MADISON, Wis. — New York and Vermont dairy manufacturers are set to compete for the coveted title of World Champion at the 2026 World Championship Cheese Contest, set for March 3-5 at the Monona Terrace Community & Convention Center in Madison, Wisconsin.
Their products are among 3,375 entries across 150 classes of dairy products.
“These businesses aren’t just vying for the prestigious title of World Champion, they’re gaining invaluable technical feedback from some of the most respected experts in the world — feedback that makes a better product for their customers. We wish them, and all our competitors, the best in this year’s competition,” said Kirsten Strohmenger, contest director for the Wisconsin Cheese Makers Association, which hosts the event.
The following businesses are set to compete among dairy processors from 25 countries and 34 states and territories:
— Agri-Mark of Middlebury, Vermont
— Cabot Creamery Cooperative of Chateaugay and Cabot and Middlebury, Vermont
— Green Mountain Blue Cheese of Highgate Center, Vermont
— Jasper Hill Farm of Greensboro, Vermont
— Land O’Lakes — Vermont Creamery of Websterville, Vermont
— Meier’s Artisan Cheese of Fort Covington
— Spring Brook Farm Cheese of Reading, Vermont
— Vermont Farmstead Cheese Co. of Woodstock, Vermont
— von Trapp Farmstead of Waitsfield, Vermont
Preliminary rounds of judging are open for public observation March 3-4 from 10 a.m. to 3 p.m. Attendance is free, and samples will be available.
The announcement of the 2026 World Champion will be livestreamed March 5 at 3 p.m. at WorldChampionCheese.org and Facebook.com/WorldChampionshipCheeseContest.
Hosted biennially by WCMA since 1957, this competition is the largest technical dairy products evaluation in the world.
For more information, visit WorldChampionCheese.org.