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

Happy Holidays From Jim’s Cheese!

This month we are featuring our large assortments of Holiday Cheese Cut Outs and gift packs. Make sure your store is stocked with these great items as cheese is the perfect gift. We’ve also included three recipes to share with your customers!

Cheddar Apple Crisp

Servings: 6-8


4 cups apples (crisp and tart such as Braeburn), peeled and sliced
1 tablespoon lemon juice1/3 plus 1/2 cups brown sugar, firmly packed, divided
1/2 cup rolled oats
1/4 cup flour
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter
1 cup (4 oz.) Wisconsin Sharp Cheddar Cheese, shredded

Cooking Directions:

Preheat oven to 350°F. Combine apples, lemon juice and 1/3 cup brown sugar. Arrange in buttered 8- or 9-inch square pan. Combine dry ingredients and cut in butter until mixture is crumbly; gently mix in cheese. Sprinkle evenly over apple mixture.
Bake for 25 to 30 minutes. Serve with ice cream or whipped cream, garnish with shredded cheese.

Eggnog Sparkle Cookies

Servings: 5 dozen


1 cup (2 sticks) salted Farmhouse Kitchens Hand Rolled Butter, softened
1 cup granulated sugar
2 large egg yolks
1/2 cup purchased eggnog
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon ground nutmeg

2.25 ounces (1 jar) red decorating sugar (1/3 cup)
1 teaspoon ground cinnamon

Cooking Directions:

Cookie: In a large mixing bowl, cream together butter and granulated sugar until fluffy. Beat in egg yolks until combined. Add eggnog.
Whisk together flour, baking powder and nutmeg; add to butter mixture beating until thoroughly combined. Refrigerate dough 2 hours or until firm.

Topping: Combine topping ingredients on paper plate. Roll dough into 1 inch diameter balls; roll in topping mixture. Place 2 inches apart on lightly buttered cookie sheet.
Bake in a 400 degree oven for 8 to 10 minutes or until set.

Baked Wisconsin Brie With Almonds

Servings: 8


1 wheel (1 lb.) Wisconsin Brie cheese
1/4 cup butter
3/4 cup slivered almonds
French bread, sliced

Cooking Directions:

Place cheese on oven-proof serving plate. Sauté almonds and garlic in butter until just browned. Pour over top of Brie. Bake at 350° F for 12 minutes or until warm throughout, or microwave on medium heat 3 to 5 minutes. Serve with French bread slices and fruit.
Variation: For a flavorful variation, sauté 1 clove of garlic with the butter and almonds.

Recipes and pictures provided by WI Milk Marketing Board