The Woodstock Water Buffalo Company, of South Woodstock, VT, took first place in the American Cheese Society competition in the fresh mozzarella category last week in Burlington for their Fresh Buffalo Mozzarella-Ovalini.
"We are so thrilled to receive this honor, particularly to be selected by a panel of such prestigious judges and among such distinguished competition," said David Rachlin, president and CEO of Woodstock Water Buffalo Company.
Woodstock Water Buffalo's Italian-trained cheese makers use traditional Italian cheese-making techniques to make their mozzarella, using 100% water-buffalo milk.
"Authentic mozzarella in Italy is always made with water-buffalo milk. We are one of only two water-buffalo dairies in the United States. It is this premium milk that gives our cheese its unmatched taste and texture," according to Ellyn Ladd, cheese maker and operations director of the South Woodstockbased company.
This rare milk forms the basis of the company's unique, super-premium fresh mozzarella and yogurt. The Woodstock Water Buffalo Company created and continues to develop a new form of sustainable agriculture in Vermont. For more information on the company visit
The American Cheese Society (ACS), which awarded the WWBC its prize, is the premier platform for cheese industry research and education in America.