Emmi Roth is top cheese
MADISON - Grand Chu Surchoix, a smear ripened hard cheese produced by Emmi Roth of Monroe, received top honors at the World Championship Cheese Contest at Monona Terrace on Wednesday.
It is the first time a U.S. cheese has won the title since 1988.
The contest began Monday, and winners in 110 categories squared off Wednesday afternoon to qualify for the main event.
The Grand Chu Surchoix was one of two cheeses from Wisconsin to qualify for the Sweet 16 finals. Andy Hatch of Upland Cheese in Dodgeville made the finals with his Extra Aged Pleasant Ridge Reserve.
State cheesemakers claimed top honors in 38 of the 110 categories and captured the top three spots in 17 categories.
Area cheesemakers picked up numerous honors for their products. Also earning Best of Class honors were Roelli Cheese Company for its Mild Cheddar; Chalet Cheese for its Baby Swiss; Klondike Cheese for its Dill Havarti; Zimmerman Cheese for Brick; W&W Dairy in Fresh Hispanic Cheeses; Chula Vista in Hispanic Melting Cheeses; Decatur Dairy for Smoked Havarti; and Sugar River Dairy for Whole Milk Yogurt.
Cheddar, Sharp (6 Months to 1 Year)
Robert Martinez, Maple Leaf Cheesemakers, Monroe, third place for English Hollow
Cheddar, Aged 1 to 2 Years
Maple Leaf Cheesemaking Team, Maple Leaf Cheesemakers, Monroe, second place for English Hollow Cheddar
Bandaged Cheddar, Mild to Medium
Chris Roelli, Roelli Cheese Company, Shullsburg, Best of Class for Mild cheddar wheel, cellar-cured
Baby Swiss Style
Mike Nelson, Chalet Cheese Co-op, Monroe, Best of Class for 40-pound Baby Swiss block
Neal Schwartz, Chalet Cheese Co-op, Monroe, third place for 20-pound Baby Swiss wheel
Dave Buholzer, Klondike Cheese, Monroe, Best of Class for Dill Havarti
Team Edelweiss, Edelweiss Creamery, Monticello, third place for Dill Havarti
Chad Duhai, Zimmerman Cheese, South Wayne, Best of Class for Brick
Valley View Cheese Team, Valley View Cheese Co-op, South Wayne, second place for Muenster
Steve Stettler, Decatur Dairy, Brodhead, third place for Brick
Gary Grossen of Juda, University of Wisconsin-Madison Babcock Dairy, second place for Gouda, Mild
Fresh Hispanic Cheeses (Quesos Frescos)
Team W&W Dairy, W&W Dairy, Monroe, Best of Class for Queso Fresco
Hispanic Melting Cheeses (Quesos Para Fundir)
Tom Dahmen, Chula Vista Cheese for V&V Supremo Foods, Browntown, Best of Class for Queso Oaxaca Ball
Smear Ripened Hard Cheeses
Team Emmi Roth USA, Emmi Roth USA, Monroe, Best of Class for Roth Grand Cru Surchoix
Team Emmi Roth USA, Emmi Roth USA, Monroe, second place for Roth's Private Reserve
Pepper Flavored Monterey Jack, Mild Heat
Maple Leaf Cheesemaking Team, Maple Leaf Cheesemakers, Monroe, second place for Pepper Jack
Open Class: Pepper Flavored Cheeses, Mild Heat
WCG, Wisconsin Cheese Group, Monroe, third place for Fresco with Jalapeno
Open Class: Pepper Flavored Cheeses, Medium Heat
Team Emmi Roth USA, Emmi Roth USA, Monroe, third place for Roth 3 Chile Pepper Gouda
Open Class: Smoked Soft and Semi-Soft (Semi-Hard) Cheeses
Decatur Team, Decatur Dairy, Brodhead, Best of Class for Smoked Mediterranean Herb Havarti
Steve Stettler, Decatur Dairy, Brodhead, third place for Smoked Pepper Havarti
Yogurt, Cow's Milk
Ron Paris, Sugar River Dairy, Albany, Best of Class for Whole Milk Plain Yogurt
Flavored High Protein, Cow's Milk
Adam Buholzer, Klondike Cheese, Monroe, third place for Odyssey Greek Yogurt Peach
Yogurt - All Other Milks
Ron Paris, Sugar River Dairy, Albany, third place for Whole Sheep Milk Yogurt
Open Class: Shredded Cheese Blends, Flavored and Unflavored
Jeff Mattes, Chula Vista Cheese Co./V&V Supremo Foods, Browntown, second place for Queso Quesadilla/Queso Oaxaca Blend
For a complete list of winners, visit worldchampioncheese.org.