| Definition | Responses | Score |
| Written Exam 1-30 |
| Part | Contestant | Judge |
| 1 | A | A |
| 2 | C | D |
| 3 | B | B |
| 4 | B | B |
| 5 | B | A |
| 6 | A | A |
| 7 | D | D |
| 8 | A | B |
| 9 | B | B |
| 10 | A | A |
| 11 | D | C |
| 12 | D | A |
| 13 | D | D |
| 14 | D | D |
| 15 | C | C |
| 16 | B | D |
| 17 | C | B |
| 18 | A | A |
| 19 | A | D |
| 20 | D | D |
| 21 | D | D |
| 22 | A | D |
| 23 | A | A |
| 24 | C | D |
| 25 | D | D |
| 26 | B | A |
| 27 | C | D |
| 28 | D | D |
| 29 | B | B |
| 30 | A | D |
| Exam A - Points per Correct | 2 |
| 34 |
| Written Exam 31-60 |
| Part | Contestant | Judge |
| 31 | B | B |
| 32 | A | D |
| 33 | D | B |
| 34 | D | C |
| 35 | B | D |
| 36 | A | A |
| 37 | B | B |
| 38 | A | A |
| 39 | C | C |
| 40 | B | B |
| 41 | C | C |
| 42 | A | C |
| 43 | B | B |
| 44 | D | C |
| 45 | C | B |
| 46 | D | D |
| 47 | A | B |
| 48 | C | C |
| 49 | B | B |
| 50 | D | B |
| 51 | C | C |
| 52 | A | D |
| 53 | A | A |
| 54 | C | C |
| 55 | B | A |
| 56 | A | B |
| 57 | D | D |
| 58 | B | A |
| 59 | B | B |
| 60 | C | C |
| Exam B - Points per Correct | 2 |
| 34 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | C | C |
| 3 | D | D |
| 4 | C | C |
| 5 | B | B |
| Problem Solving - Points per Correct | 7 |
| 35 |
| Dairy / Non-Dairy Identification |
| Part | Contestant | Judge |
| 1 | heavy Cream | heavy Cream |
| 2 | Non Dairy Creamer | Non Dairy Milk |
| 3 | Flavored Milk | Flavored Milk |
| 4 | Butter | Butter |
| 5 | Milk | Milk |
| 6 | Light Whipped Cream | Non Day Whipped Topping |
| 7 | Flavored Milk | Flavored Milk |
| 8 | Half and Half | Half and Half |
| 9 | Milk | Milk |
| 10 | Milk | Milk |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 48 |
| Fat Content |
| Part | Contestant | Judge |
| 1 | 36% | 36% |
| 2 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 3 | 3.25% - 3.5% | 3.25% - 3.5% |
| 4 | 80% | 80% |
| 5 | 1% - 2% | 1% - 2% |
| 6 | 30% | Non Dairy Variable Fat |
| 7 | 3.25% - 3.5% | 1% - 2% |
| 8 | 10.5% | 10.5% |
| 9 | 3.25% - 3.5% | 3.25% - 3.5% |
| 10 | 0.05% - 0.5% | 1% - 2% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 28 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Parmesan | Romano |
| 2 | Swiss | Swiss |
| 3 | Mozzarella | Mozzarella |
| 4 | Colby | Edam/Gouda |
| 5 | Cheddar Mild | Colby |
| 6 | Cheddar Sharp | Cheddar Sharp |
| 7 | Parmesan | Parmesan |
| 8 | Processed American | Cheddar Mild |
| 9 | Gruyere | Havarti |
| 10 | Cream/Neufchatel | Cream/Neufchatel |
| Cheese Identification - Points per ID | 4 |
| 20 |
| Cheese Characteristics 1-5 |
| Part | Contestant | Judge |
| 1 | Characteristic A: No
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 2 | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 3 | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 4 | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 5 | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: Yes |
| 22 |
| Cheese Characteristics 6-10 |
| Part | Contestant | Judge |
| 6 | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No |
| 7 | Characteristic A: No
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 8 | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: Yes | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No |
| 9 | Characteristic A: No
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No |
| 10 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes |
| 17 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Garlic or onion | Garlic or onion |
| 2 | Foreign | Oxidized |
| 3 | Salty | Salty |
| 4 | Oxidized | No defect |
| 5 | Flat-watery | Flat-watery |
| 6 | Salty | Foreign |
| 7 | Rancid | Acid |
| 8 | Oxidized | No defect |
| 9 | Garlic or onion | Garlic or onion |
| 10 | Malty | Malty |
| Milk Flavor - Points per Defect | 6 |
| 30 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 06 | 03 |
| 2 | 03 | 04 |
| 3 | 08 | 06 |
| 4 | 04 | 10 |
| 5 | 06 | 08 |
| 6 | 08 | 03 |
| 7 | 03 | 02 |
| 8 | 06 | 10 |
| 9 | 06 | 03 |
| 10 | 04 | 03 |
| Milk Flavor - Score Max Points | 6 |
| 32 |
| CMT |
| |