According to judges at the 2005 United States Championship Cheese Contest, it's a classic Emmentaler made by Randy Krahenbuhl at Indiana's Fair Oaks Dairy Products. Krahenbuhl's Swiss-style beauty was named United States Champion from the field of 1,008 cheeses entered in this, the largest cheese competition ever held in the United States.

MILWAUKEE-What's the very best cheese made in America?

According to judges at the 2005 United States Championship Cheese Contest, it's a classic Emmentaler made by Randy Krahenbuhl at Indiana's Fair Oaks Dairy Products. Krahenbuhl's Swiss-style beauty was named United States Champion from the field of 1,008 cheeses entered in this, the largest cheese competition ever held in the United States.

First Runner-Up in the contest was an aged, no-smear Raclette made by John Hoyt at Leelanau Cheese, Suttons Bay, Mich., and Second Runner-Up was Cocoa Cardona, a semi-soft goat's milk cheese rubbed with cocoa made by Sid Cook at Carr Valley Cheese, La Valle, Wis. Final round scores were razor-close, with the top three winners scoring 98.55, 98.34286 and 98.325, respectively, out of 100 points possible.

"This is the Super Bowl for cheesemakers in the United States," said John Umhoefer, executive dir. of the Wisconsin Cheese Makers Association (WCMA), which hosts the biennial event. "We expected 700 entries this year, and received more than 1,000 from 25 states. It's a testament to the tremendous interest in cheese and to the surge in production of excellent specialty cheeses in America today."

Contest judges, a team of 14 experts recruited from around the country, evaluated the 1,008 cheeses in 42 classes, determining gold, silver and bronze medal winners in each class. All gold medal winners were then re-evaluated in a final judging round to determine the United States Champion and two runners-up. Of the total 42 gold medal-winning cheeses that made it to the final round, 16 were from Wisconsin. The next closest states were New York and California, each of which had five gold medal cheeses in the final round.

At right are some of the best-of-class winners from the competition. For a complete list of the winners from all 42 classes visit www.wischeesemakersassn.org.

Judges analyze a cheese sample at the United States Championship Cheese Contest held last month in Milwaukee.

Sidebar: Winners

Made by Dave Christel, Land O'Lakes Inc., Kiel, Wis. Cheddar, Score: 99.60

Cheddar, Aged

Made by Fredrick Arbuckle, Gibbsville Cheese for Cropp Organic Valley, LaFarge, Wis. Cheddar, sharp, organic raw milk, Score: 98.55

Monterey Jack

Made by Tim Chadd, Glanbia Foods, Inc., Twin Falls, Idaho Monterey jack, Score: 99.55

Swiss Style

Made by Randy Krahenbuhl, Fair Oaks Dairy Products, Fair Oaks, Ind. Emmentaler, Score: 99.15

Mozzarella

Made by Scott Rickicki, Empire Cheese Inc., Cuba, N.Y. Mozzarella, whole milk, low moisture, Score: 99.30

Feta

Made by Jim Demeter, Trega Foods, Weyauwega, Wis. Feta in brine, Score: 99.55

Fresh Mozzarella

Made by Gary Dolliver, Kraft Foods, Campbell, N.Y. Fresh mozzarella ciligene, Score: 99.70

Blue Veined Cheeses

Made by Mike Vetterkind, North Hendren Cooperative, Willard, Wis. Blue, ‘Black River', Score: 99.20

Edam, Gouda

Made by Dave Newman, White Clover Dairy Inc., Kaukauna, Wis. Gouda, ‘Reserve', Score: 99.35

Brie, Camembert

Made by Robert Upson, Lactalis USA, Inc., Belmont, Wis. Brie, Score: 99.30

Quesos Frescos

Made by Jaime Graca, Karoun Dairies, Inc., Turlock, Calif. Queso fresco, Score: 99.25

Smear Ripened Cheeses

Made by Michael Gingrich, Uplands Cheese Company, Inc., Dodgeville, Wis. ‘Pleasant Ridge Reserve', Score: 99.60

Flavored Semi-soft Cheeses

Made by Dan Osterholz, Lactalis USA, Inc., Belmont, Wis. Feta mediterranean herbs, Score: 99.80

Open Class Soft Cheese

Made by Ann White, Kraft Foods, Campbell, N.Y. Original ricotta, Score: 99.05

Cold Pack Cheese

Made by Edward Blascak, Bel / Kaukauna USA Inc., Kaukauna, Wis. Swiss/almond cold pack cheese food, Score: 99.10

Snack Cheeses

Made by Tim Karr, Kraft Foods, Campbell, N.Y. Superlong string cheese, Score: 99.70

Spreadable Cheeses

Made by Gary Kell, Level Valley Creamery Inc., West Bend, Wis. Cream cheese, Score: 98.80

Flavored Spreadable Cheeses

Made by Carlos Campos, Mozzarella Fresca, Benicia, Calif. Dolce mascarpone with caramel, Score: 99.80

Soft Goat's Milk Cheeses

Made by Mary Keehn, Cypress Grove Chevre, Arcata, Calif. Chevre herb, Score: 99.55

Sheep's Milk Cheeses

Made by Joel Miller, Old Chatham Sheepherding Co., Old Chatham, N.Y. Shepherd's Wheel, Score: 98.65