2017 US Championship Cheese Contest

We would like to congratulate some of our great cheese makers that have made the top ten (10) of the top twenty (20) cheeses in the 2017 US Championship Cheese Contest. Top 10 cheese contest finalists include our own; Satori, Agropur, Saxon. Widmer’s, Marieke and Red Barn.

2013 US Cheese Championship Contest at Lambeau Field in Green Bay, Wisconsin on March 12th and 13th 2013. (Mike Roemer Photo)

2013 US Cheese Championship Contest at Lambeau Field in Green Bay, Wisconsin on March 12th and 13th 2013. (Mike Roemer Photo)

20 finalists for the 2017 U.S. Championship Cheese Contest

  • Sartori Company, Antigo – Reserve Black Pepper BellaVitano
  • Sartori Company, Antigo – Sartori Tre Donnes – a hard mixed milk cheese
  • Agropur, Weyauwega – Cheddar Aged 1 to 2 years
  • Agropur, Weyauwega – Cheddar Aged more than 2 years
  • Saxon Cheese, Cleveland – Old English style Cheddar aged 5 months
  • Saxon Cheese, Cleveland – Smoked Gouda aged 7 months
  • Widmer’s Cheese Cellars, Theresa – Traditional Washed Rind Aged Brick spread
  • Marieke Gouda, Thorp – Gouda Belegen
  • Marieke Gouda, Thorp -Aged Gouda
  • Red Barn Family Farms, Appleton – Bandaged Cheddar, Sharp to Aged
  • Mill Creek Cheese, Arena – reduced fat muenster
  • Meister Cheese, Muscoda – cheddar aged 3 to 6 months
  • Montchevre-Betin, Belmont – Trivium hard goat’s milk cheese
  • Zimmerman Cheese, South Wayne – smoked brick
  • Cypress Grove, Arcata, California – fresh goat cheese
  • Rothenbuhler Cheesemakers, Middlefield, Ohio – baby Swiss
  • Schuman Cheese, Fairfield, N.J. – Montforte Bleu
  • Schuman Cheese, Fairfield, N.J. – Harissa rubbed Fontina
  • Cellars at Jasper Hill, Greensboro Bend, Vermont – brie
  • Glanbia Nutritionals, Twin Falls, Idaho – Gouda with green olives and pimento