Wisconsin dairy plants not only dominated this week’s U.S. Championship Cheese Contest in Green Bay, they literally creamed the competition.
Marieke Penterman of Holland’s Family Cheese in Thorp, WI was named the winner of the 17th biennial event with her Gouda cheese entry. She placed third with the same type of product during the previous competition in 2011. The second place entry this year was a Tarentaise, submitted by Spring Brook Farm of in Reading, Vermont. Kraft Foods team from Agropur in Weyauwega, WI received third place with its Medium Cheddar.
John Umhoefer of the Wisconsin Cheese Makers Association, which hosts the biennial competition, says hundreds of cheese and buttermakers from around the country participated in the largest national cheese competition ever held. This year, there were a record 1,702 entries submitted from 30 states.
“Every medalist should be extremely proud of being recognized as the best of the best in the largest national cheese competition ever held,” Umhoefer said.
Meanwhile, Wisconsin cheese and dairy companies took top honors in 47 of the 81 different classes this year. Vermont and New York came in second among the states, with each earning six golds.
This year, more than 30,000 pounds of cheese were entered into the contest. The event featured cheese, specialty cheese and butter products.
Supplied by Wisconsin Ag Connection