World’s Top 20 Cheeses Revealed

MADISON, WI – Out of 2,978 entries in the 2022 World Championship Cheese Contest, judges have narrowed the field to just 20 in the search for the 2022 World Champion.

The Wisconsin Cheese Makers Association, proud host of the biennial competition, is pleased to announce the names and makers of the cheeses still in the running for the top prize. In order of class number, they are:

Class 4: Cheddar, Aged One to Two Years
Cheese Name: Aged Cheddar – One to Two Years
Maker: Kiel Production Team
Company: Land O Lakes, Inc.
Location: Kiel, Wisconsin, USA

Class 31: Feta, Flavored
Cheese Name: Odyssey Peppercorn Feta
Maker: Steve Webster
Company: Klondike Cheese Co.
Location: Monroe, Wisconsin, USA

Class 35: Gorgonzola
Cheese Name: BelGioioso CreamyGorg
Maker: Jeff Allen
Company: BelGioioso Cheese Inc.
Location: Denmark, Wisconsin, USA

Class 38: Open Class: Cheeses with Blue Molding
Cheese Name: Red Rock
Maker: Team Roelli
Company: Roelli Cheese Co., Inc.
Location: Shullsburg, Wisconsin, USA

Class 41: Gouda, Mature (4-10 months)
Cheese Name: Beemster Royaal
Maker: Lieke Kortekaas
Company: Beemster
Location: Westbeemster, Netherlands

Class 42: Gouda, Extra Aged (over 10 months)
Cheese Name: Roemer Sweet
Maker: Team Van der Heiden Kaas
Company: Van der Heiden Kaas B.V.
Location: Bodegraven, Zuid-Holland, Netherlands

Class 44: Gouda, Smoked
Cheese Name: Castello Smoked Cracked Pepper Gouda
Maker: Dave Newman
Company: Arla Foods
Location: Kaukauna, Wisconsin, USA

Class 52: Gruyere
Cheese Name: Gourmino Le Gruyère AOP
Maker: Michael Spycher, Mountain Dairy Fritzenhaus
Company: Gourmino AG
Location: Langnau i.E., Bern, Switzerland

Class 53: Appenzeller
Cheese Name: Appenzeller® Mild-Würzig
Maker: Hans Näf
Company: Käserei Niederbüren AG
Location: Niederbüren, Switzerland

Class 57: Washed Rind/Smear Ripened Semi-soft (Semi-hard), Aged Cheeses (over 4 months)
Cheese Name: Tête de Moine AOP
Maker: Fromages Spielhofer
Company: Fromages Spielhofer SA
Location: St-Imier, Bern, Switzerland

Class 58: Washed Rind/Smear Ripened Hard Cheeses, Mature (less than 9 months)
Cheese Name: Erzherzog Johann
Maker: Pichler Othmar and Team
Company: Obersteirische Molkerei eGen
Location: Knittelfeld, Steiermark, Austria

Class 59: Washed Rind/Smear Ripened Hard Cheeses, Extra Aged (over 9 months)
Cheese Name: Roth Grand Cru Surchoix
Maker: Team Emmi Roth – Monroe
Company: Emmi Roth
Location: Monroe, Wisconsin, USA

Class 60: Wine/Spirits Washed Rind/Smear Ripened Cheeses
Cheese Name: Mont Vully Réserve
Maker: Käserei Schafer AG
Company: Käserei Schafer AG
Location: Cressier FR, Fribourg, Switzerland

Class 68: Open Class: Semi-soft Cheeses
Cheese Name: Holland Master Cantenaar
Maker: Team Steenderen
Company: Royal FrieslandCampina
Location: Amersfoort, Netherlands

Class 69: Open Class: Hard Cheeses
Cheese Name: Beemster Royaal Grand Cru
Maker: Team Beemster
Company: Beemster
Location: Westbeemster, Netherlands

Class 73: Open Class: Semi-soft Cheeses, Flavored
Cheese Name: Point Reyes TomaTruffle
Maker: Kuba Hemmerling & Team
Company: Point Reyes Farmstead Cheese Company
Location: Petaluma, California, USA

Class 77: Reduced Fat Soft & Semi-soft Cheeses
Cheese Name: Vermeer
Maker: Team Steenderen
Company: Royal FrieslandCampina
Location: Amersfoort, Netherlands

Class 102: Hard Sheep’s Milk Cheeses, Extra Aged (over 6 months)
Cheese Name: Ocooch Reserve
Maker: Brenda Jensen
Company: Hidden Springs Creamery
Location: Westby, Wisconsin, USA

Class 104: Surface (Mold) Ripened Sheep’s Milk Cheeses
Cheese Name: Los Cameros Cured Sheep Cheese
Maker: Lácteos Martínez S.L.U.
Company: Lácteos Martínez S.L.U.
Location: Haro, La Rioja, Spain

Class 107: Soft & Semi-soft Mixed Milk Cheeses
Cheese Name: Nettle Meadow Kunik
Maker: Team Nettle Meadow
Company: Nettle Meadow
Location: Warrensburg, New York, USA

The 2022 World Champion Cheese will be named on Thursday, March 3 at 2:00 p.m. (CT) at Fans of great cheese are encouraged to join cheesemakers worldwide in this live online event!

The World Championship Cheese Contest, initiated in 1957, is the largest technical cheese, butter, yogurt, and dry dairy ingredient competition in the world. For more information, including complete results for all entry classes, visit