Chicago-based V&V Supremo Foods Inc. had much to celebrate over the summer.

Source: V&V Supremo Foods, Inc.

At the American Cheese Society Judging and Competition in Des Moines, Iowa, in July, the brand’s Queso Fresco earned first place in the Fresh Unripened Cheese category, and its Sierra Cotija Cheese also received first place in the Ripened, Aged Over 90 Days category.

“We are excited to receive these distinguished accolades from the American Cheese Society,” said Gilberto Villaseñor II, the company’s chief visionary officer. “It is a testament to the unwavering commitment and passion of our entire team. These awards reinforce our dedication to crafting cheeses of the highest quality while honoring our rich heritage.”

Source: V&V Supremo Foods, Inc.

Also in July, V&V Supremo launched a new Chorizo 2.0, which the company describes as having improved consistency, more attractive color and bolder flavor.

“We’ve honed the fat content, color, and salt levels for more consistency,” said Villaseñor. “It features a more vibrant color that’s ideal for adding traditional color to egg dishes, and a more rounded flavor with a perfect balance of lean, whole-muscle meat and warm spices like clove and allspice. In the past, the clove was sometimes perceived as too dominant, but now, we have a more well-rounded experience with adjustments in spice and herb proportions.”

For more information about V&V Supremo’s Mexican cheeses and chorizo, including recipe inspiration, visit its website.

This article is an excerpt from the September 2023 issue of Supermarket Perimeter. You can read the entire Global Cuisine feature and more in the digital edition here.