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Wisconsin Parmesan wins Championship Cheese Contest
A Wisconsin Parmesan has taken top honours in the 2009 US Championship Cheese Contest. The 24-strong judging panel chose SarVecchio Parmesan, made by John Griffiths of Sartori Food Corp, as the top cheese among 1,360 entries submitted by artisans and manufacturers in 32 states.
With roots in the 1890s, the competition presented by the Wisconsin Cheese Makers Association is the Super Bowl of dairy product competitions, according to John Umhoefer, executive director of the Association.
“Our tasting experts gathered from 12 states to carefully evaluate cheeses and butters in 64 classes,” said Umhoefer. “This is the competition the dairy industry looks to for marketing their products as award-winning quality.”
The SarVecchio Parmesan was one of 64 cheeses and butters that earned a gold medal in the competition. The champion Parmesan was a 20lb wheel of cheese that had won gold in its category.
‘Classico’ – a hard, goat’s milk cheese made by Team TFI One, a group of workers from Tumalo Farms in Bend, Ore – took second place, while third place went to a medium Cheddar made by Pat Whalen at McCadam Cheese in Chateaugay, NY.
Source: Wisconsin Cheese Makers Association
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