The highly anticipated U.S. Championship Cheese Contest is set to take place from March 4-6 in Green Bay. This prestigious event brings together cheese makers, judges, and industry professionals from across the country to celebrate excellence in cheese craftsmanship.
Eric Vorpahl, Director of Procurement – Bulk Cheese & Risk Management for Masters Gallery Foods, plays a vital role in the competition’s organization. “This contest takes a village to pull off, and we have over 2,400 cheese samples to judge,” says Vorpahl.
The event, open to the public, offers a rare opportunity to witness expert judging firsthand. Attendees can observe the meticulous process of cheese evaluation, where judges assess each entry based on strict criteria. “Cheese is a perishable product, and handling it correctly is key,” Vorphal explained. “From refrigeration to proper labeling, every detail matters.”
Selecting a contest entry is no small task for cheese makers. Since producers cannot sample the cheese beforehand, they test batches made before or after the contest entry. “We look for preventable defects,” said Vorphal. “Something as small as mold under a wrapper can take a cheese out of the running.”
With new cheese varieties emerging each year, judges must adapt to evolving trends. “We all have our areas of expertise,” Vorphal noted. “Some judges specialize in classic cheddars, while others excel at evaluating cave-aged or spicy cheeses.” A diverse group of 50 judges properly assesses every cheese in the contest.
Beyond competition, the event fosters camaraderie within the cheese industry. “It’s like a fraternity,” said Vorphal. “We’re all stakeholders in making the cheese industry successful. Competitors can also be business partners, and that’s unique to this industry.”
