PRODUCT: The Best Cheese In The Country | THE NIBBLE Blog - Adventures In The World Of Fine Food PRODUCT: The Best Cheese In The Country – THE NIBBLE Blog – Adventures In The World Of Fine Food
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PRODUCT: The Best Cheese In The Country



Evalon is the best cheese in the country.
Photo courtesy LaClareFarm.com.

  The United States Championship Cheese Contest, America’s largest cheese and butter competition, has been judging dairy products since 1891.

With America’s continued interest in fine cheese, the contest has more than doubled in size since 2001. At this year’s recently concluded competition, more than 30,000 pounds of cheese were entered, representing 1,604 entries from 30 states.

Judges retasted the first prize winners from 76 categories of butter and cheese to determine the overall winners:

  • First Prize: At the top of the podium is a hard goat’s milk cheese, Evalon, made by Katie Hedrich of LaClare Farms in Chilton, Wisconsin. Out of a possible 100 points, Evalon scored 99.06 in the final round of judging, during which judges re-evaluated all the individual category gold medal winners to determine the champion.
  • First Runner-Up: Next came a Parmesan made by Sartori Reserve of Plymouth, Wisconsin. It scored 98.97 points.
  • Second Runner-Up: Also making the cut, an Aged Gouda made by Holland’s Family Cheese of Thorp, Wisconsin, with 98.95 points.
  • WHO’S THE BIG CHEESE?

  • It’s Wisconsin, winning 42 gold metals out of the total 76 categories judged—plus the three grand awards.
  • California came in second, with nine golds.
  • Vermont earned five gold medals.
  • Idaho took home four golds.
  • New Jersey, New York and Ohio each captured three golds.
  • Oregon and Pennsylvania each won two gold medals.
  • Kentucky, Michigan and Utah each earned one gold.
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    For more information on the contest, as well as contest photos and complete results for all 76 entry classes, visit USChampionCheese.org.

    Find great cheeses, recipes, and everything you need to know about cheese in our Gourmet Cheese Section.

     




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