The cheese lovers who organize The Great Canadian Cheese Festival every June are planning to host Canadian Amateur Cheesemaking Awards, the first-ever judging and competition for home cheesemakers.
The mission is to recognize and honour the best in amateur cheesemaking and to provide encouragement and feedback to home cheesemakers.
It’s possible the competition will be expanded to include home cheesemakers in the U.S.
Would you be interested in entering your cheese for judging? You won’t personally have be present to participate as you can safely ship cheese in a cooled box.
Please indicate your interest by emailing Ian Treuer at competition@cheesefestival.ca. Ian is acting as Competition Co-ordinator. He blogs about his adventures as a home cheesemaker at Much To Do About Cheese.
Jackie Armet, the Festival’s Cheese Co-ordinator, who also serves as Cheese Co-ordinator for Canadian Cheese Awards/Le Concours des fromages fins canadiens, will oversee the new competition.
Awards will be presented for best in each cheese category. Judging reports will be issued for each cheese entered. Subject to confirmation when rules are issued, the categories and awards will be as follows:
- Fresh Cheese
- Bloomy Rind Cheese
- Washed Rind Cheese
- Blue Cheese
- Firm Cheese
- Best of Canada
- Best of U.S.
- Best of Show.
The first-ever amateur cheesemaking competition takes place this June 6-7 in conjunction with the fifth anniversary Great Canadian Cheese Festival in Picton, Ontario, two hours east of Toronto, three hours north of Syracuse, New York, four hours from Montréal.
If you’re interested in entering your cheese made at home, let us hear from you!
4 comments
Where is this activity centered in CA?
The judging and competition will take place in Picton, Ontario, two hours east of Toronto.
This is a wonderful opportunity to meet other amateur cheese makers. We will be putting an entry in all of the categories.
Peter and Doreen Sullivan
That’s fantastic, Peter and Doreen! With the Amateur Cheesemaking competition, we hope to open another level of cheese in Canada to the public’s attention.