Here's a chance to sample award-winning cheese as U.S. championship returns to Resch Expo
The every-other-year contest, held March 4-5 at the Resch Expo, will have 2,414 entries in 117 classes from 31 states. Categories include cheese, butter, cultured products and dry dairy ingredients.
Preliminary judging, from 10 a.m. to 3 p.m. both days, will be free and open to the public. Even better than the judging are samples of competing and champion cheeses. It's a chance to taste the best of familiar cheeses or try something unique.
Championship judging on March 6 is closed to the public, but announcement of winners will be livestreamed at 2 p.m. at USChampionCheese.org.
The event is hosted by by the Wisconsin Cheese Makers Association, which has its headquarters in Madison.
At least 38 dairy experts, many of them cheese championship veterans, will evaluate entries on attributes such as flavor, body, texture, salt, color, finish, packaging, and more.
More: U.S. cheese champion: Best cheese is from Connecticut, but the cheese maker is from Wisconsin
More: Swiss cheesemaker wins third consecutive World Championship Cheese Contest; Wisconsin wins 39 classes
Twenty-two northeastern Wisconsin producers submitted entries to the contest.
An aged Gouda, called Europa, made by Arethusa Farm Dairy in Bantam, Connecticut, was the 2023 United States Champion Cheese.
At the World Championship Cheese Contest in 2024, a Hornbacker cheese made by Michael Spycher of Mountain Dairy Fritzenhaus in Bern, Switzerland, was named the best cheese. The world championship is held every other year in Madison.
Contact Richard Ryman at rryman@gannett.com. Follow him on Twitter at @RichRymanPG, on Instagram at @rrymanPG or on Facebook at www.facebook.com/RichardRymanPG
This article originally appeared on Green Bay Press-Gazette: U.S. Championship Cheese Contest comes to Green Bay every other year
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