In a category where consistency is everything and one off-batch can cost you a menu placement, hardware still talks. Joseph Farms just added two more trophies to the case at the American Cheese Society competition—First Place for its Monterey Jack and Third Place for its Whole Milk Mozzarella—pushing the third-generation cheesemaker's 2026 award total across all competitions to 28.
For the buyers, chefs, and procurement directors who live and die by supplier reliability, that number is more than a bragging right. It's a signal.
The Numbers Behind the Wins
The Atwater, California cheesemaker has quietly built one of the most decorated résumés in American cheese. The Monterey Jack alone has captured more than 80 awards over the years, cementing Joseph Farms as California's favorite Monterey Jack cheese. Zoom out further and the track record is even more striking.
- 2 new honors at the American Cheese Society competition—First Place Monterey Jack, Third Place Whole Milk Mozzarella
- 28 total awards across all competitions in 2026
- 80+ awards for Monterey Jack over the brand's history
- 250+ national and international awards since 1985
That list includes Best of Show, Best of California, Best Cheese of the Competition, Best of Class honors, national championships, and international medals—the kind of sustained recognition that's hard to fake and harder to sustain.
"Earning recognition year after year speaks to the dedication our team brings to work every day," said Mike Gallo, CEO of Joseph Farms Cheese Company. "Joseph Farms has always believed that quality isn't achieved once. It is built every day through the hard work of our employees and a commitment to making cheese the right way. We are honored to receive this recognition."
Made in California, the Right Way
Joseph Farms cheese is produced in Atwater, California using 100% fresh Grade A California milk from cows never treated with artificial hormones. The company—operating as Joseph Gallo Farms, a third-generation family-owned business—emphasizes animal welfare, responsible farming, and environmental stewardship across its operation.
There's a nutritional angle worth flagging for menu developers too: the cheese naturally contains 0 grams of lactose per serving and is a good source of protein—two attributes that map neatly onto the better-for-you and high-protein demand curves shaping today's food and beverage industry.
Why It Matters
For operators and institutional buyers, awards like these are decision-support tools, not just marketing. Here's how to put this news to work:
- De-risk your dairy supply. A supplier with 250+ awards since 1985 and 28 already in 2026 is demonstrating the batch-to-batch consistency that keeps your Monterey Jack and mozzarella tasting the same in December as it did in June—critical for chains and multi-unit concepts.
- Lean into the local sourcing story. "100% fresh Grade A California milk" and "cows never treated with artificial hormones" are menu-and-marketing-ready claims that resonate with guests who care about provenance. Award recognition gives that story third-party credibility.
- Play the health-forward angle. Zero grams of lactose per serving and a good source of protein give you callouts that fit high-protein, better-for-you, and lactose-conscious guest segments without reformulating your menu.
- Vet by pedigree, not price alone. When comparing cheese vendors, competition results from bodies like the American Cheese Society are a fast, objective proxy for quality your customers will taste.
The broader takeaway: as diners grow more discerning and provenance-driven, sourcing from proven, award-winning regional producers is becoming a competitive edge—not a nice-to-have.
The Bottom Line
Two more wins, 28 for the year, and a legacy stretching back to 1985. Joseph Farms keeps proving that quality built daily beats quality claimed occasionally—exactly the kind of partner foodservice buyers should have on the shortlist.
Explore the full award history and find a retailer at JosephFarms.com. For more on how local sourcing and menu-ready ingredients are shaping operator strategy, see our coverage of Ube Goat Cheese from LaClare Creamery and why local-roots ingredients belong on today's menu.
Are award-winning credentials part of how you choose your dairy suppliers? Weigh in and share your sourcing strategy in the comments.
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 founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
