Cheese Awards

Cuisine Champions of Cheese Awards

Hobbyist Cheese Category

I co-sponsor 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:
Katherine Mowbray Champion Hobbyist Cheesemaker
Curds and Whey Champion Hobbyist Cheese

These are the categories that you can enter:
1. Fresh Cheese eg. Feta, or Halloumi, Mozzarella(type) etc. This can also include soft cheeses like Cottage Cheese, Quark or Ricotta.
2. Soft Ripened Cheese eg. Camembert, Brie, Coulommier types with Penicillium culture
3. Semi-Soft Cheese eg. Gouda, Havatti etc Under 45 days
4. Firm Cheese eg. Cheddar, Gouda, or any hard pressed cheese Over 30 days
5. Flavour Added Cheese eg. Either cheeses from class 3 and 4 but with flavouring eg. Cummin, Carraway, or Pepper etc.

Competiton Entry

This competition takes place in March. Cheeses have to be in by Feburary 29th. So now some very important dates for your cheese calendar as we want you to participate in this increasingly popular event:

Key Dates 2010
Friday 22 January – Receipt of entry forms and fees close
Friday 26 February – Cheese entries for judging close for receipt of South Island cheeses for judging
Saturday 27 February – cheese entries for judging close for receipt of North Island cheeses for judging

Sunday 28 February – Judging
Tuesday 2 March – Cuisine Champions of Cheese Awards Gala Dinner

Entries should be in by January 22 but there is a 1 week lee-way for hobbyist cheesemakers.
The entry forms can be printed on your printer. Download the PDF Document and print it out.
Hobbyist Cheese entry form 2010

Further information
For further information on the Cuisine Champions of Cheese Awards,
please contact:

Connie Clarkson at Goode PR
Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Phone: +64 (0)9 480 9948

Dianne Kenderdine
P.O. Box 12092
Penrose
Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Phone: +64 (0)9 309 9913
Phone: +64 (0)27 4717 233
Website: www.foodstyling.co.nz
Both Connie and Dianne will give all the information you require

katherine

My name is Katherine Mowbray and I have been making cheese for 20 years, and sharing my knowledge and love of cheesemaking courses around New Zealand. Now you too can share my knowledge and try some of my favourite recipes in your own home.

Cheesemaking Book - Cutting The Curd by Katherine Mowbray

My book, Cutting the Curd with Katherine Mowbray, sets out as simply as possible the basic principles behind cheesemaking and explains some of my favourite recipes, so that you can enjoy all the wonderful cheeses you can make. Click here for samples from the book and more information.