2021 ENTRY

Section 1. Entrants Details

Producer Name

Volume
Less than 10 tonnes (Boutique)10-100 tonnes (Mid-sized)100+ tonnes (Commercial)

Website

Address

Post code

Look up your postcode

Contact Name

Contact Number

Contact Email Address

Name of Cheesemakers - Please enter each name on a separate line.



Section 2: Product Details

Cheese Name - This is the name that will be printed on the certificate or trophy, please be accurate.

Milk Type
GoatDeerCowBuffalo

If using Mixed Milk, please specify:

Name any added ingredients e.g. cumin:

What makes your cheese unique? (200 words max)



SECTION 3 - CHEESE CATEGORIES FOR JUDGING

A. Fresh Unripened Cheese (Cow's Milk)

B. Blue Veined Cheese (Cow’s Milk)

C. Bulk or Large Block Cheddar

D. Dutch Style Cheese (Cow’s Milk)

E. NZ Made Cheeses – European (Cow’s Milk)

F. Greek / Cypriot Cheese

G. Goat Cheese

H. Ewe Milk Cheese

J. Flavour added cheeses

K. Farmhouse Cheese
Cheese must be entered and sent for judging specifically for this category. To be eligible for the Champion Farmhouse Cheese, you must source milk from your own farm animals and produce and market your own cheese. Cheeses entered here must NOT be entered elsewhere.

L. Fresh Italian Cheese
All Ricotta, Mozzarella, Mascarpone and fresh Italian cheeses must be entered in this category.

M. New Cheese
Cheeses entered here must NOT be entered elsewhere.


N. Original New Zealand Cheese
Cheeses entered here must NOT be entered elsewhere.

This category is open to any New Zealand cheese that complies with three criteria:
1. Of an original NZ recipe or process. Explain why or how this is unique.
2. The cheese must display a local character or unique local quality that is distinctly New Zealand.
3. The cheese must be distinguished with a unique name.


R. Retail Cheddar
Cheeses entered here must NOT be entered elsewhere. Cheeses submitted in retail branded packaging. Stewards will remove packaging prior to judging. Includes Cheddar and cheddar styles: Cheddar, Colby, Red Leicester, Gloucester, Cheshire etc.

S. Soft Ripened Cheese: White Mould Rind

T. Chefs' Choice
This category will be judged by a panel of chefs and as such cheeses entered here CAN be entered elsewhere. Note that duplicates are specifically permitted in this category. Entry into this category is FREE - all you need for eligibility is three or more paid entries IN CATEGORIES A TO X. Please list the ONE cheese you want to enter in this category.

Open Class for all Milks and Cheese Types (TA)

U. Champion Cheesemaker
The Champion Cheesemaker will be a category where cheeses are entered and SENT for judging for this category. Each cheesemaker to enter 3 styles of cheese. These 3 cheeses represent one single entry. There will be no medals, simply one winner. The judges will consider all 3 products and score each of the 3 products with the highest total score being the winner. CHEESE ENTERED ELSEWHERE ARE PERMITTED. LIST THE 3 CHEESES IN THE BOX BELOW.

Open Class for all Milks and Cheese Types (UA)

W. Washed Rind Cheese

X. Export Cheeses
Cheeses entered here must NOT be entered elsewhere. Limited to cheeses produced for and sold internationally only.

HC. Home Crafted (Hobbyist) Category

Y. Yoghurt

Z. Butter
Artisan Butter is defined by production in a batch churn.



Click Submit to submit this cheese. You will receive an email with the information you have entered. You will stay on this page so you can enter another category. When you have finished entering all your chosen categories, complete payment (see below).


Entries close Wednesday 3 February 2021

If you wish to enter the Aspiring Cheesemaker 2021 please email admin@nzsca.org.nz for a new entry form.

All cheese for judging must be delivered on Wednesday 17 or Thursday 18 February to NZ Champions of Cheese Judging, Ignite Colleges: 98 Kerrs Rd, Wiri, Auckland

Cost is $75+GST ($86.25) for NZSCA members, per entry OR $150+GST ($172.50) for non NZSCA members.

1 – Cheese must be produced in New Zealand
2 – For specific entry rules please refer to the entry information
3 – A separate entry must be submitted for each cheese entered


FINISHED SUBMITTING ALL YOUR ENTRIES?

Complete your submissions by processing your payment online using the form below. Entry is not submitted until payment is made.

NZSCA members: $75+GST ($86.25) per cheese category entered.
Non members: $150+GST ($172.50) per cheese category entered.

Tick if you are a NZSCA member:

How many categories did you enter (excluding the Chef’s Choice):


NZD
All entries become the property of NZSCA. When submitting an entry you give permission for your details to be shared with NZ Champions of Cheese Awards partners.