The 2009 United States Championship Cheese Contest wrapped up last week in Green Bay, Wis. The contest drew a record 1,360 entries from cheesemakers in 32 states.
Not surprisingly, Wisconsin cheesemakers dominated the competition, winning 114 of the total 192 awards, including 41 Best of Class awards.
The prestigious overall first prize title of U.S. Champion was awarded to one of my favorite Wisconsin cheeses, SarVecchio Parmesan from Sartori Foods in Antigo. This deliciously addictive Parmesan is nutty and slightly sweet with a hard, granular texture. It’s relatively easy to find in grocery and specialty stores (try Whole Foods), or you can order it online at www.sartorireserve.com. It pairs perfectly with honey preserved almonds and sparkling wines like Prosecco. Many top chefs are also fans of SarVecchio. Here is a link to a recipe for Wisconsin SarVecchio and Sausage Polenta, from local chef Tory Miller of L’Etoile restaurant in Madison. Enjoy!
A few other favorites that received honors at the show include:
- Lil’ Will’s Big Cheese – This smear-ripened cheese from Willi Lehner at Bleu Mont Dairy has an earthy flavor, perfect for rounding out a cheese plate.
- Smoked Capriko – I had the opportunity to sample this semi-hard, mixed milk (cow and goat) cheese from Nordic Creamery over the weekend at the West Allis Cheese Shop in the Milwaukee Public Market – it was delicious! The Capriko is available in plain and several flavored varieties.
- Marieke’s Premium Aged Gouda – This is my go-to cheese. I almost always keep a piece in my refrigerator for company, or to satisfy my own cheese cravings. It’s a creamy Gouda with a nutty, slightly sweet flavor.
- Balsamic BellaVitano – I’ve loved every other flavored version of Sartori’s BellaVitano line, so I’m sure the Balsamic won’t disappoint. BellaVitano is a hard, crumbly cheese with a sharp, full flavor.
For more information about the contest or the cheeses mentioned here, visit eatwisconsincheese.com.
- Megan
