V&V Supremo Foods, Inc. captured two medals at the 2026 American Cheese Society Judging & Competition, one of the most authoritative independent cheese evaluations in North America, affirming the Chicago-based family producer's standing in the premium Mexican dairy segment.
The company's Chihuahua® Brand Cheese with Jalapeño Peppers claimed first place in the Hispanic Style Cheese with Flavor Added category, while Crema Supremo® Mexican Sour Cream earned third place in the Crème Fraîche and Sour Cream Products category. For restaurant operators and foodservice buyers sourcing authentic Mexican ingredients, ACS recognition carries weight — the competition draws entries from across the United States and Canada, with judging conducted by credentialed sensory and technical experts.
Why It Matters for Operators
Mexican cuisine continues to rank among the most menu-prevalent flavor profiles in U.S. foodservice, and competition-validated ingredients give purchasing teams and executive chefs a defensible shortlist when sourcing for consistency and authenticity. A jalapeño-forward melting cheese with a first-place credential is a straightforward upsell for operators building Tex-Mex, regional Mexican, or fusion applications — from birria queso fundido to loaded flatbreads. Crema, meanwhile, has moved well beyond its traditional taco-topping role into dressings, composed sauces, and dessert finishes, making the Crema Supremo recognition relevant across multiple dayparts. For more on how Mexican dairy and flavor trends are reshaping menus, see our restaurant food trend coverage.
The Brand Behind the Medals
V&V Supremo Foods has operated as a family-owned business since its founding, specializing in authentic Mexican cheeses, cremas, and chorizo. The dual ACS wins in 2026 add to the brand's competition history and reinforce its positioning as a benchmark supplier for operators seeking genuine Mexican flavor profiles rather than mass-market approximations. For foodservice distributors, medals from a peer-reviewed body like the ACS also simplify the story told to on-premise accounts evaluating new dairy SKUs. The intersection of artisan credentials and scalable supply is increasingly valuable as operators face both quality-conscious guests and supply chain pressures across the dairy category. Coverage of the broader specialty cheese and dairy sector is also tracked by our sister publication Food & Beverage Magazine.
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.
