Although Green Bay Packer fans might be affectionately known as Cheeseheads, the legend of Wisconsin Cheese is not focused on a wedge placed on top of someone’s head. For more than 180 years, the state has been producing some of the best, award-winning cheeses. As seen in this year’s U.S. Championship Cheese Contest, the state’s cheesemakers have sliced off another impressive showing.
While the cheese board is more than just a trend for some people, many people are always looking to add to the choices. Even though that Wisconsin cheddar blue might be surprising or those cheese curds bring smiles with their squeaks, cheesemakers are always looking for ways to hone their craft.
During the U.S. Championship Cheese Contest, the event celebrates the best in cheese, butter and yogurt. While the event is the turophile’s dream come true, any and every cheese lover can get a taste of the various winners. Specifically, Wisconsin Cheese walked away with 171 total awards and 51 Best of Class awards.
According to Chad Vincent, CEO for Wisconsin Cheese, “It only seems right that Wisconsin is so well represented in the finalists for a national cheese championship. Because of our dedicated dairy farmers and skilled makers who exhibit continued innovation and dedication, Wisconsin really is the State of Cheese.”
The organization’s top cheese was Red Barn Family Farms from Appleton, Wisconsin. Earning the second-best cheese in the country, the Cupola Artisan Cheese is a semi-hard, raw cow’s milk cheese. The small batch cheese gets its name from the wooden pinnacles on top of barns.
With some caramel notes and a touch of pineapple flavor, this cheese would be delightful with an amber ale or even a brown ale. For wine drinkers, it can pair with almost anything from a merlot to a chardonnay.
The Cupola Artisan Cheese as well as the many other awarding winning cheeses can be found on the organization’s website. At stores, Wisconsin Cheese logo denotes the offerings from the various cheesemakers.