2009 United States Championship Cheese Contest
Join the Nation's Largest and Longest-Running Cheese and Butter Competition 15th Biennial United States Championship Cheese Contest Lambeau Field Atrium, Green Bay, Wisconsin, March 17-19, 2009
Key contest dates
- Entry Deadline - February 17, 2009
- Entries Delivered - March 11
- Contest Judging - March 17 - 19
- Awards Banquet - April 23
Contest Overview
Become a Legend with Your Award Winning Cheese
Create your own winning legacy: Enter your cheeses and butters in the nation's largest and longest-running cheese and butter competition. The 2009 United States Championship Cheese Contest® offers cheese and butter makers from around the United States the opportunity to vie for prestigious awards in 65 classes. This year's contest will be held in the stunning new Atrium of Lambeau Field in Green Bay, Wisconsin.
The United States Championship Cheese Contest is an objective, technical evaluation of cheeses and butters, awarding gold, silver and bronze medals to the top finishers in these classes, and certificates to fourth and fifth place entries. A Championship Round evaluates gold medal cheeses to declare a United States Champion Cheese, and First and Second Runners Up for the contest.
Legendary U.S. Contest held at the NFL's longest tenured venue
The 15th biennial United States Championship Cheese Contest is presented by the non-profit Wisconsin Cheese Makers Association (WCMA) with assistance from dozens of industry volunteers. The contest's roots reach back to the 1890's when WCMA initiated an annual cheese competition for its members.
In 1981, after nearly a century of Wisconsin cheese competitions, WCMA offered its contest to cheesemakers throughout the nation, and the United States Championship Cheese Contest was born. The contest has grown to be regarded as the largest and most respected in the industry. The most recent Contest, held in 2007, received 1,158 entries from 26 states.
The Lambeau Field Atrium is a tourist destination for football fans from around the nation. What better place to create or expand your own winning tradition than the home of the twelve-time World Champion Green Bay Packers?
Local and national media coverage will increase awareness of the contest and products being judged. Watch live internet coverage of the judging and contest results at www.wischeesemakers.org
Enter Your Award Winners Now
Every maker and processor of cheese or butter in the United States is eligible and encouraged to compete. The cost to enter each product is $60.00. Entry forms and fees are due February 17, and products must be shipped to arrive no later than March 11, 2009. See entry and shipping information.
On March 17-19, 2009, 26 cheese and butter experts will evaluate entries. Winners will be honored April 23, 2009, at a gala Awards Banquet during the Wisconsin Cheese Industry Conference in La Crosse, Wisconsin.
New Contest Classes Added
Rapid growth and innovation among cheesemakers provide for the addition of distinct new cheese classes. The new classes included in the 2009 United States Championship Cheese Contest are given below:
New Cow's Milk Classes
Cheddar cheese manufacturers can compete in up to six classes:
- Cheddar, 'Mild' Aged 1 to 90 days
- Cheddar, 'Medium' Aged 91 to 180 days
- Cheddar, 'Sharp' Aged 181 to 365 days
- Cheddar, Aged 1 - 2 years
- Cheddar, Aged 2 years or longer
- Bandaged Cheddar
New Provolone classes:
- Provolone, Mild
- Provolone, Aged
New Feta classes:
- Feta, Unflavored
- Feta, Flavored
New Harvarti classes:
- Havarti, Unflavored
- Havarti, Flavored
New Pepper classes:
- Pepper Flavored 'American' Style Cheeses
- Pepper Flavored Cheeses, Other Natural Styles
All new classes include:
- Cheeses Flavored with Sweet or 'Dessert' Condiments
- Smoked Cheeses (includes smoked Provolone)
- Parmesan
New Goat's, Sheep's and Mixed Milk Classes
- Surface (Mold) Ripened Goat's Milk Cheeses
- Flavored Semi-Soft Goat's Milk Cheeses
- Surface (Mold) Ripened Sheep's Milk Cheeses
- Flavored Soft & Semi-Soft Sheep's Milk Cheeses
- Soft & Semi-Soft Mixed Milk Cheeses
- Flavored Soft & Semi-Soft Mixed Milk Cheeses
- Surface (Mold) Ripened Mixed Milk Cheeses
- Hard Mixed Milk Cheeses
New Smaller Entry Size
This year's Contest will accept less product from makers of small cheeses:
- If each fully formed piece of cheese in an entry is 8 ounces or less, manufacturers may send at least two pounds per entry.
- If each fully formed piece of cheese in an entry is 1 pound or less, manufacturers may send four pounds per entry.