Amateurs and professionals compete in separate "heats" in four sandwich categories: Classic, Classic Plus One, Classic Plus Extras, and Classic Dessert. (All entries must use REAL WISCONSIN CHEESE.) Judges score the sandwiches based upon presentation, taste, and style. First, Second, and Third place awards and prizes are given for each sandwich category for both amateurs and professionals. The "Lorin Toepper Best of Show" is also awarded for the most outstanding grilled cheese sandwich of the competition. There is also a special competitive heat just for Young Chefs (aged 12-17).