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The UConn Department of Animal Science Creamery won a second-place ribbon for its Green Chile Queso Blanco at the annual American Cheese Society cheese competition, held on July 31.
Each year, the American Cheese Society presents awards to the makers of cheeses and dairy products that have achieved technical excellence and exhibit the highest aesthetic qualities. More than 200 companies submitted 1,685 products for consideration.
UConn's cheese earned its ribbon in the Hispanic-Style with Flavor Added category, for which no cheese earned a first-place ribbon, thereby making UConn the top winner in that category.
The UConn creamery started producing cheese earlier this year.