The United States Championship Cheese Contest will be held March 5-7 at Lambeau Field in Green Bay.

The nine new classes for technical evaluation at the 2019 event will be dry whey, nonfat dry milk and skim milk powder, whole milk powder, whey protein concentrate 34, whey protein concentrate 80, whey protein isolate 90, whey permeate, milk protein concentrate and milk protein isolate.

Every maker of cheese, butter or yogurt manufactured in the United States is eligible to compete in the 20th biennial contest, which is hosted by the Wisconsin Cheese Makers Association. Overall, 107 classes will be judged.

For more information about the event, visit www.uschampioncheese.org.