Enter 2020

2020 Entry Rules and Entry Kit are here with rules and details. Fill in below for the entry form.

Entries close Friday, 8 February 2020.

All cheese samples for judging must be delivered to Auckland on 19th or 20th February, 2020. Judging is at Ignite Colleges: 98 Kerrs Rd, Wiri, Auckland.

Good luck!

Cost is $75+GST ($86.25) for NZSCA members, per category entered (Non-members $150+GST ($172.50)).

1 – Cheese must be produced in New Zealand

2 – For specific entry rules please refer to the entry information

3 – A separate entry from must be submitted for each cheese entered

    Section 1. Entrants Details

    Annual total volume of cheese produced

    Postal Address

     Look up your postcode (opens in new window)

    Name of cheese makers - Please enter each name on a separate line

    Section 2: Product Details

    Full name of Cheese including Brand Name

    Type of Milk

    If using Mixed Milks please specify milks

    Please specify breed of Cow, Goat, Sheep, Buffalo

    Type of Rind

    Age when ripe (Please specify in weeks or months)

    Weight of whole cheese in grams or kgs

    Added ingredients (eg. chives, annatto, truffle, fenugreek etc.)

    Unique characteristics (eg. Washed in wine, from own herd etc.)

    What style would best describe your cheese? (e.g. White mould, washed rind, cheddar style, blue, parmesan style, pecorino etc)

    Section 3 - Cheese Categories for Judging

    A. Fresh Un-Ripened Cheese (in brine or wrapped but not in oil)

    B. Blue Veined Cheese (Cow's Milk)

    C. Bulk or Large Block Cheddar Cheese

    D. NZ Made Cheeses - Dutch Style (These entries may be full or part wheel or retail packs. Three retail portions of a minimum of 1kg, wheels also accepted but not required.)

    E. NZ Made Cheeses - European (exempt - Feta, Halloumi Dutch styles, Cheddars, Blue Veined, Fresh Unripened, Soft Ripened/White Mould and Washed Rind Cheeses)

    F. Greek/Cypriot Cheese

    G. Goat Cheese

    H. Ewe Milk Cheese

    J. Flavour-Added Cheeses (including flavour-added Feta)

    K. Farmhouse Cheese (All Milk)

    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. Cheddar - Retail Cow's Milk (excluding soft ripened blue cheeses)
    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 (excluding soft ripened blue cheeses)

    T. Chef's Choice Award (All species milk)

    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.

    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.

    W. Washed Rind Cheese

    X. Export Cheese

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

    HC. Home Crafted (Hobbyist)

    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).

    Finished submitting all your entries?

    Complete your submissions by processing your payment online using the form below.

    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):

    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.