NICK EICHER, HOST: Well, if you weren’t able to make the trip to Wisconsin for this year’s big competition, you’re no doubt on pins and needles waiting for the winners to be announced!
We’re talking, of course, about the World Championship Cheese Contest in Madison.
And this year, there was a new record set with nearly 3,700 entries from 26 nations!
The judges include cheese graders, cheese buyers, dairy science professors, and researchers from all over the world.
Bruce Workman was the last U.S. champion. He said judges start by evaluating the appearance, and then they dig in!
AUDIO: They’ll smell it. They want to make sure it has a good aroma. Then they will taste it. It’s a mouth feel. It’s a flavor profile. So it’s multi-points.
The last world champion cheese was a hard cheese made of sheep’s milk called Esquirrou made in France.
It’s The World and Everything in It.