Wisconsin Sweeps Top Three Spots at 2017 U.S. Championship Cheese Contest

Marieke Penterman of Marieke Gouda in Thorp, Wisconsin, with her USCCC Second Runner-Up Marieke Gouda Belegen; Mike Matucheski of Sartori Cheese in Antigo, Wisconsin with his Grand Champion Sartori Reserve Black Pepper BellaVitano, and Terry Lensmire of Agropur in Weyauwega, Wisconsin with his First Runner-Up Cheddar, Aged One to Two Years, at the Cheese Champion Reception in Green Bay, Wisconsin on Thursday, March 9, 2017.

Wisconsin cheesemakers continued their historic winning streak at the 2017 U.S. Championship Cheese Contest, sweeping the top awards and 31 competition classes. With the title of Grand Champion Cheese going to Sartori’s Reserve Black Pepper BellaVitano, Wisconsin has won top honors at the country’s three major cheese competitions over the past year.

Little Mountain from Roelli Cheese earned Best of Show at the American Cheese Society Competition in July, and Emmi Roth USA’s Grand Cru Surchoix won the 2016 World Championship Cheese Contest, marking the first sweep of this kind.

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Made by Master Cheesemaker Mike Matucheski, Sartori’s Reserve Black Pepper BellaVitano is an original Italian-style cheese hand-rubbed with cracked black peppercorns. The contest’s award for first runner up went to Aged Cheddar from Agropur. Marieke Gouda Belegen was the second runner up.

With a record-breaking 2,303 entries from 33 U.S. states, the U.S. Championship Cheese Contest is the largest technical cheese, butter and yogurt competition in the country. Wisconsin captured 60 percent of all awards, winning 184 awards total, including the top three titles, 62 Best of Class awards, 63 second place, and 56 third place awards.