The U.S. Championship Cheese Contest is more than just a competition; it’s a celebration of craftsmanship, innovation, and camaraderie in the cheese industry. Contest Coordinator Kirsten Strohmenger emphasizes the unique spirit of the event, stating, “It’s a competition, but it’s friendly and encouraging. Cheesemakers take pride in their work while supporting one another.”
Held March 4-6 at the Resch Expo Center in Green Bay, this prestigious contest brings together top cheesemakers from across the country. This year, a record-breaking 2,000 entries from 31 states will compete for top honors. Entries range from classic cheddars to new and trending flavors, including the rising popularity of Nashville hot cheese.
Preparation for the contest begins well in advance. “We start organizing months ahead, but once the entry deadline hits in January, things get intense,” Strohmenger explains. Entries arrive in all shapes and sizes, from small specialty batches to a massive 125-pound wheel of cheese. In total, 117 pallets of cheese will be sorted, evaluated, and judged.
Ensuring a smooth operation requires a dedicated team of volunteers and key industry partners. WOW Logistics plays a vital role in making the contest possible, contributing approximately 200 hours of labor and providing 3,000 square feet of refrigerated storage. “There’s a lot that happens behind the scenes,” says Lewis Powell, Little Chute Distribution Center Manager for WOW Logistics. “Over the years, we’ve developed a streamlined system that keeps everything running smoothly—from the moment entries arrive to the final shipment—ensuring a seamless process year after year.”
The judging process is rigorous, with 38 expert judges from diverse backgrounds, including cheese graders, grocery buyers, and university researchers. Judges assess each entry under optimal lighting conditions, ensuring fair and precise evaluations. “Proper lighting and well-coordinated logistics are critical to maintaining the integrity of the competition,” Strohmenger notes.
Once judged, the cheese is repackaged and either displayed at an industry conference in April or donated to organizations in need. “We make sure the cheese has a home after the contest,” Strohmenger adds.
Beyond the competition, cheesemakers gain valuable insight from expert feedback. “Many enter not just to win but to learn,” Strohmenger explains. “They use the judges’ evaluations to refine their craft, which adds even more value to participating.”
As the contest continues to grow, so does its impact. With new categories like sour cream and cultured dairy dips attracting 55 entries, the competition reflects evolving trends in the dairy industry.
