Press Releases

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GUGGISBERG CHEESE WINS AGAIN AT2022 WORLD CHAMPIONSHIP CHEESE CONTEST

MILLERSBURG, OHIO — On Thursday, March 3, 2022, the judging for the World Championship Cheese Contest took place in Madison, Wisconsin, where Guggisberg Cheese placed second in two categories. Guggisberg Ziller took second place in the Baby Swiss category with a score of 98.925, and a Guggisberg Rinded Swiss wheel took second place in the Rinded Swiss category with a score of 98.625. The Swiss wheel took second place to Switzerland and among thirteen entries from Switzerland.

Guggisberg is honored to have placed highly among Switzerland, as they are the best in the world at crafting Swiss cheese. Swiss cheese is among the most difficult of cheeses to make, and subsequently, its grading process is also quite difficult. The eyes or “holes” in Swiss cheese are an incredibly important aspect and difficult to perfect.

The World Championship Cheese Contest is the world’s largest technical cheese, butter, and yogurt competition, and is hosted by the Wisconsin Cheesemakers Association. The contest takes place every-other year, alternating annually with the United States Cheese Championship. Entries are divided into classes and then judged on a scale ranging from one to one hundred by some of the field’s finest professors. The top three scores in each category are recognized for their excellence, with the top spot receiving the title of World Champion.

This year’s judging panel consisted of 53 international industry experts from 16 different countries and 13 U.S. states, whose professions include cheese graders, cheese buyers, dairy science professors, and researchers. The judges evaluated 2,919 dairy product submissions from all over the world.

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GUGGISBERG CHEESE WINS AGAIN AT 2020 WORLD CHAMPIONSHIP CHEESE CONTEST!
MILLERSBURG, OHIO —

March 10, 2020, Guggisberg Cheese wins again at 2020 World Championship Cheese Contest. On Tuesday, March 3, 2020, the judging for the World Championship Cheese Contest took place in Madison, Wisconsin, where Guggisberg Cheese placed second in two categories. The World Championship Cheese Contest is the world’s largest technical cheese, butter, and yogurt competition, and is hosted by the Wisconsin Cheesemakers Association. The contest takes place every-other year, alter-nating annually with the United States Cheese Championship. Entries from all over the world are accepted and divided into classes, then judged on a scale ranging from one to one hundred by industry experts and some of the field’s finest professors. The top three scores in each category are recognized for their excel-lence, with the top spot receiving the title of World Champion.

This year’s competition is the largest ever, with a record 3,667 submissions from 26 countries. Gug-gisberg Cheese took second place in the Swiss category, missing first place by .10 of a point to Switzerland. They also took second and third in the Baby Swiss category, also missing first place by .10 of a point. Richard Guggisberg, President of Guggisberg Cheese, says it’s been a lifelong goal of his to place ahead of Switzerland, since they are the best in the world at crafting Swiss cheese. Swiss is the most difficult of cheeses to make, and hundreds of years of experience developing the perfect combination of art and sci-ence needed to produce a perfect wheel gives Switzerland its unbeatable reputation. The grading process is also quite difficult, as the eyes or “holes” in the cheese are an incredibly important aspect, and also difficult to perfect. Guggisberg will keep trying for that first-place spot, but until then, are grateful for their second-place win. The Swiss category is the same grouping in which the company took first place and received the overall Grand Champion title at the 2020 United States Championship.

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ANOTHER NATIONAL WIN FOR GUGGISBERG BABY SWISS AT 2019 AMERICAN CHEESE SOCIETY CONTEST
RICHMOND, VIRGINIA —

On Friday, August 2, Guggisberg Cheese’s Baby Swiss was awarded first place in its category at the 2019 American Cheese Society Contest.

The American Cheese Society is the leading supporter and promoter of artisan, farmstead, and specialty cheeses produced in America, and encourages the highest standards of cheese-making focused on safety and sustainability. The ACS celebrates the art of American cheese-making every year at an annual competition and conference. This year’s contest yielded 1,742 entries, with awards given to cheeses and dairy products that have achieved technical excellence and exhibit the highest aesthetic qualities. Products are graded by industry professionals on a point system for their achievements in flavor, aroma, texture, and appearance. As a result, the three highest scores in each category receive 1^st, 2^nd, and 3^rd place. This is another prestigious win for Guggisberg, who was recently awarded 2019-2020 United States Grand Champion at the U.S. Championship Cheese Contest in Green Bay, Wisconsin.

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GUGGISBERG BABY SWISS NAMED BEST CHEESE IN THE COUNTRY AT 2019 U.S. CHAMPIONSHIP CHEESE CONTEST!
MILLERSBURG, OHIO —

March 7, 2019, Guggisberg Cheese was awarded Grand Champion at the 2019 United States Championship Cheese Contest. After claiming the top spot in its category with a score of 99.15, Guggisberg Baby Swiss was awarded Grand Champion overall at a ceremony held Thursday evening, competing against 2,555 other entries. This is the second time Guggisberg has won the United States Grand Champion title, previously winning it in 2015. Additionally, Guggisberg Premium Swiss took first, second, and third places in the Swiss category, receiving scores of 99.30, 98.80, and 98.65. This is the 5th consecutive U.S. Championship Cheese Contest where Guggisberg has taken first place in the Swiss category.

The U.S. contest takes place every-other year, alternating with the World Championship Cheese Contest, and was held March 5th & 6th at Lambeau Field in Green Bay, Wisconsin. It is the largest technical evaluation of cheese, butter, and yogurt in the country, and considered to be one of the most prestigious of dairy competitions. This year's contest was record-breaking, with 2,555 submissions from 35 states. The submissions were split into one of 116 classes, and then scored on a 100-point scale by a panel of professional judges from within the industry. The three highest-scoring cheeses in each category, judged on flavor and body, were awarded trophies.

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GUGGISBERG CHEESE NAMED 2018 GRAND CHAMPION CHEESEMAKER
MILLERSBURG, OHIO —

On Wednesday, September 26th, 2018, the judging took place for the Ohio Swiss Festival’s cheese competition, where Guggisberg Cheese was awarded 2018 Ohio Grand Champion Cheesemaker. Guggisberg took first place in the Swiss category with Premium Swiss, first place in the Open category with Baby Swiss, and second place in the Open category with Aged Baby Swiss.

Guggisberg Cheese was named the first-place winner of the first contest, the Ohio Swiss Cheese Association’s Dairy Month Contest, and received second place at the 2018 Ohio State Fair contest. Guggisberg is also the reigning United States Swiss Champion.

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GUGGISBERG CHEESE TAKES 2ND PLACE AT THE 2018 WORLD CHAMPIONSHIP CHEESE CONTEST!
MILLERSBURG, OHIO —

We’ll admit it – we normally wouldn’t be too happy about coming in second. BUT for placing 2nd, 3rd, and 4th in the biggest World Championship contest EVER hosted - we’re ECSTATIC! We consider being second (only to Switzerland [!]) and placing above other entries from Switzerland, Finland, Germany, Netherlands, and the U.S., a huge triumph, and we are honored to have placed in such a highly regarded competition among the best of the best in the world!

To our farmers, haulers, and employees in all departments: thank you all for your continuous hard work and dedication to our company. You are all very much a part of what makes us who we are, and we appreciate each and every one of you! Without you, honors like this would not be possible! Thank you!

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GUGGISBERG TAKES GOLD AGAIN AT THE U.S. CHAMPIONSHIP CHEESE CONTEST
MILLERSBURG, OHIO —

For the fourth consecutive year, Guggisberg Cheese has claimed the top spot in the Swiss category at the United States Champion Cheese Contest, taking first place as well as third for their Premium Swiss cheese. The contest, which takes place every-other year, was held on March 7^th & 8^th, 2017 at Lambeau Field in Green Bay, Wisconsin. It is considered to be one of the most prestigious competitions in the country. 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 1^st (Scoring 99.75), and 3rd (98.90).

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REIGNING US CHAMPION CAPTURES 2016 WORLD CHEESE CHAMPIONSHIP
MILLERSBURG, OHIO —

On Tuesday, March 8^th, the judging for the World Championship Cheese Contest took place in Madison, Wisconsin. The World Championship Cheese Contest is the world’s largest technical cheese, butter, and yogurt competition. It is hosted by the Wisconsin Cheesemakers Association, and takes place every two years, alternating annually with the United States Cheese Championship. The competition accepts cheese entries from all over the world, which are divided into classes and then judged on a scale ranging from one to one hundred by industry experts and some of the field’s finest professors. The top three scores in each category are recognized for their excellence, with the top spot receiving the title of World Champion.

This year’s competition is the biggest ever, with a record 2,948 submissions from 23 countries. Guggisberg Cheese, Inc., of Millersburg, Ohio, topped the Swiss category, receiving a score of 99.55 on their Swiss block entry produced at their Sugarcreek, Ohio, factory. They also took second, fourth, and fifth places as well with additional entries in the Swiss style category, with scores of 99.25, 98.90, and 98.65. The Swiss category is the same grouping in which the company took first place and received the overall Grand Champion title at the 2015 United States Championship.

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SWISS WHEEL WINS UNITED STATES CHAMPIONSHIP CHEESE TITLE
MILWAUKEE, WISCONSIN — A national panel of expert judges today named a Swiss wheel as the 2015 U.S. Championship Cheese.
Team Guggisberg Sugarcreek, of Guggisberg Cheese, Millersburg, Ohio, took top honors out of 1,892 entries from 28 states for their Swiss wheel. Out of a possible 100 points, the Swiss wheel scored 98.496 in the final round of judging, during which judges re-evaluated the top 16 cheeses at an evening charity gala to determine the overall champion.

First runner-up in the contest, with a score of 98.389, is a brick cheese made by John (Randy) Pitman of Mill Creek Cheese in Arena, Wisconsin. Second runner-up is a medium cheddar, made by the Kiel Production Team, in Land O Lakes, Kiel, Wisconsin which scored 98.337. “Every medalist should be extremely proud of being recognized as the best of the best in the largest national dairy competition ever held,” said John Umhoefer, executive director of the Wisconsin Cheese Makers Association, which hosts the biennial competition.

Wisconsin took home the most gold medals, with 56 of the total 90 categories judged. New York came in second among the states, with 7 golds. California had 6 gold medals, Vermont had 5, Idaho had 4, and Oregon had 3. Wisconsin, New York and California captured the most medals in the debut yogurt classes, each winning 2 medals.

The United States Championship Cheese Contest is the largest technical evaluation of cheese, butter and yogurt in the country and is rooted in more than 120 years of history, beginning when the Wisconsin Cheese Makers Association held its first cheese contest in 1891. In recent years, the event has flourished, more than doubling in size since 2001. This year, more than 33,000 pounds of dairy products were entered into the contest. For more information on the contest, as well as complete results for all 90 entry classes and contest photos, visit http://www.uschampioncheese.org.

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GUGGISBERG NAMED GRAND CHAMPION CHEESEMAKER FOR THE 5TH YEAR IN A ROW!
SUGARCREEK, OHIO — On Wednesday, September 30th, 2015, the judging took place for the Ohio Swiss Festival’s cheese competition, and Guggisberg Cheese was awarded Ohio Grand Champion Cheesemaker.
The Ohio Swiss Festival cheese competition is the third and final of the three contests which determine the Ohio Swiss Cheese Association’s Grand Champion Cheesemaker through an accumulation of points. The manufacturer with the most points at the end of the three contests is dubbed Grand Champion Cheesemaker. Guggisberg Cheese was named the winner of the first contest, the Ohio Swiss Cheese Association’s Dairy Month Contest, as well as Grand Champion at the 2015 Ohio State Fair contest.

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GUGGISBERG TAKES TOP 3 SPOTS AT AMERICAN CHEESE SOCIETY CONTEST
PROVIDENCE, RHODE ISLAND —On Friday, July 31st, Guggisberg Cheese was awarded the top three spots in the Swiss category at the American Cheese Society Contest. Guggisberg also placed first in the reduced-fat category with their Lite Swiss, as well as first place for their Colby in the American Originals Colby category.
The American Cheese Society is the leader in supporting and promoting American cheeses, and celebrates the art of American cheesemaking every year at an annual Awards Ceremony. This year’s contest yielded 267 companies submitting 1,779 products, with awards given to cheeses and dairy products that have achieved technical excellence and exhibit the highest aesthetic qualities. Products are graded for their achievements in flavor, aroma, texture, and appearance. As a result, the highest quality cheeses are those that ACS feels deserve the recognition of an award, based on a minimum number of points awarded (totaling 100 points possible) for first, second, or third place.

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GUGGISBERG CHEESE TAKES GRAND CHAMPION AT 2015 OHIO STATE FAIR COMPETITION
MILLERSBURG, OHIO — On Tuesday, July 14th, 2015, the judging took place for the Ohio State Fair’s cheese competition. Guggisberg Cheese’s entry was pronounced the Fair Grand Champion, and by extension, will be featured in the Ohio State Fair’s Sale of Champions in August. The Sale of Champions will take place at the WCOL Celeste Center in Columbus, and the event auctions off the grand champions from every major category of the State Fair 4-H competitions. The majority of the sale’s proceeds go to support Ohio’s 4-H programs. The Ohio State Fair cheese competition is the second of three contests which determine the Ohio Swiss Cheese Association’s Grand Champion Cheesemaker for 2015. Guggisberg Cheese was also named the winner of the first contest, held on June 10th. The third and final competition will be held at October’s Swiss Festival in Sugarcreek, Ohio.

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NATIONAL DAIRY MONTH CONTEST - JUNE 10, 2015
SUGARCREEK, OHIO —This is the first of three contests held during the year of 2015 to determine the Grand Champion and Reserve Champion cheesemakers for 2015. The winners for this contest were announced and awarded for two classifications:
Swiss Class:
First place Guggisberg Cheese Co., Millersburg, Ohio
Open Class:
(Various cheeses that do not fall in the Swiss classification)
First place Guggisberg Cheese, Millersburg, Ohio (for their Lite Swiss)
Second place Guggisberg Cheese (Baby Swiss).
Judges for this contest were John Jorg, former cheesemaker; Mike Felton, former cheesemaker; Doug Randles, cheese buyer; and Jonas Troyer, cheese buyer. All cheese was judged Grade A.
The Ohio State Fair contest, the second of the three contests, will be held Tuesday, July 14, 2015.

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Baby Swiss and Guggisberg in the News.

GUGGISBERG CHEESE NAMED GRAND CHAMPION
CHEESEMAKER FOR THE 3RD YEAR IN A ROW
SUGARCREEK, OHIO — On Wednesday, September 25th, 2013, the judging took place for the Ohio Swiss Festival’s cheese competition. Guggisberg Cheese took the Gold in the Swiss class with their Premium Swiss entry, and will be featured throughout the festival as the Grand Champion Cheesemaker.

The Ohio Swiss Festival cheese competition is the third and final of the three contests which determine the Ohio Swiss Cheese Association’s Grand Champion Cheesemaker through an accumulation of points. The manufacturer with the most points at the end of the three contests is dubbed Grand Champion Cheesemaker. Guggisberg Cheese was named the winner of the first contest, the Ohio Swiss Cheese Association’s Dairy Month Conest, held on June 19th, as well as Grand Champion at the 2013 Ohio State Fair contest on Tuesday, July 21st..

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GUGGISBERG TAKES FIRST PLACE
MILLERSBURG, OHIO — On Wednesday, June 19th, the first of three contests in the Ohio Swiss Cheese Association’s competition to determine this year’s Grand Champion Cheesemaker was held at Heini’s Cheese in Bunker Hill. Guggisberg Cheese, of Millersburg, was awarded first place to take the early lead in this year’s competition. Guggisberg’s Baby Swiss cheese also received 1st place in the “Open” category. The competition works on a point system. For each contest, the state’s Swiss manufacturers submit a sample to be judged, and each leg of the competition pays a set amount of points based on where their cheese is ranked by the judges. At the end of the three contests, the manufacturer with the most points is dubbed Grand Champion Cheesemaker. The next contest will be held for the Ohio State Fair in Columbus on Tuesday, July 23rd, and the final contest is to be held at the Swiss Festival in Sugarcreek on Wednesday, September 25th.

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GUGGISBERG TAKES GOLD AGAIN AT 2013 U.S. CHAMPIONSHIP CHEESE CONTEST
MILLERSBURG, OHIO — For the third consecutive year, Guggisberg Cheese has claimed the top spot at the 2013 United States Champion Cheese Contest, taking first place as along with third for their Premium Swiss cheese. The contest, which takes place every-other year, was held on March 12th through 13th at Lambeau Field in Green Bay, Wisconsin.

It is considered to be one of the most prestigious competitions in the country. More than 1,700 cheese submissions from 30 different states were split into one of 82 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 1st (Scoring 99.50), and 3rd (99.40).

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GUGGISBERG CHEESE TAKES FIRST PLACE AT 2011 OHIO STATE FAIR COMPETITION
MILLERSBURG, OHIO — On Tuesday, July 12th, 2011, the judging took place for the Ohio State Fair’s cheese competition. Guggisberg Cheese’s entry was pronounced the Fair Grand Champion, and by extension, will be featured in the Ohio State Fair’s Sale of Champions August 7th. The Sale of Champions will take place at the WCOL Celeste Center in Columbus, and the event auctions off the grand champions from every major category of the State Fair 4H competitions.

This will be the first time in the event’s history that the Grand Champion cheese will be included in the auction. The majority of the sale’s proceeds go to support Ohio’s 4H programs.

The Ohio State Fair cheese competition was the second of three contests that determine the Ohio Swiss Cheese Association’s Grand Champion Cheesemaker for 2011. Guggisberg Cheese also was named the winner of the first contest, held on June 8th. The third and final competition will be held at September’s Swiss Festival in Sugarcreek, Ohio.

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GUGGISBERG TAKES THE TOP FOUR SPOTS OF U.S. CHAMPIONSHIP CHEESE CONTEST
MILLERSBURG, OHIO — March 8th through 10th, the United States Championship Cheese Contest was held at Lambeau Field in Green Bay, Wisconsin. The contest is held every other year and is considered to be one of the most prestigious competitions in the country. 1,602 cheese submissions were split into one of 76 categories. Within each category, 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 were awarded trophies. On March 9th, the results of the scoring were made public. Guggisberg Cheese, who submitted four entries to the Swiss Styles category, claimed the four top spots. All four Swiss entries were produced at the factory in Sugarcreek, Ohio. Three of the submissions were rindless 200 pound Swiss blocks which finished 1st (Scoring 99.45), 2nd (99.3), and 4th (98.5). The other Swiss submission was an aged traditional Emmental Swiss block, which captured third place (99.1).

To go along with their excellent performance in the Swiss Styles category, Guggisberg also placed second in the “Pepper Flavored American Style Cheeses” with their Pepper Jack cheese, made at the Middlebury, Indiana plant.

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