Finalists named in U.S. Championship Cheese Contest

By  | 

GREEN BAY, Wis. (WEAU) -- Thirteen Wisconsin cheeses have moved into the list of 20 finalists for the top prize at the United States Championship Cheese Contest.

A record-setting 2,303 cheeses, butters, and yogurts from 33 states were entered for technical evaluation.

The U.S. Championship Cheese Contest is the largest technical cheese, butter, and yogurt competition in the country, and has been held biennially since 1981. The three-day event will end Thursday night.


2017 United States Championship Cheese Contest
20 Finalists

Class: Cheddar, Medium (3 to 6 months)
Team Meister 3, Meister Cheese, Muscoda, WI, Medium Cheddar

Class: Cheddar, Aged One to Two Years
Terry Lensmire, Agropur, Weyauwega, WI, Cheddar Cheese, Cut from 640

Class: Cheddar, Aged Two Years or Longer
Daniel Stearns, Agropur, Weyauwega, WI, Cheddar Cheese, Cut from 640

Class: Bandaged Cheddar, Mild to Medium
Saxon Cheese LLC, Saxon Cheese LLC, Cleveland, WI, Old English Style Cheddar, Aged 5 Months

Class: Bandaged Cheddar, Sharp to Aged
Wayne Hintz, Red Barn Family Farms, Appleton, WI, Bandaged Cheddar, Sharp to Aged

Class: Baby Swiss Style
Casey Petak, Rothenbuhler Cheesemakers, Middlefield, OH, Baby Swiss cheese

Class: Blue Veined Cheeses
Imperia Foods Montfort WI Team, Schuman Cheese, Fairfield, NJ, Montforte Bleu Wheel

Class: Brie & Camembert
Jasper Hill, Cellars at Jasper Hill, Greensboro Bend, VT, Moses Sleeper

Class: Edam & Gouda
Marieke Gouda Team, Marieke Gouda, Thorp, WI, Marieke Gouda Belegen

Class: Gouda, Aged
Marieke Gouda Team, Marieke Gouda, Thorp, WI, Marieke Gouda Aged

Class: Gouda, Flavored
Gonzales Christopher, Glanbia Nutritionals, Twin Falls, ID, Gouda/Green Olives & Pimento

Class: Smoked Gouda
Saxon Creamery Team, Saxon Cheese LLC, Cleveland, WI, Smoked Gouda Aged 7 Months

Class: Open Class: Flavored Semi-soft (semi-hard) Cheeses
Lake Country Dairy Team, Schuman Cheese, Fairfield, NJ, Yellow Door Creamery Harissa Rubbed Fontal Cheese

Class: Open Class: Flavored Hard Cheeses
Mike Matucheski, Sartori Company, Antigo, WI, Sartori Reserve Black Pepper BellaVitano

Class: Open Class: Smoked Soft and Semi-soft Cheeses
Zimmerman Cheese Team 2, Zimmerman Cheese, South Wayne, WI, Smoked Brick

Class: Reduced Fat Soft & Semi-soft Cheeses
John (Randy) Pitman, Mill Creek Cheese, Arena, WI, Reduced Fat Muenster

Class: Cold Pack Cheese, Cheese Food
Widmer's Cheese Cellars, Widmer's Cheese Cellars, Theresa, WI, Traditional Washed Rind Aged Brick Spread

Class: Surface (Mold) Ripened Goat's Milk Cheeses
Cypress Grove, Cypress Grove, Arcata, CA, Fresh Goat Cheese

Class: Hard Goat’s Milk Cheeses
Team Montchevre, Montchevre-Betin, Inc., Belmont, WI, Trivium

Class: Hard Mixed Milk Cheeses
Mike Matucheski, Sartori Company, Antigo, WI, Sartori Tre Donnes



 
The comment sections of our web set are designed for thoughtful, intelligent conversation and debate. We want to hear from the viewers but we are not obligated to post comments we feel inappropriate or violate our guidelines. Here are some of the criteria you should follow when posting comments:

Comments cannot be profane or vulgar. Children and families visit this site. We will delete comments that use profanity or cross the lines of good taste.

We will delete all comments using hate speech. Slurs, stereotypes and violent talk aren’t welcome on our web site.

Comments should not attack other readers personally.

We will delete comments we deem offensive, in bad taste, or out of bounds. We are not obligated to post comments that are rude or insensitive.

We do not edit user-submitted comments.

As a host WEAU 13 News welcomes a wide spectrum of opinions. However, we have a responsibility to all our readers to try to keep our comment section fair and decent. For that reason WEAU 13 News reserves the right to not post or to remove any comment.
powered by Disqus