NORTH AURORA — Oberweis Dairy, which filed for bankruptcy Friday, has notified the state of Illinois that it plans to lay off 127 workers.
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Arnulfo Chavez watches milk on a bottling line at Oberweis Dairy in North Aurora, March 1, 2017.
Photos: The 2024 World Championship Cheese Contest
Aileen Kacvinsky, left, with Schuman Cheese in Madison, and Mirjana Curic-Bawden, with Novonesis in Milwaukee, judge yogurt and cow’s milk during 2024's World Championship Cheese Contest at Monona Terrace. The contest is named for cheese, but entries include a range of dairy categories.
New to this year's event is a demonstration area, where visitors can learn the in's and out's of cheese and cheese judging.
Ernesto Toalombo, with Colonia Láctica in Quito, Pichincha, Ecuador, left, and Eric Vorpahl, with Masters Gallery Foods in Plymouth, judge provolone, smoked cheese during the World Championship Cheese Contest.
Visitors sample cheese during the World Championship Cheese Contest in 2024. The event, presented by the Wisconsin Cheese Makers Association, will see a team of international judges taste, smell and inspect nearly 3,400 entries in 150 classes over the next two days.
Dean Sommer, with Center for Dairy Research in Madison, judges mozzarella during the World Championship Cheese Competition at Monona Terrace.
Wheels of cheese wait to be cut open at the World Championship Cheese Contest. The event began Tuesday and has 3,302 entries in 142 categories from 25 countries.
Gurth Pretty, with Lakeview Cheese Galore in Mississauga, Ontario, judges a hard mixed cheese during Tuesday's opening round of the World Championship Cheese Contest.
Rosanne Sluijs, with Cono Kaasmakers in Westbeemster, Netherlands, judges a cheese in the reduced fat soft and semi-soft category. Sluijs is one of 53 judges from around the world judging the biennial World Championship Cheese Contest.
Marc Bates, left, with Bates Consulting in Cannon Beach, Oregon, and Milna Tudor Kalit, a professor at the University of Zagreb in Croatia, judge semi-soft (semi-hard) sheep’s milk cheese Tuesday during the World Championship Cheese Contest at Monona Terrace. The competition continues Wednesday and wraps up Thursday.
Wheels of Gruyere fill a table at the World Championship Cheese Contest, where judges Cathy Strange, left, and Russell Smith, right, work on scoring one of the entries, many of which are from Switzerland.
Gruyere can be one of the more challenging cheeses to judge and is typically in the running for best of show.
Blocks and wheels of raclette wait to be judged during the 2024 World Championship Cheese Contest. This year's edition of the dairy industry's premier event begins Tuesday at the Monona Terrace Convention Center.
Richard Weiss, a judge from Austria, does a smell test on a block of raclette.
Slices of raclette are placed into a melter so judges can evaluate how the cheese tastes and feels when melted.
John Jaeggi, left, of the Center for Dairy Research at UW-Madison, and Richard Weiss of Austria, judge an entry of raclette Wednesday at the World Championship Cheese Contest. The cheese has its own category in this year's event and is best enjoyed when melted.
Samples of cold pack cheese spreads from Pine River Pre-Pack were among the cheese samples on Tuesday but the company also fared well in the competition.
