Crescendo won in the category of “Fresh Unripened Cow’s Milk Cheese.”
The American Cheese Society received 1,779 total entries from 267 companies in North America and South America. Awards were given in 109 different categories.
“We are honored to win this award and to be included with such an outstanding group of dedicated and creative cheese makers,” Mark Federico, owner and co-founder of Narragansett Creamery, said in a statement.
Launched in 2007 by Federico, his wife Pattie and Louella Hill, Narragansett Creamery is a family-owned creamery based in Providence that uses milk from New England dairies to make artisanal cheeses and yogurts.
“The quality of our local milk supply is a major contributing factor in creating our award-winning cheeses,” Federico said.
Crescendo was just introduced this spring. The cheese has a soft creamy texture and a tangy flavor, according to the company, which said is sold only after it achieves the desired ripeness and flavor
Federico, who has decades of cheese-making experience, said he sees Narragansett Creamery playing a vital role in Rhode Island.
“We hope this national recognition will help to further the mission of developing the Rhode Island economy,” he said.
Narragansett Creamery’s yogurt placed second in the “Plain Cow’s Milk Yogurt” category at the ACS judging and competition this year.
Narragansett Creamery was the only Rhode Island company to receive awards in the competition.
First place overall went to the Celtic Blue Reserve from Glengarry Fine Cheese in Ontario, Canada.