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Local cheese tops world championships

Some of the best cheese in the world is made on the Door Peninsula and now four cheesemakers have the hardware to prove it. Cheesemakers from Rosewood Dairy in Algoma, Door Artisan Cheese in Egg Harbor, Ponderosa Dairy Products in Kewaunee, and Agropur in Luxemburg won a combined six medals across 132 different categories during this week’s World Championship Cheese Contest held in Madison. Two of the six medals were for “Best in Class,” including Roger Krohn’s provolone entry for Agropur-Luxemburg. Krohn won his class by just five-hundredths of a point. Speaking after he won a Blue Ribbon at last year’s State Fair for his mozzarella, he said it comes down to the details.

A Swiss cheesemaker won the contest’s Best of Show honors out of thousands of entries. 

 

Pictured L-R: Agropur's Roger Krohn and Pat Doell

 

AWARD WINNERS

6. TRADITIONAL WAXED CHEDDAR, MILD TO MEDIUM

Renard's Rosewood Dairy Team

Renard's Rosewood Dairy, Inc.

Algoma, WI

United States

97.05

Second Award

Traditional Red Wax Mild Cheddar Daisy

 

15. MOZZARELLA

Pat Doell

Agropur

Luxemburg, WI

United States

99.40

Second Award

Low Moisture Mozzarella Cheese, Whole Milk

 

19. PROVOLONE, MILD

Roger Krohn

Agropur

Luxemburg, WI

United States

99.05

Best of Class

Provolone Cheese 

 

Pat Doell

Agropur

Luxemburg, WI

United States

98.90

Third Award

Provolone Cheese

 

27. ASIAGO, FRESH 

Danny McCrary Reed

Door Artisan Cheese Company

Egg Harbor, Wi

United States

99.55

Best of Class

Crema Pressato Dolce Asiago

 

121. NATURAL SNACK CHEESE, CHEESE CURDS 

Products Team

Ponderosa Dairy Products

Kewaunee, WI

United States

99.65

Third Award

Farmstead Curds

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