Enter 2020

Section 1. Entrants Details

Annual total volume of cheese produced

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

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

---CowGoatSheepBuffaloMixed MilksOther (please specify below)

If using Mixed Milks please specify milks

Please specify breed of Cow, Goat, Sheep, Buffalo

Type of Rind

---WaxedClothboundNaturalOther

Age when ripe (Please specify in weeks or months)

Weight of whole cheese in grams or kgs

---Rennet CoagulatedAcid CoagulatedOther (please specify below)

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)

---Cottage CheeseCreme FraichePaneerLactic curdLabna

B. Blue Veined Cheese (Cow's Milk)

---Natural Rind Blue (Cow's Milk)White Mould Rind (Cow's Milk)Blue Cheese (Added Cream)Open Class (Blue Cheese from mixed milks or Buffalo)

C. Bulk or Large Block Cheddar Cheese

---American Originals -cheddar-style: Colby, Monterey Jack etcMild Cheddars aged less than 6 monthsCow's Milk Cheddars aged less than 12 monthsCheddars aged up to 19 monthsCheddars aged up to 25 monthsCheddars aged between 26 and 36 monthsMature Cheddars aged over 37 months

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.)

---Gouda Cheese aged over 9 monthsEdam cheese aged over 9 monthsEdam Cheese - cow's milkFlavour added Dutch style cheese, includes LeydenGouda Cheese - cow's milk

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

---British Style - Cheshire, territorialsDanish Style - HavartiFrench Style - Comte, Tomme de SavoieGrana Style - Parmesan, Aged Asiago, MontasioMediterranean Style - Spanish Manchego, Italian Asiago StylePasta Filata Style - Provolone, String CheeseSwiss Style - Raclette, Emmental, Sbrinz, Gruyere etc.

F. Greek/Cypriot Cheese

---Feta - cow's milkFeta - Low salt open class all milksFeta - made by ultra-filtrationFeta - mixed milk or buffalo milkHalloumi Cow's milkHalloumi FlavouredOther (specify type below)

G. Goat Cheese

---All fresh goat cheeses, all shapes, aged up to 10 weeksMature, aged Goat cheeses - all cheeses aged over 10 weeksFeta - goat's milkGoat's Milk Cheddars aged less than 12 monthsWhite Mould Rind Blue - goat's milkGoat's milk cheese marinated in oilSmoked goats's milk cheeseNatural Rind Blue Cheese - goat's milkGoat HalloumiWashed Rind Cheese - Goat's milkOther Goat's milk cheese

H. Ewe Milk Cheese

---All fresh ewe's milk cheesesAll aged ewe's milk cheese - romano, pecorino, manchego stylesFeta - Ewes milkEwe's Milk Cheddars aged less than 12 monthsNatural Rind Blue Cheese -ewe's milkEwe HalloumiWhite Mould Rind Blue-ewe's milkEwe's milk cheese marinated in oilSmoked ewe's milk cheeseWashed Rind Cheese - Ewe's milkEwe's milk other

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

---Cheeses flavoured with peppercorns or seedsCheeses flavoured with capsicums, chili peppers and garlicCheeses flavoured with herbs, flowers or fruitsCow's milk cheeses flavoured with herbs & garlicFeta with flavour added - all milks or milk blendsFirm Cheese with flavour added eg. Cheddar with Port Wine, beer or whiskyOpen Class for all soft white mould ripened cheeses with added flavoursOpen Class for all un-ripened cheeses with added flavoursOpen Class for all smoked cow's milk cheeseCow's milk cheese marinated in oilBuffalo or mixed milk cheese marinated in oil

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.

---Cow's Milk CheeseSheep's Milk CheeseGoat's Milk CheeseBuffalo Milk Cheese

L. Fresh Italian Cheese

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

---Mozzarella - Fresh in BrineMozzarella -Burrata StyleMozzarella - Fresh in Brine Buffalo milkPasta Filata - Mozzarella (pizza type)RicottaRicotta Buffalo MilkMascarponeStracchinoScarmorzeSquacaroneItalian-Style Smoked Cheese - Scarmorza, Strachiatella, Mozzarella etc.Stracchiatella

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

---New Unripened Fresh cheeseNew Blue CheeseNew CheddarNew Cheddar aged over 13 monthsNew ewe's milk cheeseNew flavoured cheese - all milksNew goat's milk cheesesNew firm cheese - all milksOpen Class - all milks or milk blendsNew Soft Ripened Cheese (white mould rind)New other (specify type below)

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.

---Original Blue Style CheeseOriginal cow's milk cheeseOriginal ewe's milk cheeseOriginal goat's milk cheeseOriginal buffalo or mixed milk cheeseOriginal Cheese with added flavours (All milks)Original Soft Ripened Cheese (White Mould Rind)Original Washed Rind CheeseOriginal fresh un-ripened cheeseOriginal other (specify type below)

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

---Mild Cheddars Aged Less Than 6 MonthsCow's Milk Cheddars Aged Less Than 12 MonthsCheddars Aged Up to 19 MonthsCheddars Aged Up to 25 MonthsCheddars Aged Between 26 and 36 MonthsMature Cheddars Aged Over 37 MonthsFlavour AddedSmokedAmerican Originals - Cheddar-Style: Colby, Red Leicester, Gloucester, Cheshire etc

S. Soft Ripened Cheese: White Mould Rind (excluding soft ripened blue cheeses)

---Camembert Style - cow's milkOpen Class for Cream added cheesesOpen Class for milk blends (specify blend below)

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

---Washed Rind Cheese (Cow's milk)Open Class - all milk blends (specify blend)

X. Export Cheese

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

---Blue Style cheesesCheddar Style cheesesDutch style cheesesEuropean style cheesesFeta Style CheesesGoat's milk cheesesEwe's milk cheesesFlavour-added CheesesBuffalo or Mixed Milk CheesesNZ Original CheeseSoft Ripened - White Mould Rind CheeseWashed Rind CheeseFresh Un-ripened Cheese

HC. Home Crafted (Hobbyist)

---Blue CheeseFeta styleFlavour added CheeseFirm CheeseSoft ripened (white mould rind)Semi Soft Cheese

Y. Yoghurt

---Yoghurt Natural SetYoghurt Natural Set low fatYoghurt Natural Greek StyleYoghurt Natural stirredYoghurt Greek Style Flavoured (not stirred)Yoghurt Flavoured (Stirred)Yoghurt Flavoured (Stirred) low fat

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

---Butter SaltedButter UnsaltedButter Cultured and UnsaltedButter FlavouredButter ArtisanButter Artisan Flavoured

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).