MADISON - While a Wisconsin cheese failed to repeat as world champ at the 2018 World Championship Cheese Contest, it's bevy of cheesemakers earned a different kind of bragging rights.

Eight of the 20 entries making a bid for the top prize were cheeses hailing from the U.S., with five of those entries hailing from the Badger state. More impressive is that out of a record 3,402 entries, U.S. cheesemakers garnered 87 of the 121 category awards - with Wisconsin earning over half of those gold medals, according to the Wisconsin Cheese Makers Association.

"Wisconsin cheesemakers once again demonstrated they are truly masters of their craft with wins from 50 different Wisconsin cheese and dairy companies in the competition," said Suzanne Fanning, VP, Marketing Communications of Wisconsin Milk Marketing Board (WMMB). "The competition was a delicious celebration of cheeses from across the globe, and we congratulate all the winners in this year's contest."

Trailing far behind America's Dairyland, Idaho, New York, and Vermont tied in the state rankings with six gold medals.

New champ named

A distinguished team of judges inhaled, tasted and scrutinized 121 classes of dairy products submitted by elite cheesemakers from 26 countries during the three-day event in Madison before naming a hard sheep's milk variety from France as the top prize winner.

Esquirrou is made in France at Mauleon Fromagerie by Michel Touyarou and imported by Pennsylvania-based Savencia Cheese USA had earned top honors. The new world champion cheese is crafted in the Pyrénées region of France, aged no less than 90 days, and features nutty notes and a toasted wheat aroma, according to the WCMA.

The French cheese succeeds the 2016 World Cheese Champion, a smear-ripened hard cheese entered by Wisconsin-based Emmi Roth USA. Grand Cru Surchoix was the  first American-made cheese to win the competition in 28 years.

Earning a first runner-up finish at this year's competition was Arzberger Ursteirer, a hard cow's milk cheese aged in a silver mine made by Franz Moestl and Team of Almenland Stollenkäse in Austria. Mont Vully Bio, a raw milk cheese washed with Pinot Noir wine, made by Ewald Schafer of Fromagerie Schafer in Switzerland earned the second runner-up position.

Five Wisconsin-produced cheeses were in the hunt for the title, but just missed the cut.

  • Cheddar, aged one to two years—English Hollow Cheddar, from Maple Leaf Cheesemakers Inc., Monroe
  • Mild Gouda—Saxon Cheese Mild Gouda, from Saxon Cheese LLC, Cleveland
  • Open class category for flavored cheeses with sweet or “dessert” condiments—Satori Reserve Espresso BellaVitano
  • Hard mixed-milk cheeses—Satori Limited Edition Pastorale Blend, Sartori Co., Antigo
  • Surface (mold) ripened mixed-milk cheeses—Cave Aged Chandoka from LaClare FamilyCremery, Malone.

“To achieve this level — to be recognized by the finest judges in the world — is a humbling and inspiring experience,” said Katie Hedrich Fuhrmann, LaClare’s head cheesemaker. 

Other Wisconsin cheesemakers to win the 47 Best in Class gold medals in a variety of categories were: Springside Cheese Corp., Oconto Falls; Dorr Artisan Cheese Co., Egg Harbor; Arena Cheese, Arena; AMPI, Jim Falls (in Chippewa County); Foremost Farms USA, Clayton; Agropur, Luxemburg and Weyauwega; BelGioioso Cheese Inc., Green Bay; Agropur, Luxemburg; Klondike Cheese Co., Monroe; Aria Foods, Kaukauna; Cesar’s Cheese, Random Lake; Marieke Gouda, Thorp; Lactalis, Belmont; Saputo Cheese USA, Milwaukee; Emmi Roth, USA, Monroe; Chula Vista Cheese Co., Browntown; Specialty Cheese Co. Inc., Reeseville; Crave Brothers Farmstead Cheese LLC, Waterloo; Meister Cheese, Muscoda; Pine River Pre-Pack, Newton; Schreiber Foods, Green Bay; Associated Milk Producers Inc., Portage; Hidden Springs Creamery, Westby; Eckerman Sheep Co., Antigo; Nordic Creamery, Westby; Yodelay Yogurt, Madison; Masters Gallery Foods Inc., Plymouth; and Carr Valley Cheese, La Valle.

Top Headlines from Wisconsin Farmer:

Historic barns are being stripped by thieves to fuel farmhouse chic trend

Culver's co-founders among Hall of Fame honorees

Dairy Business Association: Pushing for solutions with lawmakers in Madison

The World Championship Cheese Contest, initiated in 1957, is the largest technical cheese, butter and yogurt competition in the world, according to the cheesemakers association. For more information, including complete results for all entry classes, visit

Associated Press contributed to this article.

Top Headlines from Wisconsin Farmer:

Farmer’s hoping for better future as 2019 runs out.

2019: A season of rain and planting-harvesting delays.

Faith based winter markets helps farmers get through the slow season


Read or Share this story: