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BLUE RIBBON AUCTION: The 2017 Grand Master Cheesemaker, along with this year’s other winning cheesemakers, will be recognized during the Blue Ribbon Cheese and Butter Auction on Aug.10 at Wisconsin State Fair Park.

Wisconsin State Fair Cheese and Butter Contest winners named

A record 403 entries were submitted for this year’s contest.

Dairy manufacturers from throughout the state submitted a record 403 entries for the 2017 Wisconsin State Fair Cheese and Butter Contest, which took place June 22 at Wisconsin State Fair Park. The contest featured 28 classes.

The 2017 Grand Master Cheesemaker, along with this year’s other winning cheesemakers, will be recognized during the Blue Ribbon Cheese and Butter Auction on Aug. 10 at Wisconsin State Fair Park. The auction, which features the sale of the blue-ribbon entries, is a fundraiser for the Wisconsin State Fair Dairy Promotion Board. Auction proceeds fund scholarships for students pursuing dairy-related degrees and support the House of Moo dairy education center, as well as the Wisconsin State Fair Milking Demonstrations.

The top entries in each class include:

Mild Cheddar
Dan Stearns, Agropur, Weyauwega, mild cheddar, 99.400
Jacque Vey, Land O’Lakes, Kiel, mild cheddar, 99.150
Terry Lensmire, Agropur, Weyauwega, mild cheddar, 99.100

Aged Cheddar
Jacque Vey, Land O’Lakes, Kiel, aged cheddar, 98.975
Larry Harris, Meister Cheese Co., Muscoda, aged cheddar, 98.700
Steve Hobbs, Land O’Lakes, Kiel, aged cheddar, 98.550

Colby, Monterey Jack
Andy Follen, Lynn Dairy, Granton, monterey jack, 98.400
Jason Studnicka, Meister Cheese Co., Muscoda, colby longhorn, 98.300
Larry Harris, Meister Cheese Co., Muscoda, colby jack longhorn, 98.275

Swiss Styles
Marc Druart, Emmi Roth, Monroe, petite swiss, 99.675
Chalet/Team Deppeler Factory, Chalet Cheese Co-op, Monroe, baby swiss wheel, 97.950
Neal Schwartz, Chalet Cheese Co-op, Monroe, baby swiss wheel, 97.900

Brick, Muenster
Matt Henze, Decatur Dairy, Brodhead, brick, 99.725
Dave Buholzer, Klondike Cheese Co., Monroe, brick, 99.650
Ron Bechtolt, Klondike Cheese Co., Monroe, muenster, 99.475

Mozzarella
Roger Krohn, Agropur, Luxemburg, low-moisture mozzarella, whole milk, 99.575
Crave Cheese Team, Crave Brothers Farmstead Cheese, Waterloo, fresh mozzarella, 99.350
Roger Krohn, Agropur, Luxemburg, low-moisture part-skim mozzarella, 99.050

String Cheese
Dan Schwind, Baker Cheese Factory, St. Cloud, string cheese, 99.575
Larry Brown, Baker Cheese Factory, St. Cloud, string cheese, 99.525
Tim Entringer, Baker Cheese Factory, St. Cloud, string cheese, 99.325

Blue-Veined Cheese
Team Fond du Lac, Saputo Specialty Cheese, Milwaukee, blue cheese, 99.350
Mike Berg, Lake Country Dairy, Turtle Lake, gorgonzola, 99.325
Mike Berg, Lake Country Dairy, Turtle Lake, blue-veined cheese, 98.750

Feta
Nathan Forseth, Agropur, Weyauwega, feta, 99.225
Terry Lensmire, Agropur, Weyauwega, feta, 99.100
Micah Klug, Agropur, Weyauwega, feta, 98.850

Flavored Pepper Cheese
Marc Druart, Emmi Roth, Monroe, sriracha gouda, 99.250
Matt Henze, Decatur Dairy, Brodhead, havarti with pepper, 99.150
Larry Brown, Baker Cheese Factory, St. Cloud, flavored pepper cheese, 99.000

Flavored Soft Cheese
Steve Buholzer, Klondike Cheese Co., Monroe, peppercorn feta, 99.200
Crave Cheese Team, Crave Brothers Farmstead Cheese, Waterloo, marinated fresh mozzarella, 98.900
Adam Buholzer, Klondike Cheese Co., Monroe, mediterranean feta, 98.850

Flavored Semi-Soft Cheese
John (Randy) Pitman, Mill Creek Cheese, Arena, caraway brick, 99.175
Marieke Penterman, Marieke Gouda, Thorp, bacon gouda, 99.075
Team Hennings, Saputo Specialty Cheese, Milwaukee, blueberry cobbler cheddar, 99.000

Smoked Flavored Cheese
Saxon Creamery Team, Saxon Cheese, Cleveland, smoked gouda, 99.400
Walter Hartwig, Zimmerman Cheese, South Wayne, smoked brick, 99.350
Chad Duhai, Zimmerman Cheese, South Wayne, smoked brick, 99.200

Flavored Hard Cheese
Mike Matucheski, Sartori Co., Antigo, Sartori Reserve Chipotle BellaVitano, 99.650
Mike Matucheski, Sartori Co., Antigo, Sartori Reserve Espresso BellaVitano, 99.550
Mike Matucheski, Sartori Co., Antigo, Sartori Reserve Black Pepper BellaVitano, 99.500

Smear Ripened Cheese
John Stesniak, Lake Country Dairy, Turtle Lake, Monteau, 99.650
Marc Druart, Emmi Roth, Monroe, Roth Grand Cru Reserve, 99.600
Marc Druart, Emmi Roth, Monroe, Roth Pavino, 99.200

Cold Pack Cheese, Cheese Food
Team Pine River, Pine River Pre-Pack, Newton, swiss and almond cold pack, 99.550
Dustin, Wallendal, Widmer’s Cheese Cellars, Theresa, aged brick spread, 99.050
Team Pine River, Pine River Pre-Pack, Newton, horseradish cold pack, 99.000

Pasteurized Process Cheese, Cheese Food, Cheese Spread
Slice Team, Associated Milk Producers, Portage, pasteurized process colored american, 98.800
Loaf Team, Associated Milk Producers, Portage, pasteurized process with jalapeño peppers, 98.550
Slice Team, Associated Milk Producers, Portage, pasteurized process american swiss, 98.500

Reduced Fat or Lite Cheese
Steve Webster, Klondike Cheese Co., Monroe, reduced-fat feta, 99.725
Dave Buholzer, Klondike Cheese Co., Monroe, reduced-fat mediterranean feta, 99.525
Matt Erdley, Klondike Cheese Co., Monroe, reduced-fat tomato and basil feta, 99.400

Open Class – Soft and Spreadable Cheese
Crave Cheese Team, Crave Brothers Farmstead Cheese, Waterloo, mascarpone, 99.350
Katie Fuhrmann and Team LaClare, LaClare Farms, Malone, fresh goat milk cheese, 99.275
Fred Wolff, Lake Country Dairy, Turtle Lake, mascarpone, 99.250

Havarti
Decatur Cheesemakers, Decatur Dairy, Brodhead, havarti, 98.925
Ben Workman, Edelweiss Creamery, Monticello, havarti, 98.875
Steve Stettler, Decatur Dairy, Brodhead, havarti, 98.625

Flavored Havarti
Ron Bechtolt, Klondike Cheese Co., Monroe, dill havarti, 99.675
Dave Gietzel, Edelweiss Creamery, Monticello, dill havarti, 99.325
Luke Buholzer, Klondike Cheese Co., Monroe, dill havarti, 99.250

Open Class – Semi-Soft Cheese
Marieke Penterman, Marieke Gouda, Thorp, Marieke Belegen Gouda, 99.025
Gary Grossen, Babcock Hall Dairy Plant, Madison, gouda, 98.750
Maple Leaf Cheesemakers, Maple Leaf Cheese, Monroe, fontina, 98.700

Open Class – Hard Cheese
Chris Roelli, Roelli Cheese Co., Shullsburg, Dunbarton, 99.550
Erin Radtke, Sartori Co., Antigo, Sartori Classic Asiago, 99.050
Mike Matucheski, Sartori Co., Antigo, Sartori Reserve SarVecchio Parmesan, 99.000

Flavored Goat Milk Cheese
Team Lancaster, Saputo Specialty Cheese, Milwaukee, wild blueberry vanilla chevre, 99.675
Simon Rossard, Montchevre-Betin, Belmont, cranberry and cinnamon, 99.550
Team Lancaster, Saputo Specialty Cheese, Milwaukee, raspberry chevre, 99.000

Natural Goat Milk Cheese
Katie Fuhrmann and Team LaClare, Artisan Cheese Exchange, Malone, aged goat cheese, 99.650
Pam Hodgson, Sartori Co., Plymouth, Sartori Limited Edition Extra-Aged Goat, 99.350
Frank Walton, Montchevre-Betin, Belmont, cheddar, 99.050

Latin American Cheese
Jace Johnsrud, Chula Vista Cheese, Browntown, chihuahua loaf, 99.350
Casey Berget, Chula Vista Cheese, Browntown, oaxaca ball, 99.150
John (Randy) Pitman, Mill Creek Cheese, Arena, queso quesadilla, 98.900

Sheep and Mixed Milk Cheese
Mike Matucheski, Sartori Co., Antigo, Sartori Limited Edition Pastorale Blend, 99.375
Katie Fuhrmann and Team LaClare, LaClare Farms, Malone, blended cheese with goat and cow milk, 99.250
Katie Fuhrmann and Team LaClare, LaClare Farms, Malone, blend of cow and goat milk, 99.000

Butter
Mary Burmaster, Foremost Farms USA, Reedsburg, salted butter, 99.550
Dan Stolte, Foremost Farms USA, Reedsburg, salted butter, 99.200
Diana Seep, Foremost Farms USA, Reedsburg, salted butter, 99.075

Source: Wisconsin State Fair

 

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