Wisconsin wins the Olympics of cheese

By Karen Herzog
Milwaukee Journal Sentinel

A creamy Wisconsin cheese named Snow White Goat Cheddar stole the show at the annual American Cheese Society Competition last week in Chicago, beating out 1,148 other American and Canadian cheeses for top honors in the Olympics of cheese.

Master cheesemaker Sid Cook, of Carr Valley Cheese in LaValle, landed 18 ribbons, including the Best of Show for his goat cheddar and a Third Runner Up Best of Show for his Cave-Aged Marissa, a natural-rind cheese named after his daughter.

Wisconsin cheesemakers captured 91 ribbons total and scored nearly one third of all awards bestowed, more than any other state. The 91 awards included 25 firsts, 32 seconds and 34 third places. Cheesemakers from 181 companies in 30 U.S. states and Canada competed.

First place ribbons went to:

• BelGioioso Cheese Inc., Denmark: Romano, Fresh Mozzarella–Prosciutto Basil Log.
• Park Cheese, Fond du Lac: Provolone.
• Pine River, Newton: Black Diamond Extra Sharp Cold Pack Cheese Food.
• Sartori Foods, Plymouth: Sartori Reserve Raspberry Bellavitano.

In addition to claiming the most first-place awards, Wisconsin cheesemakers swept seven categories, including American Originals, Mixed Milk or Sheep’s Milk Cheeses; American Originals, Colby Made from Cow’s Milk; Mature Cheddars: Aged Longer than 49 months; Italian Type Cheese, Grating Styles; Flavored Cheeses, Flavor Added Havarti; Fresh Sheep’s Milk Cheeses, Flavor Added; and Cheese Spreads.