Vermont Business Magazine A record-setting 2,303 cheese entries from 33 states were evaluated during the two-day 2017 United States Championship Cheese Contest competition inGreen Bay, Wisconsin, which concluded Thursday. Vermont cheesemakers walked away with seven firsts:von Trapp Farmstead (blue veined); Cellars at Jasper Hill (brie & harbison & Willoughby); Vermont Creamery (creme fraiche); Cabot Creamery (reduced fat jalapeno cheddar); and Grafton Village (hard sheep's milk). A team of 50 nationally-renowned judges hailing from 18 states considered each entry's flavor, body and texture, salt, color, finish, and packaging, and via an independent scoring system, determined the top three cheeses at the contest.
Overall,Wisconsincheesemakers dominated the competition, earning gold medals in 58 classes of the 101 classes judged. Vermontcheesemakers came in second with seven golds, while New York cheesemakers placed third in the gold medal count with six. The top three overall were all from Wisconsin: Antigo, WI, Reserve Black Pepper; Weyauwega, WI, Aged Cheddar; and Marieke Gouda of Thorp, WI.
SEE LIST BELOW OF TOP THREE IN EACH CLASS.
The biennial US Championship Cheese Contest is the largest technical cheese, butter, and yogurt competition in the country.

2017 United States Championship Cheese Contest
1. CHEDDAR, MILD (0 TO 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 TO AGED
8. COLBY
9. MONTEREY JACK
10. MARBLED CURD CHEESE
11. SWISS STYLE CHEESE
12. MOZZARELLA
13. MOZZARELLA, PART SKIM
14. FRESH MOZZARELLA
15. PROVOLONE, MILD
16. PROVOLONE, AGED
17. SMOKED PROVOLONE
18. RICOTTA
19. PARMESAN
20. FRESH ASIAGO
21. AGED ASIAGO (OVER 6 MONTHS)
22. BABY SWISS STYLE
23. FETA
24. FETA, FLAVORED
25. HAVARTI
26. HAVARTI, FLAVORED
27. STRING CHEESE
28. FLAVORED STRING CHEESE
29. COTTAGE CHEESE
30. GORGONZOLA
31. BLUE VEINED CHEESES WITH EXTERIOR MOLDING
32. BLUE VEINED CHEESES
33. BRICK & MUENSTER
34. BRIE & CAMEMBERT
35. OPEN CLASS: SOFT RIPENED CHEESES
36. EDAM & GOUDA
37. GOUDA, AGED
38. GOUDA, FLAVORED
39. SMOKED GOUDA
40. FRESH HISPANIC CHEESES (QUESOS FRESCOS)
41. HISPANIC MELTING CHEESES(QUESO PARA FUNDIR)
42. HARD HISPANIC CHEESES (QUESO DURO)
43. OPEN CLASS: SMEAR RIPENED SOFT CHEESES
44. OPEN CLASS: SMEAR RIPENED SEMI-SOFT (SEMI-HARD) CHEESES
45. OPEN CLASS: SMEAR RIPENED HARD CHEESES
46. PEPPER FLAVORED MONTEREY JACK, MILD HEAT
47. PEPPER FLAVORED MONTEREY JACK, MEDIUM HEAT
48. PEPPER FLAVORED MONTEREY JACK, HIGH HEAT
49. OPEN CLASS: PEPPER FLAVORED CHEESE, MILD HEAT
50. OPEN CLASS: PEPPER FLAVORED CHEESE, MEDIUM HEAT
51. OPEN CLASS: PEPPER FLAVORED CHEESE, HIGH HEAT
52. OPEN CLASS: SOFT CHEESES
53. OPEN CLASS: SEMI-SOFT CHEESES
54. OPEN CLASS: HARD CHEESES
55. OPEN CLASS: FLAVORED SOFT CHEESES
56. OPEN CLASS: FLAVORED SEMI-SOFT (SEMI-HARD) CHEESES
57. OPEN CLASS: FLAVORED HARD CHEESES
58. OPEN CLASS: FLAVORED CHEESES WITH SWEET CONDIMENTS
59. OPEN CLASS: SMOKED SOFT AND SEMI-SOFT CHEESES
60. OPEN CLASS: SMOKED HARD CHEESES
61. REDUCED FAT SOFT & SEMI-SOFT CHEESES
62. REDUCED FAT HARD CHEESES
63. LOWFAT CHEESES
64. REDUCED SODIUM CHEESES
65. COLD PACK CHEESE, CHEESE FOOD
66. COLD PACK CHEESE SPREADS
67. SPREADABLE NATURAL CHEESES
68. FLAVORED SPREADABLE NATURAL CHEESES
69. PASTEURIZED PROCESS CHEESES
70. FLAVORED PASTEURIZED PROCESS CHEESES
71. PASTEURIZED PROCESS CHEESE SLICES
72. PASTEURIZED PROCESS CHEESE SPREAD
73. SOFT GOAT'S MILK CHEESES
74. FLAVORED SOFT GOAT'S MILK CHEESES
75. FLAVORED SOFT GOAT'S MILK CHEESES WITH SWEET CONDIMENTS
76. SURFACE (MOLD) RIPENED GOAT'S MILK CHEESES
77. SEMI-SOFT GOAT'S MILK CHEESES
78. FLAVORED SEMI-SOFT GOAT'S MILK CHEESES
79. HARD GOAT'S MILK CHEESES
80. SOFT & SEMI-SOFT SHEEP'S MILK CHEESES
81. FLAVORED SOFT & SEMI-SOFT SHEEP'S MILK CHEESES
83. HARD SHEEP'S MILK CHEESES
84. SOFT & SEMI-SOFT MIXED MILK CHEESES
85. SURFACE (MOLD) RIPENED MIXED MILK CHEESES
86. HARD MIXED MILK CHEESES
88. BUTTER
89. UNSALTED BUTTER
90. FLAVORED BUTTER
92. LOWFAT - COW'S MILK YOGURT, FLAVORED
93. YOGURT- COW'S MILK
94. YOGURT- COW'S MILK, FLAVORED
95. HIGH PROTEIN - COW'S MILK YOGURT
96. HIGH PROTEIN - COW'S MILK YOGURT, FLAVORED
97. YOGURT - ALL OTHER MILKS
98. DRINKABLE CULTURED PRODUCTS - ALL FLAVORS/ALL MILKS
99. OPEN CLASS SHREDDED CHEESE, FLAVORED & UNFLAVORED
100. OPEN CLASS SHREDDED CHEESE BLENDS, FLAVORED & UNFLAVORED
101. PREPARED CHEESE FOODS
102. NATURAL SNACK CHEESE
103. NATURAL SLICED CHEESE
104. CHEESE BASED SPREADS
Source: United States Championship Cheese Contest. 3.9.2017. For more information on the contest, as well as complete results for all entry classes and contest photos, visitwww.uschampioncheese.org.
