Good Food Awards will be given to the tastiest artisan and farmstead cheeses in the categories of Fresh, Semi-Soft, Semi-Hard and Hard. Cheese subcategories eligible for an award include Yogurt and Kefir. Cheeses, yogurts and kefir that meet the criteria for entry are made using good animal husbandry, without the use of hormones, and without the use of herbicides and pesticides on the pastures. View the full criteria for entry.
Emily Shartin, ACS CCP, worked as a newspaper reporter before a love of food lured her to cooking school. After working as a cheesemonger, buyer and education coordinator at Formaggio Kitchen in Massachusetts, she moved to Northern California, where she now sells cheese in the wholesale office at Tomales Bay Foods. She is a former member of the Board of Directors for the California Artisan Cheese Guild, and the 2014 recipient of the Daphne Zepos Teaching Award.
Maureen Cunnie, Lead Cheesemaker, Cowgirl Creamery
JUDGES FOR THE 2016 AWARDS
Jonathan Alexander, Buyer & Cheesemonger, Driver’s Market
John Antonelli, Owner, Antonelli’s Cheese Shop
Jessica Beer, CCP, Buyer & Cheesemonger, Cured
Zach Berg, Cheesemonger, Bi-Rite Market
Gianaclis Caldwell, Owner & Cheesemaker, Pholia Farm Creamery & Dairy
Kevin Corcoran, ACS CCP, Cheese Sales, World’s Best Cheeses West
Francesca DiDonato, CCP, Regional Cheese Buyer, Whole Foods Market
Brad Dubé, Founder, Food Matters Again
Hunter Fike, ACS CCP, Cheese Merchandiser, Di Bruno Bros
Josh Harris, Founding Partner, The Bon Vivants
Louella Hill, Owner & Cheesemaker, The Milk Maid
Patrick Holden, Founding Director & Chief Executive, Sustainable Food Trust
Christine Hyatt, Owner, Cheese Chick Productions
Doug Lipton, Co-Owner, SHED
Veronica Pedraza, CCP, Head Cheesemaker, Meadowood Farms
Janie Rioseco, Executive Assistant, Skywalker Properties Ltd.
Ross Wollen, Vice President, Culinary, Belcampo Meat Co.