Wisconsin-based Marieke Gouda took home nine awards from the 2026 American Cheese Society (ACS) Competition held in Louisville, Ky., outperforming roughly 1,600 entries across more than 100 categories — and landing a coveted spot in the Top 11 Best of Show.
The creamery's flagship Marieke Golden was the standout performer, collecting a first-place gold medal, two additional medals (silver and bronze), and the Highest Scoring – American Original Award, a distinction that recognizes cheeses crafted in a style native to the United States. For operators sourcing premium domestic cheese, the triple recognition of a single SKU underscores how Marieke Golden has become a benchmark product in the artisan gouda segment.
Medal Breakdown
Beyond Marieke Golden, the Thorp, Wis., creamery earned gold medals for its Premium Gouda (aged 12–18 months) and its Hatch Pepper Spread. Silver medals went to Belegen and Honey Clover Spread, while Marieke Gouda Young (2–4 months) earned a third-place finish. The breadth of the wins — spanning aged wheels, fresh young gouda, and flavored dairy spreads — points to a versatile portfolio suited for everything from restaurant cheese boards to hotel amenity programs and specialty retail.
What It Means for Operators
ACS competition results have long served as a reliable quality signal for foodservice buyers and specialty cheese buyers building artisan dairy programs. A multi-medal haul from a single producer simplifies sourcing decisions: operators can confidently feature Marieke products across multiple dayparts and menu applications, from charcuterie and cheese courses to sandwich builds and flavored spread accompaniments.
The recognition of flavored spreads — Hatch Pepper and Honey Clover — is particularly relevant for hospitality operators seeking differentiated grab-and-go or catering items. Both spreads now carry ACS-validated credentials that can anchor menu copy and support premium price positioning. Industry coverage from Food & Beverage Magazine continues to track how award-season cheese results translate into placement decisions across the foodservice and specialty retail channels.
For buyers and menu developers tracking beverage and food pairing trends, a Wisconsin gouda with this level of competitive pedigree also makes a compelling anchor for curated wine and cheese experiences, a format gaining traction in both independent restaurants and boutique hotel food-and-beverage programs.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
