Wisconsin Cheese Makers Association
World Championship Cheese ContestInternational Cheese Technology ExpoUnited States Championship Cheese Contest
Wisconsin Cheese Industry Conference

Contest Rules

In General

  1. The contest is open to any cheesemaker, buttermaker or manufacturer of real cheese or butter in the world.
  2. New! Each entry may be entered in the name of a person or group directly involved in making the product. Examples of group names include: Cheddar Production Team; Joe Smith Cheese Crew; John Doe and Joe Smith. A person or group may enter more than one class. A person or group may be named on more than one entry within a class if the entries are different varieties. (For example, a particular person or group at a company may be named on an Asiago entry and a Romano entry in the Open Hard Cheese Class. But different names or group names are needed to enter two entries in the Cheddar Class.)
  3. Contest entries must be linked on the entry form to the originating cheese or butter manufacturer. Marketers or processors that further market or process (cut or package) cheese or butter may be noted in a secondary position if requested. Exception: Processors that cut and package products applicable to the Snack Cheese Class, Retail Packaging Class, Open Class for Shredded, Open Class for Flavored Shredded and Open Class for Grated Cheese may directly enter this Contest.
  4. Each entry must consist of at least ten pounds (5 kg) of product. Exceptions: Manufacturers may ship two pounds (1 kg) of each entry in the Goat's Milk Classes, the Sheep's Milk Class, the Mixed Milk Class, the Open Class for Shredded and Flavored Shredded Cheese, Open Class for Grated Cheese and the Retail Packaging Class.
  5. Each entry may be sent in normal company packaging.
  6. A manufacturer or marketer may place multiple entries in each class. Please review "Number of Entries" for details.
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Additional Cheese Requirements

  1. Do not cut your cheese! Cut cheese is not allowed into the contest. Entries must be in their original form as hooped. Exceptions only as noted in Rule 8.
  2. Entries must be in their original form as hooped. Do not send cheese cut or trimmed from a larger cheese. Exceptions: Cheese normally cut during manufacture, such as feta in brine and Swiss blocks, may be entered. Manufacturers may enter 40-pound blocks cut from 640-pound blocks. Snack cheeses cut from larger cheese may be entered. These entries must state "Cut Cheese" on the Describe Entry line of the Product Entry Form to protect entries from being disqualified.
  3. Entries with a trier hole will be disqualified. Exception: Entries in the Swiss Style Class may have one trier hole.
  4. All cheese must be made from pasteurized milk, or be held at least 60 days prior to shipping.
  5. Entries should have a cure normally associated with their variety.
  6. Reimbursements: Each entry weighing in excess of 50 pounds (25 kg) shall be reimbursed within a reasonable time after the conclusion of the contest at US$1.25 per pound or US$1.50 per pound for Swiss Style cheeses.
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Additional Butter Requirements

  1. Entries shall be creamery butter and shall contain not less than 80 percent butterfat.
  2. Butter entries may be bulk butter (bag-in-box or tub) or print butter. Entries may be in normal company packaging.
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During the Competition

  1. Contest staff reserves the right to place entries into the class deemed most appropriate by the chief judge.
  2. The chief judge will determine if classes have sufficient entries for competition. If a class is deemed too small, existing entries will be placed in appropriate open classes.
  3. Products entered in the competition become the property of the Wisconsin Cheese Makers Association. The Association occasionally may request replacement products if award-winning cheeses or butters become unpresentable for showcase at the International Cheese Technology Exposition. Substituted products retain all recognition due to the manufacturer.
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Number of Entries

In the Classes listed below, you may send up to three (3) entries from each manufacturing site.

  • 1 - Cheddar, 'Mild' (0-3 Months)
  • 2 - Cheddar, 'Medium' (3 to 6 months)
  • 3 - Cheddar, 'Sharp' (6 months to 1 year)
  • 4 - Cheddar, Aged One to Two Years
  • 5 - Cheddar, Aged Two Years or Longer
  • 6 - Bandaged Cheddar, Mild to Medium
  • 7 - Bandaged Cheddar, Sharp
  • 8 - Entries moved to Class 7
  • 9 - Colby
  • 10 - Monterey Jack
  • 11 - Marbled Curd Cheese
  • 12 - Rinded Swiss Style Cheese
  • 13 - Rindless Swiss Style Cheese
  • 14 - Mozzarella
  • 15 - Mozzarella, Part Skim
  • 16 - Provolone, Mild
  • 17 - Provolone, Aged
  • 18 - Ricotta
  • 19 - Parmesan
  • 20 - Baby Swiss Style
  • 21 - Feta
  • 22 - Feta, Flavored
  • 23 - Havarti
  • 24 - Havarti, Flavored
  • 25 - Gorgonzola
  • 26 - Gruyere
  • 27 - String Cheese
  • 28 - Cottage Cheese
  • 73 - Salted Butter
  • 74 - Unsalted Butter

In the Classes listed below, you may send up to three (3) entries of each unique variety from each manufacturing site.

  • 29 - Fresh Mozzarella
  • 30 - Blue Veined, Exterior Molding
  • 31 - Blue Veined
  • 32 - Brick, Muenster
  • 33 - Brie
  • 34 - Camembert & Other Surface (Mold) Ripened Cheeses
  • 35 - Edam
  • 36 - Gouda
  • 37 - Gouda, Aged
  • 38 - Gouda, Flavored
  • 39 - Quesos Frescos
  • 40 - Quesos para Fundir
  • 41 - Smear Ripened Soft & Semi-Soft Cheeses
  • 42 - Smear Ripened Hard Cheeses
  • 43 - Pepper Flavored 'American' Style Cheeses (Cheddar, Colby, Jack)
  • 44 - Pepper Flavored Cheeses (Other Natural Styles)
  • 45 - Flavored Soft Cheeses
  • 46 - Flavored Semi-soft Cheeses
  • 47 - Flavored Hard Cheeses
  • 48 - Flavored Cheeses with Sweet or 'Dessert' Condiments
  • 49 - Smoked Cheeses
  • 50 - Open Class Soft Cheeses
  • 51 - Open Class Semi-soft Cheeses
  • 52 - Open Class Hard Cheeses
  • 53 - Reduced Fat Cheese
  • 54 - Lowfat Cheese
  • 55 - Cold Pack Cheese
  • 56 - Spreadable Cheeses
  • 57 - Flavored Spreadable Cheeses
  • 58 - Pasteurized Process Cheeses
  • 59 - Flavored Pasteurized Process Cheeses
  • 60 - Soft Goat's Milk Cheeses
  • 61 - Flavored Soft Goat's Milk Cheeses
  • 62 - Surface (Mold) Ripened Goat's Milk Cheeses
  • 63 - Semi-soft Goat's Milk Cheeses
  • 64 - Flavored Semi-Soft Goat's Milk Cheeses
  • 65 - Hard Goat's Milk Cheeses
  • 66 - Soft Sheep's Milk & Mixed Milk Cheeses
  • 67 - Flavored Soft Sheep's Milk & Mixed Milk Cheeses
  • 68 - Surface (Mold) Ripened Sheep's Milk & Mixed Milk Cheeses
  • 69 - Semi-soft Sheep's Milk & Mixed Milk Cheeses
  • 70 - Entries moved to Class 67
  • 71 - Hard Sheep's Milk Cheeses
  • 72 - Hard Mixed Milk Cheeses
  • 75 - Retail Packaging
  • 76 - Snack Cheeses
  • 77 - Open Class Shredded Cheese
  • 78 - Open Class Flavored, Shredded Cheese
  • 79 - Open Class Grated Cheese
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Key Points to Remember

  • Make sure each entry is at least 10 pounds (5 kg). See exceptions in Rule 4.
  • Some contest classes allow you to enter many varieties or flavors. See Rule 6.
  • DO NOT CUT YOUR CHEESE! We want your original, formed cheeses. See in Rule 8.
  • Select the correct class for your cheese. See Rule 15.
  • Be sure to read Secret Tips for Winning a Gold Medal in this entry kit.
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