New Zealand Specialist Cheesemakers Champion of Cheese Awards 2018 Entry Information
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New Zealand Specialist Cheesemakers
Champion of Cheese Awards 2018
Entry Information
1CONTENTS
Why Enter 3
Key Dates 4
Rules of Entry 5-7
Categories Defined 8-9
Categories with Class Code (for manual entry only) 10-14
Entry Form example 15-18
2WHY ENTER?
Every year the NZ Champions of Cheese Awards celebrate and champion the country’s best specialty
cheese. It is the only national cheese competition in New Zealand and represents a unique
opportunity to evaluate and benchmark cheese making excellence and the very highest of standards.
Cheese producers throughout New Zealand are encouraged to submit their goods for consideration
with the assurance that judging is objective and transparent and conducted by an independent panel
of local and international experts.
Brand exposure and awareness
Event organisers Marvellous Marketing are experienced publicists and will promote medal and
trophy winners, supported by the NZSCA website, social media marketing (Cheese Lovers NZ
Facebook and Instagram pages owned by NZSCA to promote NZ cheese), digital marketing and by
the family of NZ Champions of Cheese sponsors.
A money can’t buy quality endorsement
These Awards provide a quality endorsement to support marketing. Medal and champion product
logos and product stickers are available for use on products which reach judging benchmarks.
Content marketing opportunity
All medalists and trophy winners will have a strong message to share with distributors, store owners
and customers using one-on-one discussions, newsletters, social media and publicity.
Authoritative judging process
Created for the New Zealand cheese industry by the industry, these independent awards are
professionally run and managed. Cheese is entered without any identifying marks or labelling to
assure independence and expert judging.
Judging is conducted by an independent and experienced panel led by Master Judge Russell Smith,
ably supported by Ross McCallum and Lassa Skinner in senior judging roles.
Feedback
All entrants will receive feedback on their entries.
Food Marketing and Brand Building Workshop presented by Marvellous Marketing
As part of the entry fee, cheese makers may attend a complimentary two-hour brand building
workshop covering latest communications trends, marketing and sales tools. This is a marvellous
opportunity to network with other New Zealand small food producers, cheesemakers and
chocolatiers.
3IMPORTANT DATES
Late 2017
Online entries open through https://nzsca.org.nz
Entry Information added to https://nzsca.org.nz
Announcement to media about all details for 2018 Awards
(Note entries processed and labels with judging codes sent out as entries are received)
2018
Friday 19 January
Entries close
Monday 22 January
Final labels with judging codes posted from today
Friday 9 February
Last day for late entries
Wednesday 21 and Thursday 22 February
Judging samples to arrive at:
4-6 Tironui Station Road West
Takanini 2112
Samples may be delivered between 6am and 4pm on these days.
Friday 23 February
All Cheese transported to judging venue chillers at AUT.
Saturday 24 February
Judging at Auckland University of Technology, School of Hospitality and Tourism, 55 Wellesley Street
East, Auckland City
Monday 27 February and Tuesday 28 February
Audit of results
Wednesday 28 February
Individual results sent to entrants via email
Thursday 1 March
Gold Medal results announced to public/media
Thursday 15 March
AGM, Auckland (morning) venue TBC
Thursday 15 March
Gala Cocktail event at Fale Pasifika, 20 Wynyard Street, Auckland
Champion cheese trophy results released
4RULES OF ENTRY
1. All cheeses entered must be produced in New Zealand.
2. Closing date for entries is Friday 19 January 2018. Late entries will be accepted until 9
February but will attract a late fee (see details below)
3. Entry fees
Note entries without accompanying payment will not be accepted.
a) The Entry Fee for financial members of the NZSCA is $75 +GST ($86.25) per cheese entry and $150
+GST ($172.50) per entry for non-members. Entry fees are non-refundable.
b) Late entries will accepted at the secretary’s discretion but will incur a late fee $100+GST ($115.00)
per entry for financial members or $175 +GST ($201.25) for non-members
c) The Entry Fee into the Curds and Whey Champion Home Crafted Cheese category is $30 +GST
($34.50) per cheese entered and this automatically enters you into the Curds and Whey Champion
Home Crafted Cheesemaker Award. Entries in the Home Crafted cheese category will not go forward
for the ‘Champion of Champions’ Awards. There is a separate entry form for Home Crafted Cheese.
Entry fees are non-refundable.
4. Labels for your cheese entries will be sent to you electronically when all entries have been
processed. Please ensure that each product is labelled with the correct ID number.
5. You may enter any number of different cheeses but each cheese can only be entered into a class
and category once (see Categories and Classes).
6. New Product Category
This is open to any new products launched during 2017 and before judging in February 2018.
7. Export Category
This is open to any cheese currently being exported anywhere outside New Zealand.
8. All entries become the property of NZSCA.
9. It is not permitted to enter a cheese that has been bored or sampled with a cheese trier. Any such
cheeses will be judged and given a complimentary score but will be ineligible for any medals or
awards.
10. All producers agree not to hold the organisers responsible in the event of any accident, loss or
damage from whatever cause, arising to any article or exhibit or non-delivery of the same.
11. The judges reserve the right to cancel or alter categories/classes without notification.
512. Cheese Size
The following is a recommendation on the amount of cheese to send:
Small cheeses
A minimum of 1 kg should be submitted from the same production batch. All cheeses under 1 kg
should be entered whole and uncut without any brand identity.
Large cheeses
Whole cheeses are preferred but if this is not possible the recommended minimum is 5 kg without
any brand identity.
13. The judging consists of two rounds
Medals Round: where the gold, silver and bronze medals are decided by panels of 2-3 judges.
Championship Rounds: where all the judges are given the opportunity to judge the gold and high
scoring silver medal winners to decide the Category Champions and the two Champion of
Champions Awards (Artisan & Commercial).
If you are a producer of more than 25 tonnes total annual production volume, you must be able to
produce (or have the capacity to produce) 500 kilos (½ tonne) of your entry per annum, for the entry
to be considered for the Champion of Champions Award (Commercial). If you produce less than 25
tonnes you will be considered for the Champion of Champions Award (Artisan).
14. On arrival all cheeses will be held in chilled storage. On the day prior to judging, exhibits will be
dealt with in the following manner: The cheeses will be brought to as close as 10 -12°C overnight
prior to judging to be at 12 – 14°C for judging.
15. The Judges’ decision is final. No correspondence will be entered into.
The cheeses will be re-wrapped after their category has been judged with re-labelling of the unique
entry number if necessary. The cheeses will be kept together as a category throughout their
movement from storage to judging room and back to storage.
16. All cheese must be delivered to TBC Auckland and must be received on Wednesday 21 or
Thursday 22 between 9am and 4pm. Delivery is to 4-6 Tironui Station Road West, Takanini.
17. You may enter any number of different cheeses but each cheese can only be entered into a class
and category once (see Categories and Classes).
18. Use of NZ Champions of Cheese Medal and Award labels
The official NZ Champions of Cheese Award logo and Award medal labels gold, silver, bronze,
Champion of category and Champion of Champions design and image are the property of the NZSCA.
6No person or entity has the right to reproduce this label other than the official label supplier Kiwi
Labels. This is an exclusive arrangement for 2018. All award labels must be officially sanctioned and
purchased from Kiwi Labels irrespective of your company print or label supply. The image can
however be used for other promotional non-product uses. For practical application reasons with
large volume sales, the award label image can be incorporated into a product label if it forms part of
a single label on a product pack. Authorisation for this and use of a label supplier other than Kiwi
Labels is required in writing from the NZSCA.
Further, the official artwork of the award logo and labels remain the exclusive property of the
NZSCA. It cannot be reproduced off existing labels or logos, reproduced directly on pack or as part of
general packaging.
Any questions relating to the use and reproduction of labels must be addressed in writing to the
Secretary, NZSCA Inc.
Any producer found using NZ Champions of Cheese Awards medals on any cheese other than that
which received the medal, will risk disqualification from future entry. This applies to cheeses which
are renamed post awards i.e. the medal awarded applies only to the cheese named and entered into
the competition.
The price charged by the official label supplier includes a copyright fee that is paid to the NZSCA.
Order forms for labels will be sent to all medal and champion trophy winners on 1 March, 2018.
7CATEGORIES DEFINED
A. Fresh Unripened Cheese
Prepared for consumption without the flavour enhancement of ripening or curing or the addition of
moulds. Usually not brined or washed and not stored at specific humidity or temperatures for the
purpose of added flavour or character development; Fresh cheese ranging between mild to high
acidity, eg. Fromage Frais, Quark.
B. Blue Cheese
Mild blue cheeses inoculated with Penicillium Roqueforti or Penicllium Glaucum and finished with a
coating of Penicillium Candidum.
Brined, Brushed, Pressed or Natural Rinded cheeses that display interior veining achieved through
inoculation with Penicillium Roqueforti or Penicillium Glaucum, natural curing, and/or cave-ripening
methods.
C. Cheddar Cheese
Cheeses that are traditionally milled and “Cheddared” to achieve correct Cheddar acidity, moisture
and texture or stirred curd cheddar which is unable to be separated from the original.
d. Dutch Style Cheese
Entries that generally follow the original recipe for those cheeses internationally recognized as
originating from Holland and the Netherlands: Edam, Gouda, Leyden, Maasdammer, Leerdammer,
Borenkaas, Parrano, Processed Smoked Gouda etc.
E. European Style Cheeses
Entries that generally follow the original recipes for those cheeses internationally recognized as
originating from Old World/European countries.
Exempt: Feta, Dutch styles, Cheddars, Blue Veined, Fresh Unripened, Soft Ripened/White Mould and
Washed Rind Cheeses.
F. Feta Style Cheese
Fresh cheeses prepared for consumption with flavour enhancement through minimal curing /
ripening and brining. Mild to high acidity, flavour range and soft to crumbly textures.
G. Goat Milk Cheese
Cheeses made from Goat milk only.
8H. Ewe Milk Cheese
Cheeses made from Ewe milk only.
IJK. Flavour Added Cheese
Cheeses with flavouring ingredients added, eg. nuts, herbs, seeds etc.
N. New Cheese
Cheeses released on the market within the past 12 months.
O. Original Cheese
This category is open to any New Zealand cheese that is:
Of an original NZ recipe or process. Explain why or how this is unique.
The cheese must display a particular, local character or unique local quality that is distinctly
New Zealand.
The cheese must be distinguished with a unique name.
These three criteria are mandatory.
A cheese must demonstrate all three criteria to be eligible for this category. Examples of New Zealand
original cheese from past competitions are Egmont, Ahjette, Kikorangi, Mirandale, Arani, Sting, Mt.
Hector.
Should a situation arise whereby agreement between cheese maker and the NZ Champions of Cheese
Awards secretary cannot be reached regarding the eligibility of entry into this category, the Master
Judge will be called upon to make a full and final decision.
S. Soft Ripened Cheese – White Mould Rind
opment from moulds such as Penicillium candidum and Geotrichum candidum. Ripening occurs from
the rind toward the centre.
W. Washed Rind Cheese
Cheeses rubbed, brushed or washed in a liquid while curing. Liquid can be brine, whey, wine or spirits
and may contain surface colonising bacteria such as Brevi linens.
EX. Export Cheese
Limited to cheeses produced for and sold internationally.
FH.Farmhouse Cheese
Source milk from your own farm animals (cows, sheep, goats, buffalos) and produce and market
cheese products.
9CATEGORIES WITH CLASS AND CODE (if entering manually, not required for on line entry)
CATEGORIES CLASS CLASS CODE
A. Fresh Un-ripened Cheese [in brine or Cottage Cheese AA
wrapped but not in oil]
Crème Fraiche AB
Open Class – Cow’s milk AC
Mascarpone AD
Open Class – Ewe’s Milk AE
Open Class – Goat’s Milk AG
Cream Cheese AH
Mozzarella – Fresh in Brine AM
Mozzarella Burrata style AF
Pasta Filata Style – Mozzarella, Scarmorze AP
Ricotta AR
Open Class – other milks or milk blends AS
B. Blue Veined Cheese Natural Rind Blue – Cow’s Milk BA
White Mould Rind – Cow’s Milk BB
Blue Cheese – Added Cream BC
Natural Rind Blue Cheese – Ewe’s Milk BD
White Mould Rind Blue – Ewe’s milk BE
Natural Rind Blue Cheese – Goat’s Milk BF
White Mould Rind Blue – Goat’s Milk BG
Open Class – Blue Cheese from mixed milks or Buffalo BW
C. Cheddar Cheese American Originals –cheddar-style: Colby, Monterey Jack etc CN
Mild Cheddars aged less than 6 months CA
Cow’s Milk Cheddars aged less than 12 months CB
Goat’s Milk Cheddars aged less than 12 months CC
Ewe’s Milk Cheddar aged less than 12 months CD
Cheddars aged up to 19 months CE
Cheddars aged up to 25 months CG
10Cheddars aged between 26 and 36 months CH
Mature Cheddars aged over 37 months CM
D. NZ made Cheeses – Dutch Gouda cheese aged over 9 months DA
Edam Cheese aged over 9 months DB
Open Class – All Milks DC
Edam Cheese – Cow’s Milk DE
Flavour Added Dutch Style Cheese includes Leyden DF
Gouda Cheese –Cow’s Milk DG
E. NZ Made Cheeses – European [Exempt:- White
Mould Soft Ripened, Blue, Washed Rind Cheeses]
British Style –Cheshire, territorials EB
Danish Style – Havarti, Gjetost etc ED
French Style – Port Salut, Monastery Cheeses, Comte, Beaufort, Tomme EF
de Savoie, Reblochon
Grana Style – Parmesan, Aged Asagio, Montasio EG
Halloumi – all milks EH
11CATEGORIES CLASS CLASS CODE
Mediterranean Style – Spanish Manchego, Italian Asiago Style EM
Pasta Filata style –Provolone, string cheese, Scarmorze EP
Swiss style – Raclette, Emmental, Sbrinz, Appenzeller, Gruyere etc ES
F. Feta Cheese Feta – Cow’s Milk FC
Feta – Ewe’s Milk FE
Feta – Goat’s Milk FG
Feta –Low salt open class all milks FL
Feta – made by ultra-filtration FU
Feta – mixed milk or water buffalo FW
G. Goat Cheese [Exempt: All Fresh Goat cheeses – all shapes; all cheeses aged up to 10 weeks GA
All Feta, Blue Cheeses]
Mature, aged Goat cheeses – all cheeses over 10 weeks GM
H. Ewe Milk Cheese All Fresh Ewe’s Milk Cheese HA
All aged Ewe’s Milk Cheese – Romano, Pecorino, Manchego styles HM
I J K. Flavour Added Cheeses Open Class for all Smoked Cow’s Milk Cheese IA
Including flavour added fetas Open Class for all Smoked Ewe’s Milk Cheese IE
Open Class for all Smoked Goat’s Milk Cheese IG
Italian Style Smoked Cheese –Scamorza, Mozzarella etc IM
Cow’s Milk Cheese marinated in oil JC
Ewe’s Milk Cheese marinated in oil JE
Goat’s Milk Cheese marinated in oil JG
Cheeses flavoured with peppercorns & seeds KA
Cheeses flavoured with capsicums, chili peppers and garlic KB
Cheeses flavoured with herbs, flowers. Fruits KC
Cow’s Milk Cheese flavoured with herbs & garlic KD
Open Class for all flavoured Ewe’s Milk Cheese KE
Feta with flavour added – All Milks KF
Open Class for all flavoured Goat’s Milk Cheese KG
12Firm Cheese with flavour added eg Cheddar with Port Wine, beer or Whisky KH
Open Class for all Soft White Mould ripened cheeses with added flavours KS
Open Class for all unripened cheeses with added flavours KU
N. New Cheese New Unripened Fresh NA
New Blue NB
New Cheddar NC
New Cheddar over 13 months ND
New Ewe’s Milk Cheese NE
New Flavoured Cheese – all milks NF
New Goat’s Milk Cheese NG
New Firm Cheese – all milks NH
Open Class – all milks or milk blends NI
New Soft Ripened Cheese - [White Mould Rind] NW
CATEGORIES CLASS CLASS CODE
O. Original New Zealand Cheese Original Fresh Unripened Cheese OA
Original Blue Style Cheese OB
Original Cow’s Milk Cheese OC
Original Ewe’s Milk Cheese OE
Original Goat’s Milk Cheese OG
Original Buffalo or mixed milk cheese OH
Original Cheese with Added Flavours –all milks OK
Original Soft Ripened Cheese [White Mould Rind] OS
Original Washed Rind Cheese OW
S. Soft Ripened Cheese: White Mould Rind Open Class – Cow’s milk SA
[Excluding Soft Ripened Blue Cheeses]
Brie Style – Cow’s Milk SB
Camembert style – Cow’s Milk SC
Open Class for cream added cheeses SD
Open Class for Ewe’s Milk Cheeses SE
Open Class for all milks or milk blends SF
Open Class for Goats Milk Cheese SG
13W. Washed Rind Cheese Washed Rind Cheese – Cow’s Milk WC
Washed Rind Cheese – Ewe’s Milk WE
Washed Rind Cheese – Goat’s Milk WG
Open class – all milks or milk blends WO
E. Export Cheeses Fresh Unripened XA
[Cheeses made for export]
Blue Styles XB
Cheddar Styles XC
Dutch Styles XD
European Styles XE
Feta Styles XF
Goat’s Milk Cheese XG
Ewe’s Milk Cheese XH
Flavour Added Cheese XK
NZ Original Cheese XO
Soft Ripened – White Mould Rind Cheese XS
Washed Rind Cheese XW
14EXAMPLE ONLY (THE OFFICIAL ENTRY FORM IS AT WWW.NZSCA
ENTRY FORM 2018
Congratulations on your decision to enter the 2018 NZ Champions of Cheese Awards. If you
make great New Zealand specialty cheese this is your opportunity to present it to our expert
judging panel for assessment.
Entries close on 19 January 2018 and all cheese samples for judging must be delivered to
Auckland on Thursday 22 and Friday 23 February. Judging day is Saturday 24 February 2018
at the AUT School of Hospitality and Tourism.
Please check the NZSCA website for the most up to date information www.nzsca.org.nz and
read the entry information in full before entering.
Please contact Carmel Clark admin@nzsca.co.nz if you are entering manually and she will
provide official entry forms and a bank account for entry fees.
Good luck!
The entry fee is $75 + GST ($86.25) for members and $150 +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. For specific rules around entry please refer to Entry Conditions on nzsca.org.nz and
in the entry information.
3. Note you must complete a separate online form for each entry.
4. If you are entering the Home Crafted Cheese Category please email
admin@nzsca.co.nz for your entry information.
15Part 1. Entrants Details
Producer/Business Name: ________________________________________________
Annual total volume of all cheese produced:
Please TICK one:
Less than 25 tonnes ___
More than 25 tonnes ___
Note this information is to classify the entry in either Champion of Champions (Artisan) or
Champion of Champions (Commercial) Awards
Producer/Business website: _____________________________________________
Postal Address: _____________________________________________________
Key contact name: ______________________________________________________
Mobile: ________________________________________________________________
Email: _______________________________________________________________
Cheese maker’s name 1: _________________________________________________
Cheese maker’s name 2: _________________________________________________
Cheese maker’s name 3:________________________________________________
16Cheese maker’s name 4:___________________________________________________
Part B: Product Details
Full name of Cheese including Brand Name
________________________________________
Please TICK the relevant boxes for your answers.
1.Type of Milk
Cow ___
Goat ___
Sheep __
Buffalo ___
Mixed Milk __ Please specify milks ________
Breed (please specify type of Cow, Goat, Sheep, Buffalo)
2 . Type of rind
Waxed ___
Clothbound ___
Natural____
Other ____
3. Age when ripe: _________ Weight of whole cheese_______ Shape:_____________
4. Rennet coagulated Yes __ No ___
5. Acid coagulated Yes ___ No ___
Other (please specify)
6.Added ingredients (eg. chives, annatto, truffle, fenugreek etc.)
7. Unique characteristics (eg. Washed in wine, from own herd etc.)
8. What style would best describe your cheese? ( eg. White mould, washed rind, cheddar
style, blue, parmesan style, pecorino, other (please specify)
179. Cheese Category for Judging
(Refer category list for class code)
Cheese Category
Class Code
10.Other Categories
Best New Product
To be eligible for Best New Product, the product must have been launched in 2017 or before
judging in February 2018.
We wish to enter the Best New Product Category.
Yes ___ No __
Champion Farmhouse Cheese
To be eligible for the Champion Farmhouse Cheese you must source milk from your own
farm animals and produce and market your own cheese.
We wish to enter the Farmhouse Cheese Category.
Yes ___ No __
Creative Pack Design
We wish to enter the Creative Pack Design Category.
Yes ___ No __
Thank you for your entry!
When you click Submit you will be taken to our secure PayPal payment page where you can
pay the $75+GST entry fee using your credit card (no paypal account is required). You will be
returned to this website after completing payment.
18When filling out the Entry Form complete an answer in ALL boxes. If the question is not
relevant put ‘not applicable’. If you are unsure of which category your product should be
entered under please write TBC (to be confirmed) and we will categorise it for you.
Please note that all entries become the property of NZSCA. When submitting an entry you are
giving permission for your details to be shared with NZ Champions of Cheese Awards partners.
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