date:Mar 25, 2014
classes of cheese and butter. Entries are judged on a 100-point scale with technical deductions assigned during examination of traits such as flavor, body, texture, finish and packaging.
We take the judging very seriously, noted Cabot senior cheese grader, Craig Gile, who served as a judge at this year's competition. Cabot's products were evaluated by top cheese experts from around the world including: Australia, Switzerland, Greece, South Africa, Croatia, Italy, Denmark, France and the Unite