Overall Winners
Best of Show: Lisa Gonzalez – Butterkäse
Runner-Up Best of Show: Matt Plent – Cambozola #1
Category Winners
Classic Styles/Blue:
1st – Chris Banker – Queso Fresco
2nd – Chris Banker – Fromage Blanc
3rd – Shane Webber – Young Cheddar
Flavored:
1st – Mike Jocelyn – Cranqueso
2nd – Chris Banker – Habanero Jack
3rd – Marci Richards – Dill Gouda
Alpine-Style/Flavored:
1st – Lisa Gonzalez – Butterkäse
2nd – Lisa Gonzalez – Asiago Fresco
3rd – Marci Richards – Swiss
Soft Flavored/Bloomy:
1st – Matt Plent – Cambozola #1
2nd – Matt Plent – Belper Knolle
3rd – Chris Burke – Mascarpone
Smoked/Spirits:
1st – Marci Richards – Fresco de Vino
2nd – Chris Banker – Smoked Queso Fresco
3rd – Curt Wittenberg – It’s a Gouda Speedway
Thank you to everyone who entered! 100% of entry fees and Best of Show sales will directly support Anvil of Hope ( www.anvilofhope.org )
Competition Information:
Announcing Queso Diego’s 2nd Annual Epic Cheese Competition
Queso Diego is excited to host the 2nd Annual Epic Cheese Competition—a just-for-fun competition where cheesemakers of all levels can showcase their creations and support a meaningful cause. All members are encouraged to enter whether you’re taking your first swing at making cheese, or if you’ve been doing it for years, this event is educational, supportive, and above all, FUN!
Your entry fee directly benefits Anvil of Hope, the Zien family’s nonprofit dedicated to breaking the cycle of poverty through mentoring, training, and youth enrichment programs.
Competition Details
- Eligibility: Open to all paid 2025 club members
- Entry Fee: $15
- Entry Drop-Off: AleSmith, November 17–21
- Submission: Email your name, cheese name, cheese style and recipe to vp@quesodiego.org on or before November 16.
Awards:
- Best of Show: Awarded to the highest scoring cheese across all entries.
- 1st Runner-Up: Awarded to the second-highest scoring cheese across all entries.
- Medals: 1st, 2nd, and 3rd place in each category
The Best of Show winner will craft a 30 lb. batch of their cheese with Peter Zien at CheeseSmith in 2026!
COMPETITION GUIDELINES
- Milk Type: Cow’s milk cheeses only
- Aging Requirement: Raw milk entries must be aged at least 60 days
- Entry Size: Minimum 8 oz.
- Flavorings: Herbs and spices are permitted, as noted in category descriptions
- Rind Styles: Washed rinds are allowed only in the Beer/Wine/Spirit-Infused category
JUDGING
Peter Zien of CheeseSmith will assemble a panel of judges. Cheeses will be evaluated to style, with winners selected in each category and then narrowed down to determine the Best of Show as the overall champion. Presentation (such as how your cheese is plated) will not be factored into scoring. However, any defects in your cheese will be considered during judging.
NOTE: Peter reserves the right to modify or update any details as necessary, including but not limited to changes due to ingredient availability or potential contamination risks to CheeseSmith’s aging space.
CHEESE SYTLE CATEGORIES
Cheddar
Cheddar – Young (<6 months)
Cheddar – Medium (6-12 months)
Cheddar – Aged (>12 months)
Cheddar – Flavored
Dutch-Style (washed curd)
Dutch – Gouda
Dutch – Edam
Dutch – Havarti
Dutch – Flavored
Hispanic
Hispanic – Queso Fresco
Hispanic – Queso Blanco
Hispanic – Queso Oaxaca
Hispanic – Panela
Hispanic – Cotija
Beer Wine Spirit Infused
Beer Wine Spirit Infused – Any style
Alpine-Style
Alpine – Baby Swiss
Alpine – Basic Swiss
Alpine – Emmental
Alpine – Gruyere
Curds
Cheese Curds – Traditional
Cheese Curds – Flavored
Soft Cheese
Soft – Fromage Blanc
Soft – Crescenza/Straccino
Soft – Halloumi
Soft – Mozzarella
Soft – Belper Knolle
Open Category *
- Style not listed in any category, above
- RECENTLY ADDED – blues, washed and blooming rinds
* a statement of process needs to be included that covers the aging procedure for your entry