MONROE - Two local cheese experts will judge a national cheese contest that begins Tuesday and continues through Wednesday, this week in Green Bay.
Tammy Alderman Miller, Monroe, and Mike Pederson, Argyle, are among 38 experts selected from across the country to judge the 2013 United States Championship Cheese Contest, held this year at Lambeau Field Atrium.
Of the contest's 38 judges, 17 are from Wisconsin.
"We do have a lot of judges from Wisconsin because we have a lot of expertise here," said Jane Cisler, marketing coordinator for the Wisconsin Cheese Makers Association, which hosts the championship. About 50 people applied for the judging spots, she said.
"I'm honored to be chosen," said Miller, assistant manager of cheese operations and procurement at Colony Brands. This will be her first time judging. She's assigned to evaluate mild cheddar, baby Swiss and aged gouda entries.
Miller, a first-time judge, draws her knowledge from a 32-year career in the cheese industry. She got her start in 1981 and by the end of the decade was licensed as a cheese grader.
It doesn't hurt that she loves cheese.
"I would consider myself a major cheesehead. I eat cheese on everything. I order extra cheese on everything," she said.
Like Miller, Pederson draws upon decades of experience. Until 1991, he worked in quality control and production at Monroe Cheese Corporation. Over the years, he's headed the Wisconsin State Fair cheese contest.
Now he grades cheese, butter and eggs for the Wisconsin Department of Agriculture, Trade and Consumer Protection.
A six-time judging veteran - three years at the U.S. contest and three years at the international contest - Pederson's assigned this year to judge colby, marble cheeses and two classes of gouda, flavored and smoked.
Judges work in pairs and are asked to evaluate flavor, body and texture. Between samples, Pederson said, judges typically snack on apples and sip water to clean their palates.
The group picked to judge this year is the largest yet for the U.S. contest, according to Robert Aschebrock, a veteran USDA dairy grader who is overseeing the panel. The judges will evaluate an anticipated 1,800 cheese and butter entries.
Another local, Dave Buholzer from Klondike Cheese Company, assisted in organizing the contest.
Tammy Alderman Miller, Monroe, and Mike Pederson, Argyle, are among 38 experts selected from across the country to judge the 2013 United States Championship Cheese Contest, held this year at Lambeau Field Atrium.
Of the contest's 38 judges, 17 are from Wisconsin.
"We do have a lot of judges from Wisconsin because we have a lot of expertise here," said Jane Cisler, marketing coordinator for the Wisconsin Cheese Makers Association, which hosts the championship. About 50 people applied for the judging spots, she said.
"I'm honored to be chosen," said Miller, assistant manager of cheese operations and procurement at Colony Brands. This will be her first time judging. She's assigned to evaluate mild cheddar, baby Swiss and aged gouda entries.
Miller, a first-time judge, draws her knowledge from a 32-year career in the cheese industry. She got her start in 1981 and by the end of the decade was licensed as a cheese grader.
It doesn't hurt that she loves cheese.
"I would consider myself a major cheesehead. I eat cheese on everything. I order extra cheese on everything," she said.
Like Miller, Pederson draws upon decades of experience. Until 1991, he worked in quality control and production at Monroe Cheese Corporation. Over the years, he's headed the Wisconsin State Fair cheese contest.
Now he grades cheese, butter and eggs for the Wisconsin Department of Agriculture, Trade and Consumer Protection.
A six-time judging veteran - three years at the U.S. contest and three years at the international contest - Pederson's assigned this year to judge colby, marble cheeses and two classes of gouda, flavored and smoked.
Judges work in pairs and are asked to evaluate flavor, body and texture. Between samples, Pederson said, judges typically snack on apples and sip water to clean their palates.
The group picked to judge this year is the largest yet for the U.S. contest, according to Robert Aschebrock, a veteran USDA dairy grader who is overseeing the panel. The judges will evaluate an anticipated 1,800 cheese and butter entries.
Another local, Dave Buholzer from Klondike Cheese Company, assisted in organizing the contest.