2011 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 in Grand Rapids, Michigan, on Tuesday, October 18 and Wednesday, October 19, 2011. This competition will be open to all cheese makers, commercial and amateur.

Cheeses will be judged by Moshe Rosenberg and Kate Ardig. Rosettes 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.

Commercial cheeses will be showcased at the Goat Products Reception to be held at 7 p.m., Thursday, October 20, 2011. Both Convention attendees and the Grand Rapids 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 Product 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.

 Entry Fee Schedule as follows:

 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.

 Commercial Soft Cheese/Yogurt/Kefir/Butter/Confections--Please send three packages of soft cheeses or product in the form in which it s commercially sod. For example, three logs, three pyramids, or three jars. One will be labeled for competition and the other two will be displayed at the products reception. Any entry containing less than required amount of product will be disqualified.

 Commercial Hard cheeses--Please send hard cheeses as one entire, un-cut, un-plugged wheel or block, minimum 1.5 pounds. Any cheese appearing to have been tampered with will be disqualified from judging.

 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 17, 2011. Prior arrangements must be made with the committee for hand delivery. Those shipping cheese to the hotel must prominently mark packages “ADGA Goat Milk ProductsCompetition/Attn: Nicci Pretti" and send packages to the Crowne Plaza Hotel, 5700 East 28th St, SE, Grand Rapids, MI  49546. Hotel phone 616-967-1770.  Entries’ shipments must be timed to arrive on Friday, October 14, 2011 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 Cheeses Bulk or Tub - Natural, unflavored cheeses made from goat's milk. Includes all rindless, unripened goat's milk cheeses with no added flavors

2. Unflavored Soft Cheese Molded or Formed - Natural, unflavored cheeses made from goat's milk. Includes all rindless, unripened goat's milk cheeses with no added flavors.

3. Flavored Soft Cheese Bulk or Tub - 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

4. Flavored Soft Cheese Molded or Formed - 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

5. Unflavored Surface Penicillium Candidum Mold Ripened Cheese - Natural surface mold ripened cheeses made from goat's milk.

6. Unflavored Surface All Other (i.e. geotrichum, etc) Mold Ripened Cheese - Natural surface mold ripened cheeses, made from goat's milk.

7. Flavored Surface Penicillium Candidum Mold Ripened Cheese - Natural surface mold ripened cheeses, ash coated or layered cheeses, with additional flavoring(s), made from goat's milk.

8. Flavored Surface All Other (i.e. geotrichum, etc) Mold Ripened Cheese - Natural surface mold ripened cheeses, ash coated  or layered cheeses, with additional flavoring(s), made from goat's milk.

9. Blue Veined Cheese exterior molding - Natural, unflavored goat’s milk cheeses veined with blue molds and ripened to develop surface mold.

10. 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

11. Unflavored Blue Veined Cheese (rindless) - Natural, unflavored goat’s milk cheeses veined with blue molds and no surface
mold development

12. 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

13. Unflavored Fresh Mozzarella Cheese

14. Flavored Fresh Mozzarella Cheese

15. Unflavored Feta Cheese

16. Flavored Feta Cheese

17. Unflavored Pasta Filata type - Other than fresh unflavored Mozzarella

18. Flavored Pasta Filata type - Other than flavored fresh Mozzarella

19. Unflavored Washed Rind Cheese

20. Flavored Washed Rind Cheese

21. 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

22. 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

23. Unflavored Hard Cheese - Natural, unflavored cheeses cheese containing less than 39% moisture made from goat's milk.

24. Flavored Hard Cheese - Natural, unflavored cheeses cheese containing less than 39% moisture made from goat's milk flavored with added condiments, smoke or marinade

25. Sweet Butter
26. Salted Butter
27. Cultured Butter
28. Unflavored Yogurt
29. Flavored Yogurt
30. Unflavored fermented milk – Other than yogurt
31. Flavored fermented milk – Other than yogurt
32. Confections
 

   Click here to print cheese competition rules in .doc format

   Click here to print cheese competition rules in .pdf format