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New England Regional Cheese Competition Judges

John Miller

John R. Miller, a tenth generation dairy farmer originally from western Massachusetts is now a master cheese maker, currently residing on his Winterplace Farm in Leeds Maine.

John's cheeses have consistently won world level awards at Trinity, Jersey Island, The United Kingdom as well as The North American and American Cheese Society competitions. The key ingredient of these medal winning cheeses is All Jersey (R) milk, as well as the rich, high solids milk from his prize winning Nubian Goats.

Miller, having become a master cheese maker and marketer, has sold his cheeses in such explosive shops as Artisanal and Whole Foods Chelsea in New York City, The Cheese Shop at Beverly Hills in Beverly Hills California and Savenor's Markets of Boston.

Miller has done private label cheese production of the cheeses for acclaimed distributors as well as supply many 5 star restaurants with his products.

These accomplishments and experience that Miller has worked for now recognize him as a cheese critic, competition judge and as a consultant.

John Miller is also internationally know for his proficiency and accomplishments in Jersey Cattle Management. Miller has managed World Champion Jersey Cattle and successfully marketed breeding stock, embryos and bull semen on global levels.
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John Greeley

John Greeley was manager of the John Dewar & Co. Cheese Division 1982 - 1993. He started Sheila Marie Imports in 1990. SMI imported cheese from Europe, Canada and New Zealand. John created the "Great Cheeses of New England" program for the New England Dairy Promotion Board and also created local cheese programs for many Northeast retailer chains between 1999 and present.

John sold SMI to Atlanta Foods International in 2006 and renamed Gourmet Foods Society. He was the ACS Competition and Judging Chairman for 15 years and developed all of the 116 category definitions for the ACS.

He also judged in the UC Cheese Championship in Wisconsin.

Between 2004 and 2007 he developed and operated New Zealand National Cheese Competition - Champion of Cheese Awards as a Master Judge. John is currently ACS Judging Chair Emeritus and trains Technical and Aesthetic ACS Judges for the annual Competition.

John has degrees in Cheese Making and Cheese Grading from Washington State University (Master of Cheese) in the International Guilde des Fromagers. Jon was honored to receive the American Cheese Society Lifetime Achievement Award in 2010.
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Carlos Yescas

Carlos Yescas directs the Cheese of Choice Coalition, which supports the production and appreciation of artisan and traditional cheese-making around the world. Carlos' career in cheese began at Sheridan's Cheesemongers where he worked the counter and sold from stand in the weekend Galway Farmer' Market.

Since 2009, he has served as one of the 14 supreme judges at the World Cheese Awards, and in 2011 was inducted as a member of the Guilde Internationale des Fromagers. As an entrepreneur, Carlos co-founded Lactography, the first artisan cheese distribution company in Mexico, and in 2014 opened QuesoStore, in Mexico City.

Carlo's book on Mexican cheese traditions, "Quesos Mexicanos" was published in 2013 by Larousse, and was awarded second place for best cheese book at the Gourmand Cookbook Awards in 2014.

Carlos is a frequent speaker on food in a variety of venues, including The Basque Culinary Center, the International Association of Culinary Professionals, and Mesamerica, as well as the New York public library. He is now based in Cambridge, Massachusetts.
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Shawn Hockert

Shawn Hockert began his career in the cheese industry in 1995 as a herdsman for Westfield Farm, a producer of goat milk under the Capri brand. From there, Shawn moved into retail cheese sales for the former Bread and Cirrus chain as well as a small cheese shop in Somerville, Massachusetts, The Wine and Cheese Cask. In 1997, he took a sales position at Seacrest Foods International, an importer and distributer of specialty cheese based in Lynn, Massachusetts. During his tenure at Seacrest Foods, Shawn has been engaged in the sourcing, purchasing, and sales of cheese from around the world. In 2013, Shawn became an American Cheese Society Certified Cheese Professional. He is also a member of the Guilde Internationale des Fromagers and the Massachusetts Cheese Guild Advisory Board. Shawn is extremely passionate about all aspects of cheese, but especially quality and taste, and the perception of both by consumers.
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