Barry Adams | Wisconsin State Journal
The contenders include a washed-rind cheese with aromas of peat, roasted beef, and onions from Jasper Hill Farm in Vermont.
Goudas made by Marieke Penterman in northern Wisconsin always seem do to well, same for the Havarti, brick and Muenster made in Green County, one of the epicenters of not only Wisconsin but the country’s artisan cheese industry.
But with the preliminary rounds of judging complete at the U.S. Championship Cheese Contest in Ashwaubenon, it’s a batch of white cheddar cheese curds from Carr Valley Cheese Co. in rural Sauk County that has one of the highest scores heading into the finals of the three day competition that has 2,249 entries from 35 states.
These Carr Valley cheese curds, seen in Mauston in 2021, are orange but a batch of white cheddar curds from the La Valle company had one of the highest scores at the U.S. Championship Cheese Contest this week.
The curds from the La Valle-based company scored 99.9 out of 100 to win its class, out dueling other cheese curd heavy weights like LeGrander’s Hillside Dairy in Stanley (it placed second and third in the category), Arena Cheese in eastern Iowa…
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