Two master cheesemakers associated with Agropur of Luxemburg won a total of five awards at the U.S. Championship Cheese Contest this week.

A record-setting 2,303 cheeses, butters, and yogurts from 33 states were entered for technical evaluation in the 2017 U.S. Championship Cheese Contest, underway at the Lambeau Field Atrium in Green Bay.

Terry Lensmire of Agropur earned Best of Class for his mild provolone cheese, and he also won third awards for his low-moisture part-skim mozzarella and a reduced-sodium provolone.

Roger L. Krohn won Best of Class recognition for his low-moisture part-skim mozzarella and a second award for his low-moisture whole milk mozzarella.

Twenty cheese remained in the running for the title of U.S. Championship Cheese, and the Wisconsin Cheese Makers Association planned to reveal the final results of the competition at Cheese Champion, the Contest’s signature reception, which will be held at the KI Convention Center at 6:30 p.m. Thursday.

The U.S. Championship Cheese Contest is the largest technical cheese, butter, and yogurt competition in the country, and has been held biennially since 1981. For more information on the Contest, as well as complete results for all entry classes, visit

CORRECTION: Terry Lensmire’s third award for reduced-sodium provolone was inadvertently omitted from the original posting of this story.