For the first time since the event’s inception in 1957, raclette cheese will be judged in a class of its own at the biennial World Championship Cheese Contest. The cheese is typically melted using a special heater and served as part of a dish by the same name. With origins in the Swiss Alps, raclette has gained ground in recent years among cheese lovers across the globe. Entries in this new class – and all 141 others – can be submitted now at WorldChampionCheese.org.
Also making its debut at the 2024 event is a specific class for pasteurized process cheese products, which expands the opportunity for manufacturers worldwide to submit these products for competition.
“The World Championship Cheese Contest is always evolving, thanks to the leadership of our dedicated Contest Committee. These new classes reflect the ever-changing trends and innovations of the dairy processing industry,” said WCMA Contest Director Kirsten Strohmenger. “We look forward to seeing the world’s cheesemakers demonstrate their craftsmanship and passion in the search for the next World Champion Cheese!”
New this year, WCMA is offering a discounted rate of $75 per entry when you enter by December 1. After that date, all entries will cost $90 per product. Submissions can be entered online using the secure MyEntries© system on WorldChampionCheese.org. All entries must be submitted by January 26, 2024.
Judging will occur March 5-7 at the Monona Terrace Convention Center in Madison, Wisconsin. Entries will be evaluated by an elite team of world-renowned judges. Starting from a maximum possible 100 points, judges will make deductions for any defect found related to flavor, body and texture, salt, color, finish, and packaging. A gold, silver, and bronze medal will be awarded to the three highest-scoring entries in each class. Gold medal cheeses will move to a Championship Round for a shot at the World Champion Cheese title.
All questions about the 2024 World Championship Cheese Contest may be directed to Kirsten Strohmenger at kstrohmenger@wischeesemakers.org.
