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BEST CHEESE MAKERS NAMED
Mar. 15, 2013
BrownfieldAgNews reports:
A Wisconsin cheese has been judged the best in the U.S.
A national panel of expert judges selected a Gouda made by Marieke Penterman of Holland's Family Cheese in Thorp as the 2013 U.S. Championship Cheese.
First runner-up was Tarentaise made by Spring Brook Farm in Reading, Vermont, second runner-up was a medium cheddar made for Kraft by Agropur of Weyauwega.
In all, 1,702 cheeses from 30 states competed in 81 categories. Wisconsin cheeses topped 47 categories, New York and Vermont cheese won six each, Oregon entries took top honors in four categories while California, Idaho, Illinois and Ohio all took three. Colorado, Michigan, Minnesota, Missouri, New Mexico and Utah each captured one apiece.
Started by the Wisconsin Cheese Makers Association in 1891, the United States Championship Cheese Contest is the largest technical evaluation of cheese and butter in the country. More than 30,000 pounds of cheese were entered into the contest this year.
Pictures and more details available here.
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