A Manitowoc County based cheese maker made it into the top 20 cheeses in the world at the 2018 World Championship Cheese Contest last week. There were a total of five cheeses from Wisconsin that made it into the illustrious top 20, those being Maple Leaf Cheesemakers from Monroe and their English Hollow Cheddar, Sartori and their Reserve Espresso BellaVitano, and Limited Edition Pastorale Blend, Cave Aged Chandoka from LaClare Family Creamery in Malone, and out of Cleveland’s Saxon Creamery, Big Ed’s Gouda Style. We spoke with Lisa Hall, Business Manager at Saxon Creamery, who actually saw their prized gouda make it into the top 20 in the world. They are very proud of their accomplishment.
Saxon Creamery put in 39 different entries into the competition in nine different classes, such as young gouda, which is less than 3 months old, and gouda aged 3-6 months. As cheeses age, different characteristics show up in the cheese. Big Ed’s Gouda, the cheese that made the top 20, is a major part of Saxon’s history.
Lisa had an absolute blast at the competition.
Saxon Creamery has high hopes for the future.
The World competition runs every other year, with the U.S. competition filling in the year in between. Other cheeses making an impact for Saxon at the world championship include their Saxony Alpine Cheese which took 3rd in Open Class Hard Cheeses and their Asiago Fresca which snagged the top spot in the Fresh Asiago Class For more information on Saxon Creamery, and too see all the different types of cheese they make, visit www.saxoncreamery.com.