Only 100% Goat's  milk cheese/product is eligible to compete in this competition. Goat's milk and curd used in the cheese/product must be of USA origins only.

For entries postmarked by September 14, 2007, the entry fee will be $15.00 per entry.

Entries postmarked between September 15 and September 25, 2007 will be accepted at $30.00 per entry.

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 fill out one entry form for each cheese or product entered.

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 at least six months at the time of entry.

Please send promotional material or placards with commercial entries only.

Send Entry Forms to Terri Coleman, 4376 Italy Hill Road, Branchport, N.Y. 14418. For more information on the Cheese Competition, contact Terri at buteos@rochester.rr.com or 315-595-2589.

Please send commercial entries without its packaging or any other identifying material. When entry forms are received, printed labels with unique identifying number and category will be sent to you. Place these labels on each of the products that you are entering in the contest before shipping them.

Please send whole cheeses without pieces missing or plugs removed and replaced. Any cheese appearing to have been tampered with will be disqualified from judging.

Any commercial product or cheese weighing less than one pound will need six packages for an entry. For example, six logs, six pyramids or six jars. Any amateur product or cheese weighing less than one pound will need two packages for an entry. For example, two logs, two pyramids or two jars.

Cheese for the Cheese Competition must be onsite by 3 p.m., Monday, October 15, 2007. Prior arrangements must be made with the committee for hand delivery. Those shipping cheese to the hotel must prominently mark packages "ADGA Cheese Competition" and send packages to the Fort Collins Marriot Hotel, 350 Horsetooth Road, Fort Collins, CO  80525. Entries' shipments should be timed to arrive on Friday, October 12, 2007 so that it will not sit in a warehouse over the weekend.

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.

Cheese Competition Classes (Commercial and Amateur):
A. Fresh Unripened (Marscarpone, Cream Cheese, Chevre, Ricotta, Quark)
     AA. Plain
     AB. Flavored (flavor must be named)
     AC. Other
B. Soft Ripened (Brie, Camembert, Coulommiers)
     BA. Plain
     BB. Flavored (flavor must be named)
     BC. Other
C. American Originals (Monterey Jack, Colby, Brick Cheese, Teleme, Farmhouse)
     CA. Monterey Jack, Colby, Brick Cheese, Teleme, Farmhouse
     CB. Other
D. American-Made International Style (Gouda, Edam, Cheddar)
     DA. Gouda, Edam, Cheddar
     DB. Other
E. Blue veined cheese ripened by Roqueforti or Glaucum Penicillium or others
F. Hispanic, Portuguese (Cotija, Queso Blanco)
     FA. Cotija, Queso Blanco
     FB. Queso Blanco Flavored (flavor must be named)
     FC. Other
G. Italian style (Mozzarella, Parmesan)
H. Feta
     HA. Plain
     HB. Flavored (flavor must be named)
     HC. Marinated
I. Smoked
J. Marinated
K. Butter
     KA. Salted
     KB. Unsalted
L. Spreads
M. Confections
N. Yogurts and Fermented Beverages (Kefir, etc.)
O. Aged Cheese (60 days or over)
 

Click here to download entry form in MSWord.doc format