Are you going? A lot of commodity cheese will be there but a number of artisan and farmstead creators will be entered as well.
“Lambeau Field and cheese are like peanut butter and jelly, beer and peanuts and … um … cheese and crackers. A natural match.
The U.S. Championship Cheese Contest returns to Lambeau on Tuesday and Wednesday for the third time, and with its third consecutive record-entry total: 1,702 and counting. The biennial event had 1,604 entries in 2011 and 1,360 in 2009.
“I think it reflects the growth in the varieties being produced out there,” said John Umhoefer, executive director of the Wisconsin Cheese Makers Association.
Indeed, cheese production has moved well beyond cheddar and Swiss. There’s pepper-flavored cheese, soft cheeses, smoked cheeses, goat and sheep cheeses and more. The 2011 grand champion was a goat cheese produced by LaClare Family Farms of Chilton.”