The World Champion Cheese Contest has been held every two years in Madison, Wisconsin since the late 1950s. For the last two decades, yet the Contest has been dominated by cheesemakers from northern and central Europe–all of the last six champions have hailed from either Switzerland or the Netherlands. But this year, the winner of this competition is a little more local. For the first time since 1988, an American competitor has emerged as the World Champion. With this victory in mind, we decided to explore several varieties of noteworthy cheese made in the state of Wisconsin.