Nearly 50 expert judges from 16 countries gathered in Madison, Wisconsin, for the World Championship Cheese contest. Hosted by the Wisconsin Cheese Makers Association, the contest is the world’s largest technical cheese, butter, and yogurt competition with a record 2,948 entries this year representing 23 nations and 31 U.S. states and Puerto Rico.
Belgioioso Cheese announced it brought home eight awards, including first-place Burrata, first-place Ricotta con Latte, and first-place Fresh Mozzarella Prosciutto Basil Roll.
This is the second time in as many contests that BelGioioso Burrata was awarded Best of Class in the Fresh Mozzarella Class.
“To win back to back Gold Medals at the World Championship Cheese Contest is a tremendous honor” said Gaetano Auricchio, executive vice president at BelGioioso. “It is a testament to the superior quality milk that our farmers provide and the care and craft that our cheesemakers use when creating this truly artisanal cheese.” Cheesemaker Jennifer Garvey will be awarded the Gold Medal for Burrata.
Best of Class was also won by cheesemaker Tomas Robles for BelGioioso’s Ricotta con Latte. “We are especially proud to have been awarded a Gold Medal for Ricotta con Latte” says Katie Dennis, vice president of marketing for BelGioioso. “Our Ricotta con Latte is made with only a few premium, quality ingredients with no added gums or fillers. Ricotta con Latte’s freshness and versatility makes it an up-and-coming cheese from our line. We are featuring this in a new single serve option; mini ricotta in a 5oz serving.”
In the prepared cheese foods category, Fresh Mozzarella Prosciutto Basil Roll was awarded Best of Class. Cheesemaker Peter Gretzinger earned the Gold Medal for this item that features sheets of fresh mozzarella cheese wrapped in the finest prosciutto with fresh basil leaves.