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Richard Guggisberg, Cheese Company

 

Baby Swiss and Guggisberg in the News.

SWISS WHEEL WINS UNITED STATES CHAMPIONSHIP CHEESE TITLE
MILWAUKEE, WISCONSIN — A national panel of expert judges today named a Swiss wheel as the 2015 U.S. Championship Cheese.

Team Guggisberg Sugarcreek, of Guggisberg Cheese, Millersburg, Ohio, took top honors out of 1,892 entries from 28 states for their Swiss wheel. Out of a possible 100 points, the Swiss wheel scored 98.496 in the final round of judging, during which judges re-evaluated the top 16 cheeses at an evening charity gala to determine the overall champion.

First runner-up in the contest, with a score of 98.389, is a brick cheese made by John (Randy) Pitman of Mill Creek Cheese in Arena, Wisconsin. Second runner-up is a medium cheddar, made by the Kiel Production Team, in Land O Lakes, Kiel, Wisconsin which scored 98.337. “Every medalist should be extremely proud of being recognized as the best of the best in the largest national dairy competition ever held,” said John Umhoefer, executive director of the Wisconsin Cheese Makers Association, which hosts the biennial competition.

Wisconsin took home the most gold medals, with 56 of the total 90 categories judged. New York came in second among the states, with 7 golds. California had 6 gold medals, Vermont had 5, Idaho had 4, and Oregon had 3. Wisconsin, New York and California captured the most medals in the debut yogurt classes, each winning 2 medals.

The United States Championship Cheese Contest is the largest technical evaluation of cheese, butter and yogurt in the country and is rooted in more than 120 years of history, beginning when the Wisconsin Cheese Makers Association held its first cheese contest in 1891. In recent years, the event has flourished, more than doubling in size since 2001. This year, more than 33,000 pounds of dairy products were entered into the contest.
For more information on the contest, as well as complete results for all 90 entry classes and contest photos, visit http://www.uschampioncheese.org.

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GUGGISBERG NAMED GRAND CHAMPION CHEESEMAKER FOR THE 5TH YEAR IN A ROW!
SUGARCREEK, OHIO —On Wednesday, September 30th, 2015, the judging took place for the Ohio Swiss Festival’s cheese competition, and Guggisberg Cheese was awarded Ohio Grand Champion Cheesemaker.
The Ohio Swiss Festival cheese competition is the third and final of the three contests which determine the Ohio Swiss Cheese Association’s Grand Champion Cheesemaker through an accumulation of points.  The manufacturer with the most points at the end of the three contests is dubbed Grand Champion Cheesemaker.  Guggisberg Cheese was named the winner of the first contest, the Ohio Swiss Cheese Association’s Dairy Month Contest, as well as Grand Champion at the 2015 Ohio State Fair contest.

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GUGGISBERG TAKES TOP 3 SPOTS AT AMERICAN CHEESE SOCIETY CONTEST
PROVIDENCE, RHODE ISLAND —On Friday, July 31st, Guggisberg Cheese was awarded the top three spots in the Swiss category at the American Cheese Society Contest.  Guggisberg also placed first in the reduced-fat category with their Lite Swiss, as well as first place for their Colby in the American Originals Colby category.
The American Cheese Society is the leader in supporting and promoting American cheeses, and celebrates the art of American cheesemaking every year at an annual Awards Ceremony.   This year’s contest yielded 267 companies submitting 1,779 products, with awards given to cheeses and dairy products that have achieved technical excellence and exhibit the highest aesthetic qualities. Products are graded for their achievements in flavor, aroma, texture, and appearance.  As a result, the highest quality cheeses are those that ACS feels deserve the recognition of an award, based on a minimum number of points awarded (totaling 100 points possible) for first, second, or third place.

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GUGGISBERG CHEESE TAKES GRAND CHAMPION AT 2015 OHIO STATE FAIR COMPETITION
MILLERSBURG, OHIO — On Tuesday, July 14th, 2015, the judging took place for the Ohio State Fair’s cheese competition.  Guggisberg Cheese’s entry was pronounced the Fair Grand Champion, and by extension, will be featured in the Ohio State Fair’s Sale of Champions in August.  The Sale of Champions will take place at the WCOL Celeste Center in Columbus, and the event auctions off the grand champions from every major category of the State Fair 4-H competitions.  The majority of the sale’s proceeds go to support Ohio’s 4-H programs. The Ohio State Fair cheese competition is the second of three contests which determine the Ohio Swiss Cheese Association’s Grand Champion Cheesemaker for 2015.  Guggisberg Cheese was also named the winner of the first contest, held on June 10th.  The third and final competition will be held at October’s Swiss Festival in Sugarcreek, Ohio.

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NATIONAL DAIRY MONTH CONTEST - JUNE 10, 2015
SUGARCREEK, OHIO —This is the first of three contests held during the year of 2015 to determine the Grand Champion and Reserve Champion cheesemakers for 2015. The winners for this contest were announced and awarded for two classifications:
Swiss Class:
First place Guggisberg Cheese Co., Millersburg, Ohio
Open Class:
(Various cheeses that do not fall in the Swiss classification)
First place Guggisberg Cheese, Millersburg, Ohio (for their Lite Swiss)
Second place Guggisberg Cheese (Baby Swiss).
Judges for this contest were John Jorg, former cheesemaker; Mike Felton, former cheesemaker; Doug Randles, cheese buyer; and Jonas Troyer, cheese buyer. All cheese was judged Grade A.
The Ohio State Fair contest, the second of the three contests, will be held Tuesday, July 14, 2015.

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GUGGISBERG CHEESE NAMED GRAND CHAMPION
CHEESEMAKER FOR THE 3RD YEAR IN A ROW

SUGARCREEK, OHIO — On Wednesday, September 25th, 2013, the judging took place for the Ohio Swiss Festival’s cheese competition. Guggisberg Cheese took the Gold in the Swiss class with their Premium Swiss entry, and will be featured throughout the festival as the Grand Champion Cheesemaker.

The Ohio Swiss Festival cheese competition is the third and final of the three contests which determine the Ohio Swiss Cheese Association’s Grand Champion Cheesemaker through an accumulation of points. The manufacturer with the most points at the end of the three contests is dubbed Grand Champion Cheesemaker. Guggisberg Cheese was named the winner of the first contest, the Ohio Swiss Cheese Association’s Dairy Month Conest, held on June 19th, as well as Grand Champion at the 2013 Ohio State Fair contest on Tuesday, July 21st.

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GUGGISBERG TAKES FIRST PLACE
MILLERSBURG, OHIO — On Wednesday, June 19th, the first of three contests in the Ohio Swiss Cheese Association’s competition to determine this year’s Grand Champion Cheesemaker was held at Heini’s Cheese in Bunker Hill. Guggisberg Cheese, of Millersburg, was awarded first place to take the early lead in this year’s competition. Guggisberg’s Baby Swiss cheese also received 1st place in the “Open” category. The competition works on a point system. For each contest, the state’s Swiss manufacturers submit a sample to be judged, and each leg of the competition pays a set amount of points based on where their cheese is ranked by the judges. At the end of the three contests, the manufacturer with the most points is dubbed Grand Champion Cheesemaker. The next contest will be held for the Ohio State Fair in Columbus on Tuesday, July 23rd, and the final contest is to be held at the Swiss Festival in Sugarcreek on Wednesday, September 25th.

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GUGGISBERG TAKES GOLD AGAIN AT 2013 U.S. CHAMPIONSHIP CHEESE CONTEST
MILLERSBURG, OHIO — For the third consecutive year, Guggisberg Cheese has claimed the top spot at the 2013 United States Champion Cheese Contest, taking first place as along with third for their Premium Swiss cheese. The contest, which takes place every-other year, was held on March 12th through 13th at Lambeau Field in Green Bay, Wisconsin.

It is considered to be one of the most prestigious competitions in the country. More than 1,700 cheese submissions from 30 different states were split into one of 82 classes. Within each class, cheeses were scored on a 100-point scale by a panel consisting of professional judges from within the industry and universities. The three highest-scoring cheeses in each category, judged on flavor and body, were awarded trophies. The Guggisberg Cheese submissions were rindless 200-pound Swiss blocks, which finished 1st (Scoring 99.50), and 3rd (99.40).

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GUGGISBERG CHEESE TAKES FIRST PLACE AT 2011 OHIO STATE FAIR COMPETITION
MILLERSBURG, OHIO — On Tuesday, July 12th, 2011, the judging took place for the Ohio State Fair’s cheese competition. Guggisberg Cheese’s entry was pronounced the Fair Grand Champion, and by extension, will be featured in the Ohio State Fair’s Sale of Champions August 7th. The Sale of Champions will take place at the WCOL Celeste Center in Columbus, and the event auctions off the grand champions from every major category of the State Fair 4H competitions.

This will be the first time in the event’s history that the Grand Champion cheese will be included in the auction. The majority of the sale’s proceeds go to support Ohio’s 4H programs.

The Ohio State Fair cheese competition was the second of three contests that determine the Ohio Swiss Cheese Association’s Grand Champion Cheesemaker for 2011. Guggisberg Cheese also was named the winner of the first contest, held on June 8th. The third and final competition will be held at September’s Swiss Festival in Sugarcreek, Ohio.

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GUGGISBERG TAKES THE TOP FOUR SPOTS OF U.S. CHAMPIONSHIP CHEESE CONTEST
MILLERSBURG, OHIO — March 8th through 10th, the United States Championship Cheese Contest was held at Lambeau Field in Green Bay, Wisconsin. The contest is held every other year and is considered to be one of the most prestigious competitions in the country. 1,602 cheese submissions were split into one of 76 categories. Within each category, cheeses were scored on a 100 point scale by a panel consisting of professional judges from within the industry and universities.

The three highest scoring cheeses in each category were awarded trophies. On March 9th, the results of the scoring were made public. Guggisberg Cheese, who submitted four entries to the Swiss Styles category, claimed the four top spots. All four Swiss entries were produced at the factory in Sugarcreek, Ohio. Three of the submissions were rindless 200 pound Swiss blocks which finished 1st (Scoring 99.45), 2nd (99.3), and 4th (98.5). The other Swiss submission was an aged traditional Emmental Swiss block, which captured third place (99.1).

To go along with their excellent performance in the Swiss Styles category, Guggisberg also placed second in the “Pepper Flavored American Style Cheeses” with their Pepper Jack cheese, made at the Middlebury, Indiana plant.

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GUGGISBERG CHEESE BRAND TO TAKE OVER AT DEUTSCH KASE HAUS
MILLERSBURG, OHIO — It has been two years since Guggisberg Cheese, Inc. of Millersburg, Ohio, purchased the Deutsch Kase Haus cheese factory in Middlebury, Indiana. In that two year span many changes have taken place at Deutsch Kase Haus, both in the physical plant and in the structure of operation. One more alteration is about to take place, one which will have a more widespread impact than those made to this point.

This spring, Guggisberg plans to begin phasing out the Deutsch Kase Haus brand name on products made at the Indiana plant and convert it to their own. The first stages of this change will occur in the stores which run in consortium to the factories in Millersburg and Middlebury. Guggisberg hopes to grow the value of their brand by bridging the gap between the two companies and introducing, for the first time, all of their products under a sole united label.

Ryan Ramsey, Guggisberg’s marketing coordinator since 2009, believes the move will provide a boost to the company’s brand. “Guggisberg has been a mainstay in northeast Ohio for over sixty years. People here recognize our name as an innovative, quality manufacturer of cheese products and have come to know us as so through years of buying experience. Deutsch Kase Haus’s wholesale customer base spreads into territories which our traditional Swiss products have not yet ventured. Rebranding our award winning longhorn style cheeses under the Guggisberg name seems a natural course of action to expand the recognition of the brand further west.”

Presently, Guggisberg’s factories in Ohio and Indiana have separate sales representatives to the wholesale market. When asked how he felt the merge would be received by current buyers of the Deutsch Kase Haus brand, Ramsey said he doesn’t believe it will present a problem, but insists there will be no rush. “In terms of wholesale customers, we will be making the switch on a company by company basis. Several of Deutsch Kase Haus’s customers have also been Guggisberg customers for many years, and we believe they will embrace the idea of the brands merging. For those buyers who are less comfortable with the idea, we will continue to manufacture our products under the Deutsch Kase Haus label until they feel ready to switch.”

Ramsey ended by stating the end goal in the brand merger is to have all customers who do not use a private label to be carrying the Guggisberg brand within two years.

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GUGGISBERG COLBY TAKES FIRST PLACE AT WORLD DAIRY EXPO
MIDDLEBURY, INDIANA — Wednesday, August 18th, judging took place for the World Dairy Expo's cheese competitio in Madison, Wisconsin. The contest is one of the dairy industry's most recognized, and is split into several categories that accepts entries from all over the World. In the Colby/Monterey Jack class, Guggisberg Deutsch Kase Haus of Middlebury, Indiana, was awarded first place for their Colby Cheese. Guggisberg Cheese was also awarded 2nd place in the Swiss Styles Classification for their Swiss Cheese Block.

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SIXTY YEARS OF GUGGISBERG CHEESE
MILLERSBURG, OHIO — Guggisberg Cheese, home of the Original Baby Swiss, is celebrating its 60th Anniversary in 2010. The celebration will be highlighted with an Anniversary Event on June 26th on the grounds of the Doughty Valley facilities just outside of Berlin on State Route 557. The public is encouraged to come out and join in on the celebration, which is being held as a token of the company’s appreciation for sixty years of support. The event will last from 11 AM to 5 PM, and is set to feature live musical entertainment, inflatable kids games, plenty of cheese, including a cheese eating competition, and much more.

Guggisberg Cheese was started in 1950, when Master Cheesemaker Alfred Guggisberg, who had learned the art of cheese making in his native country of Switzerland, came to Holmes County to make cheese from the local Amish farmers’ excess milk. The company gained fame when Baby Swiss was introduced to the public, and has been growing steadily ever since. Today,

Guggisberg Cheese, Inc. spans three plants across two states, and is one of the largest manufacturers of Swiss cheese in the United States.

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GUGGISBERG CHEESE NAMED GRAND CHAMPION!
MILLERSBURG, OHIO — Wednesday, September 30th, the third and final contest of the Ohio Swiss Cheese Association’s competition to determine this year’s Grand Champion Cheese Maker was held in Sugarcreek, Ohio, as part of this weekend’s Swiss Festival. Guggisberg Cheese was named the winner to sweep the competition and be declared Ohio’s Grand Champion Cheese Maker for the year 2009. Richard Guggisberg, the president of Guggisberg Cheese, will be accepting the award Friday, October 2nd, at 9:45 PM on Main Street in one of the final festival proceedings of the day.

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GUGGISBERG TAKES FIRST PLACE!
MILLERSBURG, OHIO — Wednesday, June 10th, the first of three contests in the Ohio Swiss Cheese Association’s competition to determine this year’s Grand Champion cheesemaker was held at Steiner Cheese in Baltic. The competition works on a point system. For each contest, the state’s Swiss manufacturers submit a sample to be judged, and each leg of the competition pays a set amount of points based on where their cheese is ranked by the judges. At the end of the three contests, the manufacturer with the most points is dubbed Grand Champion Cheesemaker. Guggisberg Cheese, of Millersburg, was awarded first place Wednesday to take the early lead in this year’s competition. The next contest will be held for the Ohio State Fair in Columbus on Tuesday, July 21st, and the final contest is to be held at the Swiss Festival in Sugarcreek on Wednesday, September 30th.

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GUGGISBERG CHEESE, MILLERSBURG, OHIO, HAS PURCHASED DEUTSCH KASE HAUS, MIDDLEBURY, INDIANA, FROM TREGA FOODS LTD., A SUBSIDIARY OF CANADIAN DAIRY COOPERATIVE AGROPUR.
Deutsch Kase Haus is one of the country’s premier manufacturers of Colby, Marble, Yogurt, and other stirred-curd cheeses. The product lines are a natural fit for Guggisberg Cheese’s growth strategy, says Richard Guggisberg, president of Guggisberg Cheese. Guggisberg Cheese, which is known as the home of the Original Baby Swiss, is one of the largest manufactures of Baby Swiss and Swiss cheese in the country. Guggisberg says he is excited about the opportunities the acquisition will provide for the company to expand their presence in the marketplace. They will continue to focus on their proven growth formula of producing premium-quality cheeses at a competitive price.

For the time being, the Middlebury plant, located in the center of Indiana’s Amish country, will continue to operate under the Deutsch Kase Haus name. The plant employs approximately 50 workers, most of whom are expected to stay with the company. The state of the art facility is highly automated and well suited for producing consistently high quality cheese. Positioned for growth well into the future, the factory has the current capacity to produce nearly 20 million pounds of cheese annually. Guggisberg’s plans for the newly acquired plant include increases in production as well as eventual expansion of the plant and retail store.

Agropur, also busy in their efforts to expand, made two major acquisitions in the Upper Midwest in the last 12 months. Last January, they purchased Trega Foods and its three Wisconsin cheese-making facilities. Then, in December, Agropur acquired Schroeder Milk, a milk processing company located in Maplewood, Minnesota. According to Bernard Gagnon, vice president of U.S. sales for Agropur, the decision to sell Deutsch Kase Haus was a difficult one. Many companies inquired about purchasing the business, but when Guggisberg Cheese expressed interest, Agropur knew that they had found a buyer they could rely on to uphold the quality and integrity of the plant for years to come.

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GUGGISBERG CHEESE TAKES 1ST PLACE FOR THE 2ND CONSECUTIVE YEAR FOR ITS PREMIUM SWISS CHEESE AND 2ND PLACE FOR ITS BABY SWISS AT WORLD DAIRY EXPO CHAMPIONSHIP.
The 2008 World Dairy Expo will be held in Madison, WI September 30th - October 4th. More then 67,000 dairy industry enthusiasts make the trip to the World Dairy Expo each year. It is the international meeting place for the dairy industry. The Expo offers a combination of dairy cattle and exhibits in the world.

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DOWNLOAD OUR LATEST AWARDS
Click here to download Awards Sheet.

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GUGGISBERG CHEESE EARNS GOLD CERTIFICATE OF RECOGNITION WITH AN OVERALL EXCELLENT RATING OF 98.2%
Guggisberg Cheese, Inc has been recognized with a Gold Certificate for quality and food safety with the 2008 GMP and Food Safety System third party audit by Silliker. In today’s world food safety is very important and Guggisberg Cheese is committed to quality and strives for excellence.
Silliker Laboratories is a worldwide company that provides the food industry with services such as food analysis, microbial testing on food products, consulting and auditing services. The auditing services are designed to provide a non-bias look at programs and supply a tool for verification of these programs.

Guggisberg Cheese defines quality as the conformance to the customers’ needs and internal quality requirements. Quality standards are established through food safety programs, good manufacturing practices and employee commitment. Guggisberg Cheese takes every step possible to deliver the highest quality cheese. Dedication to excellence is their primary goal.

This audit rating states that this company has an outstanding program for maintaining and improving food safety and quality practices. Categories that were reviewed during the audit included Food Safety Systems, Quality Systems, Grounds- Building and Equipment, Pest Control, Employee Practices, Receiving-Storing and Shipping, Plant Sanitation, Processing, and Food Defense.

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GUGGISBERG INTRODUCES GRASS-FED CHEESES
For many years the lush green pastures of the Doughty Valley and surrounding areas have contributed to the flavorful milk that goes into making The Original Baby Swiss Cheese and our Grand Champion Swiss Cheese. Recognizing this unique flavor, and with today’s health conscious consumer in mind, we have created a new product line using only milk produced form cows grazing on these pastures and following strict farming guidelines.

GRASS-FED FARMING
Eating in the pasture (what nature intended) is better for the animals.
Harmony between the land and the animals is better for the environment.
Living and working in a healthy sustainable atmosphere is better for the farmers.
Grass fed foods are lower in saturated fats and higher in essential nutrients making better food.
Nutritious grass fed foods support better overall health and is better for you.

THE RESULT OF GRASS-FED CHEESES
• A perfect balance of Omega-3 and Omega-6 fatty acids.
• Higher in CLA or Conjugated linoleic Acid
• Higher in beta-carotene, vitamins A, D and E
• A source that is naturally high in Calcium
• Free of artificial hormones
• Plus, it has the same great flavor that you have come to know and trust all these years!

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GUGGISBERG CHEESE TAKES FIRST PLACE FOR ITS SWISS CHEESE AT WORLD DAIRY EXPO CHAMPIONSHIP
Richard Guggisberg attends awards ceremony in Madison Wisconsin The World Dairy Expo is held October 1st through October 6th in Madison WI. World Dairy Expo's 675-company trade show is an opportunity for producers to see cutting edge technology and the latest dairy equipment. It's an opportunity to go one-to-one with leading researchers, technical experts and national sales representatives from around the world. The Expo's strictly dairy focused trade show is the largest of its kind and it is all designed around helping today's producers become more profitable. Each year approximately 65,000 dairy enthusiasts make the trip to the World Dairy Expo. It's the international meeting place for the dairy industry. This Expo offers the most elite combination of dairy cattle and exhibits in the world.
Guggisberg Cheese has won a first place for its Swiss cheese in the cheese championship competition this year. Guggisberg Cheese's president, Richard Guggisberg has been invited to attend the World Dairy Expo on October 2nd in Madison.

Over 50 years ago Richard's parents Alfred and Margaret Guggisberg arrived from Switzerland and began producing cheese from fresh milk of the Doughty Valley. Over half a century later Guggisberg Cheese is still famous for their Original Baby Swiss along with their other Swiss Cheeses.

 

GUGGISBERG NAMED BEST OF THE YEAR - Culture Magazine!

How and Why We Chose Your Cheese
A team of culture editors and cheese experts selected the 101 award-winning cheeses featured inside the 72-page special-edition magazine. Your cheese was chosen to be among the 101 (which are unranked and arranged in no particular order).

The 101 best cheeses were chosen from among hundreds of top award-winners at seven international competitions held between September 2012 and August 2013: the American Cheese Society Judging & Competition, British Cheese Awards, Canadian Cheese Grand Prix, International Cheese Awards, Lactium Awards, U.S. Cheese Championships, and World Cheese Awards. Decisions were based upon factors such as flavor, texture, appearance, and geography.

About the “Best Cheeses of the Year” Issue
The issue provides photos and tasting notes for each cheese, along with individualized pairing and plating tips for many selections. Besides 25 pages devoted to the 101 best cheeses, the “Best Cheeses of the Year” issue features an article about international cheese competitions and judging, a photo essay on the Cheesemonger Invitational that was held in New York in June 2013, and a set of adaptable recipes to help readers make the most of the 101 best cheeses throughout the year.


 


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