Tonight's the night! Around 8 p.m., the world will find out what the World Champion Cheese! Will Wisconsin break it's drought? Will Switzerland take the title again? It reads like a page out of the Olympics – and for cheesemakers, it is!
John Umhoefer, executive director of the Wisconsin Cheesemakers Association, says overall entries are up by about 330 since Wisconsin last hosted the world event two years ago. There's been a sharp increase in the number of pepper cheese entries from around the world – so much so that they decided to break the category into smaller units to allow for timely and thorough judging. One surprise were entries that incorporated the exceptionally hot "ghost" peppers in the mix. Umhoefer said it took some doing, but they did find two qualifed judges that were willing to offer their tastebuds to evaluate that category.
Again this year, you'll find the international influence of the event at every table around Monona Terrace. Not just in the entries – but the judges that will take vacation to be a part of the event. Enda Howley from Ireland was judging cheddar when I approached. Joined by Charles Lindberg, a judge out of New York state, the two were methodically making their way through the sea of entries. What's the difference between Wisconsin cheddar and the same cheese produced in Ireland? Enda shares his judging perspective:
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