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Annual Red Hill Cheese Show
Saturday, 11th March, 2017

at the Red Hill Agricultural & Horticultural Show


Are you a non-commercial home cheesemaker?
You are invited to enter this friendly and educational competition.

Are you interested in making cheese at home?
You are welcome to come and watch the open cheese judging.

red hill show

DO IT YOUR WHEY

Get your curds & whey going and enter your own cheese in the Red Hill Agricultural and Horticultural Show to be held every year at the Red Hill Showgrounds.

Red Hill Cheese has been collaborating with the Show organisers since 2004 to provide a forum for home cheesemakers to exhibit their efforts in friendly competition with others. Have your cheese tasted and commented upon by experienced cheese judges and maybe win the coveted title of Champion Non-Commercial Cheese of the Red Hill Show!

There is an amazing quality and range of cheese being produced by home cheese makers, some of whom have attended workshops at Red Hill Cheese, Prom Country Cheese, or elsewhere, and have gone on to create sensational cheese in their home kitchens. We would also encourage entries from people who have been making cheese to old family recipes - perhaps handed down over generations - a chance to meet others with a similar interest.

The rules are simple:

1. Be a non-commercial cheesemaker.
2. Register each entry with the Show Committee (2 weeks before the show).

Cheese comes under the Cooking category. To enter, follow the link below and select the Cooking Schedule. Scroll to the end to find the Cheese entry information. Download the General Entry Form which is used for all entries.

3. Enter at least 100gms of any style of cheese. It doesn't matter what style of cheese you make, as the judges will categorize the entries prior to making their deliberations. The age and style of the cheese should be indicated on the entry.

For example: Fresh Curd Cheese, Camembert/Brie style, Triple Cream, Semi-hard, Hard, Blue, Washed Rind, Cow, Goat, Sheep, Buffalo, Stretched Curd Cheese, Feta, Marinated.

4. Deliver your entries to the Red Hill Cheese stall at the Show by 10am.
Alternatively, you may send them in an insulated box by express post (despatch between Monday and Wednesday in the week prior to the show) to Red Hill Cheese, 81 William Rd, Red Hill 3937.

Awards are given in each category determined by the judges, as well as overall prizes for the Champion Non-Commercial Cheese, and for Best Presented Cheese.

Open Judging takes place at 1pm in a friendly atmosphere where the various qualities that the judges are looking for are explained.

Entries are judged on

  • Flavour & aroma (10 points)
  • Texture & body (6 points)
  • Appearance (4 points)

Each entry will receive a written critique from the judges.

red hill show

OPEN JUDGING
This aspect of the Red Hill Show is proving very popular with competitors and the general public alike. A special Open Judging Marquee is located in the Showgrounds, adjacent to the side entrance of the Craft/Cooking Pavilion. Selected Classes from the Schedule are judged in front of an audience so people can see just what a judge looks for when awarding a prize. Our judges at Red Hill are very experienced, highly qualified people who are happy to share their decision-making processes with the audience and answer questions people may have regarding the classes being judged

If you want general information about the Red Hill Show or would like to receive a Schedule, telephone (03) 5989 2357 (Australia).

This competition is proudly supported by Jan & Trevor Brandon of Red Hill Cheese who have run over 100 Home Cheese Making Workshops in the past 15 years at their Cheesery at 81 William Road, Red Hill.

We invite your participation in this exciting event!

 

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The Red Hill Cheese Website was launched in Melbourne on June 6, 2001.
This page last up-dated January 23, 2017 .
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