Eyes hidden by the tilt of her cap, Veronica Rudolph pulls a cheese wire steadily through a piece of cheddar the size of a ...

It really validates what we have done here.” The traditional-style Gouda, aged for 13 months, was the top cheese among 2,414 ...

ASHWAUBENON, Wis. (WLUK) -- The big cheese from Connecticut wasn't just "gouda," it was the best. Arethusa Europa, an aged gouda from Arethusa Farm Dairy in Bantam, Connecticut won the 2025 U.S ...

For the second consecutive contest, an aged gouda called Arethusa Europa from Arethusa Farm Dairy in Bantam, Connecticut, received the top score of 2,414 entries in the U.S. Championship Cheese ...

“It really validates what we have done here.” The traditional-style Gouda, aged for 13 months, was the top cheese among 2,414 entries selected by a panel of 38 judges in Green Bay ...

Arethusa Farm Dairy in Connecticut won the U.S. Championship Cheese Contest for the second consecutive contest. Their winning entry, Arethusa Europa, is an aged gouda that narrowly beat out the ...

Fontina is a semi-soft Italian cheese —earthy, nutty, and perfectly creamy. Aged in mountain caves and crafted with centuries ...

an aged Gouda Parmesan. Dairy businesses representing 31 states submitted 2,414 entries of cheese, butter, cultured products, and dry dairy ingredients for evaluation. "This impressive number of ...