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    Home » Keywords: » World Championship Cheese Contest

    Items Tagged with 'World Championship Cheese Contest'

    ARTICLES

    2022 World Championship Cheese Contest

    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.


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    World Championship Cheese Contest

    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.


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    2020 World Championship Cheese Contest

    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.


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    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.


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    WCMA Wisconsin Cheese Makers Association
    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.


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    Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

    Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

    An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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