MADISON, wis. —Hundreds of cultured spectators nibbled on cheese and crackers, waiting for an hour as dozens of judges deliberated Wednesday night before naming a Dutch Vermeer the world’s best cheese.
What was once a low-key industry affair noticed only by a handful of spectators and reporters is now a must-have ticket for those looking to get their gouda on. The World Champion Cheese Contest sold out of all 400 tickets in the first year they were offered; the artisan cheese competition has become another way for foodies to outdo one another in the pursuit of local, sustainable and handcrafted fare.
The contest, held every two years in Madison, typically draws more than 2,000 entries from nearly two dozen nations. Usually only the judges taste the cheese, but this year’s ticketholders sampled 15 of the top entries.
Swiss cheesemakers had won the past three contests and were two of the top three finalists this year. But it was a low-fat Gouda named Vermeer from Friesland Campina, a company based in Wolvega, Netherlands, that took top honors.
