MADISON, WI – U.S. Championship Cheese Contest (USCCC) organizers are sending out final calls for contest entries, as the February 1 deadline approaches. The Contest, hosted by the Wisconsin Cheese Makers Association (WCMA), is set for March 7-9 in Green Bay, Wisconsin.
“We’ve had a strong early response to the Contest, with entries pouring in from across the country. And, we’ve noticed a spike in first-time competitors entering their products for judging,” said Kirsten Henning, WCMA Events Manager. “With more cheeses – and new cheeses – in the mix, the 2017 USCCC promises the most robust competition in event history.”
The USCCC has long been the nation’s largest technical cheese, butter, and yogurt competition. In 2015, Guggisberg Cheese of Millersburg, Ohio came away with the top honor at the Contest, beating out a record 1,892 entries.
This year, the Contest features new categories for flavored butter, snack cheese, and for cheeses made of milk from animals other than cows, sheep, or goats.
“Our Contest considers consumer trends, and adds judging categories to ensure every cheesemaker has the opportunity for product evaluation by the nation’s most highly-respected judges,” said Henning.
The USCCC judging team, made up of cheese graders, cheese buyers, dairy science professors and researchers hailing from 18 states, provides feedback on each product’s flavor, body and texture, salt, color, finish, and packaging.
To enter the Contest, visit www.uschampioncheese.org by February 1. The Contest’s MyEntries© system is a secure worksite which offers permanent storage of each year’s entries, and instant product scores and scoresheets. The entry fee for online submissions is $60 per product, a discount of $10 off the paper entry fee.
For more information, contact WCMA Events Manager Kirsten Henning via telephone at 608-828-4550 or via email at firstname.lastname@example.org.