DEPARTMENT • 15
CHEESE
Technical Judges: Marianne Smukowski, Madison, WI; Gina Mode, Madison WI; Sandy Speich, Madison, WI
Aesthetic Judges: Rich Morillo, Philadelphia, PA; Lee Smith, Elverson, PA; Lassa Skinner, Boston MA
Chairperson- Dr. Kerry Kaylegian University Park, PA
Rules
See General Rules and Regulations online at http://www.farmshow.state.pa.us/page/premiumlist.aspx
Use entry form and shipping tag online at http://www.farmshow.state.pa.us/page/forms.aspx
General
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This competition is open to any Pennsylvania cheesemaker holding a valid dairy foods permit from the Pennsylvania Department of Agriculture.
Cheeses may be made from pasteurized or raw milk. If the cheese is made from raw milk, it must be aged at least 60 days prior to shipping and the cheese
maker must have a raw milk or aged cheese permit.
Each company may submit four (4) different varieties or classes of cheese.
Cheese entries become property of the Pennsylvania Farm Show.
Cheeses will be on display at the 2017 Farm Show in Main Hall. If your soft cheese is a winner, you may be asked to submit fresh samples for the display.
About Cheese Entries
6.
Cheese entries must be available for commercial sale for at least 6 months prior to judging (since June 1st, 2016). In the case of seasonal or fresh cheeses,
these cheeses should be part of the dairy’s product line for at least 1 year. Experimental cheeses will not be accepted.
7. Cheeses shall be entered into the contest in their original form as whole wheels, loaves, or blocks.
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Do not cut your cheese. Exceptions are made for cheeses that are cut as part of the normal manufacturing process, such as feta blocks in brine,
smoked cheeses, or cheeses that receive other surface treatments.
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40-pound blocks cut from 640-pound blocks may be entered.
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Cheeses cut for the purpose of packing (waxing, cryovac) will not be accepted into the competition and will be given a complimentary score.
8. Cheese size and number of pieces needed (to ensure adequate cheese in the case of multiple rounds of judging)
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For cheeses larger than 5 pounds: Submit 1 Wheel/Block
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For cheeses that are 3-5 pounds: Submit 2 Wheels/Blocks
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For cheeses that are 1-3 pounds: Submit 3 Wheels/Blocks
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For cheeses that are less than 1 pound: Submit 6 Wheels/Blocks
9. Cheeses may be submitted in their normal company packaging.
10. Cheeses may not be plugged or resealed. Entries with a trier hole will be disqualified. The exception is Swiss cheese, which may have one (1) trier hole.
Entry Forms & Fees
11. The fee is $35 per cheese entry.
12. Entry forms must be received by 8:00 a.m., November 14, 2016.
13. Request entry blanks from: Farm Show Cheese Competition, Pennsylvania Farm Show Complex & Expo Center, 2300 North Cameron Street, Harrisburg,
PA 17110-9443. Phone (717) 787-2905. Online at www.farmshow.state.pa.us.
14. A check for the entry fees, made payable to the “Commonwealth of Pennsylvania” must accompany the entry blank.
15. A copy of the PDA dairy foods permit must accompany the entry form.
Entry Submission
16. One copy of the shipping tag should be placed on the outer packaging and one copy placed inside the packaging with the cheese.
17. Cheeses must be shipped to arrive on Tuesday, December 6 or Wednesday, December 7
Ship to: F
arm Show Cheese Competition
Pennsylvania Farm Show Complex & Expo Center
2300 North Cameron Street
Harrisburg, PA 17110-9443
18. All cheeses should be carefully packaged to avoid physical damage during shipping.
Classes
19. Please review the entire list of classes (below) carefully to ensure your cheese is entered in the correct class.
20. The contest superintendent will determine if there are too few or too many entries in a class. If a class is too small, existing entries will be moved to an
appropriate class. If a class is too large, the class may be split and the future class categories expanded.
21. The contest superintendent may move a cheese to a more appropriate class if necessary.
Judging
22. Judging will take place on Friday, December 9, 2016.
23. Cheese will be judged for appearance and make up, body and texture, and flavor and aroma characteristics.
24. Each cheese is judged individually, based on its own merit with respect to the variety. Cheeses are not compared to each other. For open class cheeses, the
cheese characteristics will be judged based on the description provided by the cheese maker.
25. Judging teams consist of one technical and one aesthetic judge. The technical judge begins with 65 points and deducts points for technical defects. The
aesthetic judges begins at 0 and adds up to 35 points for desirable qualities. The technical and aesthetic scores are added for the final score.
26. The 3 cheeses with the highest scores in each class will receive awards.
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Pennsylvania State Farm Show • Premium List • January 7-14, 2017
27. The top scoring cheese in each class will be entered in the Best of Show competition. Judges will rank their top 3 cheeses from all 30 categories. The top 3
ranked cheeses overall will be awarded prizes for Best of Show.
Awards
28. Awards will be presented in a ceremony at the Farm Show, in the Family Living Area, on Saturday, January 7, 2017.
29. A first, second and third prize ribbon will be awarded for each class.
30. A gold, silver, and bronze medal will be awarded for the Best in Show.
Cheese Class Description
31. Soft cheeses: 50% or greater moisture
32. Semi-soft and semi-hard cheeses: 39 – 50% moisture
33. Hard cheeses: 39% or lower moisture
Cow's Milk Cheeses
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Cheddar, Colby, & Monterey Jack from
Cow Milk
2
Flavored Cheddar, Colby, & Monterey
Jack from Cow Milk
3
Swiss and Alpine Style from Cow Milk
4
Soft Cheeses from Cow Milk
5
Flavored Soft Cheeses from Cow Milk
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Mold Ripened Cheeses from Cow Milk
7
Semi-Soft, Semi-hard, and Hard Cheese
from Cow Milk
8
Flavored Semi-soft, Semi-hard, and
Hard Cheeses from Cow Milk
Goat's Milk Cheeses
9
Soft Cheese from Goat Milk
10
Flavored Soft Cheese from Goat Milk
11
Surface-Ripened Cheese from Goat
Milk
Open Class, Cheese from Goat Milk
12
Sheep's Milk Cheeses
13
Open Class, Cheese from Sheep Milk
All Milks & Mixed Milks
14
Pasta Filata Style
15
Feta Style
16
Blue-veined
17
Washed Rind and Smear Ripened
18
Smoked Cheese
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Open Class: Cheese from Mixed Milk
20
Open Class: Flavored Cheese from Goat
Milk, Sheep Milk, or Mixed Milk
Unflavored cheddar, Colby, and Monterey Jack make from cow milk.
Cheddar, Colby, and Monterey Jack made from cow milk and flavored
with added sweet or savory condiments, including peppers.
All Swiss and Alpine style cheese made from cow milk, rinded and
rindless, including Swiss, Baby Swiss, and Emmentaler-style cheese.
Unflavored, soft unripened cheeses from cow’s milk, including
cottage cheese, ricotta, mascarpone, and quark. Ricotta may be made
from milk, whey, or a combination of milk and whey. Cheese may be
full or low-fat varieties.
Soft, unripened cheeses from cow’s milk, including cottage cheese,
ricotta, mascarpone, and quark, flavored with sweet or savory
condiments. Cheese may be full or low-fat varieties.
Unflavored, white mold surface-ripened (bloomy rind) soft cheeses
make from cow’s milk, including brie and camembert types.
Unflavored, semi-soft, semi-hard cheeses, and hard cheeses made
form cow’s milk, including gouda, edam, and Havarti.
Flavored, Semi-soft, Semi-hard cheeses, and hard cheeses made from
cow’s milk, including gouda, edam, and Havarti.
Unflavored, soft, unripened cheeses made from goat milk. These
cheeses do not have a rind.
Soft, unripened cheeses made from goat’s milk with added
condiments (sweet, savory, pepper, and marinated)
Unflavored, white mold surface-ripened (bloomy rind) soft cheese
make from goat milk
Unflavored, semi-soft, semi-hard, and hard cheeses made from goat’s
milk.
Unflavored, soft, semi-soft and semi-hard cheeses made from sheep's
milk.
Pasta filata style cheeses. Cheeses include mozzarella, provolone, and
string cheese.
Brined, white, feta style cheeses made from cow, goat, sheep, or a
combination of milks.
Blue-veined cheeses made from cow, goat, sheep, or a combination of
milks. Cheeses may have no surface mold development or may be
ripened to develop a surface mold.
Cheese made from cow, goat, sheep or a combination of milks that are
smear-ripened or washed with during ripening.
Open class for all cheeses made from cow, goat, sheep or a
combination of milks that are naturally smoked or contain smoked
flavoring.
Open class for unflavored soft, semi-soft, and hard cheeses made from
a combination of milks, not covered by other categories.
Open class for all flavored and marinated cheeses from goat milk,
sheep milk, or a combination of milks, not covered by other
categories.
Pennsylvania State Farm Show • Premium List • January 7 - 14, 2017
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