Each year, the American Cheese Society awards cheeses and dairy products that have achieved technical excellence and exhibit the highest aesthetic qualities. This year, following its return to cheese making, the UConn Department of Animal Science Creamery’s Green Chile Queso Blanco was awarded the top prize in its category at the American Cheese Society Annual Cheese Competition. For the competition, 248 companies submitted 1,685 products. As a clarification, in the photos, a second place ribbon is shown, but the cheese was awarded the top prize as there were no first place cheeses in the category. None of the cheeses scored over a 93, therefore UConn received the top prize with a second place. For more information on the UConn Department of Animal Science’s cheeses, please email Dennis D’Amico at firstname.lastname@example.org.Photo by Marc Druar.