Posted: 03.09.2011

So how do you successfully move over 30,000 pounds of cheese and butter?  Ask John Umhoeffer and the Wisconsin Cheesemakers Association.  That's what they've done this week for the U.S. Cheese Championship that continues through Thursday at Lambeau Field in Green Bay.

In an interview with Pam Jahnke, Umhoeffer says, "It's no longer a dainty affair."  Umhoeffer says to move that much product in a short period of time, they use pallet jacks, forklifts and three different semi's to transport and arrange the goods.  Umhoeffer says they're also very dependent on volunteer help to make the show a success.

Umhoeffer said this year they've got entries from 221 different locations, ranging from farmstead cheese sites to commercial cheese and butter facilities.  The entries came from 30 different states.

Finding that champion isn't an easy affair either.  Umhoeffer says they've got a total of 26 professional judges that pair up to sniff and taste their way through every entry.  What do they look for?  Umhoeffer says they've got a very trained palet, "They have about 56 different things they're looking for," according to Umhoeffer.  "You have to have a highly trained palet - sense like bitter, pasty, low salt, high salt, flat, utensil, metallic - you can't just be a celebrity and do this contest."

The contest has been around since 1891 and has seen a 141 percent growth since 2001 and means a great deal to cheese manufacturers!  "We've talked to companies like Cabot (cheese company in Vermont) - their entire marketing campaign revolves around how well they do at this competition,"  according to Umhoeffer.

Hot growth areas in the different varieties entered this year are sheep and goat cheeses, and more and more queso-type entries.  Umhoeffer says that each of those cheese requires a different palet - and a different judging specialist to evaluate them.

The U.S. Cheese Championship is free and open to the public.  The judging runs from 9-4 Wednesday and concludes at noon on Thursday with the presentation of champions.

You can click here to listen to the very entertaining explanation of the U.S. Cheese Championship by John Umhoeffer.

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