While the nation’s top cheese came from Ohio, Wisconsin cheese makers still had a great showing and brought home the most awards at the 2019 U.S. Championship Cheese Contest, which was held this week at Lambeau Field in Green Bay.
Marieke Penterman of Marieke Gouda in Thorp took home second and third place in the overall competition. A baby Swiss from Guggisberg Cheese in Ohio finished in first place overall.
Overall, Wisconsin cheese makers earned gold medals in 60 of the 116 contest classes and swept the gold, silver and bronze medals in 25 classes.
New North cheese makers who earned awards include:
- Dan Stearns of Argopur in Weyauwega won best in class for a sharp cheddar and Timothy Stearns of Argopur won third place for a medium cheddar.
- The Land O’Lakes production team in Kiel won second place for an aged cheddar, two years or longer.
- Masters Food Gallery in Plymouth received two best-in-classes in shredded cheese, flavored and unflavored and shredded cheese blends, flavored and unflavored; and third in an aged cheddar, two years or longer.
- Wayne Hintz of Red Barn Family Farms in Appleton won third place in the traditional waxed cheddar, mild to medium.
- Henning Cheese of Kiel took best in class and second place awards in the traditional waxed cheddar, sharped to aged, while Wayne Hintz of Springside Cheese in Oconto Falls took third in that category.
- Sara Richards of Door Artisan Cheese Co. in Egg Harbor won best in class in natural rinded cheddar.
- Foremost Foods – USA in Chilton won third place in mozzarella, part skim; and third place in smoked provolone.
- Pat Doell and Roger Krohn of Agropur in Luxemburg won best-in-class and second place in provolone, mild. In reduced sodium cheese, Krohn won second and Doell won third.
- Kevin Benzel of BelGioiso Cheese in Green Bay took best-in-class in provolone, aged.
- Tim Dudek of BelGioiso Cheese won best-in-class in parmesan.
- Sartori Cheese in Plymouth won best-in-class for flavored hard cheeses; second in shredded cheese blends, flavored and unflavored; second and third place in aged asiago; and third places in hard goat’s milk cheeses, hard cheeses, hard mixed milk cheese and flavored cheeses with sweet condiments.
- Micah Klug of Agropur in Weyauwega won best-in-class and third place in feta, flavored and third place in reduced fat soft and semi-soft cheeses.
- Ben Workman of Edelweiss Creamery in Monticello won best-in-class in Havarti, flavored.
- Heydi Luis of Cesar’s Cheese in Sheboygan Falls won best-in-class for string cheese.
- Ponderosa Dairy Products in Kewaunee won best-in-class in flavored string cheese.
- Great Lakes Cheese in Seymour won best-in-class and second place in gorgonzola.
- Scott Lopas of Arla Foods in Kaukauna won third place in edam and gouda.
- Tom Schmidt and Deaven Halbach of Arla Foods in Kaukauna won best-in-class and second place in pepper flavored cheese, mild heat.
- Randy Wolter of BelGioiso won best-in-class in soft cheeses.
- Jim Demeter of Door Artisan Cheese Co. won third place in semi-soft cheeses.
- Saxon Cheese LLC of Cleveland won third place in hard cheeses with natural rind.
- Davide Toffolon of BelGioioso Cheese won best-in-class in flavored cheeses with sweet condiments.
- Pine River Pre-Pack Inc. in Newton won best-in-class in cold pack cheese spreads and cold pack cheese, cheese food. It also took second place in cold pack cheese, cheese food.
- Pine River Dairy in Manitowoc won best-in-class and third place in flavored butter.
- Peter Gretzinger of BelGioiso Cheese won third in prepared cheese foods.
- Ryan Healy of BelGioioso Cheese won best in class for natural snack cheese.
- Great Lakes Cheese in Plymouth won best in class and second in natural sliced cheese.
- Saputo Cheese in Waupun won best in class in whey concentrate 34.