AMERICAN CHEESE SOCIETY JUDGING & COMPETITION 2011 CATEGORIES

Transcription

1 AMERICAN CHEESE SOCIETY JUDGING & COMPETITION 2011 CATEGORIES A. FRESH UNRIPENED CHEESES Mascarpone, Cream Cheese, Neufchatel, Ricotta, Impastata, Quark, Fromage Blanc Excluded: Fresh Goat Cheese, Queso Blanco types and Cottage Cheeses AC: Open Category made from cow's milk AG: Open Category made from goat's milk AS: Open Category made from sheep's milk or mixed milks AM: Mascarpone made from cow s milk AR: Ricotta made from cow s milk AQ: Fromage Blanc, Fromage Frais, and Quark made from cow s milk B. SOFT RIPENED CHEESES White surface mold ripened cheeses - Brie, Camembert, Coulommiers, etc. Excluded: External Molded Blue Cheeses BA: Open Category made from cow s milk BB: Brie made from cow s milk BC: Camembert made from cow's milk BG: Open Category made from goat's milk BS: Open Category made from sheep's or mixed milks BF: Flavor Added spices, herbs, seasoning, fruits, etc. BT: Triple Crème soft ripened / cream added all milks C. AMERICAN ORIGINALS Cheeses recognized by the ACS as uniquely American in their original forms: Monterey Jack, Dry Jack, Brick Cheese, Brick Muenster, Colby, Teleme CB: Brick Cheese CD: Dry Jack CJ: Monterey Jack made from cow s milk CM: Brick Muenster CY: Colby made from cow s milk CT: Teleme Liederkranz* & Oka** The ACS Judging Committee recognizes these cheeses as true American Originals. However, these names are owned by individual companies. This ownership of the name of an American Original means that there will only be one possible entry of this cheese by this name into the ACS Judging & Competition. Though worthy of recognition, these American Original cheeses will not sustain enough entries to populate an individual category which merits judging, scoring, and awards. Please Note: Liederkranz* has been moved to Category VC and Oka** has been moved to Category DC. ORIGINAL RECIPE / OPEN CATEGORY Cheeses recognized by the ACS as unique in their recipe and formulation, and which do not strictly conform to the guidelines of other acknowledged recipes for cheese types. (Cheesemakers will be asked for a brief explanation of what differentiates their entry.) CC: Original Recipe / Open Category made from cow's milk CG: Original Recipe / Open Category made from goat's milk CS: Original Recipe / Open Category made from sheep's milk or mixed milks 2011 Categories Page 1 Revised 3/28/2011

2 D. AMERICAN MADE / INTERNATIONAL STYLE Cheese modeled after or based on recipes for established European or other international types or styles: Beaufort, Abondance, Gruyere, Juustoleipa, Caerphilly, English Territorials, Leyden, Butterkase, Monastery, Oka-styles**, etc. Excluded: all Cheddars, all Italian Type cheeses, all Feta, all Hispanic/Portuguese-style DD: Dutch style all milks (Gouda, Edam etc.) DF: Flavor Added Dutch style spices, herbs, seasonings, fruits all milks DC: Open Category made from cow's milk DE: Emmental style made from cow s milk with eye formation (Swiss, Baby Swiss, Blocks, Wheels, etc.) ALLOWED: Cheesemakers producing traditional Emmental wheels (180 lb. approx.) are permitted to submit cuts from original wheels. Entries cut from original wheels must weigh a minimum of 22 lbs. NOT ALLOWED: Emmental wheels, blocks, or cuts that have been plugged, cored, or otherwise visibly sampled prior to entry. DG: Open Category made from goat's milk DS: Open Category made from sheep's milk or mixed milk E. CHEDDARS All Cheddars all milks EA: Aged Cheddar, all milks (aged between 12 and 24 months) EF: Cheddar with sweet flavorings, fruits, seasonings, herbs, spices, alcohol/spirits EP: Cheddar flavored with sweet, savory, jalapeno, chipotle, red, green peppers, black, white, green peppercorns, garlic, onions EC: Cheddar from cow's milk, aged less than 12 months EG: Cheddar from goat's milk, aged less than 12 months EX: Mature Cheddar aged between 25 and 48 months EE: Mature Cheddar aged longer than 48 months EW: Cheddar wrapped in cloth, linen, aged up to 12 months EB: Cheddar wrapped in cloth, linen aged over 12 months F. BLUE MOLD CHEESES All cheeses ripened with Roqueforti or Glaucum Penicillium Excluded: Colorless Mycelia RINDLESS BLUE-VEINED CHEESE Defined as having no additional rind or coating on the external face of the cheese Roquefort-style, Danish Bluestyle, etc. FC: Rindless Blue-veined made from cow's milk FG Rindless Blue-veined made from goat's milk FS: Rindless Blue-veined made from sheep's milk or mixed milk BLUE VEINED CHEESES WITH RIND OR EXTERNAL COATING Defined as a fully developed rind growth different from the naturally occurring blue Stilton-Style, Bleu de Gex, Bingham Hill Rustic Blue, etc. The rind can include white mold (soft ripened mold/penicillium candidum) Cambozola, e.g. External Coatings include non-mold coatings such as nettles, ash, herbs, leaves, spices, crust, cloth, oils, etc. FK: Blue veined made from cow s milk with a rind or external coating FL: Blue veined made from goat s milk with a rind or external coating FM: Blue veined made from sheep or mixed milks with a rind or external coating EXTERNAL BLUE MOLDED/RINDED CHEESES Cheeses having NO INTERNAL BLUE VEINING but which DO have a rind, covering or crust made of BLUE MOLD which is completely different and separate from the cheese paste Hubbardston Blue, Montbriac, e.g. FE: External Blue molded cheeses all milks 2011 Categories Page 2 Revised 3/28/2011

3 G. HISPANIC & PORTUGUESE STYLE CHEESES Cheeses based on the recipes of the Azorean, Brazilian, Central American, Colombian, Cuban, Guatemalan, Hispanic, Latino, Mexican and Portuguese communities. GA: Ripened category Cotija, Flamingo Bolla, Freir, Queso Prato, Queso Anejo, Chihuahua, etc. all milks GC: Fresh Unripened category Queso Blanco (including Queso de Puna and Campesino), Queijo Blanco, Acoreano, Quesadilla, Queso Crema, Queso Andino all milks GF: Flavor Added (spices, herbs, seasoning, fruits) Queso Enchilado, Queso de Apoya, Queso d Autin all milks H. ITALIAN TYPE CHEESES Excluded: Mascarpone and Ricotta HP: Pasta Filata types Provolone, Caciocavallo all milks HA: Grating types Reggianito, Sardo, Domestic Parmesan all milks Romano made only from cow s or goat s milk and not from sheep s milk HM: Mozzarella types Brick, Scamorza, String Cheese all milks HY: Fresh Mozzarella 8 oz. or More (Balls or Shapes) all milks HZ: Fresh Mozzarella Under 8 oz. (Ovalini, Bocconcini, Ciliegine sizes) all milks PLEASE NOTE: Fresh Mozzarella is NOT defined by size. Please enter only one size of your fresh mozzarella per category. HB: Burrata Fresh mozzarella encasing a distinctly separate, softer curd and cream, or other soft cheese, core all milks I. FETA CHEESES IC: Feta made from cow's milk IG: Feta made from goat's milk IS: Feta made from sheep's milk or mixed milks IF: Flavor Added spices, herbs, seasoning, fruits all milks J. LOW FAT / LOW SALT CHEESES JC: Open to Goat, Sheep, and Water Buffalo Milk cheeses JL: Fat Free and Low Fat cheeses Limited to cheeses with 3 grams or less total fat per serving size JR: Light/Lite and Reduced Fat cheeses Limited to cheeses with 25 50% reduction of fat per serving size when 50% of calories in the serving size come from fat. JF: Flavor Added - spices, herbs, seasonings, fruits all milks Nutritional Information qualifying cheese as a dietary type cheese must accompany each cheese entry! Each cheese entry must be labeled with one of the following terms: Fat-Free: less than 0.5 grams fat per labeled serving size & no added fat or oil Low Fat: maximum 3 grams total fat per serving for serving size if serving size is more than 30 grams or 2 tablespoons; and 3 grams of fat or less per 50 grams of product if serving size is less than 30 grams less than 2 tablespoons. Light or Lite: if less than 50% of calories come from fat the cheese label must show a 33.3% reduction of calories than referenced amount or 50% reduction in fat. If more than 50% of calories come from fat, the cheese labels must show a minimum of 50% reduction of fat per referenced amount. Reduced Fat: minimum 25% reduction in total fat per referenced amount. Source: U.S Nutrition Labeling & Education Act - Nov., 1990 K. FLAVORED CHEESES Entries are limited to cheeses NOT included in Categories with "Flavor Added" Subcategories (B, D, E, G, I, J, M, N, O, P, Q, R and S) KC: Cheeses flavored with all peppers (chipotle, jalapeno, chili, etc.) all milks KF: Cheeses flavored with herbs, fruits, vegetables, flowers, syrups all milks KP: Cheeses flavored with crushed or whole peppercorns or savory spices all milks KH: Flavor Added Havarti spices, herbs, seasonings, fruits all milks KJ: Flavor Added Monterey Jack all milks 2011 Categories Page 3 Revised 3/28/2011

4 L. SMOKED CHEESES Information about the smoke source (i.e. natural and/or smoke flavorings) must accompany each cheese entry. LC: Open Category made from cow's milk LG: Open Category made from goat's milk, sheep's milk or mixed milks LM: Smoked Italian Styles, (i.e. Mozzarella, Scamorza, Bocconcini, Ovalini, etc.) LD: Smoked Cheddars M. FARMSTEAD CHEESES Limited to cheeses and fermented milk products produced with: Milk from herds on the farm where the cheese is produced Care and attention given to the purity, quality, and flavor of the milk Production primarily accomplished by hand Natural ripening with emphasis on development of characteristic flavor and texture, without the use of shortcuts and techniques to increase yield and shelf life at the expense of quality Respect for the traditions and history of cheese making regardless of the size of the production MA: Open Category for all milks Soft Aged up to 60 days Over 50% Moisture (i.e. Mozzarella, Brie, Camembert etc.) MC: Open Category cow s milk cheeses Semisoft Aged over 60 days Between 39 and 50% Moisture (i.e. Colby to Muenster, etc.) ME: Open Category cow s milk cheeses Hard Aged over 60 days Less than 39% Moisture (i.e. Parmesan to Cheddar, etc.) MG: Open Category goat s milk cheeses aged over 60 days MS: Open Category sheep s milk and mixed milk cheeses aged over 60 days MF: Open Category for all Cheeses with Flavorings Added all milks N. FRESH GOAT S MILK CHEESES NO: Fresh Goat Rindless (black ash coating permitted) Extruded shape, goat logs, goat cheese in cylinders, buche style, etc. fresh goat cheese in containers, cups, tubs, cryovac bags NS: Fresh Goat Cheese Hand shaped, formed or molded into pyramid, disc, drum, crottin, basket or other shape FRESH GOAT S MILK CHEESES Flavor Added NF: Flavor Added Floral Cheeses flavored with floral, fruits, liquors, citrus, berries, cacao NH: Flavor Added Herbal Cheeses flavored with herbs, extracts, truffles and truffle oil NP: Flavor Added Peppers / Spice Cheeses flavored with peppers (sweet or savory, jalapenos, chipotles, etc.), mustards, olives, wasabi, onion, garlic, and spices O. FRESH SHEEP'S MILK CHEESES Open to all shapes and styles of rindless, unaged, fresh sheep s milk cheeses OO: Open Category OF: Flavor Added - spices, herbs, seasonings, fruits P. MARINATED CHEESES Entries must identify the type of marinade (i.e. olive oil, safflower oil, vinegar, wine, spirits and liqueur, etc. including additional ingredients) PC: Open Category made from cow's milk marinated in liquids and ingredients PG: Open Category made from goat's milk marinated in liquids and ingredients PS: Open Category made from sheep's milk or mixed milks in liquids and ingredients 2011 Categories Page 4 Revised 3/28/2011

5 Q. CULTURED MILK PRODUCTS Limited to Yogurt, Crème Fraiche, Kefir, Labne, etc. Cultured products made with added oil belong in Category "P" QC: Cultured Products made from cow's milk QG: Cultured Products made from goat's milk QS: Cultured Products made from sheep's milk or mixed milk QA: Cultured Products / Flavor Added spices, herbs, seasonings, fruits all milks QF: Limited to Crème Fraiche products made from cow s milk QY: Yogurts, Plain made from cow s milk with NO additional ingredients QD: Yogurts, Plain made from goat s milk with NO additional ingredients QE: Yogurts, Plain made from sheep s milk with NO additional ingredients QQ: Yogurts, Flavor Added includes sugar, syrup, honey, agave, sweeteners, acai, vanilla, fruit, etc. all milks R. BUTTERS Whey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc. RC: Salted Butter made from cow's milk with or without cultures RO: Unsalted Butter made from cow s milk with or without cultures RM: Butter made from goat's, sheep's or mixed milks RF: Flavor Added spices, herbs, seasonings, fruits all milks S. CHEESE SPREADS Spreads produced by grinding and mixing, without the aid of heat and/or emulsifying salts, one or more natural cheeses. Cold pack cheese and cheese food, unflavored Maximum Moisture 44% SC: Open Category COLD PACK STYLE made from cow's milk SG: Open Category COLD PACK STYLE made from goat's milk, sheep s or mixed milk SF: Cold pack cheese food and cheese spreads with Flavor Added spices, herbs, seasonings, fruits - all milks - Maximum Moisture 44% SA: Open Category made from all milks Spreads with Flavors using a base with moisture higher than 44% Fromage Blanc, Quark, Labne, Tzatziki, Yogurt, Fromage Frais, Impastata, Cream Cheese, etc. T. AGED SHEEP'S MILK CHEESES Caciotta, Romano, Manchego, Table Cheeses, etc. TO: Open Category U. AGED GOAT'S MILK CHEESES Taupiniere, Rinded Logs & Pyramid Types, etc. UG: Open Category V. WASHED RIND CHEESES Limburger, Pont L Eveque, Chimay, Schloss, Liederkranz-styles*, etc. Cheeses with a rind or crust washed in salted brine, whey, beer, wine, other alcohol, or grape lees that exhibit an obvious smeared or sticky rind and/or crust. Excluded: All Washed Curd Cheeses VC: Open Category made from cow's milk VG: Open Category made from goat's milk VS: Open Category made from sheep's milk or mixed milks VA: Cheeses aged more than 90 days with up to 44% moisture all milks Examples - Raclette, Swiss Appenzeller or Vignerons-style *Liederkranz is a registered trademark of DCI Cheese Company. **Oka is a registered trademark of Agropur Categories Page 5 Revised 3/28/2011