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2011 Contest Rules
Please review the Contest Rules below. Contact Us if you have any questions.
Entry Rules
1. The contest is open to any cheesemaker, buttermaker or manufacturer of real cheese or butter in the United States.
2. Each entry may be entered in the name of a person, team or group directly involved in making the product. A person, team or group may enter more than one class. Team or group name examples include: Cheddar Production Team; Joe Smith Cheese Crew; Morning Shift A; John Doe and Jane Smith. (Please avoid using a company name as a group or team name.)
3. New! A person, team or group may be named on multiple entries within the same class. Rules #15 & 16 below explain the limit on entries allowed per class.
4. Contest entries must be linked on the entry form to the originating cheese or butter manufacturer. Marketers or processors that further market or process (cut or package cheese) cheese or butter may be noted in a secondary position if requested. Exception: Processors that cut and package products applicable to the Open Class for Shredded Cheeses may directly enter this Contest.
5. Do Not Cut Your Cheese! Entries must be in their original form as hooped. Send only fully formed cheeses to the Contest. Do not send cheese cut or trimmed from a larger cheese. Exceptions: Cheese normally cut during manufacture, such as feta in brine and Swiss blocks (prior to curing), may be entered. Manufacturers may enter 40-pound blocks cut from 640-pound blocks. Cheeses entered in the Smoked Cheese classes (Class 44 & Class 45) may be cut. Cheeses processed for the Shredded Cheese Class may be entered. These entries should state “Cut Cheese” on the Describe Entry line of the Product Entry Form to protect entries from being disqualified.
6. Each entry must consist of at least ten pounds of product.
Exceptions: If each fully formed piece of cheese in an entry is 8 ounces or less, manufacturers may send at least two pounds per entry. (No cut cheese allowed per Rule 5!) If each fully formed piece of cheese in an entry is 1 pound or less, manufacturers may send four pounds per entry. Please note: winning entrants may be asked to send additional product for the official auction or sale which supports this non-profit event and student scholarships.
7. Each entry may be sent in normal company packaging.
8. Entries with a trier hole will be disqualified. Exception: Entries in the Swiss Style Class may have one trier hole.
9. All cheese must be made from pasteurized milk, or be held at least 60 days prior to shipping. Entries should have a cure normally associated with their variety.
10. The Contest is intended for natural and processed dairy products. Any cheese containing vegetable oils will be disqualified and receive a complimentary score.
11. Butter Entries shall be creamery butter and shall contain not less than 80 percent milkfat. Butter entries may be bulk butter (bag-in-box or tub) or print butter. Entries may be in normal company packaging.
During the Competition
12. Contest staff reserves the right to place entries into the class deemed most appropriate by the chief judge.
13. The chief judge will determine if classes have sufficient entries for competition. If a class is deemed too small, existing entries will be placed in appropriate classes.
14. Products entered in the competition become the property of the Wisconsin Cheese Makers Association. The Association occasionally may request replacement products if award-winning cheeses or butters become unpresentable for showcase or auction. Substituted products retain all recognition due to the manufacturer.
Number of Entries Per Class
15. In the classes below, you may send up to three (3) entries from each manufacturing site.
Cheddar, ‘Mild’
Cheddar, ‘Medium’,
Cheddar, ‘Sharp’
Cheddar, Aged 1-2 Years
Cheddar, Aged 2 Years or Longer
Bandaged Cheddar
Colby
Monterey Jack
Marbled Curd Cheese
Swiss Style
Mozzarella
Mozzarella, Part Skim
Provolone, Mild
Provolone, Aged
Ricotta
Parmesan
Baby Swiss Style
Feta
Havarti
Gorgonzola
String Cheese
Fresh Mozzarella
Salted Butter
Unsalted Butter
Goat’s Milk & Sheep’s Milk Butter
16. In the classes below, you may send up to three (3) entries of each unique variety you produce at each manufacturing site.
Cottage Cheese
Feta, Flavored
Havarti, Flavored
Blue Veined Cheeses
Brick, Muenster
Brie, Camembert
Edam, Gouda, Mild
Gouda, Aged
Gouda, Flavored
Quesos Frescos
Quesos para Fundir
Smear Ripened Cheeses
Pepper Flavored ‘American’ Style Cheeses
Pepper Flavored Cheeses (Other Natural Styles)
Open Class for Flavored Soft Cheeses
Open Class for Flavored Semi-soft Cheeses
Open Class for Flavored Hard Cheeses
Flavored Cheeses with Sweet or ‘Dessert’ Condiments
Smoked Cheeses
Open Class for Soft Cheeses
Open Class for Semi-soft Cheeses
Open Class for Hard Cheeses
Reduced Fat Cheeses
Lowfat Cheeses
Reduced Sodium Cheeses
Cold Pack Cheese, Cheese Food
Cold Pack Cheese Spread
Spreadable Cheeses (Flavored & Unflavored)
Pasteurized Process Cheeses (Flavored and Unflavored)
Soft Goat’s Milk Cheeses
Flavored Soft Goat’s Milk Cheeses
Surface (Mold) Ripened Goat’s Milk Cheeses
Semi-soft Goat’s Milk Cheeses
Hard Goat’s Milk Cheeses
Soft & Semi-soft Sheep’s Milk Cheeses
Flavored Soft & Semi-soft Sheep’s Milk Cheeses
Surface (Mold) Ripened Sheep’s Milk Cheeses
Hard Sheep’s Milk Cheeses
Soft & Semi-soft Mixed Milk Cheeses
Flavored Soft & Semi-soft Mixed Milk Cheeses
Surface (Mold) Ripened Mixed Milk Cheeses
Hard Mixed Milk Cheeses
Open Class for Shredded Cheese, Flavored & Unflavored
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