New Zealand Specialist Cheesemakers Champion of Cheese Awards 2018 Entry Information

New Zealand Specialist Cheesemakers Champion of Cheese Awards 2018 Entry Information

New Zealand Specialist Cheesemakers Champion of Cheese Awards 2018 Entry Information

1 New Zealand Specialist Cheesemakers Champion of Cheese Awards 2018 Entry Information

2 CONTENTS 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

3 WHY 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.

4 IMPORTANT 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

5 RULES 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.

6 12. 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.

7 No 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.

8 CATEGORIES 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.

9 H. 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.

10 CATEGORIES 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 wrapped but not in oil] Cottage Cheese AA 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

11 Cheddars 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 de Savoie, Reblochon EF Grana Style – Parmesan, Aged Asagio, Montasio EG Halloumi – all milks EH

12 CATEGORIES 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 Feta, Blue Cheeses] All Fresh Goat cheeses – all shapes; all cheeses aged up to 10 weeks GA 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

13 Firm 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 [Excluding Soft Ripened Blue Cheeses] Open Class – Cow’s milk SA 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

14 W. 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 [Cheeses made for export] Fresh Unripened XA 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

15 EXAMPLE 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.

16 Part 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 _ _

17 Cheese 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)

18 9. 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.

19 When 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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