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Wisconsin State Fair Blue Ribbon Auction

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Team Crave, Crave Brothers Farmstead Cheese, Waterloo, Wisconsin, was named Grand Master Cheesemaker at this years Wisconsin State Fair Blue Ribbon Dairy Products Auction, sponsored by the Wisconsin State Fair Dairy Promotion Board. Crave Brothers was honored with the top award for its Chocolate Mascarpone.

At the event, the 46 class winners from the 2022 Wisconsin State Fair Dairy Products Contest, held in June, were auctioned off to the highest bidder. The auction raises funds for student scholarships and dairy promotions at the Wisconsin State Fair.

Nelson-Jameson purchased 2 pounds of the winning Mascarpone for $850 per pound for a total of $1,700. Last night’s auction raised a total of $45,565.

The winning bids for each lot are as follows:

  • Lot 1: Flavored Havarti — Emmi Roth purchased 10 pounds of Buholzer Brothers Dill Havarti made by Luke Buholzer, Klondike Cheese Co., Monroe, for $275 per pound for a total of $2,750.
  • Lot 2: Mild Cheddar — Masters Gallery Foods purchased 40 pounds of Mild Cheddar made by Andy Kindschy, Associated Milk Producers Inc. (AMPI)-Blair, for $35 per pound for a total of $1,400.
  • Lot 3: Swiss Styles — We Energies purchased a 22-pound Swiss Wheel made by Team Deppeler, Chalet Cheese Cooperative, Monroe, for $75 per pound for a total of $1,650.
  • Lot 4: Mozzarella — Cheese Market News purchased 13 pounds of Low-Moisture, Whole Milk Mozzarella made by Pat Doell, Agropur, Luxemburg, for $150 per pound for a total of $1,950.
  • Lot 5: Open Class for Flavored Yogurt — Ivarson Inc. purchased 4 pounds of Rhubarb Swiss Yogurt made by Yodelay Yogurt, Madison, for $140 per pound for a total of $560.
  • Lot 6: String Cheese — Chr. Hansen purchased 2 pounds of Low-Moisture, Part-Skim String Cheese made by Kevin Entringer, Baker Cheese Factory Inc., St. Cloud, for $600 per pound for a total of $1,200.
  • Lot 7: Combined Class — Flavored Semi-Soft Cheese and Open Class for Soft & Spreadable Cheese — Oshkosh Cold Storage purchased a combined 9 pounds of Garden Tomato Hand Rubbed Fontal and Cello Mascarpone made by Lake Country Dairy/Schuman Cheese, Turtle Lake, for $275 per pound for a total of $2,475.
  • Lot 8: Brick, Muenster — Nelson-Jameson purchased 10 pounds of Buholzer Brothers Brick made by Tylan Saglum, Klondike Cheese Co., Monroe, for $125 per pound for a total of $1,250.
  • Lot 9: Combined Class — Drinkable Cultured Products and 2% Fluid Milk-White — David Carpenter of Cedarburg, Wisconsin, purchased a combined 6 pounds of Low Fat Strawberry Kefir and Reduced Fat Milk made by Weber’s Farm Store, Marshfield, for $150 per pound for a total of $900.
  • Lot 10: Combined Class — Flavored Pepper Cheese and Flavored Hard Cheese — L&M Corrugated Container Corp. purchased a combined 40 pounds of Salsa Cheddar and Maple Bacon Cheddar made by Team Shullsburg, Jerry Soddy and Donovan Taylor of Prairie Farms Dairy Inc./Shullsburg Creamery, Shullsburg, for $50 per pound for a total of $2,000.
  • Lot 11: Reduced Fat or Lite Cheese — Nelson-Jameson purchased 42 pounds of Reduced Fat/Farmers made by Anthony Dew, Cedar Grove Cheese, Plain, for $20 per pound for a total of $840.
  • Lot 12: Combined Class — Aged Cheddar and Colby, Monterey Jack — Ivarson Inc. purchased a combined 34 pounds of Deer Creek-The Imperial Buck and Deer Creek-The Robin made by Henning’s Cheese for the Artisan Cheese Exchange, The Artisan Cheese Exchange, Sheboygan, for $60 per pound for a total of $2,040.
  • Lot 13: Sheep & Mixed Milk Cheese — Dairy Connection purchased 12 pounds of Donatello made by Robert Wills, Cedar Grove Cheese, Plain, for $50 per pound for a total of $600.
  • Lot 14: Gouda & Edam — Berenz Packaging purchased 10 pounds of Buholzer Brothers Gouda made by Ron Bechtolt, Klondike Cheese Co., Monroe, for $100 per pound for a total of $1,000.
  • Lot 15: Combined Class — Salted Butter and Unsalted Butter — Ivarson Inc. purchased a combined 20 pounds of Organic Salted Butter and Organic Unsalted Butter made by CROPP Cooperative/Organic Valley, LaFarge, for $100 per pound for a total of $2,000.
  • Lot 16: Smear Ripened Cheese — Elegant Farmer purchased an 18-pound Roth Grand Cru Original Wheel made by Team Emmi Roth-Monroe, for $25 per pound for a total of $450.
  • Lot 17: Combined Class — Flavored Goat Milk Cheese and Natural Goat Milk Cheese — Masters Gallery Foods purchased a combined 4 pounds of LaClare Creamery Chipotle Honey Goat Cheese and LaClare Creamery Original Goat Cheese made by Robert Garves, Mosaic Meadows, Kaukauna, for $175 per pound for a total of $700.
  • Lot 18: Pasteurized Process, Cheese Food, Spread — Wisconsin Aging & Grading Cheese purchased 10 pounds of American & Monterey Jack Cheese Loaf made by AMPI’s Dinner Bell Creamery, AMPI, Portage, for $95 per pound for a total of $950.
  • Lot 19: Feta — Chr. Hansen purchased 18 pounds of Feta Cheese made by Charles Henn, Agropur, Weyaugwega, for $75 per pound for a total of $1,350.
  • Lot 20: Combined Class — Flavored High Protein Yogurt, Unflavored High Protein Yogurt, Open Class Unflavored Yogurt and Low Fat Sour Cream — The Wisconsin State Fair Park Foundation purchased a combined 8 pounds of Odyssey Vanilla Yogurt, Odyssey Traditional PSG Yogurt, Odyssey Whole Fat Yogurt and Odyssey Reduced Fat Greek Tzatziki made by Klondike Cheese Co., Monroe, for $50 per pound for a total of $400.
  • Lot 21: Flavored Soft Cheese — Nelson-Jameson purchased 2 pounds of Chocolate Mascarpone made by Team Crave Brothers, Crave Brothers Farmstead Cheese, Waterloo, for $850 per pound for a total of $1,700.
  • Lot 22: Combined Class — Smoked Cheese and Open Class for Semi-Soft Cheese — Dairyland Packaging purchased a combined 20 pounds of Smoked Provolone and Provolone Cheese made by Roger Krohn, Agropur, Luxemburg, for $125 per pound for a total of $2,500.
  • Lot 23: Latin American Cheese — Nelson-Jameson purchased 10 pounds of Chihuahua Cheese made by Team Browntown, V&V Supremo-Chula Vista Cheese, Browntown, for $125 per pound for a total of $1,250.
  • Lot 24: Cold Pack Cheese, Cheese Food — Oshkosh Cold Storage purchased 12 pounds of Toasted Onion Cold Pack Cheese Spread made by Team Pine River, Pine River Pre-Pack, Newton, for $175 per pound for a total of $2,100.
  • Lot 25: Blue Veined Cheese — Masters Gallery Foods purchased 6 pounds of Deer Creek-The Indigo Bunting made by Carr Valley for The Artisan Cheese Exchange, The Artisan Cheese Exchange, Sheboygan, for $425 per pound for a total of $2,550.
  • Lot 26: Combined Class — Open Class for Flavored Sour Cream and Open Class for Unflavored Sour Cream — Dairyland Packaging purchased a combined 20 pounds of French Onion Dip and Sour Cream made by Westby Cooperative Creamery, Westby, for $100 per pound for a total of $2,000.
  • Lot 27: Combined Class — Unflavored Cheese Curds, Flavored Cheese Curds and Havarti — Masters Gallery Foods purchased a combined 16 pounds of White Curd, Tomato Basil Bacon White Curd and Havarti made by Decatur Cheesemakers, Decatur Dairy, Brodhead, for $175 per pound for a total of $2,800.
  • Lot 28: Open Class for Hard Cheese — Nelson-Jameson purchased 20 pounds of Asiago made by Aaron Quick, Sartori Co., Plymouth, for $210 per pound for a total of $4,200.

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Source: CMN

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