The United States Championship Cheese Contest was held March 8-10 at Lambeau Field in Green Bay, Wisconsin. The contest is held every other year and is considered to be one of the most prestigious competitions in the country. More than 1,600 cheese submissions were split into one of 76 categories. Within each category, cheeses were scored on a 100-point scale by a panel consisting of professional judges from within the industry and universities. The three highest scoring cheeses in each category were awarded trophies.

On March 9, the results of the scoring were made public. Guggisberg Cheese, who submitted four entries to the Swiss Styles category, claimed the four top spots. All four Swiss entries were produced at the factory in Sugarcreek. Three of the submissions were rindless 200-pound Swiss blocks, which finished first (scoring 99.45), second (99.3), and fourth (98.5). The other Swiss submission was an aged traditional Emmental Swiss block, which captured third place (99.1).

To go along with their excellent performance in the Swiss Styles category, Guggisberg also placed second in the Pepper Flavored American Style Cheeses with their Pepper Jack cheese, made at the Middlebury, Ind. plant.