World Championship Cheese Contest Breaks Record for Entries

 

Madison, WI – The 2016 World Championship Cheese Contest, the world’s largest technical cheese, butter, and yogurt competition, will be the biggest ever, with a record 2,948 submissions.  The Contest, set for March 7-9 in at the Monona Terrace Convention Center in Madison, is hosted biennially by the Wisconsin Cheese Makers Association.

 

Expert judges from every corner of the globe will sniff, taste, and examine each entry, deciding which will earn gold, silver, and bronze medals in individual cheese categories ranging from cheddar to swiss, and from gouda to pepper jack.  For the first time, this year’s Contest also features eight yogurt categories.

 

The Contest is free and open to the public between 9 a.m. and 4 p.m. on Monday, March 7 and Tuesday, March 8 in the Exhibit Hall at the Monona Terrace.

 

The ever-popular Cheese Champion reception will be held at 6:30 p.m. on Wednesday, March 9, as judges complete their “final round” evaluations to crown one cheese the 2016 World Champion.  500 lucky ticket holders will sample 50 of the world’s finest – and rarest – cheeses and appetizers created by local celebrity chefs, with all funds raised benefiting the graduate student research program at the Wisconsin Center for Dairy Research and Second Harvest Foodbank of Southern Wisconsin.  The few remaining tickets may be purchased at www.worldchampioncheese.org.

 

The competition features cheeses from 23 nations, including Australia, Austria, Belgium, Brazil, Canada, Croatia, Cyprus, Denmark, Finland, Germany, Greece, Ireland, Italy, Lithuania, Mexico, The Netherlands, New Zealand, Poland, Portugal, Spain, Sweden, Switzerland, and the United Kingdom.  The Contest also features a strong showing from the United States, with entries from 31 states and Puerto Rico.  Overall entries are up 10% from the previous World Championship Cheese Contest, held in 2014.