Goat Milk Cheese Competition

The American Dairy Goat Association welcomes your participation in the 2019 Goat Milk Cheese Competition. The competition will be held at the ADGA Annual Convention in Boise, Idaho in October 2019. This competition will be open to all cheese makers, commercial and amateur.

Rules for Entry | Competition Classes | Entry Form

Judges

Cheeses will be judged by cheesemonger, Gordon Edgar of California and professional food designer, Sarah Masoni of Oregon.

Awards

ADGA will award rosettes and $200 & $100 cash prizes to the Best in Show and Reserve Best in Show in both the Commercial and Amateur Divisions. Ribbons will be awarded to 1st – 3rd place winners in each division. Awards of $25, $15 and $10 will be given to 1st – 3rd place winners in each division.

Commercial cheeses will be showcased at the Goat Products Reception to be held at 6:00 pm, Thursday, October 17, 2019. Both Convention attendees and the area public will attend this event.

Since this event is intended as a promotion for goat’s milk and specialty cheeses, we encourage commercial producers to include promotional materials and distributor information along with entries. These promotional materials will be withheld during judging and placed with cheeses at the Products Reception.

Best in Show and Reserved Best in Show cheeses/products will be auctioned during the reception.

Sponsors

A new opportunity for the promotion of goat milk products has been introduced in 2019. See the Goat Milk Products Competition Sponsors

Rules for Entry 2019

  • Only 100% Goat’s milk product is eligible to compete in this competition. Goat’s milk and curd used in the cheese/product must be of USA, CANADIAN or MEXICO origins only.


Entry Fee Schedule

# of EntriesADGA Members Received by 9/26/2019ADGA Members 09/27/2019 thru 10/04/2019
1st & 2nd$20 each$35 each
3rd thru 6th$18 each$33 each
7th +$16 each$31 each
All Nonmember Entries$25 each$40 each
  • A cheese or product may be entered in only one class. If in doubt about a class, enter in the class your cheese or product most closely resembles.
  • Please enter each cheese or product separately.
  • Amateur products will not be served at the Goat Products Reception.
  • A cheese maker will be considered commercial if they have been legally selling their product for a minimum of six months at the time of entry.
  • Minimum scores are required to earn awards. Cheeses do not compete “against” each other for ribbons within categories. Standards of excellence apply to all entries. Assuming minimum scores are met, the three highest scores in each category will place 1st, 2nd and 3rd. However, it is possible that awards are not earned within a category if no entry achieves a minimum number of points. Ties are allowed only for 2nd and 3rd Place finishers. No ties for 1st Place. (We allow half-point scoring to help reduce the number of ties.)
  • Please send promotional material or placards in the shipping container(s) along with your product. (Commercial entries only).
  • Please enter using the online form. You will find the online form at the bottom of this page.
  • ENTRIES WILL NOT BE PROCESSED UNTIL FULL ENTRY PAYMENT HAS BEEN MADE.
  • Please send one commercial entry without its packaging or any other identifying material. When entry forms are received, printed labels with unique identifying numbers and categories will be sent to you. Place one of these labels on each of the products that you are entering in the contest before shipping them.
  • Commercial Soft Cheese/Yogurt/Kefir/Butter/Confections – Please send three packages of soft cheeses or product in the form in which it is commercially sold. For example, three logs, three pyramids, or three jars. One will be labeled for competition and the other two will be displayed at the products reception. Any entry containing less than required amount of product will be disqualified.
  • Commercial Hard cheeses – Please send hard cheeses as one entire, uncut, unplugged wheel or block, minimum weight 1.5 pounds. Any cheese appearing to have been tampered with will
    be disqualified from judging.
  • Amateurs entering product or cheese need to send only one item per entry and these should be labeled with printed competition labels.
  • For more information on the Goat Milk Products Competition, contact Karyl at bodyshops14@gmail.com or 507-894-4274.

 

Entry Deadline

Entries for the Goat Milk Products Competition must be onsite by 3 p.m., Monday, October 14, 2019. Arrangements must be made with the committee for hand delivery. Those shipping cheese to the hotel must prominently mark packages “ADGA Goat Milk Products Competition/Attn: Karyl Dronen/Terri Coleman” and send packages to:

The Riverside Hotel
Attn: Karyl Dronen
2900 West Chinden Blvd
Boise, ID 83714

Entries’ shipments must be timed to arrive on Friday, October 11, 2019 or Saturday, October 12, 2019 so that it will not sit in a warehouse over the weekend and due to Monday, October 14th being Columbus Day.

  • Packages must contain a packing slip stating the number of boxes shipped and number of items in each box. Please include your company or brand name of the product on the entry form, especially when you have more than one entry in a category.

 

Goat Milk Cheese Competition Classes (Commercial)

Cheese Competition Classes PDF (Reference when completing Entry Form)

1. Unflavored Soft Cheese Bulk or Tub-Natural, unflavored cheeses made from goat’s milk. Includes all rindless, unripened goat milk cheeses with no added flavors.

2. Unflavored Soft Cheese Molded or Formed-Natural, unflavored cheeses made from goat’s milk. Includes all rindless, unripened goat milk cheeses with no added flavors.

3. Flavored Soft Cheese Bulk or Tub– Natural cheeses made from goat’s milk and flavored with added condiments, smoke or marinade. Includes all rindless, unripened goats’ milk cheeses with added flavors.

a. Sweet b. Savory

4. Flavored Soft Cheese Molded or Formed– Natural cheeses made from goat’s milk and flavored with added condiments, smoke or marinade. Includes all rindless, unripened goats’ milk cheeses with added flavors.

a. Sweet b. Savory

5. Unflavored Surface Penicillium Candidum Mold Ripened Cheese – Natural surface mold ripened cheeses, made from goat’s milk.

6. Unflavored Surface all other (i.e. geotrichum, etc) Mold Ripened Cheese – Natural surface mold ripened cheeses, made from goat’s milk.

7. Flavored Surface Penicillium Candidum Mold Ripened Cheese – Natural surface mold ripened cheeses, ash coated or layered cheeses, with additional flavoring(s), made from goat’s milk.

8. Flavored Surface all other (i.e. geotrichum, etc) Mold Ripened Cheese – Natural surface mold ripened cheeses, ash coated layered cheeses, with additional flavoring(s), made from goat’s milk.

9. Blue Veined Cheese exterior molding – Natural, unflavored goat’s milk cheeses veined with blue molds and ripened to develop surface mold.

10. Unflavored Feta Cheese.

11. Flavored Feta Cheese.

12. Unflavored Semi-Soft Cheese – Natural, unflavored cheeses made from goat’s milk containing 40% or higher moisture, other than cheeses included in categories 1, 3, 5, 7, 9, 11, 13.

13. Flavored Semi-Soft Cheese – Natural cheeses made from goat’s milk containing 40% or higher moisture flavored with added condiments, smoke or marinade other than cheeses included in categories 2, 4, 6, 10, 12.

14. Unflavored Hard Cheese – Natural, unflavored cheeses containing less than 39% moisture made from goat’s milk.

15. Flavored Hard Cheese – Natural, unflavored cheeses containing less than 39% moisture made from goat’s milk flavored with added condiments, smoke or marinade.

16. Unflavored Yogurt.

17. Flavored Yogurt.

18. Unflavored fermented milk – Other than yogurt.

19. Flavored fermented milk – Other than yogurt.

20. Confections.

21. Gift Basket – These baskets will be up for auction at the Products Reception proceeds from this auction benefit the ADGA Youth Convention. Idaho law prohibits the raffle of alcohol. Please do not include any alcohol in gift basket entries for 2019. Sorry no amateur entries.

22. Miscellaneous – Any commercial cheeses made from goat’s milk that does not fit in the other classes.

Goat Milk Products Competition Classes (Amateur)

1. Unflavored Soft Cheese -Natural, unflavored cheeses made from goat’s milk. Includes all rindless, unripened goat’s milk cheeses with no added flavors.

2. Flavored Soft Cheese Molded or Formed- Natural cheeses made from goat’s milk and flavored with added condiments, smoke or marinade. Includes all rindless, unripened goats’ milk cheeses with added flavors.

a. Sweet b. Savory

3. Confections.

4. Miscellaneous-Any amateur cheeses made from goat’s milk that does not fit in the Soft Cheese or Confections classes.

Cheese Competition Entry Form

Your entries will be selected and paid for just like ordering products in a store. You will receive labels for your entries by mail. Choose and submit your ADGA Cheese Competition entries now:

ADGA Cheese Competition Online Entries >>

15 comments on “Goat Milk Cheese Competition
  1. Meg Hylton says:

    Hi, I will be hand delivering my entries for the soap and cheese competitions on Monday, October 14. How do I contact the “committee” to arrange delivery?

  2. Suzanne says:

    Trying to categorize an unflavored soft ripened cheese with ash and a geo/pen candidum bloomy rind. Your descriptions seems to include only a flavored category for an ashed bloomy rind.

  3. Meg Hylton says:

    I would like to enter cheese in an amateur class. What is defined as soft cheese? Would “farmer’s cheese” qualify? This is cheese made by simply using an acid to separate the curds from the whey? If not, could I enter this kind of cheese in the misc. class? Thank you!

  4. So excited! I’m in! Checkout is charging $20 instead of $18 for additional entries to the amateur competition.

    • David Abbott says:

      Hi Kristin–I see that you were charged $6 extra for your 3rd, 4th and 5th entries. We’ll take care of the refund. Thanks for bringing this to our attention. The original problem has been corrected.

  5. Debbie says:

    I only see 3 amateur classes. Is that correct? Thank you

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