dot dot dot
Site Name

Goat Milk Products Competition Rules

dot dot dot
Home
About
Cheese Competition
Bath Products Competition
Activities
Industry Information
Search
 

2016 Goat Milk Products Competition

The American Dairy Goat Association welcomes your participation in the 2016 Goat Milk Products Competition. The competition will be held at the ADGA Annual Convention in Austin, Texas on Tuesday, October 25th and Wednesday, October 26th, 2016. This competition will be open to all cheese makers, commercial and amateur.

Cheeses will be judged by Steve Zeng, Langston, OK and Rich Rogers, Dallas, TX. Awards: ADGA will award rosettes and Hoegger's Farm Supply will award $200 & $200 gift certificates 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. Commercial cheeses will be showcased at the Goat Products Reception to be held at 7 p.m. Thursday, October 27, 2016. Both Convention attendees and the area Austin 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 Reserve Best in Show cheeses/products will be auctioned during the reception.

 
 

Rules for Entry:

 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 and CANADIAN origins only.

 Entry Fee Schedule as follows:

# of Entries ADGA Members
Prior to 09/20/16
ADGA Members
09/20/16 thru 09/30/16
1st & 2nd $20.00 $35.00
3rd thru 6th $18.00 $33.00
7th + $16.00 $31.00


 

Entries Non-ADGA Members
Prior to 09/20/16
Non-ADGA Members
09/20/16 thru 09/30/16
All Entries $25.00 $40.00



 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 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).

 Send Entry Forms to
Karyl Dronen, 9721 Mound Prairie Rd., Houston, MN  55943. For more information on the Cheese Competition, contact Karyl at bodyshops14@gmail.com or 507-894-4274

 Payment must be sent with entry forms. Make checks payable to ADGA.

Please send one commercial entry 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 label 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, un-cut, un-plugged wheel or block, minimum 1.5 pounds. Any cheese appearing to have been tampered with will be disqualified from judging.

Amateurs entering product or cheeses will only need to send only one item per entry and these should be  labeled with printed competition labels.

Entries for the Goat Milk Products Competition must be onsite by 3 p.m., Monday, October 24, 2016. Prior 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" and send packages to
Austin Hilton Airport
9515 Hotel Dr.
Austin, TX  78719
512-385-6767
 Entries’ shipments must be timed to arrive on Friday, October 21, 2016, 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):

1. Unflavored Soft Cheeses Bulk or Tub - Natural, unflavored cheeses made from goat's milk. Includes all rindless, unripened goat's 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's 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 goat's 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 goat's 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  or 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. Flavored Blue Veined Cheese exterior molding - Natural, flavored goat’s milk cheeses veined with blue molds and ripened to develop surface mold flavored with added condiments, smoke or marinade

11. Unflavored Blue Veined Cheese (rindless) - Natural, unflavored goat’s milk cheeses veined with blue molds and no surface
mold development

12. Flavored Blue Veined Cheese (rindless) - Natural, flavored goat's milk cheeses veined with blue molds and no surface mold development flavored with added condiments, smoke or marinade

13. Unflavored Fresh Mozzarella Cheese

14. Flavored Fresh Mozzarella Cheese

15. Unflavored Feta Cheese

16. Flavored Feta Cheese

17. Unflavored Pasta Filata type - Other than fresh unflavored Mozzarella

18. Flavored Pasta Filata type - Other than flavored fresh Mozzarella

19. Unflavored Washed Rind Cheese

20. Flavored Washed Rind Cheese

21. Unflavored Semi-Soft Cheese - Natural, unflavored cheeses made from goat's milk containing 40% or higher moisture, other than cheeses included in categories 1,3,5,7,9,11,13.15

22. Flavored Semi-Soft Cheese - Natural cheeses made from goat's milk containing 40% or higher moisture flavored with added condiments, smoke or marinade and. Other than cheeses included in categories 2,4,6,10,12,14,16

23. Unflavored Hard Cheese - Natural, unflavored cheeses cheese containing less than 39% moisture made from goat's milk.

24. Flavored Hard Cheese - Natural, unflavored cheeses cheese containing less than 39% moisture made from goat's milk flavored with added condiments, smoke or marinade

25. Sweet Butter
26. Salted Butter
27. Cultured Butter
28. Unflavored Yogurt
29. Flavored Yogurt
30. Unflavored fermented milk – Other than yogurt
31. Flavored fermented milk – Other than yogurt
32. Confections
33. Gift Baskets - these baskets will be up for auction at the Products Reception
Proceeds from the auction benefit the ADGA Youth Convention
Sorry, no amateur entries!!
 

 

  

   Click here to print cheese competition rules in .pdf format
Click here to print cheese competition entry form in .pdf format

   Click here to print cheese competition rules in .doc format
Click here to print cheese competition entry form in .doc format

 

 

bulletLarger Font
bulletSmaller Font

Chese Competition Rules
2016 Cheese Competition Results
2015 Cheese Competition Results
2015 Cheese Judges
2014 Cheese Competition Results
2014 Cheese Judges
2013 Cheese Competition Results
2013 Goat Milk Products Judges
2012 Results
2012 Cheese Competition
2011 Results
2011 Cheese Judges and Photo Gallery
2010 Results
2010 Cheese Judges and Photo Gallery
2009 Results
2009 Cheese Judges and Photo Gallery
2008 Results
2008 Cheese Judges & Photos
2008 Cheese Judges & Photo Gallery

Upcoming Events

         
Wisi e nim admin im veniam, quis nostrud. In atsvulpate velt esse meleste at semper manet sola.