World Championship Cheese Contest - Page 1

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Tillamook Hickory Extra Sharp White Cheddar

Tillamook takes top honors at the World Cheese Awards

December 2, 2025

Tillamook County Creamery Association (TCCA) announced it is celebrating big after the Tillamook Farmers’ Collection Hickory Smoked Extra Sharp White Cheddar won Gold at the 37th World Cheese Awards (WCA).

Swiss Gruyere wins World Champion Cheese title for third time

Gourmino Le Gruyère AOP is made by Michael Spycher of Mountain Dairy Fritzenhaus in Bern, Switzerland, for Gourmino AG.

March 3, 2022

A Gruyere from Switzerland was named the 2022 World Champion Cheese for the second consecutive time and third time overall.

WCMA to host World Championship Cheese Contest Feb. 17-19, 2021

The contest’s crowning reception, Cheese Champion, will be held the evening of Feb. 19 at the Italian Community Center in Milwaukee.

June 30, 2020

The Wisconsin Cheese Makers Association (WCMA), Madison, Wis., announced a break with tradition, as it plans to host the World Championship Cheese Contest in February 2021.

Gruyere from Switzerland named 2020 World Champion

The cheese, called Gourmino Le Gruyère AOP, is made by Michael Spycher of Mountain Dairy Fritzenhaus for Gourmino AG.

March 6, 2020

The Wisconsin Cheese Makers Association (WCMA) said a Gruyere from Bern, Switzerland, was named the 2020 World Champion Cheese.

This cheese stands alone

Emmi Roth USA wins World Championship Cheese title

Cheeses from Switzerland and the Netherlands are first and second runners-up. Among U.S. states, Wisconsin dominated with 38 gold medals.

March 10, 2016

A smear-ripened hard cheese made by Emmi Roth USA is named the World Championship Cheese.

Butter then cheese

Record 2,600 entries flood the World Championship Cheese Contest

“Fifty cheese and butter experts from around the world will come together to evaluate the entries and choose the 2014 World Champion,” says the contest manager.

February 28, 2014

Entries in the 2014 World Championship Cheese Contest have reached a new record, growing 5% to 2,615 entries from 22 nations around the world, according to Wisconsin Cheese Makers Association, Madison, Wis., host of the competition. Cheese and butter entries continue to arrive for the judging competition set for March 18 and 19 in Madison.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.