2010 Goat Milk Cheese Competition
The American
Dairy Goat Association welcomes your participation in the 2010 Goat Cheese
Competition to be held at its Annual Convention at Tucson, Arizona, on Tuesday,
October 19 and Wednesday, October 20, 2010. This competition will be open to all
cheese makers, commercial and amateur. Awards will be given for the Best in Show
in both the Commercial and Amateur Divisions. Ribbons will be awarded to 1st –
3rd place winners in each division. Cheeses will be judged by Moshe Rosenberg,
Sacramento, CA and Tami Parr, Portland, OR.
Commercial cheeses will be showcased at the Goat Products Reception to be held
at 7 p.m., Thursday, October 21, 2010. Both Convention attendees and the Tucson
area public will attend this event.
Since this event is intended as a promotion for goat’s milk and specialty
cheeses, we encourage commercial producers to include promotional materials and
distributor information along with entries. These promotional materials will be
withheld during judging and placed with cheeses at the Reception.
Best in Show and Reserve Best in Show cheeses/products will be auctioned during
the reception.
Rules for
Entry:
Only 100% Goat’s milk cheese/product is eligible to compete in this
competition. Goat’s milk and curd used in the cheese/product must be of USA and
CANADIAN origins only.
For entries received by September 19, 2010, the entry fee will be $20.00 per
entry for ADGA members and $25.00 for nonmembers.
Entries received between September 20 and September 26, 2010 will be accepted
at $35.00 per entry for ADGA members and $40.00 for nonmembers.
A cheese or product may be entered in only one class. If in doubt about a
class, enter in the class your cheese or product most closely resembles.
Please fill out one entry form for each cheese or product entered.
Amateur products will not be served at the Goat Products Reception.
A cheese maker will be considered commercial if they have been legally selling
their product for a minimum of six months at the time of entry.
Please send promotional material or placards in the shipping container(s)
along with your product. (Commercial entries only).
Send Entry Forms to Nicci Pretti, 540 Caves Camp Rd., Williams, OR 97544. For more
information on the Cheese Competition, contact Nicci at
turkeyfeatherfarm@gmail.com
or 541-846-6246.
Payment must be sent with entry forms. Make checks payable to ADGA.
Please send one commercial entry without its packaging or any other
identifying material. When entry forms are received, printed labels with unique
identifying number and category will be sent to you. Place these label on each
of the products that you are entering in the contest before shipping them.
Please send whole cheeses without pieces missing or plugs removed and
replaced. Any cheese appearing to have been tampered with will be disqualified
from judging.
Any commercial product or cheese weighing less than one pound will need six
packages for an entry. For example, six logs, six pyramids, or six jars.
However, only one entry item will be labeled for competition. The rest will be
fully labeled with the producers labeling. Extra labels should be sent for use
when displaying the products at the goat products reception.
Amateur product or cheese will only need to send one item per entry and should
label with printed competition labels.
Entries for the Cheese Competition must be onsite by 3 p.m., Monday, October
18, 2010. Prior arrangements must be made with the committee for hand delivery.
Those shipping cheese to the hotel must prominently mark packages “ADGA Cheese
Competition” and send packages to the Holiday Inn & Suites Tucson Airport North,
4550 Palo Verde Road, Tucson, Arizona 85714. “Attention Karyl Dronen” Entries’
shipments should be timed to arrive on Friday, October 15, 2010 so that it will
not sit in a warehouse over the weekend.
Packages must contain a packing slip stating the number of boxes shipped and
number of items in each box.
Please include your company or brand name of the product on the entry form,
especially when you have more than one entry in a category.
Cheese Competition Classes (Commercial and Amateur):
1. Unflavored Soft
Cheese- Natural, unflavored cheeses made from goat's milk. Includes all rindless,
unripened goat's milk cheeses with no added flavors
2. Flavored Soft Cheese- Natural cheeses made from goat's milk and flavored with
added condiments, smoke or marinade. Includes all rindless, unripened goat's
milk cheeses with added flavors.
a. Sweet
b. Savory
3. Unflavored Surface Mold Ripened Cheese - Natural surface mold ripened
cheeses, including ash coated or layered, but otherwise unflavored, made from
goat's milk, excluding cheeses with blue mold.
4. Flavored Surface Mold Ripened Cheese - Natural surface mold ripened cheeses,
including ash coated or layered cheeses, with additional flavoring(s), made from
goat's milk, excluding cheeses with blue mold.
5. Blue Veined Cheese exterior molding - Natural, unflavored goat’s milk cheeses
veined with blue molds and ripened to develop surface mold.
6. Flavored Blue Veined Cheese exterior molding - Natural, flavored goat’s milk
cheeses veined with blue molds and ripened to
develop surface mold flavored with added condiments, smoke or marinade
7. Unflavored Blue Veined Cheese (rindless) - Natural, unflavored goat’s milk
cheeses veined with blue molds and no surface
mold development
8. Flavored Blue Veined Cheese (rindless) - Natural, flavored goat's milk
cheeses veined with blue molds and no surface mold
development flavored with added condiments, smoke or marinade
9. Unflavored Fresh Mozzarella Cheese
10. Flavored Fresh Mozzarella Cheese
11. Unflavored Feta Cheese
12. Flavored Feta Cheese
13. Unflavored Pasta Filata type - Other than fresh unflavored Mozzarella
14. Flavored Pasta Filata type - Other than flavored fresh Mozzarella
15. Unflavored Washed Rind Cheese
16. Flavored Washed Rind Cheese
17. Unflavored Semi-Soft Cheese - Natural, unflavored cheeses made from goat's
milk containing 40% or higher moisture, other than cheeses included in
categories 1,3,5,7,9,11,13.15
18. Flavored Semi-Soft Cheese - Natural cheeses made from goat's milk containing
40% or higher moisture flavored with added condiments, smoke or marinade and.
Other than cheeses included in categories 2,4,6,10,12,14,16
19. Unflavored Hard Cheese - Natural, unflavored cheeses cheese containing less
than 39% moisture made from goat's milk.
20. Flavored Hard Cheese - Natural, unflavored cheeses cheese containing less
than 39% moisture made from goat's milk flavored with added condiments, smoke or
marinade
21. Sweet Butter
22. Salted Butter
23. Cultured Butter
24. Unflavored Yogurt
25. Flavored Yogurt
26. Unflavored fermented milk – Other than yogurt
27. Flavored fermented milk – Other than yogurt
28. Confections
Click here to print cheese competition rules in .doc format
Click here to print cheese competition rules in .pdf format
