Every two years, the United States Championship Cheese Contest is held in Green Bay, Wisconsin. The “Dairy State” has hosted the biennial competition since 1981, where entries are evaluated by judges from across the nation. While Wisconsin cheesemakers had an impressive showing this year, taking home 54 “Best of Class” awards, the most prestigious honor of U.S. Champion Cheese was earned by Bantam, Connecticut’s “Arethusa Farm Dairy” for its Aged Gouda with a score of 98.89 out of 100.
This was the 22nd biennial US Championship. World championships are held in alternating years, typically in Madison, Wisconsin. The event celebrates the best in cheese, as well as categories for butter and yogurt. The contest, hosted by the Wisconsin Cheese Makers Association, includes 2,414 entries in 117 classes from 31 states, meaning there is a lot of competition. Entries are evaluated on flavor, body, texture, salt, color, finish, packaging, and other attributes. The 100 expert judges come from across the country.
Wisconsin cheese has won best in show 14 times, the last coming in 2017. While this year’s winner, Arethusa Farm Dairy, might call Connecticut home, the cheesemaker that created the championship Aged Gouda is a proud Wisconsin native. Eric Schmid, head cheesemaker at Arethusa, says he was influenced by master cheesemakers in his home state. Schmid noted his Wisconsin roots after his win, which he said was a “welcome surprise.”
Arethusa Farm Dairy won with their aged gouda as well in 2023 as it shows consistency in production and sourcing of ingredients. The next two top spots were won by Wisconsin cheesemakers. The first runner-up, with a score of 98.61, was St. Malachi Reserve, made by “The Farm at Doe Run” in Coatesville, Pennsylvania. The second runner-up was awarded to Cello Organic Copper Kettle Parmesan, made by “Lake Country Dairy-Schuman Cheese” in Turtle Lake, Wisconsin.
