2017 entry kit

March 7-9, 2017LAMBEAU FIELD ATRIUM | GREEN BAY, WISCONSIN

19th Biennial

Entry Deadline: February 1, 2017 Entries Delivered: February 23, 2017

(February 28, 2017 for fresh products)

Contest Judging: March 7-9, 2017Awards Banquet: April 13, 2017

ENTER YOUR BEST CHEESE, BUTTER AND YOGURT!• Every maker of cheese, butter or yogurt manufactured

in the United States is eligible to compete. • Products must be shipped to arrive no

later than February 23, 2017 (February 28, 2017 for fresh cheese and yogurt).

• On March 7 - 9, experts from across the nation will evaluate contest entries in Green Bay, Wisconsin.

• In the evening on March 9, the overall champion will be judged and announced at a public cheese tasting event.

• Contest results will be posted during the competition on our website, uschampioncheese.org.

• Winners will be honored April 13 at a gala Awards Banquet during the Wisconsin Cheese Industry Conference in Madison, Wisconsin.

• Winners receive beautiful handmade plaques showcasing the United States Championship Cheese Contest medallion.

• Contest winners will have access to free logo artwork for use in promoting their success

ENTER ONLINE WITH MYENTRIES©– SAVE TIME AND MONEY!Save time, money and effort with MyEntries©, our unique online entry system. MyEntries is your personal, secure contest worksite for the Championship Cheese Contests of the Wisconsin Cheese Makers Association. MyEntries includes online entry; permanent storage of each year’sentry data; instant product scores and scoresheets and more! MyEntries users save $10.00 per entry versus paper entry.

MYENTRIES© ALLOWS YOU TO:• Enter the contest online• Review your entry data from previous years as you enter• Save time with automatic data entry• Print shipping tags for entry shipment • Instantly view your contest scores • Instantly view and print your official judge’s

scoresheets on the day of judging!

YOUR MYENTRIES© ACCOUNTIf you created a MyEntries account for a previous United States OR World Championship Cheese Contest, use that same unique login and password to access your MyEntries account. Login by clicking on the MyEntries icon on the contest homepage at www.uschampioncheese.org. After logging in, you’ll see all of your entries stored from previous contests. If you forgot your password, use the quick “Forgot Your Password?” link to receive an email with Password Reset Instructions.

If you have not previously created an account, go to www.uschampioncheese.org and click on the MyEntries tab to get started. Enter your contact information (just once!), and create a unique password. It’s that simple. From there, you can make your entries or return later to enter the contest. MyEntries completes most basic information on our entry forms, saving you time!

The United StatesCHAMPIONSHIP CHEESE CONTEST 2017 marks the 19th biennial United States Championship Cheese Contest®, the nation’s respected and honored cheese and butter competition, hosted by the Wisconsin Cheese Makers Association! We invite you to submit your quality cheeses, butters and yogurt to the contest to compete for prestigious awards in 100 classes. Visit our website at uschampioncheese.org for complete information and to enter the contest online. Use our online entry system, MyEntries©, to enter the contest and pay discounted entry fees securely online.

JOIN THE NATION’S PREMIER CHEESE CONTEST

FIRST ROUND OF JUDGING• Entries are evaluated by a team of skilled

technical judges selected from across the U.S. Starting from a maximum possible 100 points, deductions are made for various defects found by each judge. Defects are noted in the areas of flavor, body and texture, salt, color, finish, packaging and other appropriate attributes.

• A Gold medal, Silver medal and Bronze medal are awarded to the three highest scoring entries in each class.

THE UNITED STATES CHAMPION ROUNDOur expert panel of judges evaluates the gold medal cheeses a second time to determine a United States Champion Cheese. Scores from all judges are averaged and the cheese which earns the highest average score is named the United States Champion. The next two highest scores are awarded First and Second Runner-Up.The competition is open to public viewing and will gain national media exposure in the United States. Previous medal winners have built rewarding marketing campaigns around their success.

PRIZES AND AWARDSOn April 13, during the Wisconsin Cheese Industry Conference in Madison, Wisconsin, 24 karat gold medals will be awarded to Best of Class winners. Silver and bronze medals are awarded to second and third place entrants. In addition, blue ribbons are given to gold medalists, red ribbons to silver medalists and white ribbons to bronze winners. Exclusive hand-crafted trophies and ribbons are presented to the United States Champion, First Runner-Up and Second Runner-Up. In addition, the United States Champion cheesemaker earns $500.

Contest Overview

UNITED STATES CHAMPIONSHIP CHEESE CONTEST | 3

WHO CAN ENTER• Any cheesemaker, buttermaker or manufacturer of real

cheese, butter or yogurt may enter the Contest. Each entry must be entered in the name of a person, team or group directly involved in making the product.

• Marketers or processors that further market or process (cut or package cheese) cheese or butter may be noted in a secondary position if requested. Processors that cut and package products applicable to the Open Class for Shredded Cheese may directly enter this Contest.

• A person, team or group may enter more than one class. A person or group may be named on multiple entries within the same class. In the list of class below, each contest class lists specific requirements for number of entries.

ABOUT YOUR CHEESE ENTRIES• Please review the Contest Class list to determine

the amount of product to send for each entry. • Each entry should be a minimum of three pounds.

If your product is less than three pounds, please send multiple products to reach the minimum.

• Do not cut your cheeses! Cut cheese is not allowed into the contest. Do not send cheese cut or trimmed from a larger cheese. Entries must be in their original form as hooped. Each cheese is evaluated in it’s original form. There are some exceptions: • Cheese cut during manufacture, such as feta

in brine and Swiss blocks, may be entered. • 40-pound blocks cut from 640-pound

blocks may be entered. • Cheeses entered in the Smoked

Cheese classes may be cut. • Cheeses processed for the Shredded Cheese

Classes, Sliced Natural Cheese Class and the Prepared Cheese Foods Class may be entered.

• Entries with a trier hole will be disqualified; except entries in the Swiss Style Class, which may have one trier hole.

• All cheese must be made from pasteurized milk, or be held at least 60 days prior to shipping. Entries should

have a cure normally associated with their variety.

ABOUT YOUR BUTTER ENTRIES• Butter Entries shall be creamery butter and shall contain

not less than 80 percent butterfat. Butter entries may be bulk butter (bag-in-box or tub) or print butter.

ABOUT YOUR YOGURT ENTRIES• Yogurt entries should be shipped to arrive by February

28, 2017. Please specify this date with your shipper. • Yogurt entries may be sent in either retail

or foodservice packaging. Please send a minimum of three pounds per entry.

ADDITIONAL INFORMATION• Entries must be natural or processed dairy products

manufactured in a state or federally licensed plant. Any entry containing vegetable oils will be disqualified and receive a complimentary score. The only exception to this rule is class #104: Cheese Based Spreads.

• A particular product may only be entered in one class. Contest staff reserves the right to place entries into the class deemed most appropriate by the chief judge.

• All samples submitted to the United States Championship Cheese Contest should be carefully examined for cheese mites or other contaminations. Any sample deemed to be infested and/or contaminated may be removed from the contest at the discretion of the chief judge.

• The chief judge will determine if classes have sufficient entries for competition. If a class is deemed too small, existing entries will be moved to an appropriate class.

• Products entered in the competition become the property of the Wisconsin Cheese Makers Association. The Association may request replacement products if award-winning cheeses or butters become unpresentable for showcase at the Wisconsin Cheese Industry Conference. All Gold Medal winners will be asked for a replacement product. Substituted products retain all recognition due to the manufacturer.

• Reimbursements: Each entry weighing in excess of 65 pounds shall be reimbursed within a reasonable time after the conclusion of the contest at US$2.50 per pound.

Contest Rules

THANK YOU TO OUR PARTNER SPONSORS:

SAVE MONEY – ENTER ONLINE! Save time, money and effort with MyEntries©, our unique online entry system. MyEntries© is your personal, secure contest worksite for all Championship Cheese Contests of the Wisconsin Cheese Makers Association.MyEntries includes online entry; permanent storage of each year’s entry data; and instant product scores and scoresheets during the Contest! Using MyEntries© savies you money! Each online entry is US$60.00, whereas paper entries are $70.00 per entry in the 2017 United States Championship Cheese Contest.

ENTRY DEADLINE: WEDNESDAY, FEBRUARY 1

PAPER ENTRYTo enter the contest by mail, completely fill out a Product Entry Form for each cheese, butter and yogurt entered and enclose a check payable to Wisconsin Cheese Makers Association or a signed credit card payment form. Entries received by mail or fax are US$ 70.00 each. (Online entry is $60.00) The Product Entry Form with a credit card payment form is provided at the end of this kit. Please photocopy for additional entries.

SHIPPING YOUR ENTRIES • Each contest entry, carefully packaged, must arrive

at our shipping destination by Thursday, February 23, 2017 (Tuesday, February 28 for fresh products).

• Shipping Tags should be completed, with one tag fastened to the exterior of your shipping package, and the matching tag placed inside with your entry. MyEntries users can print shipping tags completed automatically.

• Wisconsin Cheese Makers Association has partnered with WOW Logistics to receive all contest entries and hold them for judging. Wisconsin Aging and Grading Cheese, Inc. also assists the Contest by sorting and labeling entries.

• All products must be sent PREPAID. Shipments with freight charges due will not be accepted. All product entries must be received at WOW Logistics in Little Chute, WI, no later than Thursday, February 23. Allow sufficient time for shipment to meet this deadline.

How to Enter

SHIP YOUR ENTRIES TO:U.S. Championship Cheese Contestc/o WOW Logistics2101 Bohm Drive, Door 18 Little Chute, WI 54140 USAContact: Ken Neumeier, WI Aging & Grading Cheese, Inc.Telephone: 920-687-0889*

*This telephone number is listed for use on shipping forms only. Please direct all inquiries to Wisconsin Cheese Makers Association at (telephone) 608-828-4550 or (email) [email protected].

ENTRIES DUE: FEBRUARY 23(FEBRUARY 28 FOR FRESH PRODUCTS)

Good luck IN THE 2017 UNITED STATES CHAMPIONSHIP CHEESE CONTEST!


COW’S MILK CLASSES1 Cheddar, Mild

(0 to 3 Months)Natural, unflavored, rindless, cow’s milk cheddar aged 1 to 90 days. Made between 2/22/2017 & 11/25/2016.

Send whole, uncut cheese at least 3 lbs.

Up to 4 entries per manufacturing site

2 Cheddar, Medium (3 to 6 months)

Natural, unflavored, rindless, cow’s milk cheddar aged 91 to 180 days. Made between 11/24/2016 & 8/27/2017.



3 Cheddar, Sharp(6 months to 1 year)

Natural, unflavored, rindless, cow’s milk cheddar aged 181 to 365 days. Made between 8/26/2017 & 2/23/2016.



4 Cheddar, Aged One to Two Years

Natural, unflavored, rindless, cow’s milk cheddar aged 366 days to 730 days. Made between 2/23/2016 & 2/24/2015.



5 Cheddar, Aged Two Years or Longer

Natural, unflavored, rindless, cow’s milk cheddar aged 731 days or longer. Made on or before 2/23/2015.



6 Bandaged Cheddar, Mild to Medium

Natural, unflavored, rinded, cow’s milk cheddar aged 1 to 180 days. Made between 2/22/2017 & 8/27/2016.



7 Bandaged Cheddar, Sharp to Aged

Natural, unflavored, rinded, cow’s milk cheddar aged 181 days or longer. Made on or before 8/26/2016.



8 Colby Natural, unflavored colby made from cow’s milk.



9 Monterey Jack Natural, unflavored monterey jack made from cow’s milk.



10 Marbled Curd Cheese Natural cow’s milk cheese marbled with colored and uncolored curd, commonly colby and/or jack and/or cheddar and/or mozzarella curd.



11 Swiss Style Cheese Natural, unflavored, rindless cow’s milk Swiss style cheeses. Aged 60 days or more. Made on or before 12/25/2016.



12 Mozzarella Natural, unflavored “whole milk” mozzarella made from cow’s milk, described as mozzarella cheese and low moisture mozzarella cheese in U.S. CFR1 Title 21 Part 133.155 and 133.156



13 Mozzarella, Part Skim Natural, unflavored part skim mozzarella and low moisture, part skim mozzarella made from cow’s milk, described in U.S. CFR1 Title 21 Part 133.157 and 133.158.



Contest Classes

14 Fresh Mozzarella Offered in varieties ciliegine, bocconcini, ovoline, burrata, etc.; fresh mozzarella is unflavored, high moisture, usually full fat, often packed in water and made from cow’s milk and/or water buffalo milk.



15 Provolone, Mild Natural, unflavored cow’s milk provolone aged 1-180 days. Made between 2/22/2017 & 8/27/2016. Does not include smoked provolone; smoked provolone competes in Class 17.



16 Provolone, Aged Natural, unflavored, cow’s milk provolone aged 181 days or longer. Made on or before 8/26/2016. Does not include smoked provolone; smoked provolone competes in Class 17.



17 Smoked Provolone Natural provolone, made with cow’s milk with smoke flavor added or naturally smoked.

Send a total of at least 3 lbs. (Cut cheese allowed)


18 Ricotta Natural, unflavored ricotta made from cow’s milk and/or whey.

Send a total of at least 3 lbs.


19 Parmesan Natural, unflavored parmesan made from cow’s milk.



20 Fresh Asiago Natural, unflavored asiago made from cow’s milk, Maximum moisture 45%, aged 1 to 180 days. Made between 2/22/2017 & 8/27/2016.



21 Aged Asiago Natural, unflavored asiago made from cow’s milk, not more than 35% moisture, aged 181 days or longer.Made on or before 8/26/2016.



22 Baby Swiss Style Natural, unflavored cow’s milk Baby Swiss style cheeses. Maximum moisture 43%; minimum fat 45%; eye development throughout.



23 Feta Natural, unflavored feta made from cow’s milk. Send whole, uncut cheese at least 3 lbs.


24 Feta, Flavored Natural feta made from cow’s milk and flavored with added condiments.


Up to 4 entries of each unique variety per manufacturing site

25 Havarti Natural, unflavored havarti made from cow’s milk.



26 Havarti, Flavored Natural havarti made from cow’s milk and flavored with added condiments.




27 String Cheese Natural, unflavored cheese made from cow’s milk; includes blended curd styles.



28 Flavored String Cheese Natural cheese made from cow’s milk; with added condiments including herbs, spices, vegetables, meats, peppercorns.



29 Cottage Cheese Natural, cow’s milk, flavored or unflavored cottage cheese of any curd size with 1% or higher milkfat content, in retail packaging (24 oz. or smaller packages).



30 Gorgonzola Natural, unflavored gorgonzola made from cow’s milk.



31 Blue Veined Cheeses with Exterior Molding

Natural, unflavored cow’s milk cheeses veined with blue molds and ripened to develop surface mold.



32 Blue Veined Cheeses Natural, unflavored cow’s milk cheeses veined with blue molds and no surface mold development (rindless).



33 Brick & Muenster Natural, unflavored cow’s milk brick cheese and muenster cheese. Aged 30 days or longer; not surface (smear) ripened. Made on or before 1/24/2017.



34 Brie & Camembert Natural, unflavored brie & camembert made from cow’s milk.


Up to 4 entries of each unique variety per mfg. site

35 Open Class: Soft Ripened Cheeses

Natural, unflavored surface ripened cheeses (bloomy rind).



36 Edam & Gouda Natural, unflavored Edam and mild gouda made from cow’s milk aged 1-180 days. Made between 2/22/2017 & 8/27/2016.



37 Gouda, Aged Natural, unflavored gouda made from cow’s milk aged 181 days or longer. Made on or before 8/26/2016.



38 Gouda, Flavored Natural gouda made from cow’s milk and flavored with added condiments.

Send whole, uncut cheese at least 3 lbs. Up to 4 entries

of each unique variety per manufacturing site

39 Smoked Gouda Natural gouda made from cow’s milk, with smoke flavor added or naturally smoked.



40 Fresh Hispanic Cheeses (Quesos Frescos)

Natural, fresh, non-melting, unflavored cow’s milk Hispanic cheeses, for example queso fresco, para frier, ranchero, queso blanco, panela and other crumbly fresh cheeses.

Send a total of at least 3 lbs. (whole uncut pieces)


41 Hispanic Melting Cheeses(Queso Para Fundir)

Natural, unflavored, cow’s milk Hispanic cheeses melted for cooking, for example queso para fundir, queso quesadilla, asadero, oaxaca, and other sliceable, meltable Hispanic cheeses.



42 Hard Hispanic Cheeses (Queso Duro)

Natural, unflavored hard Hispanic cheeses made from cow’s milk and used for grating, for example: queso seco, queso nica, queso duro, cotija.



43 Open Class: Smear Ripened Soft Cheeses

Natural, unflavored cow’s milk cheeses (46% or higher moisture), smeared or washed with bacterial cultures during ripening.



44 Open Class: Smear Ripened Semi-soft (semi-Hard) Cheeses

Natural, unflavored cow’s milk cheeses (40% to 45% moisture), smeared or washed with bacterial cultures during ripening.



45 Open Class: Smear Ripened Hard Cheeses

Natural, unflavored cow’s milk cheeses (39% or lower moisture), smeared or washed with bacterial cultures during ripening.



46 Pepper Flavored Monterey Jack, Mild Heat

Natural Monterey Jack, made from cow’s milk with added chile peppers. Cheese with mild heat intensity.



47 Pepper Flavored Monterey Jack, Medium Heat

Natural Monterey Jack, made from cow’s milk with added chile peppers. Cheese with medium heat intensity.



48 Pepper Flavored Monterey Jack, High Heat

Natural Monterey Jack, made from cow’s milk with added hot chile peppers. Cheese with high heat intensity.



49 Open Class: Pepper Flavored Cheese, Mild Heat

Natural, cow’s milk cheeses (other than Monterey Jack) with added chile peppers. Cheese with mild heat intensity.



50 Open Class: Pepper Flavored Cheese, Medium Heat

Natural, cow’s milk cheeses (other than Monterey Jack) with added chile peppers. Cheese with medium heat intensity.



51 Open Class: Pepper Flavored Cheese, High Heat

Natural, cow’s milk cheeses (other than Monterey Jack) with added chile peppers. Cheese with high heat intensity.




52 Open Class: Soft Cheeses

Natural, unflavored cow’s milk cheeses with 51% or higher moisture. For example, mascarpone, teleme.



53 Open Class: Semi-soft Cheeses

Natural, unflavored cow’s milk cheeses with 40% to 50% moisture. For example, farmers, tomme, bel paese, yogurt cheese.



54 Open Class: Hard Cheeses

Natural, unflavored cow’s milk cheeses with 39% moisture or lower. For example, romano.



55 Open Class: Flavored Soft Cheeses

Natural, cow’s milk soft cheeses (51% or higher moisture) with added (non-sweet) condiments including herbs, spices, vegetables, meats, peppercorns, oil marinades.



56 Open Class: Flavored Semi-soft (semi-hard) Cheeses

Natural, cow’s milk semi-soft cheeses (40% to 50% moisture) with added (non-sweet) condiments including herbs, spices, vegetables, meats, peppercorns, oil marinades.



57 Open Class: Flavored Hard Cheeses

Natural, cow’s milk hard cheeses (39% or lower moisture) with added (non-sweet) condiments including herbs, spices, vegetables, meats, peppercorns, oil marinades.



58 Open Class: Flavored Cheeses with Sweet Condiments

Natural, cow’s milk cheeses with added sweet or dessert condiments including fruit, nuts, syrup, wine, liqueur.



59 Open Class: Smoked Soft and Semi-soft Cheeses

Natural cow’s milk cheeses, with smoke flavor added or naturally smoked (moisture 40% or higher) Note: Does NOT include smoked provolone (Class 17) or smoked gouda (Class 39).



60 Open Class: Smoked Hard Cheeses

Natural cow’s milk cheeses, with smoke flavor added or naturally smoked (moisture 39% or lower) Note: Does NOT include smoked provolone (Class 17) or smoked gouda (Class 39).

Send a total of at least 3 lbs. (Cut cheese allowed)


61 Reduced Fat Soft & Semi-soft Cheeses

A reduced fat version of a soft or semi-soft cheese normally containing 40% moisture or higher. Natural, cow’s milk cheese, flavored or unflavored. Reduced fat soft or semi-soft cheese has a minimum 25 percent reduction in fat compared to a similar or reference cheese.



62 Reduced Fat Hard Cheeses

Reduced fat version of a hard cheese normally containing 39% moisture or lower. Natural cow’s milk cheese, flavored or unflavored. Reduced fat hard cheese has a minimum 25 percent reduction in fat compared to a similar or reference cheese. For example, reduced fat cheddar cheese.



63 Lowfat Cheeses Natural, cow’s milk cheese, flavored or unflavored. U.S. standard of identity cheeses containing 3 grams or less fat per 50 grams of product. See U.S. CFR1 Title 21 Part 101.62 (b)(2)



64 Reduced Sodium Cheeses

Natural cow’s milk cheese, flavored or unflavored, with a minimum of 25% sodium reduction compared to a similar, reference cheese as defined in U.S. Standards of Identity (CFR1 21 part 101.61 (6)).



65 Cold Pack Cheese, Cheese Food

Cold pack cheese and cold pack cheese food as described in U.S. Standards of Identity (CFR1 21 parts 133.23 and 133.24). Flavored or unflavored. Entry label must state “Cold Pack Cheese” or “Cold Pack Cheese Food”.



66 Cold Pack Cheese Spreads

Cold pack style cheese as described in U.S. Standards of Identity (CFR1 21 parts 133.23 and 133.24), with an exception for higher moisture content (maximum moisture 54%). Flavored or unflavored. Entry label must indicate that product is “Cold Pack Cheese Spread”. Entries CANNOT include oils.



67 Spreadable Natural Cheeses

Natural cheeses heated to inhibit ripening and containing no added condiments. For example, cream cheeses, gourmet spreadable cheeses. Not pasteurized process cheeses as defined in the U.S. CFR1



68 Flavored Spreadable Natural Cheeses

Natural cheeses heated to inhibit ripening and containing added condiments. Not pasteurized process cheeses as defined in the U.S. CFR1.



69 Pasteurized Process Cheeses

Unflavored pasteurized process cheese and cheese food as defined in U.S. standards of identity (U.S. CFR1 Title 21 Part 133.169 and 133.173). Entries may only be loaves. For example, American, Swiss, Gouda, and other pasteurized process cheeses.



70 Flavored Pasteurized Process Cheeses

Flavored pasteurized process cheese and cheese food as defined in U.S. standards of identity (U.S. CFR1 Title 21 Part 133.170, 133.174). Entries may only be loaves.



71 Pasteurized Process Cheese Slices

Pasteurized process cheese and cheese food, extruded as slices (2 ounces or less), flavored or unflavored, as defined in U.S. standards of identity (U.S. CFR1 Title 21 Part 133.169 , 133.170, 133.171, 133.172, 133.173, & 133.174)



72 Pasteurized Process Cheese Spread

Pasteurized process cheese spread, flavored or unflavored, as defined in U.S. standards of identity (U.S. CFR1 Title 21 Part 133.179 and 133.180)




GOAT’S MILK CLASSES73 Soft Goat’s Milk

CheesesNatural, unflavored cheeses made from goat’s milk. Includes all rindless, unripened goat’s milk cheeses with no added flavors, and containing 51% or higher moisture.



74 Flavored Soft Goat’s Milk Cheeses

Natural cheeses made from goat’s milk (51% or higher moisture) and flavored with added condiments, smoke or marinade. Includes all rindless, unripened goat’s milk cheeses with added flavors.



75 Flavored Soft Goat’s Milk Cheeses with Sweet Condiments

Natural, goat’s milk cheeses with added sweet condiments including fruit, syrup, wine, liqueur.



76 Surface (Mold) Ripened Goat’s Milk Cheeses

Natural surface mold ripened cheeses, flavored or unflavored, made from goat’s milk.



77 Semi-soft Goat’s Milk Cheeses

Natural, unflavored cheeses made from goat’s milk containing 40% - 50% moisture. Includes feta, mozzarella, jack, blue or any original semi-soft cheese made from goat’s milk.



78 Flavored Semi-soft Goat’s Milk Cheeses

Natural cheeses made from goat’s milk flavored with added condiments, smoke or marinade and containing 40% - 50% moisture. Includes flavored feta, mozzarella, jack, blue or any original semi-soft cheese made from goat’s milk.



79 Hard Goat’s Milk Cheeses

Natural, flavored or unflavored cheeses made from goat’s milk. Includes all aged, hard goat’s milk cheeses containing 39% or lower moisture.



SHEEP’S MILK CLASSES

80 Soft & Semi-soft Sheep’s Milk Cheeses

Natural, unflavored cheeses with 40% or higher moisture made from sheep’s milk. Includes all rindless, unripened cheeses with no added flavors.



81 Flavored Soft & Semi-soft Sheep’s Milk Cheeses

Natural, flavored cheeses with 40% or higher moisture made from sheep’s milk. Includes all rindless, unripened cheeses with added flavors. Includes flavored feta, mozzarella, jack, blue or any original soft or semi-soft cheese made from sheep’s milk.



82 Surface (Mold) Ripened Sheep’s Milk Cheeses

Natural surface mold ripened cheeses, flavored or unflavored, made from sheep’s milk.



83 Hard Sheep’s Milk Cheeses

Natural, flavored or unflavored cheeses made from sheep’s milk containing 39% or lower moisture.



MIXED MILK & OTHER MILK CLASSES84 Soft & Semi-soft

Mixed Milk CheesesNatural, unflavored cheeses with 40% or higher moisture made from mixed milk (blended cow, goat, sheep and/or buffalo milks). Includes all rindless, unripened cheeses as well as feta, mozzarella, jack, blue or any original soft or semi-soft cheese made from mixed milk.



85 Surface (Mold) Ripened Mixed Milk Cheeses

Natural cheeses with 40% or higher moisture flavored with added condiments, smoke or marinade and made from mixed milk (blended cow, goat, sheep and/or buffalo milks). Includes flavored feta, mozzarella, jack, blue or any original soft or semi-soft cheese made from mixed milk.



86 Hard Mixed Milk Cheeses

Natural, flavored or unflavored cheeses made from mixed milk (blended cow, goat, sheep and/or buffalo milks) containing 39% or lower moisture.



87 Open Class: all other milk cheeses

Natural, flavored or unflavored cheeses made of milk from hooved or camelid animals (other than goat, sheep or cow). For example: water buffalo, camel, llama, and alpaca.



BUTTER CLASSES88 Butter Creamery butter, salted minimum 80% milkfat. Send a total of

at least 3 lbs. Up to 4 entries of each unique variety per manufacturing site

89 Unsalted Butter Creamery butter, unsalted, minimum 80% milkfat.



90 Flavored Butter Flavored, salted or unsalted creamery butter, minimum 80% milkfat




YOGURT CLASSES91 Lowfat - cow’s

milk yogurtUnflavored yogurt made from cow’s milk as defined in the U.S. Standards of Identity 131.200



92 Lowfat - cow’s milk yogurt, flavored

Yogurt made from cow’s milk with added flavors as defined in the U.S. Standards of Identity 131.201



93 Yogurt- Cow’s Milk Unflavored yogurt made from cow’s milk as defined in the U.S. Standards of Identity 131.203



94 Yogurt- Cow’s Milk, flavored

Yogurt made from cow’s milk with added flavors as defined in the U.S. Standards of Identity 131.203 (3).



95 High protein - cow’s milk yogurt

Unflavored yogurt made from cow’s milk concentrated by straining, membrane filtration or protein fortification to achieve a product with approximately twice the protein level of standard yogurt. For example, Greek or Greek-style.



96 High protein - cow’s milk yogurt, flavored

Yogurt made from cow’s milk with added flavors and concentrated by straining, membrane filtration or protein fortification to achieve a product with approximately twice the protein level of standard yogurt. For example, Greek or Greek-style.



97 Yogurt - all other milks Yogurt made from goat, sheep, buffalo or mixed milk; unflavored or with flavors added.



98 Drinkable cultured products - all flavors/all milks

Drinkable cultured products made from cow, goat, sheep or mixed milk; unflavored or with flavors added. For example, kefir, drinkable yogurt.



DEMONSTRATION CLASSES

99 Open Class Shredded Cheese, Flavored & Unflavored

A natural cheese, flavored or unflavored, and converted by cutting to produce cheese for ingredient use by consumers and foodservice operators. Includes diced, cubed, shredded, matchsticked, or shaved cheese.


p to 4 entries of each unique variety per manufacturing site

100 Open Class Shredded Cheese Blends, Flavored & Unflavored

A blend of two or more natural cheeses, flavored or unflavored, and converted by cutting to produce cheese for ingredient use by consumers and foodservice operators. Includes diced, cubed, shredded, matchsticked, or shaved cheese.



101 Prepared Cheese Foods A natural or pasteurized process cheese further processed to become a prepared food. These may be cheeses with other prepared foods such as meats or jams applied to or rolled onto the surface; or cheeses that have been baked or breaded. (Cheese must comprise more than 50 percent of this prepared food by weight or volume.) Prepared cheese foods are distinct from flavored cheeses which incorporate natural ingredients or condiments during the make procedure or curing. Examples for this class include: fresh mozzarella rolled in prosciutto, juustoleipa, brie en croute. These entries will be prepared for judging per package instructions.



102 Natural Snack Cheese Natural Cheese, flavored or unflavored, produced or prepared for immediate and convenient consumer consumption (piece weight is 4 ounces or smaller). Includes all natural cheese sticks, cheese curds, cheese wedges, cheese whips, and cheese in decorative shapes. May be packaged as individual servings or multiple- serving packages. Excludes string cheese, see class #27 and flavored string cheese, see class 28.



103 Natural Sliced Cheese Natural cheese, flavored or unflavored, converted into slices (2 ounces or less) for use by consumers and foodservice operators.



104 Cheese Based Spreads Cold-pack style cheese spreads as described in U.S. Standards of Identity (CFR1 21 parts 133.123 and 133.125), with an exception for higher moisture content (maximum moisture 54%). The weight of the cheese ingredient constitutes not less than 51% of the weight of the finished productand may be a combination of natural and/or process cheese. May include non-dairy ingredients such as vegetable oil, starches, stabilizers, emulsifiers, spices, natural and/or artificial flavor and color.




DEMONSTRATION CLASSES

2015 Guggisberg CheeseMillersburg, Ohio

2013 Holland’s Family Cheese TeamHolland’s Family CheeseThorp, Wisconsin

2011 Katie HedrichLaClare FarmsChilton, Wisconsin

2009 John GriffithsSartori FoodsAntigo, Wisconsin

2007 Ken RootMcCadam Cheese CompanyChateaugay, New York

2005 Randy KrahenbuhlFair Oaks Dairy ProductsFair Oaks, Indiana

2003 Michael GingrichUplands Cheese Company, Inc.Dodgeville, Wisconsin

2001 Christine FarrellOld Chatham Sheepherding Co.Old Chatham, New York

1999 Milfred SeversonKlondike Cheese CompanyMonroe, Wisconsin

1995 Charles MalkassianVella Cheese Company of CaliforniaSonoma, California

1997 Rick RuferKolb Lena Bresse Bleu Inc.Watertown, Wisconsin

1993 Mike BrennenstuhlLand O’ Lakes Inc.Denmark, Wisconsin

1991 Gianni ToffolonBelgioioso Cheese Inc.Denmark, Wisconsin

1989 Larry MartenCloverleaf Cheese CompanyStanley, Wisconsin

1987 Todd JakobiSorrento Lactalis Inc.Arpin, Wisconsin

1985 Fritz KoppDeppeler Cheese FactoryMonroe, Wisconsin

1983 James MeivesValley View Cheese FactorySouth Wayne, Wisconsin

1981 Louis LuykxLand O’ Lakes Inc.Kiel, Wisconsin

United States Champions

UNI T ED S TAT ES CHAMPIONSHIP CHEESE CON T ES TWISCONSIN CHEESE MAKERS AS SOCIAT ION | 8030 E XCEL SIOR DRIVE , #305 | MADISON, WI 53717

K IRS T EN HENNING, [email protected] | 608 -828-4550 | USCHAMPIONCHEESE.ORG

Paper Entry FormMARCH 7 -9, 2017 | GREEN BAY, WISCONSIN

This entry form must be filled out completely. Fill out one form per product entry.

Forms must be received by February 1, 2017. Email form to [email protected] or mail to: Wisconsin Cheese Makers Association, 8030 Excelsior Drive, Suite 305, Madison, WI 53717

Cow’s Milk Classes 1- 72

Goat’s Milk Classes 73-79

Sheep’s Milk Classes 80-83

Mixed & Other Milk Classes 84-87

Butter Classes 88-90

Yogurt & Demo Classes 91-104

Entry Class: Write the class number and name for your entry in the appropriate boxes below. For more information on choosing a contest class, please see the contest class listing.

Describe Entry:

Total Entry Weight (minimum of 3lbs. - do not cut pieces): Number of pieces in entry:

Entrant, Group or Team Name (not company name): Company Name & Plant Site (if different from mailing address)

Mailing Address: City, State, Zip Code:

Phone:

Key Contact Person Information (for questions about the entry)

Name:

Email: Phone:

Title:

2017 entry kit

Documents