KLONDIKE CHEESE TAKES TOP HONORS AT GREEN COUNTY FAIR.
Klondike Cheese Company’s Traditional Feta was awarded First Place in open class at this year’s Green County Fair, and it was also selected by the judges as overall Grand Champion in the fair’s cheese competition.

It’s not uncommon for fair entries to get a little special treatment prior to being exhibited. Only the best tomatoes are pampered to perfection for display in the garden box, dozens of photos might be rejected before selecting the best image, and the pig with the best prospects for winning is chosen from the litter well in advance. But the Feta cheese entered by Klondike Cheese Factory is exactly the same cheese that consumers can buy and enjoy, every day. And with decades of quality behind their product, it’s no surprise that cheese from Klondike took top honors at this year’s fair.

Adam Buholzer, a fourth generation stakeholder with this family-operated business, is often charged with choosing contenders for the contest entries. With Feta, the contest cheese is selected about six weeks in advance. A number of family members get involved in tasting the cheese. Once selected, it’s back to Adam to get prepped for the contest. “Appearance is important,” says Luke Buholzer, another member of the fourth generation at Klondike, “you want it to arrive looking perfect, with clean cuts and no imperfections.”

In addition to the traditional flavor, the Buholzer Family also produces Mediterranean Herb, Tomato & Basil, and Peppercorn Feta. Locally, consumers will find this award-winning cheese under the Odyssey label.

Why does cheese from Klondike consistently take home the honors? Combine quality milk from the herds of area patrons with the dedication of the employees at the factory, along with the leadership of a family who has been producing fine cheese since 1925. “We make a high quality, consistent product,” says Teena Buholzer, “and we do it the same every day.”

KLONDIKE CHEESE RECEIVES FIRST PLACE AWARDS AT AMERICAN CHEESE SOCIETY COMPETITION.
Of the nearly 1700 entries from more than 250 companies at the American Cheese Society Competition held in Canada in August, Klondike Cheese Company of Monroe, Wisconsin, captured the judge’s honors with First Place awards for both their Feta and Brick cheese.

“Flat, fruity, yeasty”. At first glance, it sounds like a wine tasting. But terms like “crumbly, mealy, or sticky” on the rating sheet make it clear that this is all about the cheese. 100 is a perfect score at the American Cheese Society: 45 possible points for flavor, 35 for body and texture, 10 for makeup and appearance, and 5 each for color and rind development. Judges can deduct points in increments as small as a tenth of a point, a difference that has been known to separate the top winners in some competitions.

The “standards” of what the different varieties of cheese should taste like are well-defined and accepted by the experienced judges at the American Cheese Society or other competitions. For example, the standards critical to Feta include the right amount of salt and acid, and a texture that is soft and creamy but somewhat crumbly.

In the Flavored Feta class, Klondike’s Tomato Basil Feta scored 96.5 points to take First Place over the competition, which included cheese from Vermont and Canada. Klondike’s Brick, with a score of 95.5, won over a Brick made by another Wisconsin producer.

The Buholzer Family has been producing Feta cheese since 1988, receiving numerous honors including the recent Grand Champion award at the Green County Fair, and First Place for Peppercorn Feta at the United States Cheese Championship in 2011.

Production of Brick cheese at Klondike Cheese Company dates back more than thirty years. During that time, the Buholzers have honed their cheesemaking skills by regularly facing stiff competition from neighboring cheesemakers at the Green County Fair. “It’s arguably the most difficult in the nation when it comes to Brick and Muenster,” says fourth generation Luke Buholzer, who explains that while most Green County factories have developed a niche variety or specialty, Brick and Muenster production remains popular due to the ease of making small batches with leftover milk.

Buholzer was among 750 cheesemakers, merchandisers, retailers, distributors, academicians, food writers, and cheese enthusiasts who attended the American Cheese Society Conference and Competition - a celebration of artisan, farmstead, and specialty cheeses. Next year’s conference and judging will take place in Raleigh, North Carolina in August, 2012.