2008 World Championship Cheese Contest Results
World ChampionLe Gruyere SwitzerlandMade by Michael Spycher Kaserei Fritzenhaus Wasen, Switzerland Champion Round Score: 98.82 |
First Runner-UpGorgonzolaMade by CERPL Cheesemakers CERPL for DCI Cheese Co. Bologna, Italy Champion Round Score: 98.56 |
Second Runner-UpEmmentalerMade by Bernhard Naf Kaserei Guntershausen Guntershausen, Switzerland Champion Round Score: 98.42 |
| Name | Company | Location | Country | Place | Description |
| Natural, unflavored, rindless, cow's milk cheddar aged 1 to 90 days. Made between December 5, 2007 and March 4, 2008. | |||||
| Jim McClimans | Meister Cheese Company | Muscoda, WI | USA | Best of Class | Cheddar, mild |
| Rejean Galipeau | Parmalat Canada Ltd. | Winchester, Ontario | CANADA | Second Award | Cheddar, mild |
| Foremost Marshfield Group | Foremost Farms USA | Marshfield, WI | USA | Third Award | Cheddar, mild |
| Natural, unflavored, rindless, cow's milk cheddar aged 91 to 180 days. Made between September 6, 2007 and December 4, 2007. | |||||
| Kiel Production Team | Land O'Lakes Inc. | Kiel, WI | USA | Best of Class | Cheddar, medium |
| Joe Burnham | Great Lakes Cheese Co., Inc. | Adams, NY | USA | Second Award | Cheddar, medium New York State |
| Carl Smith | Cabot Creamery | Cabot, VT | USA | Third Award | Cheddar, medium Vermont |
| Natural, unflavored, rindless, cow's milk cheddar aged 181 to 365 days. Made between March 5, 2007 and September 5, 2007 | |||||
| Winchester Cheddar Team | Parmalat Canada Ltd. | Winchester, Ontario | CANADA | Best of Class | Cheddar, sharp |
| Balderson Cheddar Team | Parmalat Canada Ltd. | Winchester, Ontario | CANADA | Second Award | Cheddar, sharp |
| Dermot Curtin | Carbery Group Ireland c/o Kerrygold Irish Dairy Board | Co. Cork, | Ireland | Third Award | Mature cheddar |
| Natural, unflavored, rindless, cow's milk cheddar aged 366 days to 730 days. Made between March 5, 2006 and March 4, 2007. | |||||
| Roger Larson | Maple Leaf Cheese Co-op | Monroe, WI | USA | Best of Class | Cheddar, aged one to two years |
| Rejean Galipeau | Parmalat Canada Ltd. | Winchester, Ontario | CANADA | Second Award | Cheddar, aged one to two years |
| Pierre Champagne | Agropur | Bon-Conseil, Quebec | CANADA | Third Award | Cheddar, aged one to two years |
| Natural, unflavored, rindless, cow's milk cheddar aged 731 days or longer. Made on or before March 4, 2006. | |||||
| Kiel Production Team | Land O'Lakes Inc. | Kiel, WI | USA | Best of Class | Cheddar, aged two years or longer |
| Tracy Stuckey | Great Lakes Cheese Co., Inc. | Adams, NY | USA | Second Award | Cheddar, aged two years or longer New York State |
| Tim Elmer | Great Lakes Cheese Co., Inc. | Adams, NY | USA | Third Award | Cheddar, aged two years or longer New York State |
| Natural, unflavored, rinded, cow's milk cheddar aged 1 to 180 days. Made between December 4, 2007 and March 4, 2008. | |||||
| Chris Renard | Rosewood Dairy, Inc. | Algoma, WI | USA | Best of Class | Bandaged cheddar, mild to medium |
| Brian Renard | Rosewood Dairy, Inc. | Algoma, WI | USA | Second Award | Bandaged cheddar, mild to medium |
| Kerry Henning | Henning Cheese, Inc. | Kiel, WI | USA | Third Award | Bandaged cheddar, mild to medium |
| Natural, unflavored, rinded, cow's milk cheddar aged 181 to 365 days. Made between March 5, 2007 and September 5, 2007. | |||||
| Randy Krahenbuhl | Fair Oaks Dairy Products LLC | Fair Oaks, IN | USA | Best of Class | Bandaged cheddar, sharp |
| Milton Evans | Glanbia Foods, Inc. | Twin Falls, ID | USA | Second Award | Bandaged cheddar, sharp |
| Sid Cook | Carr Valley Cheese Co. | La Valle, WI | USA | Third Award | Bandaged cheddar, sharp |
| Natural, unflavored colby made from cow's milk. | |||||
| Ahmet Maksic | Glanbia Foods, Inc. | Twin Falls, ID | USA | Best of Class | Colby |
| Ryan Weldy | Deutsch Kase Haus, Inc. | Middlebury, IN | USA | Second Award | Colby longhorn |
| Bluegrass Cheese Team | Bluegrass Dairy & Food, LLC | Glasgow, KY | USA | Third Award | Colby horn |
| Natural, unflavored monterey jack made from cow's milk. | |||||
| B Shift Cheese Department | Southwest Cheese Company | Clovis, NM | USA | Best of Class | Monterey jack |
| Darigold Cheese Team | Darigold | Sunnyside, WA | USA | Second Award | Monterey jack |
| C Shift Cheese Department | Southwest Cheese Company | Clovis, NM | USA | Third Award | Monterey jack |
| Natural cow's milk cheese marbled with colored and uncolored curd, commonly colby and/or jack and/or cheddar and/or mozzarella curd. | |||||
| Gregg Palubicki | Alto Dairy Cooperative | Black Creek, WI | USA | Best of Class | Colby jack |
| Larry Roberts | Deutsch Kase Haus, Inc. | Middlebury, IN | USA | Second Award | Colby-jack |
| Mike Roberts | Deutsch Kase Haus, Inc. | Middlebury, IN | USA | Third Award | Colby-jack |
| Natural, unflavored, rinded cow's milk Swiss style cheeses, for example, Emmentaler, Swiss. Aged 60 days or more. Made on or before January 4, 2008. | |||||
| Bernhard Naf | Kaserei Guntershausen | Guntershausen 8352, | Switzerland | Best of Class | Emmentaler |
| Joachim Oswald | Kaserei Schontal | Bernhardzell 9304, | Switzerland | Second Award | Emmentaler |
| Marcel Zuger | Kaserei Rohrenmoos | Lommenschwil 9308, CH | Switzerland | Third Award | Emmentaler |
| Natural, unflavored, rindless cow's milk Swiss style cheeses, for example, Emmentaler, Swiss. Aged 60 days or more. Made on or before January 4, 2008. | |||||
| Don Klotzbach | Swiss Valley Farms | Monona, IA | USA | Best of Class | Rindless swiss cheese |
| Scott Baumgartner | Middlefield Cheese | Middlefield, OH | USA | Second Award | Swiss cheese |
| Silvan Blum | Chalet Cheese Co-op | Monroe, WI | USA | Third Award | Rindless swiss wheel |
| Natural, unflavored whole milk mozzarella in loaf form made from cow's milk, described as mozzarella cheese and low moisture mozzarella cheese in U.S. CFR1 Title 21 Part 133.155 and 133.156 | |||||
| Emet Parrish | Sorrento Lactalis | Nampa, ID | USA | Best of Class | Mozzarella LM |
| Team Lake Norden | Lake Norden Cheese Company | Lake Norden, SD | USA | Second Award | Mozzarella, LM |
| Mike Stopka | Kraft Foods | Campbell, NY | USA | Third Award | Mozzarella LM |
| Natural, unflavored part skim mozzarella and low moisture, part skim mozzarella in loaf form made from cow's milk, described in U.S. CFR1 Title 21 Part 133.157 and 133.158. | |||||
| Steven Scott | Empire Cheese Inc. | Cuba, NY | USA | Best of Class | Mozzarella PS |
| William Morgan | Sorrento Lactalis | Nampa, ID | USA | Second Award | Mozzarella LMPS |
| Team Lake Norden | Lake Norden Cheese Company | Lake Norden, SD | USA | Third Award | Mozzarella, LMPS |
| Natural, unflavored cow's milk provolone aged 1-180 days. Includes smoked provolone per CFR1 133. | |||||
| Team Denmark | Land O'Lakes Inc. | Denmark, WI | USA | Best of Class | Smoked provolone |
| Pat Doell | Trega Foods | Luxemburg, WI | USA | Second Award | Provolone, mild |
| Team Lake Norden | Lake Norden Cheese Company | Lake Norden, SD | USA | Third Award | Provolone |
| Natural, unflavored cow's milk provolone aged 181 days or more. Includes smoked provolone per CFR1 133. | |||||
| Steven Tollers | Burnett Dairy Cooperative | Grantsburg, WI | USA | Best of Class | Provolone aged |
| Earl Wilson | Burnett Dairy Cooperative | Grantsburg, WI | USA | Second Award | Provolone aged |
| Team Steger | Park Cheese Company, Inc. | Fond du Lac, WI | USA | Third Award | Provolone, aged |
| Natural, unflavored ricotta made from cow's milk and /or whey. | |||||
| Mark Federico | Providence Specialty Products, Inc. | Providence, RI | USA | Best of Class | Whole milk ricotta |
| Henry Henao Yepes | Quality Cheese Inc. | Vaughan, Ontario | Canada | Second Award | Ricotta |
| Doug Wood | Kraft Foods | Campbell, NY | USA | Third Award | Ricotta, Polly-O original |
| Natural, unflavored parmesan made from cow's milk. | |||||
| Simpson Grana Team | Australian Co-Operative Foods | Lidcombe, NSW 1825, | Australia | Best of Class | Mil Lel Superior Parmesan |
| Aaron Quick | Sartori Food Corporation | Antigo, WI | USA | Second Award | Sarvecchio parmesan |
| Josh Krause | BelGioioso Cheese, Inc. | Denmark, WI | USA | Third Award | Parmesan |
| Natural, unflavored cow's milk Baby Swiss style cheeses. Maximum moisture 43 percent, minimum fat 45 percent, eye development throughout. | |||||
| Åke Dahl | Arla Foods Kalmar | Kalmar 39127, | SWEDEN | Best of Class | Greve |
| Randy Krahenbuhl | Fair Oaks Dairy Products LLC | Fair Oaks, IN | USA | Second Award | Sweet swiss |
| H. Hooyenga | Friesland Foods Cheese | 9873 PA, Gerkesklooster | The Netherlands | Third Award | Maasdam mini |
| Natural, unflavored feta made from cow's milk. | |||||
| Tage Christiansen | Nordex Foods A/S | Norager, DK | Denmark | Best of Class | Feta |
| Charles Krause | Tucumcari Mountain Cheese Factory | Tucumcari, NM | USA | Second Award | Feta |
| Scott Novy | Tucumcari Mountain Cheese Factory | Tucumcari, NM | USA | Third Award | Feta |
| Natural feta made from cow's milk and flavored with added condiments. | |||||
| Kenneth Jensen | Saedager Dairy | Hobro 9500, | Denmark | Best of Class | Feta cubes in oil with spices |
| Anthony Mongiello | Formaggio Italian Cheese Specialties | Hurleyville, NY | USA | Second Award | Betta Feta |
| Rostom Baghdassarian | Karoun Dairies, Inc. | Sun Valley, CA | USA | Third Award | Feta marinated with olive oil garlic and herbs |
| Natural, unflavored havarti made from cow's milk. | |||||
| Torben Pradsgaard | Arla Foods Nr. Vium Mejeri | Videbak, 6920 | Denmark | Best of Class | Havarti |
| Torben Pradsgaard | Arla Foods Nr. Vium Mejeri | Videbak, 6920 | Denmark | Second Award | Havarti |
| Hollandtown Team 2 | Arla Foods | Kaukauna, WI | USA | Third Award | Havarti |
| Natural havarti made from cow's milk and flavored with added condiments. | |||||
| Team Taulou | Arla Foods Taulou Mejeri | Fredericia 7000, | Denmark | Second Award | Havarti pikant |
| Team Vium | Arla Foods Nr. Vium Mejeri | Videbak, 6920 | Denmark | Third Award | Havarti with dill |
| Peter Moller | Arla Foods Nr. Vium Mejeri | Videbak, 6920 | Denmark | Havarti with dill | |
| Team Taulou | Arla Foods Taulou Mejeri | Fredericia 7000, | Denmark | Havarti Fenugreekseed | |
| Natural, unflavored gorgonzola made from cow's milk. | |||||
| CERPL Cheesemakers | CERPL for DCI Cheese Company | Bologna 40127, | Italy | Best of Class | Gorgonzola |
| Per Olesen | Bornholms Andelsmejeri | Klemensker, 3782 | Denmark | Second Award | Bornzola |
| Blue Team | Rogue Creamery | Central Point, OR | USA | Third Award | Oregonzola |
| Natural, unflavored, smear-ripened gruyere cheese produced from cow's milk. | |||||
| Michael Spycher | Kaserei Fritzenhaus | Wasen 3457, | Switzerland | Best of Class | Le Gruyere Switzerland |
| Alexandre Guey | Kaserei Chatonnaye for von Muhlenen AG | Dudingen 3186, | Switzerland | Second Award | Gruyere Premier |
| Stefan Kuttel | Kaserei Kuttel | Jaun, CH | Switzerland | Third Award | Le Gurgere Switzerland |
| Natural, unflavored cheese made from cow's milk, includes blended curd styles and oaxaca. In the cow's Milk Cheese Classes listed below, you may send up to three entries of each unique variety from each manufacturing site. | |||||
| Team Rizo Lopez | Rizo Lopez Foods, Inc. | Riverbank, CA | USA | Best of Class | Oaxaca cheese |
| Dave Atkinson | Kraft Foods | Campbell, NY | USA | Second Award | Super long string cheese |
| Terry Crooker | Kraft Foods | Campbell, NY | USA | Third Award | String cheese |
| Natural, unflavored cottage cheese of any curd size with one percent or higher milkfat content, in retail packaging (24 oz. or smaller packages). | |||||
| Swiss Valley Farms Team | Swiss Valley Farms | Cedar Rapids, IA | USA | Best of Class | Small curd cottage cheese, 2% |
| Terry Johnson | Cabot Creamery | Cabot, VT | USA | Second Award | Cottage cheese Vermont |
| Chris Pearl | Cabot Creamery | Cabot, VT | USA | Third Award | Cottage cheese Vermont |
| Offered in varieties ciliegine, bocconcini, ovoline, burrata, etc., fresh mozzarella is high moisture, usually full fat, often packed in water and made from cow's milk and/or buffalo milk. | |||||
| Anthony Mongiello | Formaggio Italian Cheese Specialties | Hurleyville, NY | USA | Best of Class | Fresh mozzarella Bocconcini |
| Francisco Mendez | Toscana Cheese Company | Secaucus, NJ | USA | Second Award | Fresh mozzarella perline |
| Pedro Rodriguez | Sorrento Lactalis | Nampa, ID | USA | Third Award | Ciliegine |
| Natural, unflavored cow's milk cheeses veined with blue molds and ripened to develop surface mold. | |||||
| Team Marin French | Marin French Cheese Company | Petaluma, CA | USA | Best of Class | Marin French Blue |
| Bob Giacomini | Point Reyes Cheese Co. | Point Reyes, CA | USA | Second Award | Original blue |
| Blue Team | Rogue Creamery | Central Point, OR | USA | Third Award | Rogue River Blue |
| Natural, unflavored cow's milk cheeses veined with blue molds and no surface mold development (rindless). | |||||
| Rob Richter | Seymour Dairy Products | Seymour, WI | USA | Best of Class | European German style blue |
| William Schrock | Salemville Cheese Co-op | Cambria, WI | USA | Second Award | Salemville Blue Cheese |
| Per Olesen | Bornholms Andelsmejeri | Klemensker, 3782 | Denmark | Third Award | Mycella |
| Natural, unflavored cow's milk brick cheese and muenster cheese. Aged 30 days or longer, not surface (smear) ripened. Made on or before February 3, 2008. | |||||
| Steve Stettler | Decatur Dairy, Inc. | Brodhead, WI | USA | Best of Class | Muenster |
| Ron Bechtolt | Klondike Cheese Company | Monroe, WI | USA | Second Award | Brick |
| Nick Patterson | Torkelson Cheese Co. | Lena, IL | USA | Third Award | Brick |
| Natural, unflavored brie made from cow's milk. | |||||
| Paul Sutter | Natural Pastures Cheese Company | Courtenay, BC | Canada | Best of Class | Comox brie |
| Michel Bonnet | DAMAFRO | Saint-Damase, Quebec | CANADA | Second Award | Brie Le Trappeur Double Crème |
| Jean-Manuel Renard | Old Europe Cheese, Inc. | Benton Harbor, MI | USA | Third Award | Brie |
| Natural, unflavored camembert and all other surface (mold) ripened cheeses made from cow's milk. Note: Surface (mold) ripened cheeses with blue mold veining will compete in Class 30. | |||||
| Burnie Team | National Foods, Ltd. | Mulgrave, Victoria 3180, | Australia | Best of Class | Tasmanian Heritage Traditional Camembert |
| Burnie Team | National Foods, Ltd. | Mulgrave, Victoria 3180, | Australia | Second Award | TH Signature camembert |
| Roland Weidenholzer | Berglandmilch / Schardinger | A-4066 Pasching, | Austria | Third Award | Schardinger Rahm-Camembert |
| Natural, unflavored edam made from cow's milk. | |||||
| Team Marum | Friesland Foods Cheese | 9363 HA, Marum | The Netherlands | Best of Class | Edam ball young |
| Team Marum | Friesland Foods Cheese | 9363 HA, Marum | The Netherlands | Second Award | Gallo Azul |
| Fonterra Lichfield Team | Fonterra Co-operative Group Limited | Lichfield, Hawera | New Zealand | Third Award | Edam, mild |
| Natural, unflavored gouda made from cow's milk aged 1-180 days. Made between September 6, 2007 and March 4, 2008. | |||||
| A. Muilerman | Friesland Foods Cheese | 7221 DB, Steenderen | The Netherlands | Best of Class | Frico gouda |
| Kaasmakerij | Friesland Foods Cheese | 9873 PA, Gerkesklooster | The Netherlands | Second Award | Gouda folie |
| Gary Grossen | Babcock Dairy Plant | Madison, WI | USA | Third Award | Gouda |
| Natural, unflavored gouda made from cow's milk aged 181 days or longer. Made on or before September 5, 2007. | |||||
| B.J.H. Slotboom | Friesland Foods Cheese | 7221 DB, Steenderen | The Netherlands | Best of Class | Frico gouda |
| Holland's Family Cheese Team | Holland's Family Cheese LLC | Thorp, WI | USA | Second Award | Marieke's Gouda, aged |
| W.B. Preuter | Friesland Foods Cheese | 7221 DB, Steenderen | The Netherlands | Third Award | Old Dutch Master |
| Natural gouda made from cow's milk and flavored with added condiments. | |||||
| Hessel Dijkstra | Friesland Foods Cheese | 9035 AE, Dronrijp | The Netherlands | Best of Class | Young gouda type spiced with cumin |
| Holland's Family Cheese Team | Holland's Family Cheese LLC | Thorp, WI | USA | Second Award | Foenegreek Gouda |
| Hollandtown Team 2 | Arla Foods | Kaukauna, WI | USA | Third Award | Pesto gouda |
| Includes all fresh, Natural, unflavored cow's milk Hispanic cheeses, for example queso fresco, queso blanco, panela and other crumbly fresh cheeses. | |||||
| Roberto Encarnacion | Tropical Cheese Industries, Inc. | Perth Amboy, NJ | USA | Best of Class | Queso Fresco |
| Rostom Baghdassarian | Karoun Dairies, Inc. | Sun Valley, CA | USA | Second Award | Queso Crema |
| Rod Volbeda | Willamette Valley Cheese | Salem, OR | USA | Third Award | Farmstead quesos frescos |
| Includes all Natural, unflavored, cow's milk Hispanic cheeses often melted for cooking, for example queso quesadilla, asadero and other sliceable, meltable Hispanic cheeses | |||||
| Jamie White | Torkelson Cheese Co. | Lena, IL | USA | Best of Class | Quesadilla |
| Dennis Schliem | Zimmerman Cheese | South Wayne, WI | USA | Second Award | Asadero wheel |
| Hans Lehner | Valley View Cheese | South Wayne, WI | USA | Third Award | Queso Quesadilla |
| Includes all Natural, unflavored cow's milk cheeses (40% or higher moisture), smeared or washed with bacterial cultures during ripening. | |||||
| Andreas Streule | Kaserei Uzwil | 9240 Uzwil, | Switzerland | Best of Class | Appenzeller cheese |
| Walter Rass | Kaserei Tufertschwil | 9604 Lutisburg, | Switzerland | Second Award | Appenzeller cheese |
| Martin Houde | Fromagerie Bergeron, Inc. | Saint Antoine-de-Tilly, Quebec | Canada | Third Award | Le Fin Renard |
| Includes all Natural, unflavored cow's milk cheeses (39% or lower moisture), smeared or washed with bacterial cultures during ripening. | |||||
| Team Roth Kase USA | Roth Kase USA Ltd. | Monroe, WI | USA | Best of Class | Roth's Private Reserve |
| Mike Gingrich | Uplands Cheese Company, Inc. | Dodgeville, WI | USA | Second Award | Pleasant Ridge Reserve |
| Martin Bienerth Sennerei Andeer | Sennerei Andeer | Andeer 7440, | Switzerland | Third Award | Adneerer Christall |
| Natural American-style, cow's milk cheeses (namely cheddar, colby and/or jack) with added hot chile peppers (e.g. jalapeno, habanero, cayenne, tabasco). | |||||
| Mirsad Zuko | Glanbia Foods, Inc. | Twin Falls, ID | USA | Best of Class | Pepper jack |
| Richard Wold | AMPI | Jim Falls, WI | USA | Second Award | Monterey jack with habanero peppers |
| Rob Stellrecht | Burnett Dairy Cooperative | Grantsburg, WI | USA | Third Award | Monterey jack with habanero & jalapeno peppers |
| Natural, cow's milk cheeses (other than cheddar, colby and/or jack) with added hot chile peppers (e.g. jalapeno, habanero, cayenne, tabasco). | |||||
| Hollandtown Team 1 | Arla Foods | Kaukauna, WI | USA | Best of Class | Jalapeno havarti |
| Team Franklin Foods | Franklin Foods | Enosburg Falls, VT | USA | Second Award | Salsa cream cheese chipotle flavored |
| Rene Christensen Byrgesen | Uhrenholt A/S Grondal Mejeri | Faaborg, 5600 | Denmark | Third Award | Havarti jalapeno |
| Natural, cow's milk soft cheeses (51% or higher moisture) with added (non-sweet) condiments including herbs, spices, vegetables, meats, peppercorns, oil marinades. | |||||
| Team Buko | Arla Foods Holstebro Flodeost | 7500, Holstebro | Denmark | Best of Class | Garli whipped soft cheese |
| Team Buko | Arla Foods Holstebro Flodeost | 7500, Holstebro | Denmark | Second Award | Mexico |
| Torben Pradsgaard | Arla Foods Nr. Vium Mejeri | Videbak, 6920 | Denmark | Third Award | Semi hard ripened cheese, paprika |
| Natural, cow's milk semi-soft cheeses (40% to 50% moisture) with added (non-sweet) condiments including herbs, spices, vegetables, meats, peppercorns, oil marinades. | |||||
| Team Marum | Friesland Foods Cheese | 9363 HA, Marum | The Netherlands | Best of Class | Edam spiced with cumin |
| Paul Sutter | Natural Pastures Cheese Company | Courtenay, BC | Canada | Second Award | Garlic & Chives Verdelait |
| Anthony Mongiello | Formaggio Italian Cheese Specialties | Hurleyville, NY | USA | Third Award | Fresh mozzarella w/sundried tomatoes & fresh basil |
| Natural, cow's milk hard cheeses (39% or lower moisture) with added (non-sweet) condiments including herbs, spices, vegetables, meats, peppercorns, oil marinades. | |||||
| Mike Matucheski | Sartori Food Corporation | Antigo, WI | USA | Best of Class | Rosemary-Olive oil rubbed asiago |
| Mike Matucheski | Sartori Food Corporation | Antigo, WI | USA | Second Award | Black Pepper Bella |
| Kerry Henning | Henning Cheese, Inc. | Kiel, WI | USA | Third Award | Shelf cured cheddar with peppercorn |
| Natural, cow's milk cheeses with added sweet condiments including fruit, nuts, syrup, wine, liqueur. | |||||
| Team Buko | Arla Foods Holstebro Flodeost | 7500, Holstebro | Denmark | Best of Class | Soft cheese with strawberries |
| Jadranka Kulasevic | Glanbia Foods, Inc. | Twin Falls, ID | USA | Second Award | Monterey jack with walnuts |
| Rolf Fredriksson | Arla Foods Kvibille | 31034, Kvibille | SWEDEN | Third Award | Kvibille Whiskyadel |
| Natural cow's milk cheeses, with smoke flavor or naturally smoked. Note: Smoked provolone cheese will compete in Class 16 or 17. | |||||
| Anthony Mongiello | Formaggio Italian Cheese Specialties | Hurleyville, NY | USA | Best of Class | Smoked fresh mozzarella |
| Red Team | Pearl Valley Cheese Co. | Fresno, OH | USA | Second Award | Smoked swiss cheese |
| Clyde Johnson Gregg Allen | Gossner Foods | Logan, UT | USA | Third Award | Smoked Swiss |
| Natural, unflavored cow's milk cheeses with 51% or higher moisture. For example, mascarpone, teleme. | |||||
| Jean Berthaut | Fromagerie Berthaut | Epoisses 21 21460, | France | Best of Class | Epoisses |
| Estuardo Melgar | Cantare Foods Inc. | San Diego, CA | USA | Second Award | Mascarpone |
| Randy Walter | BelGioioso Cheese, Inc. | Denmark, WI | USA | Third Award | Crema Di Mascarpone |
| Natural, unflavored cow's milk cheeses with 40% to 50% moisture. For example, farmers, tomme, bel paese, yogurt cheese. | |||||
| Markus Oswald | Berglandmilch / Schardinger | A-4066 Pasching, | Austria | Best of Class | Schardinger Amadeus |
| Team Roth Kase USA | Roth Kase USA Ltd. | Monroe, WI | USA | Second Award | Fontiago |
| Markus Oswald | Berglandmilch / Schardinger | A-4066 Pasching, | Austria | Third Award | Schardinger Moosbacher |
| Natural, unflavored cow's milk cheeses with 39% moisture or lower. For example, parmesan, romano, asiago, cotija. | |||||
| Werner Wolfand Team | Obersteirische Molkerei | Knittelfeld 8720, | Austria | Best of Class | Erzherzog Johann |
| Rodolphe & Stephane Gosteli | Fromages Maitre Rodolphe | Le Solliat, CH | Switzerland | Second Award | Petit Rodolphe |
| Werner Wolfand Team | Obersteirische Molkerei | Knittelfeld 8720, | Austria | Third Award | Steirischer Bergkase |
| Reduced fat cheese is Natural, cow's milk cheese, flavored or unflavored. U.S. standard of identity cheeses with a min. 25% fat reduction compared to the standard. See U.S. CFR1 Title 21 Part 101.62 (b)(4). | |||||
| H.F.B. Rouwenhorst | Friesland Foods Cheese | 7221 DB, Steenderen | The Netherlands | Best of Class | Cantenaar |
| W. Bles | Friesland Foods Cheese | 9035 AE, Dronrijp | The Netherlands | Second Award | Reduced fat cheese |
| Terry Crooker | Kraft Foods | Campbell, NY | USA | Third Award | String cheese 2% |
| Lowfat cheese is Natural, cow's milk cheese, flavored or unflavored. U.S. standard of identity cheeses containing 3 grams or less fat per 50 grams of product. See U.S. CFR1 Title 21 Part 101.62 (b)(2) | |||||
| Mike La Grange Stephan Otto | Parmalat South Africa | Cape Town, Stellenbosch, 7600 | South Africa | Best of Class | Simonsberg Traditional low fat cream cheese |
| Jerry Colbeth | Cabot Creamery | Cabot, VT | USA | Second Award | Lowfat cheddar |
| Thomas Paquin-Roy | Fromagerie Bergeron, Inc. | Saint Antoine-de-Tilly, Quebec | Canada | Third Award | Le six pourcent |
| Includes cold pack cheese and cheese food. Flavored or unflavored. | |||||
| Ed Blascak | Bel Brands USA Inc. | Kaukauna, WI | USA | Best of Class | Swiss/almond cheese spread |
| Sid Cook | Carr Valley Cheese Co. | La Valle, WI | USA | Second Award | Garlic Cheddar spread |
| Harold Patzke | Pine River Pre-Pack, Inc. | Newton, WI | USA | Third Award | Horseradish flavor cold pack cheese food |
| Natural cheeses heated to inhibit ripening and containing no added condiments. For example, cream cheeses, gourmet spreadable cheeses. Not pasteurized process cheeses as defined in the U.S. CFR1 | |||||
| Team St. Hyacinthe | Agropur Fine Cheese Division | Montreal, Quebec | CANADA | Best of Class | Delicreme plain |
| Kolb Lena Cheesemakers | Kolb Lena Cheese Co. | Lena, IL | USA | Second Award | Crème de Brie |
| Jaime Graca | Karoun Dairies, Inc. | Sun Valley, CA | USA | Third Award | Kefir cheese |
| Natural cheeses heated to inhibit ripening and containing added condiments. Not pasteurized process cheeses as defined in the U.S. CFR1. | |||||
| Erin Whitman | Family Fresh Pack LLC | Belleville, WI | USA | Best of Class | Sugar Brook CheddaDew |
| Michelle Huseman | Family Fresh Pack LLC | Belleville, WI | USA | Second Award | Sugar Brook Chedda Blu |
| Team St. Hyacinthe | Agropur Fine Cheese Division | Montreal, Quebec | CANADA | Third Award | Delicreme salmon |
| unflavored pasteurized process cheese, cheese food or cheese spreads as defined in U.S. standards of identity (U.S. CFR1 Title 21 Part 133.169, 133.173, 133.179). Entries may be loaves or slices (except spreads.) For example, American, Swiss, Gouda and other pasteurized process cheeses. | |||||
| Process Slice Department | AMPI | Portage, WI | USA | Best of Class | Pasteurized process american cheese |
| Team Chateaux | Chateaux Cheese Corporation | Los Angeles, CA | USA | Second Award | Pasteurized process american cheese |
| AMPI Plant Employees | American Dairy Brands - a division of Dairy Farmers of America | Plymouth, WI | USA | Third Award | White pasteurized process cheese food |
| Flavored pasteurized process cheese, cheese food or cheese spreads as defined in U.S. standards of identity (U.S. CFR1 Title 21 Part 133.170, 133.174, 133.180). Entries may be loaves or slices (except spreads.) Flavors include smoked flavor and condiments | |||||
| R. Kleverlaan | Friesland Foods Cheese | 1474 NH, Oosthuizen | The Netherlands | Best of Class | Frico |
| R. Kleverlaan | Friesland Foods Cheese | 1474 NH, Oosthuizen | The Netherlands | Second Award | Royal Holland |
| Shei Budnik | Williams Cheese Co. | Linwood, MI | USA | Third Award | Smoked swiss pasteurized process cheese |
| Natural, unflavored cheeses made from goat's milk. Includes all rindless, unripened goat's milk cheeses with no added flavors | |||||
| Niana Dunnam | Montchevre Betin Inc. | Belmont, WI | USA | Best of Class | Plain goat cheese |
| Kolb Lena Cheesemakers | Kolb Lena Cheese Co. | Lena, IL | USA | Second Award | Montrachet |
| Michel Bonnet | DAMAFRO | Saint-Damase, Quebec | CANADA | Third Award | Le Biquet Nature |
| Natural cheeses made from goat's milk and flavored with added condiments, smoke or marinade. Includes all rindless, unripened goat's milk cheeses with added flavors. | |||||
| Mike Santos | Woolwich Dairy | Orangeville, Ontario | CANADA | Best of Class | Madame Chevre Elite Cranberry with Port |
| Patricia Morford, Astraea Morf Spring Howard | Rivers Edge Chevre | Logsden, OR | USA | Second Award | Up In Smoke |
| Mary Keehn | Cypress Grove Chevre | Arcata, CA | USA | Third Award | Purple Haze |
| Natural surface mold ripened cheeses, flavored or unflavored, made from goat's milk. | |||||
| Rose Parsons | Coach Farm Inc. | Pine Plains, NY | USA | Best of Class | Triple cream wheel |
| Patricia Morford, Astraea Morf Spring Howard | Rivers Edge Chevre | Logsden, OR | USA | Second Award | Sunset Bay |
| Team Soignon | Couturier, NA (Eurial Poitouraine) | San Francisco, CA | USA | Third Award | Soignon Ste. Maure soft ripened goat cheese |
| Natural, unflavored cheeses made from goat's milk containing 40% or higher moisture. Includes feta, mozzarella, jack, blue or any original semi-soft cheese made from goat's milk. | |||||
| Cedar Grove Cheese Team | Cedar Grove Cheese, Inc. | Plain, WI | USA | Best of Class | Goat milk jack |
| Don La Rose | Vermont Butter & Cheese Company | Websterville, VT | USA | Second Award | Vermont goats milk feta |
| Purificacion Martinez Robles | Quorum International | Sevilla La Nueva, Madrid | SPAIN | Third Award | Rosemary goat cheese bonvallis |
| Natural cheeses made from goat's milk flavored with added condiments, smoke or marinade and containing 40% or higher moisture. Includes flavored feta, mozzarella, jack, blue or any original semi-soft cheese made from goat's milk. | |||||
| Sid Cook | Carr Valley Cheese Co. | La Valle, WI | USA | Best of Class | Cocoa Cardona |
| Gregersen, Ben Dundon, John | Sierra Nevada Cheese for Meyenberg Goat Milk | Turlock, CA | USA | Second Award | Meyenberg portobello mushroom goat jack |
| Gregersen, Ben Dundon, John | Sierra Nevada Cheese for Meyenberg Goat Milk | Turlock, CA | USA | Third Award | Meyenberg jalapeno goat jack |
| Natural, flavored or unflavored cheeses made from goat's milk. Includes all aged, hard goat's milk cheeses. | |||||
| Joh. Paulus | Friesland Foods Cheese | 9035 AE, Dronrijp | The Netherlands | Best of Class | Cablanca |
| P. Deelstra | Friesland Foods Cheese | 9035 AE, Dronrijp | The Netherlands | Second Award | Chevrette |
| Willig's Best Cheesemakers | Kaasmakerij Henri Willig | Heerenveen 8448 GW, | The Netherlands | Third Award | Polder Blanc |
| Natural, unflavored cheeses made from sheep's milk or mixed milk (blended cow, goat and/or sheep milks). Includes all rindless, unripened cheeses with no added flavors. | |||||
| Dave Zielazowski | Lactalis USA, Inc. | Merrill, WI | USA | Best of Class | Rondele Gourmet Spreadable Cheese w/Goat Cheese |
| Queijos Sao Giao | Sociedade Agro-Pecuaria de Vale | Ponte de Santiago, Seia | Portugal | Second Award | Serra da Estrela |
| Brenda Jensen | Hidden Springs Creamery | Westby, WI | USA | Third Award | Fresh soft sheep milk cheese |
| Natural cheeses made from sheep's milk or mixed milk (blended cow, goat and/or sheep milks) and flavored with added condiments, smoke or marinade. Includes all rindless, unripened cheeses with added flavors. | |||||
| Brenda Jensen | Hidden Springs Creamery | Westby, WI | USA | Best of Class | Fresh soft sheep milk cheese w/fresh basil & extra |
| Sid Cook | Carr Valley Cheese Co. | La Valle, WI | USA | Second Award | Airco |
| Diane Marcoux | La Maison Alexis de Portneuf Inc. | Boucherville, Quebec | Canada | Third Award | Le Coeur du Nectar-blueberries & pomegranate |
| Natural surface mold ripened cheeses, flavored or unflavored, made from sheep's milk or mixed milk (blended cow, goat and/or sheep milks). | |||||
| Tom Torkelson | K & K Cheese | Cashton, WI | USA | Best of Class | Cowbilly |
| Sid Cook | Carr Valley Cheese Co. | La Valle, WI | USA | Second Award | Cave Aged Mellage |
| Kolb Lena Cheesemakers | Kolb Lena Cheese Co. | Lena, IL | USA | Third Award | Allouette Reserve Brie |
| Natural, unflavored cheeses made from sheep's milk or mixed milk (blended cow, goat and/or sheep milks) containing 40% or higher moisture. Includes feta, mozzarella, jack, blue or any original semi-soft cheese made from sheep's milk or mixed milks. | |||||
| Cheese Makers | Cooperativa Quesera Manchega for DCI Cheese Co. | La Alberca De Zancara (Cuenca), | Spain | Best of Class | Iberico cheese La Alberca |
| Manuel Viano | Lacteas Castellano Leonesas | Fresno De La Ribera, 49590 | Spain | Second Award | El Iberico, Reny Picot |
| Jose Maria Sevilla Moral | Quorum International | Sevilla La Nueva, Madrid | SPAIN | Third Award | Manchego Gran Valle |
| Includes all Natural, flavored or unflavored cheeses made from sheep's milk containing 39 percent or lower moisture. | |||||
| Team Atalanta | Alimentias EMC | El Puerto De Santa Maria, | SPAIN | Best of Class | Manchego D.O. Dehesa de los Llanos |
| Ilbesa Cheese Production Team | ILBESA | Benavente, SP 49600, | Spain | Second Award | Queso anejo de oveja |
| Queijos Sao Giao | Sociedade Agro-Pecuaria de Vale | Ponte de Santiago, Seia | Portugal | Third Award | Old Serra da Estrela |
| Includes all Natural, flavored or unflavored cheeses made from mixed milk (blended cow, goat and/or sheep milks) containing 39 percent or lower moisture. | |||||
| Rod Volbeda | Willamette Valley Cheese | Salem, OR | USA | Best of Class | Perrydale |
| Al Bekkum | Cedar Grove Cheese for Nordic Creamery | Westby, WI | USA | Second Award | Capriko |
| Cedar Grove Cheese Team | Cedar Grove Cheese, Inc. | Plain, WI | USA | Third Award | Goat/cow milk blend cheddar |
| Creamery butter, salted, minimum 80% milkfat. | |||||
| Mike Clor | O-AT-KA Milk Products | Batavia, NY | USA | Best of Class | Salted Butter |
| Team Madison Dairy | Land O'Lakes Inc. | Madison, WI | USA | Second Award | Salted butter |
| Kevin O'Connor | O-AT-KA Milk Products | Batavia, NY | USA | Third Award | Salted Butter |
| Creamery butter, unsalted, minimum 80% milkfat | |||||
| Team Graf | Graf Creamery, Inc. | Zachow, WI | USA | Best of Class | Unsalted butter |
| Donald Much | Grassland Dairy Products, Inc. | Greenwood, WI | USA | Second Award | Unsalted butter |
| Bob Armstrong | Larsen's Creamery, Inc. | Clackamas, OR | USA | Third Award | Unsalted European butter |
| A professional evaluation of cheese and butter packages designed specifically for sale to the retail industry. Products are evaluated for appeal, marketability, usage information, consumer friendliness, utility in display, environmental friendliness, and other categories. Includes exact weight cheese or butter products, natural or processed, flavored or unflavored in retail packaging only. To ensure that packaging functions to maintain product quality, product entries will also be judged for flavor, body and texture. | |||||
| Team Soignon | Couturier, NA (Eurial Poitouraine) | San Francisco, CA | USA | Best of Class | Crumbled goat cheese in Doy pack sachet |
| Greg Krueger | Lactalis USA, Inc. | Merrill, WI | USA | Second Award | Rondele Deli Cup Sleeves |
| Pedro Rodriguez | Sorrento Lactalis | Nampa, ID | USA | Third Award | Sorrento Log Fresh Mozzarella |
| Natural cheese, flavored or unflavored, produced or prepared for immediate and convenient consumer consumption (piece weight is 4 ounces or smaller). Includes all natural cheese sticks, cheese curds, cheese wedges and cheese in decorative shapes. May be packed as individual servings or multiple-serving packages. Note: Excludes String Cheese. See Class 27. | |||||
| Masters Gallery Team | Masters Gallery Foods, Inc. | Plymouth, WI | USA | Best of Class | Cheese Sticks - Colby Jack & Pepper Jack Combo |
| Birkum Ost | Arla Foods Birkum Ost | Odense SO 5220, | Denmark | Second Award | Kids sticks pasteurized process cheese |
| Masters Gallery Team | Masters Gallery Foods, Inc. | Plymouth, WI | USA | Third Award | Snackers Cuts - Sharp cheddar |
| Includes natural cheese varieties, unflavored and shredded. Any package size prepared for retail or foodservice distribution. | |||||
| Thomas Blauert | Foremost Farms USA | Appleton, WI | USA | Best of Class | Shredded cheese |
| Masters Gallery Team | Masters Gallery Foods, Inc. | Plymouth, WI | USA | Second Award | Original Shredded Gourmet Sharp Cheddar Blend |
| Shred Department Line 8 | AMPI | Portage, WI | USA | Third Award | Blend of cheddar & monterey jack cheeses |
| Includes natural cheese varieties shredded with added condiments. Any package size prepared for retail or foodservice distribution. | |||||
| Masters Gallery Team | Masters Gallery Foods, Inc. | Plymouth, WI | USA | Best of Class | Finely Shredded Taco Cheese Blend |
| Masters Gallery Team | Masters Gallery Foods, Inc. | Plymouth, WI | USA | Second Award | 5 Cheese Blend |
| Julie Stellpflug | Crystal Farms | Lake Mills, WI | USA | Third Award | 3 Pepper Shredded Cheese Blend |
| Includes any natural Italian-style cheese variety (or blend of varieties), unflavored and grated. Any package size prepared for retail or foodservice distribution. Grated cheese as described in U.S. CFR1Title 21 Part 133.146. | |||||
| Greenwood Cheese Team | DairiConcepts | Greenwood, WI | USA | Best of Class | Dry grated asiago |
| Team Plymouth | Sartori Food Corporation | Plymouth, WI | USA | Second Award | Sarvecchio parmesan |
| Greenwood Cheese Team | DairiConcepts | Greenwood, WI | USA | Third Award | Dry grated romano |