A record 2,303 cheese submissions from 33 different states were split into one of 105 classes. Within each class 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, judged on flavor and body, were awarded trophies. The Guggisberg Cheese submissions were rindless 200-pound Swiss blocks, which finished first, scoring 99.75, and third, scoring 98.90.
Published: March 17, 2017