Ah…The Flavor, Texture, Body, Etc…Of Cheese

A worldwide competition ends today 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…