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    2012 World Championship Cheese Contest Results

    2012 WORLD CHAMPION

    Team Steenderen
    FrieslandCampina
    Wolvega, Netherlands
    Vermeer
    Champion Round Score: 98.73889

    2012 First Runner Up

    Adrian Mayer
    Kaserai Grundbach
    Wattenwil, Switzerland
    Winzer Kase
    Champion Round Score:  98.55

    2012 Second Runner Up

    Karl Germann
    SO Appenzeller Kase GmbH
    Appenzell, Switzerland
    Appenzeller Kaese
    Champion Round Score:  98.34167
    Select Event:
    1 - Cheddar, Mild (0-3 months) 
    2 - Cheddar, Medium (3 to 6 months) 
    3 - Cheddar, Sharp (6 months to 1 year) 
    4 - Cheddar, Aged One to Two Years 
    5 - Cheddar, Aged Two Years or Longer 
    6 - Bandaged Cheddar, Mild to Medium 
    7 - Bandaged Cheddar, Sharp to Aged 
    8 - Colby 
    9 - Monterey Jack 
    10 - Marbled Curd Cheese 
    11 - Rinded Swiss Style Cheese 
    12 - Rindless Swiss Style Cheese 
    13 - Mozzarella 
    14 - Mozzarella, Part Skim 
    15 - Provolone, Mild 
    16 - Provolone, Aged 
    17 - Ricotta 
    18 - Parmesan 
    19 - Baby Swiss Style 
    20 - Feta 
    21 - Feta, Flavored 
    22 - Havarti 
    23 - Havarti, Flavored 
    24 - Gorgonzola 
    25 - Gruyere 
    26 - String Cheese 
    27 - Cottage Cheese 
    28 - Fresh Mozzarella 
    29 - Blue Veined, Exterior Molding 
    30 - Blue Veined 
    31 - Brick, Muenster 
    32 - Brie 
    33 - Camembert & Other Surface (Mold) Ripened Cheeses 
    34 - Edam 
    35 - Gouda 
    36 - Gouda, Aged 
    37 - Gouda, Flavored 
    38 - Quesos Frescos 
    39 - Quesos para Fundir 
    40 - Smear Ripened Soft Cheeses 
    41 - Smear Ripened Semi-soft Cheeses 
    41.1 - Appenzeller Cheese 
    42 - Smear Ripened Hard Cheeses 
    43 - Pepper Flavored 'American' Style Cheeses (Cheddar, Colby, Jack) 
    44 - Pepper Flavored Cheeses (Other Natural Styles) 
    45 - Flavored Soft Cheeses 
    46 - Flavored Semi-soft Cheeses 
    47 - Flavored Hard Cheeses 
    48 - Flavored Cheeses with Sweet or 'Dessert' Condiments 
    49 - Smoked Soft & Semi-soft Cheeses 
    50 - Smoked Hard Cheeses 
    51 - Open Class Soft Cheeses 
    52 - Open Class Semi-soft Cheeses 
    53 - Open Class Hard Cheeses 
    54 - Reduced Fat Soft & Semi-soft Cheeses 
    55 - Reduced Fat Hard Cheeses 
    56 - Lowfat Cheeses 
    57 - Reduced Sodium Cheeses 
    58 - Cold Pack Cheese, Cheese Food 
    59 - Cold Pack Cheese Spread 
    60 - Spreadable Cheeses 
    61 - Flavored Spreadable Cheeses 
    62 - Pasteurized Process Cheeses 
    63 - Flavored Pasteurized Process Cheeses 
    64 - Soft Goat's Milk Cheeses 
    65 - Flavored Soft Goat's Milk Cheeses 
    66 - Surface (Mold) Ripened Goat's Milk Cheeses 
    67 - Semi-soft Goat's Milk Cheeses 
    68 - Flavored Semi-soft Goat's Milk Cheeses 
    69 - Hard Goat's Milk Cheeses 
    70 - Soft & Semi-soft Sheep's Milk Cheeses 
    71 - Flavored Soft & Semi-soft Sheep's Milk Cheeses 
    72 - Surface (Mold) Ripened Sheep's Milk Cheeses 
    73 - Hard Sheep's Milk Cheeses 
    74 - Soft & Semi-soft Mixed Milk Cheeses 
    75 - Flavored Soft & Semi-soft Mixed Milk Cheeses 
    76 - Surface (Mold) Ripened Mixed Milk Cheeses 
    77 - Hard Mixed Milk Cheeses 
    78 - Salted Butter 
    79 - Unsalted Butter 
    80 - Goat's, Sheep's & Mixed Milk Butter 
    81 - Open Class Shredded Cheese, Flavored & U nflavored 
    82 - Prepared Cheese Foods 

    Please select a contest class above.

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    Copyright 2013 Wisconsin Cheese Makers Association