Cheese Classes

Cheese Entry Rules

Class 1 Cheddar (Aged 30 to 179 days. Made between 2/26/08 and 7/26/08)

Class 2 Sharp Cheddar (Aged 180 to 739 days. Made between 8/26/06 and 2/26/08)

Class 3 Aged Cheddar (Aged 2 years or more. Made before 8/26/08)

Class 4 Colby, Monterey Jack (includes Colby/Jack blends)

Class 5 Swiss Styles (Swiss and Baby Swiss cheeses)

Class 6 Brick, Muenster

Class 7 Mozzarella

Class 8 Fresh Mozzarella

Class 9 String Cheese

Class 10 Provolone (includes smoked provolone)

Class 11 Blue Veined Cheeses (e.g. blue, gorgonzola,stilton)

Class 12 Flavored Natural Cheeses

Class 13 Cold Pack Cheese, Cheese Food (flavored or unflavored)

Class 14 Pasteurized Process Cheese, Cheese Food, Cheese Spread (flavored or unflavored; Loaf entries must be unsliced)

Class 15 Reduced Fat (flavored or unflavored; minimum 33% reduction in fat serving; maximum 33% increase in moisture compared to the standard cheese)

Class 16 Feta

Class 17 Open Class Soft Cheese (Natural, flavored and unflavored cheese with 51% or higher moisture. For example, ricotta, mascarpone and teleme)

Class 18 Open Class Semi-soft Cheeses (natural, flavored and unflavored cheese with 40% to 50% moisture. For example, fontina, farmers, bel paese, quesos)

Class 19 Open Class Hard Cheeses (natural, flavored and unflavored cheeses with 39% moisture or less. For example, parmesan, romano, asiago).

Class 20 Latin American Cheese (for example, Queso Quesadilla, Queso Blanco, Queso Fresco, Cojita, etc.)

Class 21 Mixed Milk Cheese (Blended cow, goat or sheep milk)

• A separate entry form is required for each submitted entry.
  

• All products entered must conform to their respective standards of identity.
  

• Cheese samples are judged by deducting points, based on observed defects, from a 100 point scale.
  

• A class receiving less than six entries may be eliminated, with those entries being moved to an open class.
  

• Each entry must be in its original form as hooped. Cheeses cannot be cut or sampled with a trier.  Exceptions are as follows:

  • 40 lb. blocks cut from 640 lb. blocks will be allowed;
    

  • Cheeses cut during manufacturing, such as feta in brine or Swiss block, will be allowed;
    

  • Swiss cheeses may have one trier hole
    

• Each cheese contest entry must consist of at least 10 lbs of product.
  
  
• All product entries will become the property of Wisconsin Dairy Products Assn. and will be used for educational and promotional purposes.

Entry Form (PDF 21k)

Cheese Shipping Labels (PDF 132k)

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