2025 ADGA National Convention

The American Dairy Goat Association welcomes your participation in the Goat Milk Products Competition. The competition will be held at the ADGA Annual Convention. This competition will be open to both Commercial and Amateur Cheese and Confection makers.

If you have questions regarding the Goat Milk Products Competition please submit your request using this form.

Cheeses Judges: Andy Johnson (Technical Judge) and Aileen Kacvinsky (Aesthetic Judge)

• Commercial products will be served at the Products’ Reception on Thursday evening, October 24, 2024. The winning Best In Show and Reserve Best In Show products will be auctioned off at the reception. 
• The Best In Show winning product will receive a rosette and prize of $250, and the Reserve Best In Show will receive a rosette and a prize of $150.
• Please send promotional material or placards in the shipping container(s), along with your product entries.
• For commercial soft cheeses/ yogurt/ kefir/ butter/ confections/ frozen products – please send three packages of soft cheeses or product in the form in which it is sold (for example: logs, pyramids, jars or other types of containers). One will be for judging, and the other two for the Products Reception. 
• For commercial hard cheeses, please send uncut, unplugged blocks or wheels with a minimum weight of 2 lbs.
• Entry fees for the commercial division will be waived if producers provide a minimum of 2 lbs of product (combined) over and above what is required for judging.

Amateur

Entries must follow best practices for safe cheese production.

Sanitation and Hygiene

• Wash hands thoroughly before and during cheese making.
• Wear clean clothing and avoid working when ill.
• Sanitize all equipment before and after use (1 tablespoon of unscented bleach per gallon of water).
• Ensure the work area is clean, well-ventilated, and free from contaminants.

Milk Handling

• Use high-quality milk from healthy animals.
• Keep milk refrigerated at or below 40°F (4°C) until use.
• If using raw milk, ensure it is from a trusted source.
• Pasteurize milk (heat to 161°F for 15 seconds, then cool to below 40°F).

Temperature Control

• Monitor and maintain recommended temperatures during cheese making.
• Age cheese in a controlled environment (50°F to 55°F with 80% to 90% humidity).

Cultures and Ingredients

• Use food-safe starter cultures from reputable suppliers.
• Store and use rennet, salt, and additives as per manufacturer instructions.
• Avoid using expired ingredients.

Aging and Storage

• Age cheese on sanitized surfaces.
• Regularly check for signs of spoilage (off odors, slimy textures, mold).
• Wrap aged cheese in breathable material (e.g., cheese paper).
• Store cheese in a refrigerator after aging.

Documentation and Traceability

• Keep detailed records of each cheese batch (date, ingredients, milk source, temperatures).
• Clearly label all cheeses (production dates, milk type, storage instructions).

Handling and Serving

• Use clean utensils and cutting boards when serving cheese.
• Refrigerate leftover cheese promptly.

Final Compliance Checklist

• Before submitting your cheese for competition, ensure:
• The equipment was sanitized.
• Hygiene practices were followed.
• The milk source was trusted and healthy.
• Proper pasteurization or raw milk handling procedures were followed.
• Temperatures were controlled throughout the process.
• Food-safe cultures and additives were used.
• The cheese was aged in a clean, controlled environment.
• Records of the cheese-making process were kept.
• The cheese was labeled with essential information.

Entries must be made using the online form and received by September 30th. 

Product for the Goat Milk Products Competition must be onsite by 3 p.m. on Monday, October 21, 2024. Arrangements must be made with the committee for hand delivery by filling out this form.

Those shipping cheese to the hotel must prominently mark packages “ADGA Goat Milk Products Competition/Attn: Caroline Lawson” and send packages to:

Grand Geneva Resort & Spa
7036 Grand Geneva Way
Lake Geneva, WI 53147

Packages must contain a packing slip stating the number of boxes shipped, names and number of items in each box. Please include your unique name of the products and any relevant information about the make and flavoring on the entry form, especially when you have more than one entry in a category. Make sure to mark the package(s) “Perishable” in large lettering in several spots if possible.