U.S. Championship Cheese Contest set to return

New this year will be entry classes for sour cream, low-fat sour cream and cultured dairy dips.

Photo courtesy of the Wisconsin Cheese Maker's Association.

All eyes will be on Green Bay, Wis., in early March when the U.S. Championship Cheese Contest returns. Serving as the largest technical dairy products competition in the nation, the Wisconsin Cheese Makers Association (WCMA) has hosted the event biennially since 1981. Hence, the upcoming edition marks the 22nd U.S. Championship Cheese Contest.

Taking place from March 4 to March 6, judging will be open for public viewing at Green Bay’s Resch Expo on Tuesday, March 4 and Wednesday, March 5 from 10 a.m. to 3 p.m. Admission (and samples) are free.

Manufacturers of cheese, butter, yogurt and dry dairy ingredients produced in the United States may enter the U.S. Championship Cheese Contest. WCMA expects more than 2,000 entries across 117 classes in 2025. New this year will be entry classes for sour cream, low-fat sour cream and cultured dairy dips, reflecting industry feedback and growth in these sectors, according to WCMA.

“The technicality, scale, and prestige of the U.S. Championship Cheese Contest are unmatched. We’re excited to offer this unique opportunity for dairy businesses to showcase their craftsmanship, improve their products and earn recognition for their hard work,” says Kirsten Strohmenger, WCMA contest director.

New champions to be crowned

In 2023, Europa, an aged Gouda made by the team at Arethusa Farm Dairy in Bantam, Conn., earned the title of U.S. Champion Cheese with an impressive score of 98.7 out of 100. Two years ago, a team of 42 expert judges evaluated 2,249 entries from 197 dairy businesses in 35 states.

The final deadline to submit entries for the 2025 Contest is Jan. 31. For those planning to enter the contest, the first stop should be USChampionCheese.org, where potential entrants will find the official 2025 Contest Entry Kit. The Entry Kit contains all the details entrants need, from contest rules and regulations to key deadlines and shipping information.

Companies submit their entries through MyEntries, WCMA’s unique online entry platform and a one-stop worksite for the Championship Cheese Contests. A panel of expert judges will then review products from across the nation according to strict technical standards.

During the first two days of the competition, judges thoroughly evaluate each entry, starting from a maximum possible 100 points. Defects are noted in the areas of flavor, body and texture, salt, color, finish, packaging and other appropriate attributes, and judges deduct points for each defect found. Gold, silver and bronze medals are awarded to the three highest-scoring entries in each class.

During the championship round of judging on the third day of the contest, judges evaluate the eligible gold-medal cheeses a second time to determine the 20 finalist cheeses that will move onto the final round of judging. During this final round, scores from all judges are averaged and the cheese that earns the highest average score is named the United States Champion. The next two highest-scoring cheeses are awarded First and Second Runner-Up prizes.

Members of industry and the public are encouraged to watch the announcement of the 2025 Runners-Up and U.S. Champion in a livestreamed ceremony on March 6 at USChampionCheese.org and Facebook.com/USChampionshipCheeseContest.

Winners will be honored April 17 at the U.S. Champions Awards Banquet during CheeseCon in Madison, Wis., where they will receive handmade, personalized plaques. Contest winners also receive the right to use the high-resolution U.S. Championship Cheese Contest medallion logo to promote their win on packaging and in their marketing efforts.

All entrants also receive valuable feedback from the scoresheets judges complete while evaluating their products. This specific technical feedback directly relates to the product’s manufacturing process, offering dairy businesses expert advice on making the best products possible.

“The U.S. Championship Cheese Contest is a celebration of excellence and quality in dairy processing that pushes manufacturers to perfect their craft and unleash their creativity,” concludes John Umhoefer, WCMA executive director. “WCMA is proud to host this renowned event.”

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Brian Berk has been a writer and editor for 21 years. He has served as editor-in-chief of the Music & Sound Retailer and managing editor of Convenience Store News, both the top-circulated magazines in their respective fields. Berk has also held editing and writing roles in drug store retail, photography, and natural health products. Holding a bachelor’s degree from SUNY Cortland and a master’s degree from Quinnipiac University, Berk lives in Port Washington, N.Y., with his wife and two children.