Congratulations to the five skilled Vermont artisans who walked away with seven first-place honors at this year’s United States Championship Cheese Contest in Green Bay, Wisconsin.
According to the Wisconsin Cheese Makers Association, which hosts the annual competition, the nation’s largest technical cheese, butter, and yogurt competition breaks records each year for the number of entries and number of cheesemakers participating.
At the March 7-9 event, held at Lambeau Field, the Green Mountain State’s best went toe-to-toe with competitors representing a combined 2,303 cheese entries from 33 states.
Vermont’s 2017 best-of-class winners are von Trapp Farmstead of Waitsfield (in blue-veined cheeses with exterior molding, for “Mad River Blue”); Cellars at Jasper Hill of Greensboro Bend (in Brie and Camembert, Harbison, and Willoughby); Vermont Creamery of Websterville (in crème fraîche); Terry Chase of Cabot Creamery Collective, of Cabot, (in reduced-fat hard cheeses, with “Vermont 50 percent Reduced-Fat Jalapeno”); and GVC Cheesemakers of Grafton Village (in hard sheep’s milk, with “Bear Hill”).
Get your cheese on for 2018, when the World Championship Cheese Contest takes place March 6-8 at the Monona Terrace Convention Center in Madison, Wisconsin.