces and directs the sustainable food education promotions and is the Retail Director for Market Hall Foods in Northern California. Juliana merges her food experience with her BFA degree in Interior Architecture to create dynamic displays and design merchandising plans, as well as consulting with local restaurateurs and food retailers on interior design. She is a creator and founding member of the California Artisan Cheese Guild and a frequent panelist and cheese judge at the annual American Cheese Society Conference. She is one of only a handful of Americans to be inducted into two of the most exclusive French cheese societies — the preeminent Guilde des Fromages de St. Uguzon (2007) and the prestigious Chevalier du Taste Fromage (2010).
Emily Shartin (Chair Emeritus), Tomales Bay Foods
Kristi Bachman, Cheese Director, Union Larder, Little Vine & The Salzburg
Lisa Battilana, Certified Cheese Professional, Woodstock Farmers’ Market
Kat Craddock, Test Kitchen Associate, Saveur Magazine
Lynne Devereux, Owner, Butter Communications
Jeff Diamond, Owner, Farmstead Cheeses & Wines
Sarah Dvorak, Owner, Mission Cheese & Maker’s Common
Sebastien Espinasse, VP Sales & Marketing, Fabrique Delices
Janet Fletcher, Publisher, Planet Cheese
Holly Hansen, Owner, Holly Hansen Public Relations
Carl Ipsen, Professor of History & Director of IU Food Project, Indiana University
Steve Jones, Owner, Cheese Bar & Chizu
Veronique Kherain, Photographer & Blogger, Miss Cheesemonger
Jodi Liano, Founder, San Francisco Cooking School
Sarah Masoni, Product and Process Development Manager & Senior Faculty Research Assistant, Portland Food Innovation Center
Katlyn Marchini, Operations Associate, The Town Kitchen, Custom Tour Coordinator, Edible Excursions
Ken Miller, Co-Owner, Pastoral Artisan Cheese
David McIntyre, Global Head of Food, Airbnb
Marsela Pacanac, Senior Vice President, New Resource Bank
Jamie Png, Sales & Marketing, Ploughman Cider, Three Springs Fruit Farm
Liz Prueitt, Co-Founder; Tartine Bakery, Tartine Manufactory & Coffee Manufactory
Sarah Spira, Content Manager, American Cheese Society
Bobby Vardakastanis, Gus’s Market