This week, the World Championship Cheese Contest is being held in Madison, Wisconsin. This is an every-other-year competition that's particularly HUGE this year (2,300+ cheeses from all over the world). I think it takes guts to enter this competition - for example, if you make a Gouda and enter it into the competition, you're in the running with Gouda makers from the Netherlands. Same goes for Brie (competing w/ the French). Cheesemakers that place in this competition can go away with a lot of pride, knowing that their cheeses are as good as any in the world.
For a full list of results in all 80 categories, click here.
Rivers Edge Chevre
3rd Place - Flavored Soft Goat's Milk Cheeses for Up in Smoke
3rd Place - Hard Goat's Milk Cheeses for Classico
Mt. Townsend Creamery
5th Place - Monterey Jack - for New Moon
2nd Place - Blue Veined - Exterior Molding for Caveman Blue
5th Place - Cheddar, Mild
1st Place - Cheddar, Medium yellow
4th Place - Cheddar, Medium white
4th Place - Pepper Flavored American Style Cheeses for Pepper Jack
Other top Northwest contenders included: Willamette Valley Cheese Co., (Rod Volbeda's goudas place consistently within the top ten most years); Larsen's Creamery (these butter makers in Clackamas, OR almost always place highly in the butter category with their Cremerie Classique), Natural Pastures Cheese Co. (Courtenay, British Columbia), and WSU Creamery. Also placing in several categories was Rising Sun Farms, a southern Oregon company that compiles 'tortas,' a spreadable soft cheese and flavoring combination.