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Producer Information and Official Entry
Guidelines for the 2004 Competition & Judging
1. When and where is the Competition?
The ACS judging is the world’s largest and most influential competition for American-made specialty cheeses. This year’s judging is scheduled for July 21-22 and will coincide with the American Cheese Society’s Annual Conference, July 22- July 24, at the Hilton Milwaukee City Center, Milwaukee, Wisconsin. The American Cheese Society’s goal is to give positive recognition to those cheeses, which are of the highest quality in all aspects—flavor, aroma and texture, as well as technical excellence.
2. What are the entry criteria?
All entering companies mus be members in good standing with the American Cheese Society. Cheeses must be made in North or South America, from a North or South American milk source. Cheeses must be entered as whole wheels, loaves or blocks. Any cheeses under one pound of weight will require 1 retail case of samples - minimum of 6 pieces. Your cheese entry must have been available for retail or mail order sale to the general public since June 30, 2003. Judges will not consider products that are mock-ups or prototypes. Entries must clearly state the name of the cheesemaker and the dairy where the sample was made. Entries must include a copy of your business license and a copy of your state or county Health Department permit to operate a Dairy/Food Processing business/plant.
3. How are the entries judged?
Judges work in pairs: one aesthetic and one technical. While one judge subtracts points from a perfect score of 50 for technical defects; the other judge adds up to 50 points for aesthetic qualities and values. Judges are selected from the academic and industry dairy science, cultures manufacturing, food retailing, food distributing, and food press communities, as well as the ACS membership
Awards in the 2003 ACS Competition
Minimum scores for good cheesemaking will earn awards. In the past the number of entries determined the number of awards within a category. This criterion has changed to award good cheesemaking and to guarantee a minimum degree of excellence for earning any awards.
First Place - must earn a minimum of 91 points (100 points possible)
Second Place - must earn a minimum of 81 points (100 points possible)
Third Place - must earn a minimum of 75 points (100 points possible)
The three highest scores in each category will place 1st, 2nd and 3rd respectively, and it is possible that no 1st, 2nd or 3rd place award will be earned in any category if the minimum number of points is not achieved by any cheese. It is the intention and efforts of the Competition Committee to produce more uniformity between categories for awarding good cheesemaking and to create a more balanced and minimum value for each award across all categories.
4. In which category should I enter my cheese?
It is not permitted to enter the same cheese in more than one category. For example a farmstead produced Cheddar may not be entered in both the Farmstead and Cheddar categories. Please carefully review the category list to identify the category and subdivision which best describes your cheese. This year there are 22 main categories and 70 subcategories.
3. Should I remove all labels from my cheese?
Yes! Cheeses submitted for the judging should only be identified with the competition entry numbers (and fat content for Category J, and smoke source for Category L). Please remove and/or mask out all labels. Cheeses shipped for display or non-competition events may be branded and labeled. Cheeses that require a pre-printed or labeled container must be submitted in generic, transparent plastic deli cups with only the entry number for your cheese attached to the cup. Cheeses shipped for the competition with any branded or identifying labels or markings will be rejected for judging and the entry fee forfeited, no exceptions!
4. How do I find out my scores?
Winners of the ACS Judging will be revealed at the Awards Ceremony scheduled for Saturday, July 24, 2004 and will be displayed at the Festival of Cheeses later that evening. Winners will be presented a temporary Certificate of Award at the Ceremony. The permanent Following the close of the conference, Certificates of Award will be sent to place winners, and each entrant will be sent a copy of the score sheet for each cheese entered, which includes the judges’ comments, the scores and the number of entries per category.
5. What is the Festival of Cheeses?
The Festival of Cheeses is the ACS' annual gala reception and tasting event. All of the cheeses entered into the Judging Competition will be showcased at the Festival of Cheeses. One ticket per registrant for this event is included in the cost of a Full Conference Registration, or a Day Pass Registration for Saturday, July 24, 2004. Additional tickets to this event may be purchased for $60 for members and $75 for non-members. Additional tickets may be purchased via the conference registration form, or online at www.cheesesociety.org. Come prepared for a meal! We expect a large turnout with press, cheesemakers, trade personalities, wholesalers, retailers, chefs and interested consumers, so make sure your tickets as soon as they become available.
6. Can I be involved in the Festival of Cheeses in other ways?
We have once again offered cheesemakers, wineries, breweries, associations and others the opportunity to present their products to the hundreds of cheese lovers—including many top food professionals: retailers, consumers, chefs and press—who will be attending this year’s Festival. We are expecting over 800 people to attend the Festival, all of whom are interested in what you do and produce.
7. What else do I need to know?
The deadline for entering the 20th Annual Judging Competition is Friday June 18, 2004. Late or incomplete entries will not be accepted. Please complete the 21st Annual Judging Entry Form and mail it with your check payable to the “American Cheese Society 2004 Conference” (or your credit card information) as soon as available. Shipping instructions and more information will follow upon receipt of your completed entry form and fees. If you have any questions or require additional information about the ACS Annual Judging, please feel free to contact the American Cheese Society, telephone (502) 583-3783 and your questions will be forwarded to the Judging Competition Committee.
We applaud the craft and art of every cheesemaker who enters the ACS Judging Competition. It is your individual efforts that have collectively advanced the quality and expanse of American Cheeses.
Posted by John Greeley, Chairman
Competition and JudgingCommittee
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