MONROE - Green and Lafayette county cheesemakers brought home more than a quarter of the ribbons from the 2012 Wisconsin State Fair Cheese and Butter Contest, which took place June 21 at Wisconsin State Fair Park in Milwaukee.
Area cheesemakers swept up seven best-of-class blue ribbons and also marched off with 13 second and third place ribbons.
Dairy manufacturers from across the state submitted more than 300 entries in 25 cheese classes. The classes were evaluated in such categories as flavor, appearance and texture.
Four new classes of cheese were added to the entry possibilities this year, and local area cheesemakers snapped up ribbons in all of them.
Cheddar cheeses were divided in to mild and aged.
An English Hollow Cheddar made by Roger Larson of Maple Leaf Cheese Coop in Monroe took first place in Aged Cheddar.
Goat milk cheeses were also divided this year, into flavored and natural.
Blueberry Vanilla Goat Cheese by Douglas Waechter of Montchevre-Betin, Inc., Belmont, took first.
Latin American Cheeses were a new addition this year.
Brian Mundt of Cheese Producers in Darlington took first place with an eight-pound wheel of Queso Fresco as well as third place.
The new Smoked Cheese category also had strong competition.
Dennis Schliem, Zimmerman Cheese, South Wayne, won a third place ribbon for Smoked Brick.
Winning cheesemakers will be recognized during the Blue Ribbon Cheese and Butter Auction at 5 p.m. Aug. 10 at Saz's Hospitality Village, Wisconsin State Fair Park.
The auction will also feature the sale of each blue-ribbon entry from the Wisconsin State Fair contest. The money raised at the auction supports student scholarships and the board's dairy promotion efforts at the Fair. This year, the board will award five, $1,000 scholarships.
Aged Cheddar
1. Roger Larson, Maple Leaf Cheese Co-op, Monroe, English Hollow Cheddar, 99.3 pt.
Swiss Styles
1. Team Emmi Roth USA, Monroe, Petite Swiss, 97.05 pts.
2. Jamie Fahrney, Chalet Cheese Co-op, Monroe, Baby Swiss, 95.65
3. Mike Nelson, Chalet Cheese Co-op, Monroe, Baby Swiss Block, 95.3
Brick, Muenster
2. Chad Duhai, Zimmerman Cheese, South Wayne, Brick, 99.4
3. Jon Jay Lewis, Valley View Cheese Co-op, South Wayne, Muenster, 99
Feta
2. Adam Buholzer, Klondike Cheese Co., Monroe, Feta in Brine, 98.95
3. Steve Webster, Klondike Cheese Co., Monroe, Feta in Brine, 98.75
Flavored Pepper
2. Steve Stettler, Decatur Dairy Inc., Brodhead, Pepper Havarti, 99.45
Smoked
3. Dennis Schliem, Zimmerman Cheese South Wayne Smoked Brick, 99.55
Smear Ripened
1. Nathan Leopold, Chalet Cheese Co-op, Monroe, 6 oz. Limburger Cheese, 98.6 pt.
2. Team Emmi Roth USA, Monroe, Grand Cru Surchoix, 98.3
Reduced Fat or Lite
1. Steve Webster, Klondike Cheese Co., Monroe, Reduced Fat Feta, 99.25
Open Class for Semi-Soft Cheese
1. Matt Henze, Decatur Dairy Inc., Brodhead, Havarti, 99.75
Open Class for Hard Cheese
2. Brett Krattiger, Maple Leaf Cheese Co-op, Monroe Maple Leaf, Traditional Gouda, 98.55
Flavored Goat Milk
1. Douglas Waechter, Montchevre-Betin, Inc., Belmont, 8 oz. Blueberry Vanilla Goat Cheese, 99.25
2. Douglas Waechter, Montchevre-Betin, Inc., Belmont, 8 oz. Cranberry Cinnamon Goat Cheese, 99.1
Natural Goat Milk
2. Martin Chavez, Montchevre-Betin, Inc., Belmont, Mini Cabrie, 99.2
Latin American Cheese
1. Brian Mundt, Cheese Producers, Darlington, Queso Fresco 8 lb. Wheel, 99.3
3. Brian Mundt, Cheese Producers, Darlington, Queso Fresco Natural 5 lb. Wheel, 98.75
Area cheesemakers swept up seven best-of-class blue ribbons and also marched off with 13 second and third place ribbons.
Dairy manufacturers from across the state submitted more than 300 entries in 25 cheese classes. The classes were evaluated in such categories as flavor, appearance and texture.
Four new classes of cheese were added to the entry possibilities this year, and local area cheesemakers snapped up ribbons in all of them.
Cheddar cheeses were divided in to mild and aged.
An English Hollow Cheddar made by Roger Larson of Maple Leaf Cheese Coop in Monroe took first place in Aged Cheddar.
Goat milk cheeses were also divided this year, into flavored and natural.
Blueberry Vanilla Goat Cheese by Douglas Waechter of Montchevre-Betin, Inc., Belmont, took first.
Latin American Cheeses were a new addition this year.
Brian Mundt of Cheese Producers in Darlington took first place with an eight-pound wheel of Queso Fresco as well as third place.
The new Smoked Cheese category also had strong competition.
Dennis Schliem, Zimmerman Cheese, South Wayne, won a third place ribbon for Smoked Brick.
Winning cheesemakers will be recognized during the Blue Ribbon Cheese and Butter Auction at 5 p.m. Aug. 10 at Saz's Hospitality Village, Wisconsin State Fair Park.
The auction will also feature the sale of each blue-ribbon entry from the Wisconsin State Fair contest. The money raised at the auction supports student scholarships and the board's dairy promotion efforts at the Fair. This year, the board will award five, $1,000 scholarships.
Aged Cheddar
1. Roger Larson, Maple Leaf Cheese Co-op, Monroe, English Hollow Cheddar, 99.3 pt.
Swiss Styles
1. Team Emmi Roth USA, Monroe, Petite Swiss, 97.05 pts.
2. Jamie Fahrney, Chalet Cheese Co-op, Monroe, Baby Swiss, 95.65
3. Mike Nelson, Chalet Cheese Co-op, Monroe, Baby Swiss Block, 95.3
Brick, Muenster
2. Chad Duhai, Zimmerman Cheese, South Wayne, Brick, 99.4
3. Jon Jay Lewis, Valley View Cheese Co-op, South Wayne, Muenster, 99
Feta
2. Adam Buholzer, Klondike Cheese Co., Monroe, Feta in Brine, 98.95
3. Steve Webster, Klondike Cheese Co., Monroe, Feta in Brine, 98.75
Flavored Pepper
2. Steve Stettler, Decatur Dairy Inc., Brodhead, Pepper Havarti, 99.45
Smoked
3. Dennis Schliem, Zimmerman Cheese South Wayne Smoked Brick, 99.55
Smear Ripened
1. Nathan Leopold, Chalet Cheese Co-op, Monroe, 6 oz. Limburger Cheese, 98.6 pt.
2. Team Emmi Roth USA, Monroe, Grand Cru Surchoix, 98.3
Reduced Fat or Lite
1. Steve Webster, Klondike Cheese Co., Monroe, Reduced Fat Feta, 99.25
Open Class for Semi-Soft Cheese
1. Matt Henze, Decatur Dairy Inc., Brodhead, Havarti, 99.75
Open Class for Hard Cheese
2. Brett Krattiger, Maple Leaf Cheese Co-op, Monroe Maple Leaf, Traditional Gouda, 98.55
Flavored Goat Milk
1. Douglas Waechter, Montchevre-Betin, Inc., Belmont, 8 oz. Blueberry Vanilla Goat Cheese, 99.25
2. Douglas Waechter, Montchevre-Betin, Inc., Belmont, 8 oz. Cranberry Cinnamon Goat Cheese, 99.1
Natural Goat Milk
2. Martin Chavez, Montchevre-Betin, Inc., Belmont, Mini Cabrie, 99.2
Latin American Cheese
1. Brian Mundt, Cheese Producers, Darlington, Queso Fresco 8 lb. Wheel, 99.3
3. Brian Mundt, Cheese Producers, Darlington, Queso Fresco Natural 5 lb. Wheel, 98.75