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.
RED HILL SHOW 2016 ENTRY FORM
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.
CHIEF CHEESE JUDGE - CAROLE WILLMAN CHIEF CHEESE STEWARD - JAN BRANDON
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.
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!
EVENTS MAINPAGE CHEESE SHOW SHOW ENTRIES PREVIOUS ENTRIES
The Red Hill Cheese Website was launched in Melbourne on June 6, 2001.
Copyright 2001-16 Red Hill Cheese. All rights reserved.