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2009 Contest Classes

Cow's Milk Cheeses

In the Cow's Milk Cheese Classes listed below, you may send up to three entries from each manufacturing site.

1.  Cheddar, 'Mild' Natural, unflavored, rindless, cow's milk cheddar aged 1 to 90 days. Made between December 11, 2008 and March 10, 2009.

2.  Cheddar, 'Medium' Natural, unflavored, rindless, cow's milk cheddar aged 91 to 180 days. Made between September 12, 2008 and December 10, 2008.

3.  Cheddar, 'Sharp' Natural, unflavored, rindless, cow's milk cheddar aged 181 to 365 days. Made between March 11, 2008 and September 11, 2008.

4.  Cheddar, Aged 1-2 Years Natural, unflavored, rindless, cow's milk cheddar aged 366 days to 730 days. Made between March 11, 2007 and March 10, 2008.

5.  Cheddar, Aged 2 Years or Longer Natural, unflavored, rindless, cow's milk cheddar aged 731 days or longer. Made before March 10, 2007.

6.  Bandaged Cheddar Natural, unflavored, rinded, cow's milk cheddar.

7.  Colby Natural, unflavored colby made from cow's milk.

8.  Monterey Jack Natural, unflavored monterey jack made from cow's milk.

9.  Marbled Curd Cheese Natural cow's milk cheese marbled with colored and uncolored curd, commonly colby and/or jack and/or cheddar and/or mozzarella curd.

10.  Swiss Style Natural, unflavored, cow's milk Swiss style cheeses, for example, Emmentaler, Swiss. Aged 60 days or more. Made before January 10, 2009.

11.  Mozzarella Includes "whole milk" mozzarella in loaf form, described as mozzarella cheese and low moisture mozzarella cheese in U.S. CFR¹ Title 21 Part 133.155 and 133.156

12.  Mozzarella, Part Skim Includes part skim mozzarella and low moisture, part skim mozzarella in loaf form, described in U.S. CFR¹ Title 21 Part 133.157 and 133.158.

13.  Provolone, Mild Natural, unflavored cow's milk provolone aged 1-180 days. Made between September 12, 2008 and March 10, 2009. Does not include smoked provolone; smoked provolone competes in Class 39, Smoked Cheeses.

14.  Provolone, Aged Natural, unflavored cow's milk provolone aged 181 days or longer. Made before September 11, 2008. Does not include smoked provolone; smoked provolone competes in Class 39, Smoked Cheeses.

15.  Ricotta Natural, unflavored ricotta made from cow's milk and /or whey.

16.  Parmesan  Natural, unflavored parmesan made from cow's milk.

17.  Baby Swiss Style Natural, unflavored cow's milk Baby Swiss style cheeses. Maximum moisture 43%; minimum fat 45%; eye development throughout.

18.  Feta Natural, unflavored feta made from cow's milk.

19.  Feta, Flavored Natural feta made from cow's milk and flavored with added condiments.

20.  Havarti Natural, unflavored havarti made from cow's milk.

21.  Havarti, Flavored Natural havarti made from cow's milk and flavored with added condiments.

22.  Gorgonzola Natural, unflavored gorgonzola made from cow's milk.

23.  String Cheese Natural, unflavored cheese made from cow's milk; includes blended curds styles and oaxaca.

In the Cow's Milk Cheese Classes listed below, you may send up to three entries of each unique variety from each manufacturing site.

24.  Cottage Cheese, Natural, unflavored cottage cheese of any curd size with one percent or higher milkfat content, in retail packaging (24 oz. or smaller packages)

25.  Fresh Mozzarella Offered in varieties ciliegine, bocconcini, ovoline, burrata, etc.; fresh mozzarella is high moisture, usually full fat, often packed in water and made from cow's milk and/or buffalo milk.

26.  Blue Veined Natural, unflavored cow's milk cheeses veined with blue molds. For example, blue, stilton, and other blue veined cheeses.

27.  Brick, Muenster Natural, unflavored cow's milk brick cheese and muenster cheese. Aged 30 days or longer; not surface (smear) ripened. Made on or before February 9, 2009.

28.  Brie, Camembert & Other Surface (Mold) Ripened Natural, unflavored brie and camembert made from cow's milk. Includes all surface (mold) ripened cheeses.

29.  Edam, Gouda Natural, unflavored Edam or Gouda made from cow's milk.

30.  Quesos Frescos Includes all fresh, natural, unflavored Hispanic cheeses, for example queso fresco, queso blanco, panela and other crumbly fresh cheeses.

31.  Quesos para Fundir Includes natural unflavored Hispanic cheeses often melted for cooking, for example queso quesadilla, asadero and other sliceable, meltable Hispanic cheeses

32.  Smear Ripened Cheeses Includes all natural, unflavored cow's milk cheeses smeared or washed on the outside with live, active cultures and/or yeasts during ripening. For example, tilsiter, limburger, munster, raclette, brick, gruyere and other soft, semi-soft or hard smear ripened cheeses.

33.  Pepper Flavored 'American' Style Cheeses  Natural American-style, cow's milk cheese (namely cheddar, colby and/or jack) with added hot chile peppers (e.g. jalapeno, habanero, cayenne, tabasco).

34.  Pepper Flavored Cheeses (Other Natural Styles) Natural, cow's milk cheeses (other than cheddar, colby and/or jack) with added hot chile peppers (e.g. jalapeno, habanero, cayenne, tabasco).

35.  Flavored Soft Cheeses Natural, cow's milk soft cheeses (51% or higher moisture) with added (non-sweet) condiments including herbs, spices, vegetables, meats, peppercorns or marinades.

36.  Flavored Semi-soft CheesesNatural, cow's milk semi-soft cheeses (40% to 50% moisture) with added (non-sweet) condiments including herbs, spices, vegetables, meats, peppercorns, or marinades.

37.  Flavored Hard Cheeses Natural, cow's milk hard cheeses (39% or lower moisture) with added (non-sweet) condiments including herbs, spices, vegetables, meats, peppercorns, or marinades.

38.  Flavored Cheeses w/ Sweet or 'Dessert' Condiments Natural, cow's milk cheeses with added sweet condiments including fruit, nuts, syrup, wine, liqueur or sweet marinades.

39.  Smoked Cheeses Natural cow's milk cheeses, smoked. Includes smoked provolone.

40.  Open Class Soft Cheeses Natural, unflavored cow's milk cheeses with 51% or higher moisture. For example, mascarpone, telemes.

41.  Open Class Semi-soft Cheeses Natural, unflavored cow's milk cheeses with 40% to 50% moisture. For example, farmers, tomme, bel paese, yogurt cheese.

42.  Open Class Hard Cheeses Natural, unflavored cow's milk cheeses with 39% moisture or less. For example romano, asiago, cotija.

43.  Reduced Fat & Lowfat Cheeses Reduced fat cheese is natural, cow's milk cheese, flavored or unflavored. U.S. standard of identity cheeses with a min. 25% fat reduction compared to the standard. See U.S. CFR¹ Title 21 Part 101.62 (b)(4). Lowfat cheese is natural, cow's milk cheese, flavored or unflavored. U.S. standard of identity cheeses containing 3 grams or less fat per 50 grams of product. See U.S. CFR¹ Title 21 Part 101.62 (b)(2)

44.  Cold Pack Cheese Includes cold pack cheese and cheese food; flavored or unflavored.

45.  Spreadable Cheeses (Flavored & Unflavored) Natural cheeses heated to inhibit ripening; unflavored or containing added condiments. For example, cream cheeses, gourmet spreadable cheeses. Not pasteurized process cheeses as defined in the U.S. CFR¹.

46.  Pasteurized Process Cheeses Unflavored pasteurized process cheese, cheese food or cheese spreads as defined in U.S. standards of identity (U.S. CFR¹ Title 21 Part 133.169, 133.173; 133.179). Entries may be loaves or slices (except spreads.) For example, American, Swiss, Gouda and other pasteurized process cheeses.

47.  Flavored Pasteurized Cheeses Flavored pasteurized process cheese, cheese food or cheese spreads as defined in U.S. standards of identity (U.S. CFR¹ Title 21 Part 133.170, 133.174; 133.180). Entries may be loaves or slices (except spreads.) Flavors include smoked flavor and condiments.

Goat's Milk Cheeses

In the Goat's Milk Cheese Classes listed below, you may send up to three entries of each unique variety from each manufacturing site.

48.  Soft Goat's Milk Cheeses Natural, unflavored cheeses made from goat's milk with 51% or higher moisture. Includes all rindless, unripened goat's milk cheeses with no added flavors.

49.  Flavored Soft Goat's Milk Cheeses Natural cheeses flavored with added condiments, smoke or marinade and made from goat's milk with 51% or higher moisture. Includes all rindless, unripened goat's milk cheeses with added flavors.

50.  Surface (Mold) Ripened Goat's Milk Cheeses Natural surface mold ripened cheeses, flavored or unflavored, made from goat's milk.

51.  Semi-soft Goat's Milk Cheese Natural, unflavored cheeses made from goat's milk containing 40% to 50% moisture. Includes feta, mozzarella, jack, blue or any original semi-soft cheese made from goat's milk.

52.  Flavored Semi-Soft Goat's Milk Cheese Natural cheeses flavored with added condiments, smoke or marinade and made from goat's milk and containing 40% to 50% moisture. Includes flavored feta, mozzarella, jack, blue or any original semi-soft cheese made from goat's milk.

53.  Hard Goat's Milk Cheeses Natural, flavored or unflavored cheeses made from goat's milk. Includes all aged, hard goat's milk cheeses with 39% or lower moisture.

Sheep's Milk Cheeses

In the Sheep's Milk Cheese Classes listed below, you may send up to three entries of each unique variety from each manufacturing site.

54.  Soft & Semi-soft Sheep's Milk Cheeses Natural, unflavored cheeses with 40% or greater moisture made from sheep's milk. Includes all rindless, unripened cheeses with no added flavors.

55.  Flavored Soft & Semi-soft Sheep's Milk Cheeses Natural, flavored cheeses with 40% or greater moisture made from sheep's milk. Includes all rindless, unripened cheeses with added flavors.

56.  Surface (Mold) Ripened Sheep's Milk Cheeses  Natural surface mold ripened cheeses, flavored or unflavored, made from sheep's milk.

57.  Hard Sheep's Milk Cheeses Includes all natural, flavored or unflavored cheeses made from sheep's milk containing 39% or lower moisture.

In the Mixed Milk Cheese Classes listed below, you may send up to three entries of each unique variety from each manufacturing site.

58.  Soft & Semi-soft Mixed Milk Cheeses Natural, unflavored cheeses with 40% or greater moisture made from mixed milk (blended cow, goat and/or sheep milks). Includes all rindless, unripened cheeses as well as feta, mozzarella, jack, blue or any original soft or semi-soft cheese made from mixed milk.

59.  Flavored Soft & Semi-soft Mixed Milk Cheeses  Natural cheeses with 40% or greater moisture flavored with added condiments, smoke or marinade and made from mixed milk (blended cow, goat and/or sheep milks). Includes flavored feta, mozzarella, jack, blue or any original semi-soft cheese made from mixed milk.

60.  Surface (Mold) Ripened Mixed Milk Cheeses Natural surface mold ripened cheeses, flavored or unflavored, made from mixed milk.

61.  Hard Mixed Milk Cheeses Includes all natural, flavored or unflavored cheeses made from mixed milk (blended cow, goat and/or sheep milks) containing 39% or lower moisture.

in the Butter Classes listed below, you may send up to three entries from each manufacturing site.

62.  Salted Butter Creamery butter, salted, minimum 80% milkfat.

63.  Unsalted Butter Creamery butter, unsalted, minimum 80% milkfat.

Demonstration Classes

Demonstration Classes feature technical evaluation of, and medals awarded to, products produced from natural cheese, pasteurized process cheese and butter. These products compete for gold, silver and bronze medals, but do not compete in the Championship Round of judging.

In the Demonstration Classes listed below, you may send up to three entries of each unique variety from each manufacturing site.

64.  Retail Packaging A professional evaluation of cheese and butter packages designed specifically for sale to the retail industry. Products are evaluated for appeal, marketability, usage information, consumer friendliness, utility in display, environmental friendliness, and other categories. Includes exact weight cheese or butter products, natural or processed, flavored or unflavored in retail packaging only. To ensure that packaging functions to maintain product quality, product entries will also be judged for flavor, body and texture.

65.  Open Class Shredded Cheese Includes natural cheese varieties, unflavored or flavored with added condiments and shredded. Any package size prepared for retail or foodservice distribution.

 

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