Park City Creamery wins awards at Idaho cheese competition

Photo: Park City Creamery

PARK CITY, Utah — Park City Creamery earned second and third place in the Brie category at the Idaho Milk Processors Association Annual Conference, marking another recognition for the woman-owned artisan creamery.

The competition was tight, with just 3.5 points separating the top four entries. Both of Park City Creamery’s bries scored over 95 points.

“These awards are a testament to the skill, care, and passion we put into every wheel of cheese,” said owner and cheesemaker Corinne Zinn, who founded the creamery in 2018. “We’re thrilled to see our European-style bries hold their own among such strong competitors.”

The company sources cow’s milk from a family farm in Midway, Utah, producing small-batch, handmade cheeses rooted in the French concept of terroir — the “taste of a place.” Its goat’s milk cheeses, also made with milk from local farms, have received honors at other competitions.

Park City Creamery has recently added fromager Kurt Clodfelter, a graduate of the Culinary Institute of America, to its team. His food expertise and decades of sales experience are helping expand distribution to farmers’ markets, specialty shops, and restaurants.

The creamery also offers private tastings for groups of up to 10, including tours of the facility and conversations with Zinn or Clodfelter about cheese-making and culinary uses for their cheeses.

“Whether on a charcuterie board or in an innovative recipe, our cheeses prove they belong in more places than you’d expect,” Zinn said. “And they’re only available right here in Utah — cheese made with altitude.”

More information is available at parkcitycreamery.com.