Wisconsin Cheeses Win Top Awards At World Championship Cheese Contest

This past week master cheese-makers from 20 different countries met in Madison, Wisconsin to compete in the World Championship Cheese Contest. 2,318 different artisan cheeses, separated into 79 categories, vied for the gold medal of their class and the top award of world's best cheese. The Swiss Gruyere created by cheese-master Cedric Gragniere for Emmi Kase AG was named 2010 World Champion. But Wisconsin cheese-makers won 21 of the 79 gold medals for best in class, far more than any other single region.
The gold medal winner of the class of flavored Goudas was Burning Melange created by cheese-maker Marieke Penterman of Holland Family Cheese. Her flavored foenegreek Gouda won the silver medal at the 2008 World Championship Cheese Contest. My personal favorite is her smoked Gouda.
Master cheese-maker, Al O'Brien of Mt. Sterling Cheese Co-op, won 2nd place for his cave-aged raw goat milk cheddar. Delicious!
The University of Wisconsin's Babcock Dairy won best of class for its Edam Gouda! And Wisconsin's Zimmerman Cheese got the gold and silver for its Quesos Para Fundir.
Click on the link for the complete list of 2010 World Championship Cheese Contest results. To order award-winning, Wisconsin cheeses delivered to your home visit Wisconsinmade.com.