|
Cheese Awards
Cuisine Champions of Cheese Awards
Hobbyist Cheese Category
Curds & Whey co-sponsors the Hobbyist Cheese Category at the New Zealand Cuisine Champions of Cheese Awards.
Cheeses eligible for this category are those not made for retail distribution. Volume not to exceed 100kg within any 12 month time period.
There are two Awards within this category:
- Curds & Whey Champion Hobbyist Cheese
- Katherine Mowbray Champion Hobbyist Cheesemaker
These are the categories that you can enter:
- Fresh Cheese eg. Feta, or Halloumi, Mozzarella(type) etc. This can also include soft cheeses like cottage cheese, quark or ricotta.
- Soft Ripened Cheese eg. Camembert, Brie, Coulommier types with Penicillium culture
- Semi-Soft Cheese eg. Gouda, Havatti etc Under 45 days
- Firm Cheese eg. Cheddar, Gouda, or any hard pressed cheese Over 30 days
- Flavour Added Cheese eg. Either cheeses from class 3 and 4 but with flavouring eg. Cummin, Carraway, or Pepper etc.
Competition Entry
This competition takes place in February/March 2010. So now some very important dates for your cheese calendar as we want you to participate in this increasingly popular event:
Key Dates for 2010
Judging - Sunday 28 February 2010
The Langham 8am - 4.30pm
Judging is by invitation only and held under controlled conditions
NZSCA AGM - Tuesday 2 March 2010
The Langham 1.30pm
NZSCA Gala Dinner - Tuesday 2 March 2010
The Langham 6.30pm
The Gala Dinner is a glittering occasion for the NZ Cheese Industry and their valued sposnors to celebrate the best in Cheese announcing the 2010 Award winners
CheeseFest - Wednesday 3 March 2010
CheeseFest is a unique experience for the Public to sample the best cheese New Zealand has to offer.
Doors open 5pm - 8pm. Door sales from 4.30pm
Further information
For further information on the Cuisine Champions of Cheese Awards, please visit the NZ Specialist Cheesemakers Association (NZSCA) website - www.nzsca.org.nz
|