Wisconsin Wins 118 Ribbons at ACS
Wisconsin cheesemakers brought home a record 118 ribbons, more than any other state, at the American Cheese Society’s annual competition in Denver this month. The total from 33 companies included 34 Best of Class awards, 35 second place and 49 third place; a total of 29 percent of all the awards given.
Wisconsin cheese and dairy companies swept the following nine categories:
- Fresh Unripened Cheeses, Cheese Curds – all milks
- American Originals, Brick Cheese – made from cow’s milk
- American Originals, Brick Muenster – made from cow’s milk
- Italian Type Cheeses, Grating Types – all milks
- Flavored Cheeses, Feta with Flavor Added – all milks
- Flavored Cheeses, Rubbed Rind Cheese – all milks
- Smoked Cheeses, Open Category – made from cow’s milk
- Cultured Milk and Cream Products – all milks
- Cheese Spreads, Open Category Cold Pack Style – all milks
“We are proud of the talent, passion and dedication that earned our Wisconsin cheesemakers another strong showing at this year’s competition. Wisconsin is honored to be among the many other incredible cheese and dairy products represented from across America,” said Suzanne Fanning, VP of national product communications at the Wisconsin Milk Marketing Board.
Klondike Cheese Co. of Monroe took home 14 awards, including first place ribbons for Odyssey Peppercorn Feta and Odyssey 2% Greek Yogurt. Maple Leaf Cheesemakers Inc. of Monroe earned nine awards, with first place ribbons for Aged Brined Twin Grove Gouda, Low-Fat Cheddar, Reduced Fat Cured Gouda and Jalapeño Jack. Edelweiss Creamery of Monticello won eight awards, including firsts in Edelweiss Emmentaler and Tuscan Dream Semi-Soft Italian-Style Cheese. Schuman Cheese of Turtle Lake took home seven awards, with a first place ribbon in Cello Organic Copper Kettle Parmesan.