More than a Medal: The Real Reason Deer Creek Enters Cheese Contests
SHEBOYGAN, Wis. — March 6, 2026 — Awards season is upon us. We’re not talking about the Grammys or the Oscars, but the World Championship Cheese Contest, where cheeses from around the globe compete for top honors.
Hundreds of cheeses from 25 countries and 34 U.S. states and territories were brought to Monona Terrace in Madison, Wisconsin, to be tasted, considered, and thoroughly evaluated March 3–5 by a panel of elite international judges. Wisconsin received 45 first-place awards, three of which were earned by Deer Creek Cheese. The Imperial Buck, The Carawaybou and The Rattlesnake each took first place in their respective categories. The company also earned second-place wins for The Swan and The Indigo Bunting, along with a third-place finish for The Wild Stag, an exclusive Cheddar made for Kowalski's Markets in Minnesota.
Deer Creek considers its success at the World Championship Cheese Contest to be “monumental” for the brand, says Vice President of Business Development and co-owner Julie Gentine.
“You’re putting your cheeses out there alongside really high-end products from around the world,” she says. “To be recognized among them is a true honor.”
Deer Creek Cheese is no stranger to the podium, having earned more than 200 top awards since the company’s inception in 2006. Its corporate headquarters in Sheboygan is decorated with ribbons, medals, plaques and trophies earned over the past two decades. While the recognition is always exciting, the brand views competitions like this as major opportunities for growth.
“In many of the contests we enter, what we’re really seeking is the judges’ feedback,” says Deer Creek President and Wisconsin Licensed Cheese Grader Chris Gentine.
In a competition like the World Championship Cheese Contest, cheeses are evaluated and scored against a strict set of highly technical and aesthetic criteria based on their category and make style. These score sheets are shared with entrants after the competition, allowing them to see where they succeeded and where improvements can be made. Judges may also provide written comments offering compliments or suggestions.
Deer Creek considers this high-level feedback a key part of its strategy and product development. The team reviews each score sheet in detail and ideates on potential changes to recipes and affinage techniques. The results speak for themselves. Feedback from contest judges, along with notes from Deer Creek fans, recently led the company to adjust the recipe for its vanilla bean infused Cheddar, The Doe. Those changes helped the cheese earn a gold medal at the American Cheese Society Competition in 2025.
As a family-owned and operated business with a close-knit team, Deer Creek takes quality and consistency personally. The company views its cheeses as something to be shared not only with customers, but with loved ones as well.
“I always use them when I make things for friends and family. Every holiday, I’m in charge of the Deer Creek Cheese board,” says Customer Care Manager Samantha Bruggink.
Brand Manager and Wisconsin Licensed Cheese Grader Sophie Gentine says she often brings the cheeses in her carry-on when flying to visit friends out of state. Director of Procurement and Export Sophi Ellison recently brought a few of her favorites to share at her neighborhood Super Bowl party.
For the team at Deer Creek Cheese, recognition at competitions like the World Championship Cheese Contest is both a celebration and a motivation. They continue to approach every batch with the same goal: crafting cheeses that earn a place not only on judges’ tables, but on the boards of friends, families and cheese lovers everywhere.