The Wisconsin Cheese Makers Association (WCMA) announced the creation of three new awards to recognize leaders who have contributed to the growth and advancement of the World and U.S. Championship Cheese Contests.

Wisconsin produces more cheese than any other state, making more than 3 billion pounds of the savory dairy favorite in 2016 alone, according to the Wisconsin Milk Marketing Board.

In northwest Wisconsin, about 25 miles from the Minnesota border, Schuman Cheese makes award-winning cheeses with techniques borrowed from French and Italian cheesemakers.

From the appearance to the flavor profile, enjoying cheese is a wonderful sensory experience. As such, manufacturers work hard to meet the flavor, texture and visual expectations of customers, but visual defects can detract from the premium image of cheese.

Eye development in cheese can be a sought-after attribute or an unfortunate defect, but in both cases, gas is the culprit. That’s why it is essential for cheesemakers to understand the basics of gas development and apply that knowledge, whether they are looking to make a tightly knit Cheddar or a Swiss with perfect eyes.

To extend the shelf life of cheese, you must understand all the issues that affect its viability.

To gain a slice of the billion-dollar flavored-cheese market, add flavors or inclusions. But watch out for issues like contamination, allergens and undesirable flavor profiles due to aging.