The World Championship Cheese Contest is not only a chance for judges to sample some of the best cheeses the world has to offer, but to also learn from other dairy enthusiasts from across the world.
Dr. Mark Johnson, a contest judge from the Center for Dairy Research, says that faults in the cheeses he has judged, like cracks formed by undesirable gas formation or crystals within some cheeses, have led to research projects at UW-Madison. They have since found solutions to these common issues, and are now working on getting the research out to cheesemakers across the state.
Over the last 25 years, he says he’s noticed a substantial increase in quality across all entries, which he credits to feedback. After each contest, cheesemakers have the ability to take the judges comments and adjust their recipes or their techniques to be more competitive the following year.
For updates on the selection of the 2022 World Champion, visit https://worldchampioncheese.org/ or find more at midwestfarmreport.com.
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