Wisconsin Cheese Makers Association, proud host of the competition, is pleased to announce the names and makers of the 20 cheeses in the running for the top prize. In order of class number, they are:

Class 6: Traditional Waxed Cheddar, Mild to Medium
Cheese Name: Waxed Cheddar Medium
Maker: Adan Gonzalea
Company: Glanbia Nutritionals
Location: Twin Falls, Idaho

Class 8: Natural Rinded Cheddar
Cheese Name: Cabot Clothbound, Jasper Hill Farm
Maker: Cabot Cooperative Creamery
Company: Jasper Hill Farm
Location: Greensboro, Vermont

Class 12: Baby Swiss Style
Cheese Name: Ziller Wheel
Maker: Guggisberg
Company: Guggisberg Cheese
Location: Millersburg, Ohio

Class 21: Asiago
Cheese Name: Cello Asiago
Maker: Lake Country Dairy
Company: Lake Country Dairy/Schuman Cheese
Location: Turtle Lake, Wisconsin

Class 23: Parmesan
Cheese Name: Cello Organic Copper Kettle Parmesan
Maker: Lake Country Dairy
Company: Lake Country Dairy/Schuman Cheese
Location: Turtle Lake, Wisconsin

Class 29: Havarti
Cheese Name: Buholzer Brothers Havarti Cheese
Maker: Steve Bechtolt
Company: Klondike Cheese Co.
Location: Monroe, Wisconsin

Class 30: Havarti, Flavored
Cheese Name: Buholzer Brothers Dill Havarti Cheese
Maker: Dave Buholzer
Company: Klondike Cheese Co.
Location: Monroe, Wisconsin

Class 35: Open Class: Soft-Ripened Cheeses
Cheese Name: Hummingbird
Maker: Team Doe Run
Company: The Farm at Doe Run
Location: Coatesville, Pennsylvania

Class 36: Edam & Gouda
Cheese Name: Lake Country Dairy Gouda
Maker: Lake Country Dairy
Company: Lake Country Dairy/Schuman Cheese
Location: Turtle Lake, Wisconsin

Class 37: Gouda, Aged
Cheese Name: Arethusa Europa
Maker: Arethusa Cheese Team
Company: Arethusa Farm Dairy
Location: Bantam, Connecticut

Class 43: Washed Rind/Smear Ripened Soft Cheeses
Cheese Name: Willoughby
Maker: Soft Cheese Team
Company: Jasper Hill Farm
Location: Greensboro, Vermont

Class 44: Washed Rind/Smear Ripened Semi-soft Cheeses
Cheese Name: Hop Along
Maker: Cowgirl Creamery Cader Lane
Company: Cowgirl Creamery
Location: Petaluma, California

Class 46: Raclette
Cheese Name: Reading
Maker: Spring Brook Farm Cheese Team
Company: Spring Brook Farm Cheese
Location: Reading, Vermont

Class 54: Open Class: Soft Cheeses, Flavored
Cheese Name: BelGioioso Fresh Mozzarella, Fresh Basil, & Garlic Marinated
Maker: Trevor Tilot
Company: BelGioioso Cheese
Location: Denmark, Wisconsin

Class 58: Open Class: Hard Cheeses, Flavored
Cheese Name: Henning’s Cheese Onion and Chive
Maker: Henning Cheese
Company: Henning Cheese
Location: Kiel, Wisconsin

Class 59: Open Class: Cheeses with Natural Rind
Cheese Name: St. Malachi Reserve
Maker: Team Doe Run
Company: The Farm at Doe Run
Location: Coatesville, Pennsylvania

Class 60: Open Class: Smoked Soft & Semi-soft Cheeses
Cheese Name: Blue Spruce Blue
Maker: Carr Valley Cheese Company
Company: Carr Valley Cheese Company
Location: Linden, Wisconsin

Class 82: Soft-Ripened Goat’s Milk Cheeses
Cheese Name: 1916
Maker: Wegmans Food Market & Vermont Creamery
Company: Wegmans Food Market
Location: Rochester, New York

Class 87: Soft & Semi-soft Mixed Milk Cheeses
Cheese Name: Mobay
Maker: Carr Valley Cheese Company
Company: Carr Valley Cheese Company
Location: Mauston, Wisconsin

Class 89: Surface Ripened Mixed Milk Cheeses
Cheese Name: Springdell
Maker: Team Doe Run
Company: The Farm at Doe Run
Location: Coatesville, Pennsylvania

The biennial U.S. Championship Cheese Contest, hosted by WCMA since 1981, is the nation’s premier technical cheese, butter, cultured product, and dry dairy ingredient competition. For complete results for all entry classes, visit USChampionCheese.org.