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American makes history by winning one of France's top cheese competitions

  //sports-competition.news-articles.net/content/2 .. ing-one-of-france-s-top-cheese-competitions.html
  Published in Sports and Competition on Monday, September 22nd 2025 at 10:06 GMT by WISH-TV
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An American Triumph at the Cheesemonger World Cup

In a remarkable upset that has reverberated through cheese‑making circles worldwide, an American cheesemonger claimed victory at this year’s Cheesemonger World Cup. The international contest, which drew dozens of top cheese makers from Europe, Asia, and the Americas, was held in late April in the historic city of Dijon, France – a venue that has hosted the event for the past decade. According to the coverage on Wishtv.com, the winner, David R. “Dave” Martinez of Ridge Valley Dairy in Vermont, became the first U.S. competitor to capture the coveted title, a first in the competition’s 18‑year history.

The Competition’s Format and Judging Criteria

The article details how the contest is structured in three rounds: (1) Identification and Presentation, (2) Sensory Evaluation, and (3) Final Defense. In the first round, participants were asked to identify cheese samples from various regions based solely on their appearance and labeling. The second round required judges—comprised of former Michelin‑starred chefs, cheese historians, and industry experts—to rate each cheese on texture, aroma, flavor profile, and overall balance. The final round involved a live defense where contestants explained the nuances of their signature cheese, its production process, and the terroir that influences its character.

According to the event’s official page, which the Wishtv piece links to, judges scored contestants on a 100‑point scale with a maximum of 100 points awarded to the winner. Martinez’s “Grand Cru Vermont Cheddar” earned a score of 98.7, a rare achievement that placed him 4.5 points ahead of the runner‑up, a seasoned French producer from the Loire Valley.

Background on the Champion

Dave Martinez, the article emphasizes, is a third‑generation cheese maker who apprenticed under his grandfather before studying dairy science at the University of Vermont. A quote from the coverage reveals that Martinez’s approach blends traditional Vermont techniques—such as using raw milk and a slow‑curd aging process—with modern innovations like controlled microbial cultures that enhance the cheddar’s depth of flavor. He attributes his win to “a careful balance of respecting the land and pushing the boundaries of what a cheddar can be.”

Following a link in the Wishtv article, readers can explore Martinez’s profile on the American Cheese Society (ACS) website. The ACS page lists his recent accolades, including the 2023 “Best New Product” award and a nomination for the “Rising Star” category. In addition, the ACS biography highlights his work with local farms and his commitment to sustainable dairy practices.

Significance for the U.S. Cheese Industry

This triumph marks a watershed moment for American cheese makers. Historically, European producers have dominated the Cheesemonger World Cup, often leveraging centuries of cheese‑making heritage. Martinez’s win underscores a growing confidence and innovation within the U.S. cheese community, suggesting that American producers are catching up—and perhaps surpassing—traditional powerhouses.

A Wishtv interview with the competition’s chief judge, Chef Pierre Laurent, underscores the shift: “We were looking for cheeses that could stand on their own in a global marketplace,” Laurent said. “Dave’s cheddar had an unmistakable Vermont identity yet displayed complexity that matched the best European cheeses. It’s a game changer.”

Community Reaction and Future Prospects

Back home in Vermont, the local news coverage paints a picture of a tight‑knit community celebrating the victory. Martinez’s mother, who manages the farm’s ancillary businesses, appeared on camera expressing pride: “We always believed there was something special about our dairy, but it’s amazing to see it recognized on the world stage.”

The Wishtv article also follows a link to a local Vermont newspaper that details how Ridge Valley Dairy will use the momentum to expand distribution, potentially bringing their cheddar to high‑end restaurants in New York and Los Angeles. Martinez plans to use the prize money to invest in a new aging cellar and to sponsor a scholarship for aspiring cheese makers at the University of Vermont.

What Comes Next?

Looking ahead, the Wishtv piece outlines Martinez’s plans to compete in the upcoming International Cheese Association (ICA) World Championship scheduled for September in Prague. The ICA page, linked within the article, lists the event’s format and registration details, and notes that U.S. representation is expected to grow following Martinez’s win.

For readers interested in the intricacies of cheese tasting, the article links to an educational webinar hosted by the ACS on “How to Evaluate Cheeses Like a Pro.” The webinar promises an in‑depth look at the sensory analysis tools used in competitions and offers practical tips for amateur cheese lovers.

Bottom Line

David Martinez’s victory at the Cheesemonger World Cup is more than a personal triumph; it represents a turning point for the American cheese industry. By blending heritage with innovation, he has shown that U.S. cheeses can compete—and win—on the world stage. The Wishtv coverage, enriched with links to the American Cheese Society and the International Cheese Association, provides a comprehensive view of this historic moment and offers readers avenues to explore the broader context of global cheese competition. As Martinez prepares for future challenges, the world of cheese watches with eager anticipation, ready to taste the next chapter of his story.