Wisconsin is a world of cheese in just one state, earning 92 total awards in 52 different classes at the 2024 American Cheese Society Competition Awards Ceremony held in Buffalo, N.Y.  

More than three dozen dairy businesses located across the upper and lower Midwest are receiving Dairy Business Builder grants totaling $3.2 million in allocated funding. The grant program is administered by the Dairy Business Innovation Alliance (DBIA), a partnership between the Wisconsin Cheese Makers Association (WCMA) and the Center for Dairy Research (CDR) at the University of Wisconsin-Madison.

This year's contest received a record number 1,560 entries for cheese, butter, fluid milk, yogurt, cottage cheese, ice cream, sour cream, sherbet, cultured milk, sour cream dips, whipping cream, whey and other products from dairy processors throughout North America

WCMA’s programming is supported by a $50,000 grant from the Wisconsin Department of Agriculture, Trade and Consumer Protection through the Wisconsin Initiative for Agricultural Exports (WIAE).

Enthusiastic dairy processors, marketers and suppliers raised an impressive $333,125 at the 2022 Chr. Hansen Championship Cheese Auction, held April 13 at CheeseExpo in Milwaukee.

UW-M students Alyssa Hangartner and Joshua Lensmire earn Mike Dean Scholarships from Wisconsin Cheese Makers Association.

Out of a possible 100 points, Marieke Gouda scored 98.31 in the final round of judging, during which judges re-evaluated the top 16 cheeses at an evening gala to determine the overall champion.

Errico Auricchio will be honored as a Life Member of the Wisconsin Cheese Makers Association April 18 and two men, Bernard Alberts and Richard Leitner, will earn WCMA Distinguished Service Awards for their exemplary careers.

A Dutch Gouda-style cheese is the 2012 World Championship Cheese. The semisoft, reduced-fat cheese, called Vermeer, from FrieslandCampina in Steenderen, Netherlands, took top honors out of 2,504 entries from 24 countries.