HARTFORD, CT - Governor Ned Lamont today is congratulating several Connecticut dairy farms and cheesemakers for emerging as top winners at the 2024 American Cheese Society Awards, one of the most prestigious competitions in the cheese and dairy industry.

The governor said that the accolades not only underscore the superior quality of Connecticut’s cheese producers but also reinforce the state’s growing reputation as the foodie capital of New England.

“Farms are businesses that create jobs, are responsible for supporting many sectors of our economy, and provide the food that we all eat, which is why it is so amazing that Connecticut’s farms are increasingly being recognized nationally for their products,” Governor Lamont said. “These awards are a testament to the incredible artistry, craftsmanship, and unwavering commitment of Connecticut’s farmers and producers. Their achievements highlight the exceptional quality that our state brings to the table, reinforcing Connecticut’s position as a leader in the food and agriculture industries. These accolades not only honor their hard work, but also shine a spotlight on the rich culinary traditions and innovative spirit that define our state.”

The American Cheese Society Awards are highly respected within the industry, with winners selected by expert judges who evaluate products based on rigorous standards of quality, taste, and craftsmanship. This year, the competition received 1,596 submissions of cheeses and cultured dairy products in 133 categories, representing 228 companies and producers. For Connecticut to secure multiple top honors is a significant achievement that will undoubtedly enhance the state’s visibility on the national culinary stage.

Connecticut’s victories at the 2024 American Cheese Society Awards include:

- 1st Place DC: Open Category (American Made/International Style, Cow’s Milk) - The Gray by The Mystic Cheese Company
- 1st Place CJ: Monterey Jack - 1881 Reserve by University of Connecticut
- 1st Place QY: Yogurts - Plain (No Additional Ingredients, Cow’s Milk) - Whole Milk Yogurt by Arethusa Farm Dairy
- 1st Place AT: Ricotta (Mixed or Other Milks) - Ricotta Di Bufala by Calabro Cheese
- 1st Place BB: Soft Ripened (Cow’s Milk, 8 oz. and under) - Karlie’s Gratitude by Arethusa Farm Dairy
- 1st Place HB: Burrata (All Milks) - Burrata di Bufala by Calabro Cheese
- 1st Place LM: Smoked Italian Styles (All Milks) - Smoked Burrata by Calabro Cheese
- 2nd Place KQ: Yogurt and Cultured Products with Flavor Added, Cow’s Milk - Whole Milk Yogurt Vanilla by Arethusa Farm Dairy
- 3rd Place EA: Aged Cheddar (13-23 months) - Tapping Reeve by Arethusa Farm Dairy

“These awards are a proud reflection of the deep-rooted passion and relentless innovation that permeates Connecticut’s agricultural community,” Connecticut Agriculture Commissioner Bryan P. Hurlburt said. “Our dairy farmers are committed to sustainability, environmental stewardship, but above all animal care is a top priority to ensure their health and comfort. This all leads to high-quality milk being crafted into exceptional products enjoyed by consumers. The recognition from the American Cheese Society is a powerful testament to their extraordinary talent and their role in elevating Connecticut's standing in the national culinary landscape.”

Over the past two years, Connecticut’s culinary scene has garnered significant national attention, with a growing list of high-profile accolades that have firmly established the state’s reputation as a leading food destination. Connecticut’s restaurants, chefs, and food producers have achieved numerous awards and honors, reflecting the state’s innovative spirit and commitment to excellence. From award-winning cheeses, nationally-acclaimed pizza, and celebrated oysters to the rise of renowned chefs, Connecticut is increasingly recognized as a beacon of culinary innovation and quality.

Connecticut’s Chief Marketing Officer Anthony Anthony emphasized the broader impact of this success.

“Connecticut’s food scene has never been more vibrant,” Anthony said. “These achievements are more than just milestones, they represent the dynamic evolution of our state’s culinary landscape. Connecticut is setting new standards – a place where innovation meets tradition – and we are proud to highlight the diverse and delicious offerings that truly make us the foodie capital of New England.”

The American Cheese Society Awards are a pivotal moment in Connecticut’s ongoing efforts to elevate its local food scene. As the state continues to gain recognition for its culinary offerings, these awards are expected to attract food lovers and tourists eager to experience Connecticut’s award-winning products firsthand.

“In every bite of Connecticut’s award-winning cheeses, in every shucked oyster, and in every dish served across our state, you taste the essence of a place that is redefining culinary excellence,” Governor Lamont said.