Wisonsin Gouda named 2013 U.S. championship cheese
MariBeth Theusch, from Oshkosh, Wis., tries a sample of cheese as judging goes on in the background during the U.S. Cheese Championship Contest at Lambeau Field in Green Bay, Wis., on Wednesday, March 13, 2013. (AP Photo/Green Bay Press-Gazette, Evan Siegle) NO SALES
Marieke Penterman, center, owner of Holland's Family Cheese LLC in Thorp, Wis., reacts after winning first place in the U.S. Cheese Championship Contest at Lambeau Field in Green Bay, Wis., on Wednesday, March 13, 2013. Penterman's winning cheese was an aged Gouda. (AP Photo/The Green Bay Press-Gazette, Evan Siegle) NO SALES
Marieke Penterman, of Holland’s Family Cheese in Thorp, Wis., won the U.S. Championship Cheese Contest in Green Bay with her Marieke Mature Gouda.
Out of a possible 100 points, Marieke Gouda scored 98.31 in the final round of judging.
First runner-up was Tarentaise, a semi-hard alpine cheese made by Spring Brook Farm/Farms For City Kids Foundation in Reading, Vt. Second runner-up was Medium Cheddar, made by Team Cracker Barrel Natural Cheese, Agropur Weyauwega for Kraft Foods in Glenview, Ill.
More than 1,700 cheeses were entered, including pepper-flavored, smoked and sheep cheeses.
Wisconsin captured the most gold medals, with 47 of the 81 categories judged. Vermont and New York came in second, with six gold medals each.