U.S. Cheese Championship returns as judge sees firsthand the surge in artisan cheeses

(John) Jaeggi, who works at the Center for Dairy Research at UW-Madison, is one of 42 judges from around the country charged with evaluating 2,249 entries in 113 classes in the contest, which concludes Thursday and is only open to U.S. dairy producers. The World Championship Cheese Contest is held on alternating years at Monona Terrace in Madison and, like its name indicates, is open to dairy producers around the world.