US Cheesemakers Try To End Long Drought At World Championship
March 7, 2016 | 1 min to read
MADISON — The center of the cheese universe has long been Wisconsin, but next week it will have a specific address.
Wheels and blocks of cheddar, Gouda, Parmesan, havarti, feta and just about every other type of cheese on the planet will descend on 1 John Nolen Drive — Monona Terrace — for the three-day World Championship Cheese Contest presented by the Wisconsin Cheese Makers Association.
The judging of the 2,955 entries, which weigh in at about 70,000 pounds, begins Monday and culminates with a gala Wednesday night. That’s when more than 500 people will crowd into a ballroom to sample and watch as the grand champion is picked from 16 finalists.
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