NZ Champions of Cheese Entry 2023

Congratulations on entering the 2023 NZ Champions of Cheese Awards! In 2023 New Zealand’s only national cheese competition celebrates 20 years of evaluating cheesemaking excellence and promoting NZ cheese to consumers.

Entry closes Monday 20 February 2023.

The fee is $75.00+GST ($86.25) per entry for NZSCA members and $150.00+GST ($172.50) per entry for non-members. Entry fees are non-refundable.

  1. To enter your cheese must be produced in New Zealand.
  2. Please write full consumer brand name of cheese as this is used to issue winners certificates.
  3. Please provide the courier address for certificates.
  4. Before completing an entry for the NZ Champions of Cheese Awards 2023, you must read the ENTRY PACK.
  5. Complete a separate online form for each entry.

When completing the entry answer in ALL boxes. If the question is not relevant, put NA.

If you are unsure of which category your product should be entered under please write TBC (To Be Confirmed) and the Master Judge will categorise it.

    Section 1. Entrants Details

    Producer Name

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

    Website

    Courier Address

    Postcode

    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
    GoatDeerCowBuffaloSheep

    If using Mixed Milk, please specify:

    Name any added ingredients e.g. cumin:

    What do the judges need to know about this cheese – style, unique characteristics, etc (200 words max)

    SECTION 3 - CHEESE CATEGORIES FOR JUDGING

    A. Fresh Unripened Cheese (Cow's Milk)

    B. Blue Cheese (Cow’s Milk)

    C. Bulk or Large Block Cheddar

    D. Dutch-Style Cheese (Cow’s Milk)

    E. European-Style (Cow’s Milk)

    F. Greek/Cypriot-Style Cheese

    G. Goat's Milk Cheese

    H. Sheep's Milk Cheese

    I. Fresh Flavour Added Cheeses (including cream cheese and Feta)

    J. Aged Flavour Added Cheeses

    L. 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.

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

    N. New Cheese

    O. 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 Cheese
    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. Cheeses entered here CAN also be entered elsewhere. 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 DIFFERENT 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. CHEESES 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
    Limited to cheeses produced and sold internationally only.

    Y. New Product Under Development (YA)

    Aspiring Cheesemaker (ACM)
    An application form will be emailed to entrants.

    Yes, I want to participate in the Aspiring Cheesemaker award

    By clicking Submit you accept that all entries become the property of NZSCA. Submitting an entry provides permission for your details to be shared with NZ Champions of Cheese Awards partners. 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. Entry is submitted when payment is made.

    NZSCA members: $75.00+GST ($86.25) per cheese category entered.
    Non-members: $150.00+GST ($172.50) per cheese category entered.

    Tick if you are a NZSCA member:
    How many categories did you enter:

    NZSCA Payment

    A payment to the NZSCA (calculate the amount to pay, and enter in the amount box)

    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.