Judges say cheese in pursuit of world's best
Source: Agencies |
March 8, 2012, Thursday
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Print Edition
Print Edition
WATCHING 40 judges in white lab coats nibble on cheese and then spit the samples into garbage cans might not sound like an elegant evening to most people, but hundreds of United States cheese lovers have paid US$25 each for a close-up view of yesterday's World Championship Cheese Contest finals.
This is the first year the international contest has charged admission to its finals, which historically have been low-key affairs attended by just a handful of spectators and reporters. But with a growing number of foodies seeking to outdo each other in their pursuit of local, sustainable, organic and handcrafted fare, the artisan cheese competition has become a hot ticket among those looking to get their gouda on.
The contest held every two years in Madison, Wisconsin, typically draws more than 2,000 entries from nearly two dozen nations. Usually, only the judges taste the cheese, but this year 400 ticketholders will be able to sample 15 of the top entries, mingle with Wisconsin cheesemakers and meet the international panel of judges. The event is sold out.
"In the past, unless you were a super cheese geek, this is not something you went to," said Jeanne Carpenter, director of Wisconsin Cheese Originals, an organization of artisan cheese fans. "But getting to try 15 different cheeses from 15 different countries, plus meeting the best of Wisconsin's cheesemakers, people love that."
The three-day contest began on Monday with judges grading 2,500 entries in 82 cheese and butter classes on flavor, texture, body and color. Switzerland has dominated recent championships, taking top honors in each of the past three contests.
This is the first year the international contest has charged admission to its finals, which historically have been low-key affairs attended by just a handful of spectators and reporters. But with a growing number of foodies seeking to outdo each other in their pursuit of local, sustainable, organic and handcrafted fare, the artisan cheese competition has become a hot ticket among those looking to get their gouda on.
The contest held every two years in Madison, Wisconsin, typically draws more than 2,000 entries from nearly two dozen nations. Usually, only the judges taste the cheese, but this year 400 ticketholders will be able to sample 15 of the top entries, mingle with Wisconsin cheesemakers and meet the international panel of judges. The event is sold out.
"In the past, unless you were a super cheese geek, this is not something you went to," said Jeanne Carpenter, director of Wisconsin Cheese Originals, an organization of artisan cheese fans. "But getting to try 15 different cheeses from 15 different countries, plus meeting the best of Wisconsin's cheesemakers, people love that."
The three-day contest began on Monday with judges grading 2,500 entries in 82 cheese and butter classes on flavor, texture, body and color. Switzerland has dominated recent championships, taking top honors in each of the past three contests.
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