Dairy manufacturers from throughout the state submitted 340 entries for the 2016 Wisconsin State Fair Cheese & Butter Contest, which took place June 23 at Wisconsin State Fair Park. The contest featured 28 classes of cheese.

The 2016 Grand Master Cheesemaker, along with this year’s other winning cheesemakers, will be recognized during the Blue Ribbon Cheese & Butter Auction on Thursday, Aug. 11 at Wisconsin State Fair Park.

This year's winners in 28 classes of cheese and butter have been named for the 2016 Wisconsin State Fair. Grand Master Cheesemaker to be named Aug. 11.

The Blue Ribbon Cheese & Butter 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, 99.750
Timothy Stearns, Agropur, Weyauwega, mild cheddar, 99.050
Luke Kopecky, Land O’Lakes, Kiel, mild cheddar, 99.000

Aged Cheddar
Luke Kopecky, Land O’Lakes, Kiel, aged cheddar, 99.500
Terry Lensmire, Agropur, Weyauwega, aged cheddar, 99.000
Dale Schmidt, Land O’Lakes, Kiel, aged cheddar, 98.850

Colby, Monterey Jack
Team Alto, Saputo Specialty Cheese, Richfield, Colby jack, 99.400
Marieke Penterman, Marieke Gouda Creamery, Thorp, Colby, 98.875
Team Alto, Saputo Specialty Cheese, Richfield, Monterey jack, 98.850

Swiss Styles
Joey Jaeggi, Chalet Cheese Co-op, Monroe, baby Swiss block, 99.100
Neal Schwartz, Chalet Cheese Co-op, Monroe, baby Swiss wheel, 98.350
Mike Nelson, Chalet Cheese Co-op, Monroe, baby Swiss block, 97.600

Brick, Muenster
Dave Buholzer, Klondike Cheese Co., Monroe, brick, 99.450
Ron Bechtolt, Klondike Cheese Co., Monroe, brick, 99.150
Gary Grossen, Babcock Hall Dairy Plant, Madison, brick, 99.125

Mozzarella
Pat Doell, Agropur, Luxemburg, low moisture, part-skim mozzarella, 99.400
Roger Krohn, Agropur, Luxemburg, low moisture, part-skim mozzarella, 99.300
Terry Lensmire, Agropur, Luxemburg, low-moisture mozzarella, whole milk, 99.000

String Cheese
Burnett Dairy Team, Burnett Dairy Co-op, Grantsburg, string cheese, 99.550
George Crave, Crave Brothers Farmstead Cheese, Waterloo, farmer’s rope, 99.050
Cesar Luis, Cesar’s Cheese, Columbus, hand-stretched string cheese, 99.000

Blue Veined Cheese
Team Salemville, Saputo Specialty Cheese, Richfield, Salemville Reserve Blue Cheese, 99.125
Mike Berg, Imperia Foods, Montfort, blue veined cheese, 98.925
Team Salemville, Saputo Specialty Cheese, Richfield, Salemville Vintage Blue Cheese, 98.825

Feta
Steve Webster, Klondike Cheese Co., Monroe, feta in brine, 99.550
Jim Demeter, Klondike Cheese Co., Monroe, feta in brine, 99.450
David Lindgren, Lynn Dairy, Granton, feta loaf, 99.400

Flavored Pepper Cheese
John (Randy) Pitman, Mill Creek Cheese, Arena, chili pepper Muenster, 99.225
John (Randy) Pitman, Mill Creek Cheese, Arena, chili pepper quesadilla, 99.200
Andy Koenig, Burnett Dairy Co-op, Grantsburg, pepper string cheese, 99.100

Flavored Soft Cheese
Steve Buholzer, Klondike Cheese Co., Monroe, Mediterranean feta, 99.575
Jim Demeter, Klondike Cheese Co., Monroe, tomato & basil feta, 98.400
Steve Webster, Klondike Cheese Co., Monroe, peppercorn feta, 98.350

Flavored Semi-Soft Cheese
John (Randy) Pitman, Mill Creek Cheese, Arena, caraway brick, 99.400
John (Randy) Pitman, Mill Creek Cheese, Arena, caraway Muenster, 99.250
Gary Gosda, Lake Country Dairy, Turtle Lake, Tuscan hand-rubbed Fontina, 99.200

Smoked Flavored Cheese
Maple Leaf Cheesemakers, Monroe, smoked Gouda, 99.550
Andy Koenig, Burnett Dairy Co-op, Grantsburg, smoked string cheese, 99.250
Chad Duhai, Zimmerman Cheese, South Wayne, smoked brick, 99.200

Flavored Hard Cheese
Team Henning, Saputo Specialty Cheese, Richfield, blueberry cobbler cheddar, 99.375
Mike Matucheski, Sartori Company, Antigo, Sartori Reserve Chipotle BellaVitano, 99.350
Team Black Creek, Saputo Specialty Cheese, Richfield, cheddar parmesan, 99.200

Smear Ripened Cheese
Marc Druart, Emmi Roth USA, Monroe, Roth Private Reserve, 99.725
Marc Druart, Emmi Roth USA, Monroe, Roth Pavino, 99.700
Myron Olson, Saputo Specialty Cheese, Richfield, liederkranz, 99.600

Cold Pack Cheese, Cheese Food
Team Pine River, Pine River Pre-Pack, Newton, swiss & almond cold pack, 99.900
Team Pine River, Pine River Pre-Pack, Newton, aged asiago cold pack, 99.700
Team Pine River, Pine River Pre-Pack, Newton, horseradish cold pack, 99.600

Pasteurized Process Cheese, Cheese Spread
Team AMPI, Associated Milk Producers, Portage, pasteurized process American, 99.550
Team AMPI, Associated Milk Producers, Portage, pasteurized process Monterey jack & American with red bell peppers and jalapeño peppers, 99.250
Team AMPI, Associated Milk Producers, Portage, pasteurized process cheese food with jalapeño peppers, 99.200

Reduced Fat or Lite Cheese
Team Clayton, Foremost Farms USA, Clayton, reduced fat Provolone, 99.500
Team Clayton, Foremost Farms USA, Clayton, reduced fat Provolone, 99.425
John (Randy) Pitman, Mill Creek Cheese, Arena, reduced fat Muenster, 99.375
Open Class – Soft and Spreadable Cheese
Lactalis American Group, Lactalis, Belmont, triple cream brie, 99.200
Fred Wolff, Lake Country Dairy, Turtle Lake, Mascarpone, 98.850
Team Pine River, Saputo Specialty Cheese, Richfield, extra sharp cheddar spread, 98.800

Havarti
Dave Buholzer, Klondike Cheese Co., Monroe, Havarti, 99.700
Ron Bechtolt, Klondike Cheese Co., Monroe, Havarti, 99.250
Steve Stettler, Decatur Dairy, Brodhead, Havarti, 99.225

Flavored Havarti
Ron Bechtolt, Klondike Cheese Co., Monroe, dill Havarti, 99.700
Ron Buholzer, Klondike Cheese Co., Monroe, dill Havarti, 99.375
Luke Buholzer, Klondike Cheese Co., Monroe, dill Havarti, 98.900

Open Class – Semi-Soft Cheese
Maple Leaf Cheesemakers, Monroe, Fontina, 99.500
Maple Leaf Cheesemakers, Monroe, mild Gouda, 99.300
Gary Grossen, Babcock Hall Dairy Plant, Madison, Gouda, 98.800

Open Class – Hard Cheese
Mike Matucheski, Sartori Company, Antigo, Sartori Reserve BellaVitano Gold, 99.550
Maple Leaf Cheesemakers, Monroe, aged Gouda, 99.500
Kerry Henning, The Artisan Cheese Exchange, Sheboygan, Deer Creek ‘The Fawn’, 99.475

Flavored Goat Milk Cheese
Team Woolwich, Saputo Specialty Cheese, Richfield, cranberry cinnamon, 99.550
Team Woolwich, Saputo Specialty Cheese, Richfield, honey vanilla Chevre, 99.400
Aurélien Jolly, Montchevre-Betin, Belmont, blueberry vanilla, 99.350

Natural Goat Milk Cheese
John Slawinski, Clock Shadow Creamery, Milwaukee, Chevre, 99.750
Aurélien Jolly, Montchevre-Betin, Belmont, mini bucheron, 99.550
Jean Rossard, Montchevre-Betin, Belmont, crumble plain, 99.450

Latin American Cheese
Dennis Schliem, Zimmerman Cheese, South Wayne, queso para fundir, 99.675
John (Randy) Pitman, Mill Creek Cheese, Arena, queso para fundir, 99.550
John Lewis, Chula Vista Cheese, Browntown, Chihuahua cheese block, 99.500

Sheep & Mixed Milk Cheese
Mike Matucheski, Sartori Company, Antigo, Sartori Limited Edition Pastorale Blend, 99.550
Robert Wills, Cedar Grove Cheese, Plain, Donatello, 99.000
Robert Wills, Cedar Grove Cheese, Plain, Montague, 98.200

Butter
Foremost Farms 3rd Shift, Foremost Farms USA, Reedsburg, salted butter, 98.875
Foremost Farms 1st Shift, Foremost Farms USA, Reedsburg, salted butter, 98.525
Team Chaseburg, CROPP Cooperative/Organic Valley, LaFarge, European-style cultured butter, 98.325

Source: Wisconsin State Fair