Minerva Lace Wins Award At U.S. Championship Cheese Competition

Lambeau Field, Green Bay, WI — Out of the 1,602 entries in 76 categories Minerva Lace received the third place award in the very competitive Open Class Semi-Soft Cheese Category.

Minerva Lace received a score of 98.50, which was a quarter point away from achieving best of class. First place with a score of 98.75 was an Organic Farmstead Spring Cheese from Oakvale, CA. Second place with 98.60 was a Ricotta Salata from BelGioioso.

Adam Mueller, 5th Generation Cheesemaker and President of Minerva Dairy, said “Winning an award in this category is very special to us because of the diversity of amazing cheeses. Tomme, Fontina, Ricotta, and Organic cheeses can all be found in this category. Our Lace Sales have been growing at an exceptional rate, and this award reflects the quality of our products that our customers have grown to love.”

More about the U.S. Championship Cheese Competition

This competition is rooted in more than 120 years of history, beginning when the Wisconsin Cheese Makers Association held its first cheese contest in 1891. In recent years, the United States Championship Cheese Contest has flourished, more than doubling in size (141 percent growth) since 2001. This year twenty-six experts evaluated over 30,000 pounds of cheese and butter over a three day period at Lambeau Field in Green Bay, WI.
www.uschampioncheese.org

More About Minerva Dairy

Minerva Dairy Inc, a SQF certified facility, was founded in 1894 when 1st Generation Max P. Radloff established Radloff Cheese in Hustisford, WI. Max Radloff expanded into Ohio after purchasing the PET Milk facility in Minerva, Ohio. Today, from a supply of milk from small family farms, Minerva Dairy offers contract services for a wide variety of cheeses, including Cheddar, Swiss, Italian, and Kosher styles. Minerva Dairy is also famous for the Original Amish Roll Butter which is Naturally Cultured in small batches for the bakery, confection and retail sale.

Source: Minerva Dairy