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Dry ingredient classes added to Cheesemaker Championship competition

Gold medal winners on display at Cheese Championship Contest

The Wisconsin Cheesemakers Association says there will be categories for dairy ingredient judging at the U.S. Championship Cheese Contest.   The association’s Events Manager Kirsten Strohmenger says, “Nine new classes, dry dairy ingredients classes (that) includes whey, milk powders.  We’re trying something new and we’ve listened to the industry and this is something that they wanted.”

Strohmenger says the new classes are for Dry Whey, Nonfat Dry Milk and Skim Milk Powder, Whole Milk Powder, Whey Protein Concentrate 34, Whey Protein Concentrate 80, Whey Protein Isolate 90, Whey Permeate, Milk Protein Concentrate, and Milk Protein Isolate.  “These new classes, these new products will be evaluated on the properties that make them into good products or good components to other products.”

She says the U.S. Championship Cheese Contest is held in odd-numbered years and the World Championship Cheese Contest is held in even-numbered years.  “We’ll see how this works out this year and maybe the goal is to add them to the world contest then in 2020.”

The deadline for 2019 U.S. Championship Cheese Contest entries is January 31st.

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