Cheese & Dairy Produce Schedule 2019 Competitions
Welcome from the President Our Royal Queensland Show (Ekka) competitions are the ultimate showcase of the best of the best. They reward and recognise our valued exhibitors for achieving excellence and promote agriculture and the critical role it plays in our everyday lives to Queenslanders. In 2018, more than 4,125 exhibitors travelled to the Ekka for their chance to win a coveted blue ribbon and share in the $530,000 prize pool, including 1,186 new competitors. We received 21,000 entries across 11,000 classes in 48 competition sections, with an increase in entries across many categories including Canine, Cookery, Dairy Goats, Education on Show, Poultry and Farriers and Blacksmiths. It was pleasing to see large crowds acknowledging the achievements of our exhibitors, with more than 414,000 people attending the 2018 show - our biggest Ekka since 2011. Some of our competitions were even recognised at the International Association of Fairs and Expositions (IAFE) Awards, which represents more than 1,100 fairs around the world. The Ekka won 24 international awards including 16 first places, with the Floristry, Race Around Ekka, Little Sprouts, Cookery and Student Made Cheese competitions all placing. The RNA is also committed to providing exhibitors with world-class facilities to use, through our $2.9 billion Brisbane Showgrounds Regeneration Project. In 2019, our Canine Competition exhibitors will use the new Alexandria Park, offering an undercover area for benching and a grassed area for judging. Also this year, all four storeys of our world first animal pavilion will be in use for the very first time, housing many animals including beef and dairy cattle, poultry and sheep. For 143 years the RNA has been dedicated to championing agriculture and is honoured to stage Queensland s largest event on behalf of the community each year. Good luck and we look forward to seeing your entries at the 2019 Royal Queensland Show. Top 10 Competitions in 2018 David Thomas RNA President Competition 2018 Entries 1. Canine 2,319 2. Woodchop and Sawing 1,648 3. Poultry 1,624 4. Horse 1,578 5. Stud Beef 1,232 6. Photography 1,135 7. Cookery 1,098 8. Creative Art and Craft 1,014 9. Painting and Drawing 974 10. Education on Show 896
Message from the Chief Judge I am honoured to be invited to take on the role of Chief Judge for the 2019 Royal Queensland Food and Wine Show (RQFWS) Cheese and Dairy Produce Show, as well as the Ice Cream, Gelato and Sorbet Competition. Both of these competitions are held in high regard by the dairy industry throughout Australia. Industry recognition does not come easily and I m pleased to say the enthusiastic support for these competitions by the RNA is what has kept them relevant to all producers. Through continued innovation and support for professional judge training, the RNA has also helped to upskill judges and has introduced new judges into the panels over the last decade. Judge training will continue in 2019 with an introductory two day cheese judge training course in March. There are a few minor changes to the schedule for 2019. Firstly, a new single serve class has been added to the Ice Cream, Gelato and Sorbet Competition. Secondly, in both competitions the terms used to differentiate bovine and non-bovine have been changed. Bovine has been changed to cow s milk to reflect the inclusion of buffalo milk products in the non-cow s milk classes - buffalos technically are bovines. The RNA is also committed to improving the feedback given to exhibitors, so I m sure exhibitors will be pleased with the new peer to peer reports being offered for the first time. I look forward to once again seeing very high quality products in this year s competitions. Regards, Russell Smith Chief Judge
ROYAL QUEENSLAND FOOD & WINE SHOW 2019 CHEESE & DAIRY PRODUCE presented by LENDLEASE Council Stewards Mr Angus Adnam Mrs Susan Hennessey, Mr Gary Kieseker Honorary Council Stewards Mr Maurie Liekefett Chief Judge Mr Russell Smith, NSW APPLICATIONS TO ENTER OPEN APPLICATIONS TO ENTER CLOSE ENTRY FEES NUMBER OF ENTRIES PER CLASS DELIVERY OF EXHIBITS Monday 18 February 2019 at 8.30am Thursday 28 March 2019 at 5.00pm $32.00 per entry No restriction Tuesday 14 May 2019 and Wednesday 15 May 2019 from 8.30am to 4.00pm Deliver to: Cheese & Dairy Produce Competition Brisbane Showgrounds Ernest Baynes Dining Room Bowen Hills QLD 4006 Delivery docket and map will be provided after the close of entries. No early deliveries will be accepted JUDGING Monday 20 May 2019 to Thursday 23 May 2019 AWARDS PRESENTATION Friday 24 May 2019 1pm 3pm Brisbane Showgrounds Governors Pavilion 600 Gregory Terrace Bowen Hills QLD 4006 FOLLOW US ON SOCIAL MEDIA @QldFoodWineShow @rqfws @rqfws LATE ENTRIES WILL NOT BE ACCEPTED PRIZES AND PRIZE MONEY SUBJECT TO CHANGE NO REFUNDS WILL BE MADE AFTER CLOSE OF ENTRIES 1
SUPPORTED BY The RNA wishes to thank the following supporters who have contributed towards prize money, prizes or conduct of the CHEESE & DAIRY PRODUCE Competition www.dairyaustralia.com.au Important Information... 3 Regulations General Regulations & Acceptance of Entries... 4 Notice to Intending Exhibitors... 4 Privacy Statement... 5 Goods and Services Tax... 5 Disciplinary Committee... 5 Cheese & Dairy Produce Regulations...5 Cheese & Dairy Produce Cheese... 6 Desserts... 6 Yoghurt... 6 Butter... 7 Milk... 7 Cream... 7 Buffalo, Goat, Sheep or Other Non Cow s Milk Products. 7 Champions... 8 INDEX 2
**IMPORTANT INFORMATION** Introducing a new way to view your Results! This year you may notice a change in how your results are reported to you. Our new 'Results Summary' will not only include the criteria scores for each of your products but also a graphical representation of where your product stands in the field of competitors. Over the last few years we have had more and more competitors in the Royal Queensland Food and Wine Show asking for a more comprehensive look at their scores to take full advantage of the judging taking place. This 'Results Summary' is aimed at helping competitors identify specific areas that judges believe they could improve on and other areas in which they are doing well (and perhaps even leading the field). You will be able to see the top score for each particular criteria in the section as well as the lowest, along with any comments the judges have left on your particular product. The graph also shows the median of all competitor results in each criteria for you to compare your scores too. We hope that this new system of reporting will be more helpful to you in both developing existing products and creating new ones. CHEESE & DAIRY PRODUCE presented by LENDLEASE RESULTS SUMMARY Exhibitor Details Exhibitor Name Comparison Graph Explanation This report provides a graphical representation of the scores received by each specific entry in relation to the overall results and median result based on all competitions in the class. Please see below for an example: Judging Criteria When no grey block appears in your graph, then all entries in this class received the same score for this criteria. When no blue line appears in your graph (only a red line appears) then your score is the same as the median for the class. To protect the privacy of our exhibitors, classes with a small number of entries will not have graphs provided. Class Entry 1 - Cheddar Cheese - Tasty Product Name Result Detail Flavour Body & Texture Presentation & Appearance Total 7.17 4.67 4.00 15.83 Comparison Graph Flavour Body & Texture Presentation & Appearance 3
GENERAL REGULATIONS & ACCEPTANCE OF ENTRIES Judging will be performed by a panel of Judges appointed by the Royal National Agricultural and Industrial Association of Queensland. Subject to the Royal National Agricultural and Industrial Association of Queensland Act 1971 and to the Rules, By-Laws and Regulations of the Association. The Special General Regulations which are printed at the head of each Sub-Section shall apply to the Cheese and Dairy Produce Section. 1. All exhibits must be made from 100% Australian Dairy raw materials, manufactured and produced in Australia and be commercially available in Australia. 2. Cheese exhibits should be provided whole if possible. 3. All exhibitors must adhere to an audited HACCP Food Safety Plan. 4. All entries must be submitted under the name of the producer/manufacturer not in the name of the retailer. Exhibitors who have product manufactured under contract therefore must use the manufacturers name as the exhibitor and identify the producer on their application for entry. 5. Exhibitors must be accredited under their respective State s licensing/accreditation body for the production of milk and dairy products. 6. All exhibits entered will remain the property of the RNA. 7. All products must bear the exhibitors commercial label. 8. After entries have closed exhibitors will receive an E- Label issued by the RNA via email, which must be adhered to each entry prior to delivery. Please adhere to packaging carton also. 9. The RNA reserves the right to transfer entries if, in the opinion of the Chief Judge, they are entered in the incorrect class. NOTICE TO INTENDING EXHIBITORS Entries will only be received on the Application to Enter enclosed with this schedule or online. Entries submitted other than on the correct form will be returned to the Exhibitor and, unless all requirements are complied with and the forms returned to the office by 5.00pm on the Application to Enter closing date as shown in the schedule, they will not be considered. PRESENTATION OF AWARDS The presentation of the Cheese and Dairy Produce Awards will be held at a function on Friday 24 May 2019. An invitation is extended to exhibitors to be represented on this occasion. Gold Medal winning entries may be requested to supply additional product for the function. The Champion Cheese of Show and other Medal winning cheeses may be served at the Royal Queensland Wine Show events, being held Friday 5 July 2019 and Royal Queensland Show (Ekka) being held from 9 August 2019. The winning Champion entry and other gold medal winners will be requested to supply additional product for these events and presentations at a wholesale cost. EXHIBITOR PRODUCT PROMOTION All medal winning exhibitors may have the opportunity to promote their award winning product through the following channels in 2018: 1. Featured at the RQFWS wine tasting event Grape Grazing by Night celebrating Australian wine, where more than 900 guests in 2018 tasted their way through 2018s RQFWS winning products. This event will be held on Friday 5 July in 2019, winners can promote their award winning produce through the supply of product, promotional materials, installations and industry personnel. 2. Featured throughout the 10 days of the Royal Queensland Show (Ekka), the largest and most loved annual event in Queensland, an event that attracts on average more than 400, 000 attendees each year. RQFWS winners can promote through supply of product, promotional materials and industry personnel across various activations including: a. Ekka Media Launch (5 July 2019) more than 400 media and industry attendees b. RQFWS Cooking Stage more than 5500 dedicated attendees c. The Royal Queensland Steakhouse more than 5000 award winning steaks served d. Corporate Suites - hosting approximately 1000 guests e. Sponsor Lounge f. RNA Council events Dignitaries and guests attend more than 100 events 3. The supply of award-winning product to the Royal International Convention Centre (Royal ICC) for inclusion on their menu compendium, which is offered to international, national and local events and featured on the printed event menus. The Royal ICC hosts more than 300 events throughout the year. Following the announcement of the awards, exhibitors interested in participating in any or all of the promotional opportunities should contact the competition coordinator to direct the enquiry to the appropriate contact within the organisation. MEDAL ARTWORK All Gold, Silver and Bronze Medal winning entries must only use the Royal Queensland Food & Wine Show medal designs. Artwork will be supplied to all prize winning exhibitors. Exhibitors of awards agree that all advertising, promotion or labelling arising from the award will include Year of Awards, class number and description of award. They also agree that only the specific brand that received the award can have any reference to that award. The artwork can only be used and appear on the product for up to 3 years from the event year. ALLOCATION OF POINTS In each class, Gold Medal, Silver Medal and Bronze Medal awards will be made and certificates issued. Awards shall be determined on the following scale of points: Gold Medal 18 points or over Silver Medal 17 points to 17.9 points Bronze Medal 16 points to 16.9 points AUSTRALIAN GRAND DAIRY AWARDS All Gold Medal winners are eligible to enter the Australian Grand Dairy Awards which are held annually. For further information visit www.dairyaustralia.com.au. 4
PRIVACY STATEMENT You can be assured that the privacy of your personal information is of the utmost importance to us. The information provided by you in any application for membership or application to enter is used by the Royal National Agricultural and Industrial Association of Queensland (RNA) to offer member services or to organise and conduct competitions at the Royal Queensland Show. By applying for membership or entering such competitions you consent to provide such details as your name, address, phone, email and exhibit details. Competition information may be made available to the media, event sponsors and included in RNA publications. Your information will not be disclosed without your consent for any other purpose unless required by the law. You may request access to your information and request that our records of that information be corrected by contacting our Privacy Officer (07) 3253 3900 or by writing to the RNA, Locked Bag 1010, ALBION QLD 4010. CHEESE & DAIRY PRODUCE REGULATIONS Entries are to be submitted under the name of the producer/manufacturer. Exhibitors who have product manufactured under contract therefore must use the manufacturers name as the exhibitor name. Scale of Points for judging Milk, Butter, Cheese, Dairy Desserts and Yoghurt, Cream, Buffalo, Goats, Sheep or other Non Cow's Milk Products. Points: Flavour and Aroma 10 Body and Texture 6 Presentation 4 TOTAL 20 each judge Please refer to the by-laws available on the RNA Corporate website for further details http://www.rna.org.au/about- us/by-laws-andrules.aspx ENTRY FORMS Exhibitors must complete the STATEMENT BY EXHIBITOR section on the front page of the entry form advising their taxation status. GOODS & SERVICES TAX The RNA s ABN is 41 417 513 726 ENTRY FEES The RNA is required to pay GST on all entry fees received. All entry fees stated in the schedule include GST. All exhibitors must pay the GST inclusive entry fees whether they are registered for GST purposes or not registered. Exhibitors who are registered for GST purposes may be able to claim a credit for GST paid. We recommend you check with your Financial Advisor or the Australian Taxation Office. To assist with any claim for credit we will forward all Exhibitors a Tax Invoice/Receipt for the total entry fees received including GST. 5
CHEESE & DAIRY PRODUCE CHEESE Only product made from cows milk will be accepted for classes 1 to 22. Any mixed milk product is to be entered in the Buffalo, Goat, Sheep or other Non Cow's Milk product classes. Percentage of milks to be specified. All exhibits to be packaged and labelled in standard commercial packs. All cheeses are to be a minimum of 1kg. If packs are less than 1kg then multiple products equivalent to 1kg will be accepted. Class 1 Class 2 Class 3 Class 4 Class 5 Class 6 Class 7 Class 8 Class 9 Cheddar Cheese - Tasty Based on flavour profile. No added flavours. Cheddar Cheese - Mature Based on flavour profile. No added flavours. Cheddar Cheese - Vintage Based on flavour profile. No added flavours. Cheddar Cheese - Any Other Style e.g: Cheshire, Red Leicester, Colby Grated or Shredded Cheese Any Variety. Fetta Cheese - Traditional Non Flavoured. Fetta Cheese - Other Than Traditional Danish style etc. Non Flavoured. Fetta Cheese - Flavoured Club Cheese Natural or Flavoured Class 10 Stretched Curd Cheese Mozzarella, Bocconcini etc Class 11 Halloumy/Halloumi Cheese Flavoured or Non Flavoured. Class 12 Soft Unripened Cheese Cream Cheeses, Quark, Ricotta, Mascarpone etc. Class 13 Cottage Cheese Any Variety Class 14 Semi-Hard and Eye Cheese Edam, Gouda, Swiss Style, Gruyere, Raclette etc Class 15 Hard Grating Cheese Parmesan, Pecorino, Pepato, etc Class 16 Fruit Cheese Cheese fruit log etc. Class 17 Flavoured Cheese Cream Cheese with flavour, Smoked Cheese, Pepper Cheeses, etc Class 18 Spiced and/or Marinated Cheese Traditional variety cheese in marinade and/or condiment additives Class 19 Wash Rind Cheese Class 20 Mixed Rind Cheese Class 21 Mould Ripened Cheese - White To contain white mould Class 22 Mould Ripened Cheese - Blue To contain blue mould DESSERTS All exhibits must bear the commercial label which includes a complete Nutritional Panel and Ingredients List. All multi-packs submitted must be the same product/flavour. No multi-flavour packs accepted. DAIRY DESSERTS Any combination of Milk Products other than Yoghurt or Frozen Products. Must contain more than 50% dairy product. Pack volume and quantity requirements Greater than 2 litres - 1 pack required 500ml to 2 litres - 2 packs required Less than 500ml - 4 packs required Class 23 Dairy Custard - Any Flavour Class 24 Chocolate Mousse Class 25 Dairy Dessert - Any Other Type YOGHURT Pack volume and quantity requirements: Greater than 2 litres - 1 pack required 500ml to 2 litres - 2 packs required Less than 500ml - 4 packs required Class 26 Natural Yoghurt - Full Fat, Non Flavoured To be set or stirred. No flavour additives. Class 27 Natural Yoghurt - Reduced or Low Fat, Non Flavoured To be set or stirred. No flavour additives. Fat content to be less than 2%. Class 28 Natural Yoghurt - With Added Sweeteners e.g: sugar, honey. To be set or stirred. Class 29 Fruit Yoghurt - Full Fat, Any Fruit Flavour To be set or stirred. 6
Class 30 Fruit Yoghurt - Reduced or Low Fat, Any Fruit Flavour To be set or stirred. Fat content to be less than 2%. Class 31 Any Other Flavoured Yoghurt - Full Fat To be set or stirred. Class 32 Any Other Flavoured Yoghurt - Reduced or Low Fat To be set or stirred. Fat content to be less than 2%. Class 33 Frozen Yoghurt - Any Flavour This excludes multi-flavour stick products. BUTTER, MILK and CREAM All exhibits must bear the commercial label. BUTTER Pack volume and quantity requirements: Greater than 600gm - 1 pack required 200gm to 600gm - 2 packs required Class 34 Retail Pack Butter/Butter Blend Butter can be salted or unsalted with minimum 80% milkfat. Butter Blend to have a minimum 25% milkfat. MILK All milk classes are for liquid milk. Pack volume and quantity requirements Greater than 2 litres - 1 pack required 500ml to 2 litres - 2 packs required Less than 500ml - 4 packs required Class 35 White Milk - Full Fat - Homogenised - 3.3% Fat or Greater Class 36 White Milk - Full Fat - Unhomogenised - 3.3% Fat or Greater Class 37 White Milk - Reduced Fat - Less than 3.3% Fat Class 38 White Milk - Modified, Full or Reduced Fat Class 39 UHT Milk - Full or Reduced Fat Class 40 Chocolate Flavoured Milk - Full Fat Class 41 Chocolate Flavoured Milk - Reduced or Low Fat Class 46 Strawberry Flavoured Milk - Reduced or Low Fat Class 47 Flavoured Milk - Full Fat Any other Flavour Class 48 Flavoured Milk - Reduced or Low Fat Any other Flavour CREAM Pack volume and quantity requirements Greater than 2 litres - 1 pack required 500ml to 2 litres - 2 packs required Less than 500ml - 4 packs required Class 49 Pure Cream Class 50 Thickened Cream Class 51 Sour Cream/Creme Fraiche Full Fat or Reduced/Low Fat BUFFALO, GOAT, SHEEP OR OTHER NON COW'S MILK PRODUCTS All exhibits must bear the commercial label. 1. Any mixed milk product is to be entered in the Buffalo, Goat, Sheep or other Non Cow's Milk product classes. 2. Percentage of each milk type to be specified. 3. Pack volume and quantity requirements All cheeses are to be a minimum 500gm. Less than 500gm requires multiple products equivalent to 500gm to be submitted Class 52 Non Cow's Milk - White, Full, Reduced or Low Fat Class 53 Cheese Mould Ripened - White Class 54 Cheese Mould Ripened - Blue Class 55 Cheese - Fresh Unripened Class 56 Cheese - Matured Class 57 Cheese - Spiced and or Marinated Class 58 Cheese - Any Other Variety Class 59 Any Other Dairy Product made from Buffalo, Goat, Sheep or other Non Cow's Milk Class 42 Mocha Flavoured Milk - Full or Reduced/Low Fat Class 43 Coffee Flavoured Milk - Full Fat Class 44 Coffee Flavoured Milk - Reduced or Low Fat Class 45 Strawberry Flavoured Milk - Full Fat 7
CHAMPIONS CHAMPION COW'S MILK CHEESE OF SHOW Selected from exhibits in classes 1 to 22. CHAMPION NON COW'S MILK CHEESE OF SHOW Selected from exhibits in classes 53 to 59. CHAMPION DAIRY DESSERT or YOGHURT OF SHOW Selected from exhibits in classes 23 to 33. DAIRY AUSTRALIA CHAMPION BUTTER, MILK or CREAM OF SHOW Selected from exhibits in classes 34 to 51. Trophy sponsored by Dairy Australia CHAMPION BUFFALO, GOAT, SHEEP OR OTHER NON COW'S MILK PRODUCT OF SHOW Selected from exhibits in classes 52 to 59. CHAMPION QUEENSLAND CHEESE OR DAIRY PRODUCT OF SHOW To be selected from all Gold medal winning entries, made and produced in Queensland. GRAND CHAMPION DAIRY PRODUCT OF SHOW To be selected from Champion Cow's Milk Cheese, Champion Non Cow's Milk Cheese, Champion Dairy Dessert and Yoghurt, Champion Butter, Milk or Cream and Champion Buffalo, Goat, Sheep or Other Non Cow's Milk Product. 8