For the first time since its inception in 1957, the biennial World Championship Cheese Contest will accept entries of raclette, the first time it will have its own class.The cheese is typically melted using a special heater and served as part of a dish by the same name. With origins in the Swiss Alps, raclette has gained ground more recently among cheese lovers across the globe. 

Also making its debut at the 2024 event is a specific class for pasteurized process cheese products, which expands the opportunity for manufacturers worldwide to submit these products for competition. 

"The World Championship Cheese Contest is always evolving, thanks to the leadership of our dedicated Contest Committee. These new classes reflect the ever-changing trends and innovations of the dairy processing industry,” said WCMA Contest Director Kirsten Strohmenger. “We look forward to seeing the world’s cheesemakers demonstrate their craftsmanship and passion in the search for the next World Champion Cheese!” 

Judging will occur March 5 to 7 at the Monona Terrace Convention Center in Madison, Wis. Entries will be evaluated by an elite team of world-renowned judges. Starting from a maximum possible 100 points, judges will make deductions for any defect found related to flavor, body and texture, salt, color, finish, and packaging. A gold, silver, and bronze medal will be awarded to the three highest-scoring entries in each class. Gold medal cheeses will move to a Championship Round for a shot at the World Champion Cheese title.