First Place in National Dairy Competition
More than 100 competitors were present to exhibit a variety of dairy products, including milk, ice cream, cheeses and butter.
The Cal Poly Creamery’s Triple Peak brie, a student-produced cheese that was added to the lineup in 2020, took the first-place title in the North American Intercollegiate Dairy Challenge’s (NAIDC) “Best of Dairy Challenge” competition.
Two Cal Poly agricultural science students, third-year Teddy Lopez and fourth-year Ryan Nunes, presented the soft cow’s milk triple cream cheese at the national competition, held in Saratoga Springs, New York.
The Best of Dairy Challenge, which took place during the NAIDC’s annual national contest, was a new addition to the competition. More than 100 competitors were present to exhibit a variety of dairy products, including milk, ice cream, cheeses and butter.
Cal Poly’s Triple Peak Brie cheese was submitted under the “soft cheese” category, with 30 other competing products, and garnered 200 voters — more than any of the other submissions.
“The Cal Poly Creamery takes pride in its quality of cheese, but even more so the story we represent,” Lopez said. “From start to finish, we know the story of our product. We know the faces of the process — all Cal Poly students."