WPR Special Report:
Making the Cut: The 2006 World Championship Cheese Contest
03/23/06
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A worldwide competition ends today (3/23) in Madison, with gold, silver, and bronze medals at hand for the winners. Contestants are judged on their presentation, form, and sharpness…not to mention age, veining, and even odor. Brian Bull reports on what participants need to wedge in and make the cut....and which ones may have to try another round….at the 2006 World Championship Cheese Contest.…
running time 4:30
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This year, an international panel of judges were called in to inspect, smell, slice, and taste nearly 1800 cheeses from 19 different nations. 51 classes have been established, including four alone for the different grades of cheddar (mild, medium, sharp, and extra sharp). Like wine-tasting, the cheeses are sampled but never swallowed. Judges rinse after each tasting, to prevent cross-contamination from a previous contestant. Scores are then jotted down on official tallies, which are later tabulated via computer.
First started in 1957, the original contest was limited in participants and classes. But today, the competition has grown immensely, thanks in part to the boom in specialty and gourmet cheeses. Gruyeres, havaratis, blues, mozzarellas, camemberts, goat's milk, and even processed cheeses can bid for the top prize. But besides winning a gold, silver, or bronze medal, victors also enjoy the lucrative benefits that placing at the World Championship Cheese Contest can bring...namely a prestigious reputation that drives consumers' interest.
***WEB EXTRA***
Click on the following link to learn more about The World Championship Cheese Contest, plus results:
The Wisconsin Cheesemakers Association
www.wischeesemakersassn.org
Photo credits: Brian Bull
