SCHEDULE 12-15 February 2018 Sydney Showground Sydney Olympic Park www.sydneyroyal.com.au
Welcome from the President Thank you for your interest in entering this Sydney Royal Competition. The Royal Agricultural Society of NSW (RAS) is proud to host Australia s finest agricultural shows. Rewarding excellence and encouraging innovation in food and wine production is not only at the heart of our charter, but also a tradition carried forward with competitions like this that attract talented and ambitious producers from right across this great country. Our competitions continue to be an important part of Australia s primary production industry. They set benchmarks for excellence and encourage producers to build on quality. In turn, quality produce helps support a viable and prosperous future for our agricultural communities. Winning Sydney Royal Exhibitors can promote their success with the Champion, Trophy, Gold, Silver and Bronze medal artwork given to them by the RAS to use on product packaging and marketing materials to promote their success. Just as production techniques are evolved and improved over time, the RAS works to adapt Sydney Royal Competitions regularly. Our commitment to keeping up with consumer and industry trends ensures our Competitions remain relevant, encourage excellence and are world-class. The integrity of our Sydney Royal Competitions rests in the hands of accomplished, impartial and, most importantly, independent judges. I am always impressed by their professionalism, energy and high ethical standards. It would be remiss of me not to thank them and extend my gratitude also to our stewards, our generous Competition partners, our Committees and supporters. Without them, the ongoing development of our Sydney Royal Competitions would not be possible. Whether your entry is a medalist or not, you will receive feedback from the judges to see where your product stands in the industry. I hope this feedback is a great encouragement for you to continue working on innovating and improving your product. And that like many others who have travelled this path, over time your produce reaps even greater rewards. Robert Ryan OAM President, Royal Agricultural Society of NSW
CHEESE & DAIRY PRODUCE 3 TABLE OF CONTENTS TABLE OF CONTENTS... 3 MESSAGE FROM THE CHAIR OF JUDGES... 4 WHY ENTER?... 5 SUPPORTING THE AUSTRALIAN DAIRY PRODUCE INDUSTRY... 5 KEY INFORMATION... 6 AWARDS NIGHT... 6 2018 SYDNEY ROYAL CHEESE & DAIRY PRODUCE SHOW SPECIAL REGULATIONS... 7 2018 SYDNEY ROYAL CHEESE & DAIRY PRODUCE SHOW CLASSES...13 BUTTER...13 MILK...14 CHEESE...15 ICE CREAM, GELATO & SORBET... 18 YOGHURT...19 CREAM...20 DAIRY DESSERT, CUSTARD & MOUSSE...20 SHEEP, GOAT, BUFFALO & CAMEL MILK PRODUCT... 21 RESEARCH & DEVELOPMENT...22 CHAMPIONSHIPS, ANNUAL PRIZES & TROPHIES... 23 This version issued 13 October 2017 SYDNEY ROYAL CHEESE & DAIRY PRODUCE SHOW - A DIVISION OF THE ROYAL AGRICULTURAL SOCIETY OF NSW (RAS) ABN 69 793 644 351
4 CHEESE & DAIRY PRODUCE MESSAGE FROM THE CHAIR OF JUDGES The Sydney Royal Cheese & Dairy Produce Show continues its fine tradition of innovation, excellence and reviewing the competition in line with industry developments. Following this year s review, we are introducing a Class for camel milk and products. The 2018 show also includes, for the first time a Class for products under development by manufacturers. This Class has been included at the request of exhibitors. The Competition Schedule has been thoroughly reviewed and I encourage all Exhibitors to refer to this document during the entry process. Our judging panels are made up of the best and fine-tuned palates in the country, proudly reflecting the diversity and depth of our industry. Over the past year we have continued working with our Judges to expand the collective knowledge base and expertise of the judging panels through sensory training and refresher sessions conducted in conjunction with Dairy Australia. The Australian Dairy Industry continues to produce products internationally recognised as being of the highest quality. It is through the Sydney Royal Cheese & Dairy Produce Show that we can objectively demonstrate to Australian consumers and international markets that our products are indeed amongst the best in the world. It is through our system of awarding medals and Championships that the industry, buyers and consumers can easily recognise top performers and make production and purchasing decisions. For Exhibitors themselves, these awards provide a real identifiable recognition of product quality, which they can use to access new markets and furthermore the Judges feedback offers a real launching pad for future development and growth. Finally I would like to thank the RAS of NSW Dairy Produce Committee and in particular it s Chair, Gary Reid, for once again giving me the honour and privilege of leading the team of respected Judges at this year s Show. I look forward to celebrating the exceptional calibre of Australian cheese and dairy produce products that will be presented at the 2018 Show. Mark Livermore Chair of Judges Sydney Royal Cheese & Dairy Produce Show
CHEESE & DAIRY PRODUCE 5 WHY ENTER? Participation is rewarded? Rigorous score-based evaluation, allowing you to compare your product against industry benchmarks. Individual product feedback on every Exhibit, provided by experienced Judges. Opportunity to win a prestigious Sydney Royal award, demonstrating that your product has achieved a high level of quality & positive recognition from industry peers. Access to the Sydney Royal medal artwork for winning Exhibits. This artwork provides the winning producer with a distinct marketing advantage, signalling their product has been recognised as having reached a high level of achievement and is proudly Australianmade. The artwork can be used to enhance advertising, promotional material and packaging. Sydney Royal Award-winners are given further opportunities such as: Access to the marketing promotional kit to guide medal winners how to best make the most of their achievement. Be listed on Australia's Best Producers, an online consumer guide featuring medallists from the Sydney Royal Competitions with the ability to tailor your listing and link straight to your purchase facilities. (to be launched late 2017) Opportunity to present and promote medal-winning products at the Sydney Royal Easter Show, an iconic international event attracting close to 800,000 visitors every year. Opportunity to be handpicked by Sydney Showground to supply your medal-winning product at hundreds of events that happen on site throughout the year, including at the Sydney Royal Easter Show. Champion Producers of the top winning Exhibits will be invited to participate in the RAS President s Medal Competition. Since 2006, the President s Medal has recognised excellence in Australian Produce. Champions representing the best of the best fine food & beverages from Sydney Royal Shows are nominated to enter the President s Medal Competition where the field is narrowed to just a handful of finalists. These producers must undergo an independent review of their business model to assess their social, economic & environmental impact both up and down-stream. It s this triple bottom line review that makes the President s Medal Award the most unique & prestigious in the country. SUPPORTING THE AUSTRALIAN DAIRY PRODUCE INDUSTRY The Royal Agricultural Society of NSW is a not-for-profit organisation that has been an influential force in the direction and development of Australian agriculture through competitions, education and events since its foundation in 1822. Today, through the Sydney Royal Cheese & Dairy Produce Show, we are promoting and rewarding excellence in the Australian dairy produce industry. Networks The Sydney Royal Cheese & Dairy Produce Show is committed to attracting the very best professionals as Judges and Stewards, providing an excellent environment for networking and professional development to all participants, resulting in benefits for the industry at large. Sydney Royal Dairy Produce Scholarship Country Valley Milk, in partnership with the RAS Foundation provides a tertiary scholarship, the Sydney Royal Dairy Produce Scholarship. The Scholarship is available to support an individual who demonstrates a passion for the dairy produce industry and who will play a part in shaping a positive future for the industry here in NSW. A Scholarship of $5,000 for full time study or $2,500 for part time study is available. There is no limit to the types of courses that qualify for the Scholarship or the age of the applicant but they will need to demonstrate a strong dairy industry career pathway through their course of study. This could include anything from agriculture science, farm management, veterinary, food technology to marketing, lab technician and journalism. The applicant could be studying at University, TAFE or VET course, on campus or by distance learning. However, applicants all have one thing in common a desire to play an active part in the future of the dairy produce industry of NSW. Applicants for the Sydney Royal Dairy Produce Scholarship must: Be enrolled or applying for study in any accredited tertiary course at an approved Australian education provider. Demonstrate their passion and career aspirations to help build a successful future for the NSW dairy produce industry. Be a permanent resident of Australia, or Australian citizen residing in Australia. Applications close at midnight on 30 th September 2017. For more information, please contact the RAS Foundation on (02) 9704 1234 or email foundation@rasf.org.au Development of Judges Our Chair of Judges, Mark Livermore and the RAS of NSW Dairy Produce Committee select the judging panel for the Sydney Royal Cheese & Dairy Produce Show aiming to include a combination of cheese & dairy producers, industry educators and communicators, chefs and retailers. All Judges have completed formal dairy sensory training. For more information about the judging, visit www.rasnsw.com.au. Food Safety All Exhibits must comply with the Australian Food Standards Code for both product and packaging, visit http://www.foodstandards.gov.au/. Exhibits are to be delivered via a suitable and appropriate food transport vehicle, which is temperature controlled. The vehicle is to maintain a temperature at 5 C or below to avoid products reaching the danger zone. Any Exhibits delivered in a non-temperature controlled vehicle will be disqualified. The Exhibitor will be provided the opportunity to submit new product for judging no later than Thursday 8 February 2018, 4.00pm.
6 CHEESE & DAIRY PRODUCE KEY INFORMATION 2018 SYDNEY ROYAL CHEESE & DAIRY PRODUCE SHOW ENTRY FEE $55 (incl. GST) per Exhibit submitted $70 (incl. GST) per Exhibit submitted in Class 26 $250 (incl. GST) per Exhibit submitted in Class 102 APPLICATIONS FOR ENTRY To enter online, visit www.rasnsw.com.au CLOSING DAY OF ENTRY Friday 13 October 2017. Applications received after the closing time and date will not be accepted. DELIVERY Of EXHIBITS Exhibitors can expect to receive their confirmation packs with the appropriate identification labels in late December 2017. Exhibits to be delivered with the appropriate identification labels supplied by the RAS, from Monday 5 to Thursday 8 February 2018 between 9.00am and 4.00pm. Exhibits must be delivered to: Cheese & Dairy Produce Show Supervisor RAS of NSW Vomitory 3, Ground Floor Sydney Showground Sydney Olympic Park NSW 2127 JUDGING DAYS Monday 12 February until Thursday 15 February 2018. All Judging is closed to Exhibitors and the general public. PUBLICATION OF RESULTS SOCIAL MEDIA EXPRESSIONS OF INTEREST FOR STEWARDING & JUDGING CONTACT Online results listing scores and medals awarded will be available for viewing at the conclusion of the Awards Night on Monday 19 February 2018 and will be found at www.rasnsw.com.au Results will not be released prior to this date and time. A Results Catalogue will be available online in the month following the Show which includes Class comments from Judges. Exhibitors will be posted a breakdown of their individual results, feedback for each Exhibit and medal certificates (if applicable) in late-march 2018. Follow us to stay up to date throughout the year. Facebook: @RASofNSW Twitter: @ras_nsw Instagram: @ras_nsw If you know anyone interested in becoming a Steward or Associate Judge, please complete the Expression of Interest form available at www.rasnsw.com.au Cheese & Dairy Produce Coordinator Royal Agricultural Society of NSW Locked Bag 4317, Sydney Olympic Park NSW 2127 Telephone: (02) 9704 1350 Email: cheesedairy@rasnsw.com.au AWARDS NIGHT AWARDS NIGHT Monday 19 February 2018 The Awards Night will be held in The Stables, Sydney Showground, Sydney Olympic Park. The Awards Night is open to the public, Exhibitors, media and industry trade from 6.30pm 9.30pm. An invitation will be extended to all Championship-winning Exhibitors to attend this event, offering two (2) tickets per successful Exhibitor. For more information on the Awards Night please see www.rasnsw.com.au
CHEESE & DAIRY PRODUCE 7 2018 SYDNEY ROYAL CHEESE & DAIRY PRODUCE SHOW SPECIAL REGULATIONS 1. CONDITIONS OF ENTRY A condition of entering into the Competition is strict adherence to the following Regulations : Conditions of Entry to Sydney Showground located at www.rasnsw.com.au RAS General Regulations Special Dairy Produce Regulations in this Schedule The Application for Entry and the Regulations constitute the whole agreement upon which Entries are submitted and the Exhibitor agrees that all representations and statements not appearing on the Application for Entry or in the Regulations are excluded. The Special Regulations apply to all sections of the Show. The Dairy Produce Regulations apply to this section only. Unless expressly stated in the Special Regulations, if there is any inconsistency between the General Regulations and these Dairy Produce Regulations, the Special Dairy Produce Regulations prevail. Copies of all Regulations are available from the administration office at the Showground. RAS General Regulations are available at www.rasnsw.com.au/dairy 2. MINIMUM TOTAL WEIGHT / VOLUME REQUIREMENTS Minimum Exhibit means the Exhibit must comprise of a total weight or a total volume as specified for each Class. For example where a Class specifies for a Minimum Exhibit of this may be made up in the form of 2 x 500g packs, or a Minimum Exhibit of 1L this may be made up in the form of 2 x 500mls, etc. 3. ENTRY REQUIREMENTS Exhibitors must provide the Minimum Exhibit quantity as outlined in the table below. The Minimum Quantity must be constituted by at least two samples of the Exhibit. This ensures that an adequate quantity of product is available for each round of judging and allows for a fresh sample to be available should the Exhibit proceed to the Championship judging stage. The exception is for Classes 17 to 26 where the Exhibit meets the minimum total weight requirement for its Class in one package sample. Classification Classes Minimum Exhibit Butter 1 to 4 Milk/ Flavoured Milk 5 to 16 Cheddar 17 to 26 2kg Cheese Types other than 27 to 53 traditional block Cheddar Ice Cream & Gelato 54 to 62 Sorbet 63 to 66 Yoghurt 67 to 72 Yoghurt - Frozen 73 to 74 Yoghurt - Cultured 75 to 76 500g Cream 77 to 82 500g Dairy Dessert, Custard & Mousse 83 Sheep Milk Product - Cheese 84 to 87 500g Sheep Milk Product - Yoghurt 88 500ml Goat Milk Product - Cheese 89 to 93 500g Goat Milk Product - Yoghurt 94 to 95 500ml Goat Milk Product - Milk 96 Buffalo Milk Product - Cheese 97 to 98 500g Camel Milk Product 99 Milk: 2 x 1L Other products: 500g / 500ml Sheep, Milk, Buffalo Milk Blended 100 to 101 500g / 500ml Product Research & Development Product 102 500g / 500ml 4. ORIGIN OF EXHIBIT All Exhibits other than Ice Cream, Gelato and Sorbet must be made from 100% Australian dairy raw materials, and be manufactured in Australia. Ice Cream and Gelato Exhibits must contain a minimum 80% Australian content for the dairy solids, and be manufactured in Australia. Sorbet Exhibits do not contain dairy solids. 5. CLASS SELECTION No single Exhibit may be entered in more than one Class. The same Exhibit may not be entered by more than one Exhibitor. Exhibitors are permitted to enter more than one Exhibit per Class provided each Exhibit is different and these differences are identified on the Application for Entry. An Exhibitor may be awarded more than one Award in any one Class. The Exhibit s commercial label must reflect the product description in Classes entered.
8 CHEESE & DAIRY PRODUCE 6. PREPARATION OF EXHIBITS FOR DELIVERY The RAS will provide Exhibitors with an Exhibitor Confirmation Pack that will include the following: a) Identification labels that contain the catalogue number, barcode number, barcode and Class number for each Exhibit. Identification labels should be firmly affixed to each Exhibit, so that the Exhibits identifying information is intact and all commercial labels are visible. All Exhibits (commercial and wholesale) shall comply with the requirements of the Australian Food Standards Code for both products and packaging, which demands both Nutritional Information Panel and an ingredients listing. Products that do not comply will have one (1) or more points deducted at the Judges discretion. b) Exhibitor confirmation slip. It is the Exhibitor s responsibility to check the information on the Exhibitor confirmation slip is correct, and accurately reflects the Classes into which the Exhibits have been entered. c) Courier and postal labels. d) Map and delivery instructions. Should you require additional identification labels or need to make amendments to your Exhibitor Confirmation Slip, please contact the Cheese & Dairy Produce Coordinator. 7. DELIVERY OF EXHIBITS Exhibits must be delivered to the Cheese & Dairy Show Supervisor, Vomitory 3, Ground Floor, Sydney Showground, Sydney Olympic Park NSW 2127. Exhibits must be properly marked with the RAS supplied identification labels and delivered from Monday 5 to Thursday 8 February 2018 between the hours of 9.00am and 4.00pm. The RAS cannot be held responsible for any theft, loss, delay or damage during the transportation of entries. 8. JUDGING All Judges are chosen on their industry knowledge and expertise, and come from a broad range of industry sectors The Chair of Judges oversees each panel and has the final power to arbitrate the awarding of points. All Exhibits are judged on their own merits against a set of criteria. Judging panels shall consist of three Judges. An Associate Judge may be part of the panel but as they are still in training; their scores do not contribute to an Exhibit s overall results. Judges shall not have access to an Exhibit other than which is presented to them by the Stewards. 9. SCALE OF JUDGING POINTS All Exhibits (excepting Gelato, Ice Cream & Sorbet) will be Judged using the following criteria: Judging Criteria Points PRESENTATION 4 FLAVOUR AND AROMA 10 TEXTURE 6 TOTAL 20 All Gelato, Ice Cream & Sorbet Exhibits will be Judged using the following criteria: Judging Criteria Points APPEARANCE 4 FLAVOUR 10 TEXTURE AND BODY 6 TOTAL 20 10. RESEARCH & DEVELOPMENT CLASS All products entered into this Class are in connection with corporate innovation and constitutes the first stage of development of a potential new product. Exhibits in this Class will not be eligible for a Sydney Royal medal and Championship prize or Trophy. This Class will be judged after normal product judging. Exhibitor to confirm that their new product complies with the Australian Food Standards code when completing Application for Entry.
CHEESE & DAIRY PRODUCE 9 11. MEDAL AWARD LEVELS Judging is conducted using the 20 point scoring system. Awards shall be determined by the Judges on the following point scale: Gold medal for outstanding Exhibits gaining 18pts and over. Silver medal for excellent Exhibits gaining 17pts but fewer than 17.9pts. Bronze medal for quality Exhibits gaining 16pts but fewer than 16.9pts. The Judges may make Awards only on the basis of Gold, Silver and Bronze medals and may at their absolute discretion decline to make an Award in any Class. In the case of multiple entries per Class, an Exhibitor may be awarded more than one Award in the same Class. All Gold Medal winners may be eligible to enter the Australian Grand Dairy Awards, which are held annually. For further information, visit www.dairyaustralia.com.au 12. CHAMPIONSHIPS, ANNUAL PRIZES & TROPHIES For a full list of Championships, Annual Prizes and Trophies, please see page 23. Only Gold medal-winning Exhibits will be eligible to receive a Championship. Championships may be withheld in instances where the Exhibits are considered by the Judges to be unworthy of the Award. Prize money shall not be awarded. All Classes enable their Exhibits to qualify for at least one Championship. The process for determining the Championships is that all the Gold medal-winning Exhibits from each eligible Class are re-tasted blind by an expanded Panel of Judges and ranked according to the Borda Count Method. Perpetual and Perennial Trophies remain the property of the Royal Agricultural Society of NSW, and therefore ownership of the Trophy does not pass to the winning Exhibitor. However, winners will be presented with an annual prize which can be taken home, and the Exhibitor s name will be engraved on the Trophy. Supporter prizes are provided by third parties and the RAS advises that any such Prize may be subject to change or amendment occurring at any time, thereby making the original information published incorrect. 13. AWARD ARTWORK Medal and Championship-winning Exhibitors will receive a certificate denoting the Award won, Sydney Royal Award artwork, permission to use the trademark license, and an Award Regulations and Promotion Kit for guidance on artwork usage and marketing of the Award won which can be found at www.rasnsw.com.au/dairy. The use of the Award artwork is subject to the Trademark Terms & Conditions in accordance with the RAS General Regulations Rule 189. An Exhibitor making improper use of medals or special Awards won in the Sydney Royal Cheese & Dairy Produce Show for advertising purposes may be subject to disqualification from further Shows conducted by the RAS. 14. OBLIGATIONS FOR GOLD MEDAL AND CHAMPIONSHIP WINNERS Following the Judging, the RAS hosts the Awards Night during which a selection of Award-winning produce is available for consumption. Successful Gold or Champion-winning Exhibitors are required to supply by Monday 19 February 2018 a reasonable quantity of Award-winning product. It would be appreciated if products could be supplied to the RAS at the Exhibitor s own expense or agree to sell it at 50% of wholesale price. This will enable the winning products to gain exposure by being featured at the event which is attended by Trade, Sponsors, Exhibitors, Judges and the general public. 15. ELIGIBILTY OF PRODUCTS (a) All Exhibits must comply with the requirements of the Australian Food Standards Code for both product and packaging. Exhibits not complying with the minimum Australian dairy content will be disqualified; (b) Cheese Exhibits should be provided whole, not portioned except in Classes otherwise specified. Exhibits produced with Sheep, Goat or Buffalo or Camel Milk will be eligible to enter into Classes 84 to 101 only; (c) Wholesale products must be accompanied by a Nutrition Information Panel and ingredients listing; (d) No Exhibit is to be previously sampled by the Exhibitor before being submitted for Judging; (e) All Exhibits are to be delivered via a suitable and appropriate food transport vehicle and upon delivery the Exhibits become the property of the RAS. 16. DEFINITION OF EXHIBITOR An Exhibitor means a person, firm, partnership, company or body corporate, which in the opinion of the RAS: (a) Manufactures or processes or (b) Has product manufactured or packaged under contract. Applications for Entry in the name of deceased person(s) are not eligible for entry. 17. DEFINITION OF PRODUCER A Producer means the registered premises that manufactures or processes the product entered in the Competition. 18. COMMERCIAL AVAILABILITY Exhibits must meet the following criteria for Commercial Availability. Exhibits may be disqualified if they are not commercially available at the time of judging. (a) Each Exhibit entered must be the absolute property of the Exhibitor and must be commercially available in Australia or in the market available for export as an identifiable Australian product, or both. (b) Exhibits must be taken from a normal production run and must be identical to those commercially available. (c) At the time of judging, the RAS may request details of the commercial availability of the Exhibit and may conduct an audit to compare Exhibit samples with those commercially available.
10 CHEESE & DAIRY PRODUCE 19. DEFINITION OF RETAIL A Retail Producer means the Exhibit is labelled in accordance with the Australian Food Standards Code and manufactured in commercial quantities for Retail sale. 20. RECOGNITION Both the Producer and the Exhibitor will be recognised in all official announcements of results by RAS, including announcements of Class results and in the Results Catalogue. Where an Award is presented to an Exhibit, the Award will recognise the Producer first and then the Exhibitor. 21. MISREPRENTATION (a) (b) (c) (d) Exhibitors must not misrepresent the Exhibit(s) or make improper use of the Exhibit(s). Should the Exhibitor be deemed to be misrepresenting the Exhibit(s) by the RAS, the Exhibitor may be subject to disqualification from further Shows conducted by the RAS; In connection with Item 14, any Exhibitor falsifying their attainment of the product may be disqualified from further Shows conducted by the RAS; The RAS reserves the right to take infringement action against the Exhibitor for the misrepresentation and/or misuse of the product under Trade Practices Legislation; and The RAS reserves the right to report the misuse to the Australian Competition and Consumer Commission and/or Office of Fair Trading for further action. 22. CONFLICT OF INTEREST An example of a potential conflict of interest is if an Exhibit is contracted to an external supplier, consultant or contractor who is affiliated with, or performs a judging role at the Sydney Royal Cheese & Dairy Produce Show, this would constitute a conflict of interest. All judges are required to complete a Conflict of Interest declaration. A judge will not be permitted to participate if they have provided consultation services relating to the Exhibit within 6 prior to entry. Exhibitors are also obliged to inform the RAS if such a conflict exists. Failure to disclose a conflict of interest can result in disqualification of the Exhibit from the competition. 23. PRESIDENT S MEDAL FINALIST The President s Medal is the most prestigious food and beverage award in Australia. It promotes and rewards those champion Australian primary products that meet the highest levels of social, economic and environmental integrity. The producers of four nominee products from the Cheese and Dairy Show Champions (one from each category: Cheese, Fresh, Frozen, Cultured) will be invited to participate in the President s Medal competition. Subsequently, six Champion products from across the Wine, Dairy, Fine Food and Beer & Cider Shows will be selected to become finalist products that will compete for the President s Medal. Producers of the six finalist products will be required to provide adequate product quantities for purchase by the RAS or its assigns for the consumption and service at the President s Medal Award Night. 24. DESIGNATION OF SPECIES In accordance Carl Lainnaeus Systema Naturae which references the designation of species producing milk used in eligible Exhibits are defined as: Bovine Cattle 1 Ovine Sheep 1 Bubaline Buffalo 1 Caprine Goat 1 Camelus Camel 1 1. Lainnaeus, C, 1735. Systema Naturae. 1st ed. Sweden: Carl Lainnaeus 25. COMMERCIAL TITLE Exhibitors are required to detail the commercial titles of all Exhibits on the Application for Entry. Commercial titles will be published in the Results Catalogue, online and used for promotional material. Commercial title includes, but is not limited to, the brand name and product description as it appears on the Exhibit s commercial label. 26. CLASS TRANSFERS & WITHDRAWALS The RAS may, at its discretion, without any liability and without the prior approval of the Exhibitor, disqualify or transfer an Exhibit into a different Class than that stated on the Application for Entry if in its opinion the Exhibit has been entered in the wrong Class. All refunds of Entry Fees are at the discretion of the RAS. A full refund shall only be made if notification of withdrawal is received in writing by the Cheese & Dairy Produce Coordinator by 5pm on Friday 13 October 2017 (closing date of entry). After this date, if an Exhibitor wishes to withdraw an Exhibit, they must do so in writing to the Cheese & Dairy Produce Coordinator by 4pm Thursday 8 February 2018. Only in special circumstances will a refund be considered at this point. 27. EXCESS JUDGING STOCK All Exhibits once lodged become the property of the RAS. The RAS reserves the right to use excess stock for media opportunities and events to promote the Sydney Royal Cheese & Dairy Produce Show, which may include cheese & dairy industry and consumer engagement events.
CHEESE & DAIRY PRODUCE 11 28. PROTESTS & DISQUALIFICATIONS Each Exhibitor shall accept the Judges decision on the merits of the respective Exhibits. A protest may be provided to the RAS in writing within seven (7) calendar days of the announcement of the Awards by the Exhibitor with an Exhibit in the Class to which a protest relates. An Exhibitor who in the opinion of the RAS breaches any of these Regulations may be disqualified by the RAS from exhibiting at any of its future Shows. An Application for Entry received from an Applicant who has been disqualified from Exhibition by the RAS shall not be accepted during the period of such disqualification. Should any such application be accepted, it shall, when discovered, be deemed void and the Entry Fee, Exhibit and any Award made to such Applicant shall be forfeited to the RAS. Where an Exhibit or an Exhibitor is disqualified and their prize is forfeited, the RAS may (but is not obliged to) promote the Exhibit next in order to that prize. 29. AUDITING (i) The RAS will appoint any person (a Auditor ) to undertake random pre-judging and post-judging audits relating to any Exhibit entered into the Sydney Royal Cheese & Dairy Produce Show. This is to ensure that Exhibits entered conform to Schedule and the Australian Food Standards Code. (ii) An Exhibitor must co-operate with and do all things reasonably required by an Auditor in connection with any Cheese & Dairy Audit and adhere to arrangements that have been made between the RAS and the Exhibitor. (iii) The Exhibitor must keep on file, maintain and extract a copy of such records as are required to demonstrate the truth and accuracy of all information stated in the Exhibitor s Application for Entry. (iv) Each Exhibitor hereby consents to an Auditor, in the conduct of a Cheese & Dairy Audit, to enter, with notice, the Exhibitor s premises as nominated and inspect all products, books, electronic and hard copy records thereon, or to request relevant documentation electronically for the purpose of verifying the authenticity of any information stated in the Exhibitor s Application for Entry. (v) An Exhibitor undergoing a Cheese & Dairy Audit must permit the Auditor to take from the Exhibitor s premises up to three (3) samples (free of charge) taken at random from the stock on hand of any Exhibit for comparison with the original Exhibit. If the Exhibitor fails to comply with these provisions; or as a result of the Cheese & Dairy Audit, any discrepancy is disclosed, or a sample taken is not identical with the original Exhibit, the RAS may: (e) Cancel any Award won by the Exhibitor; (f) Disqualify the Exhibitor from further Exhibition for such period as the RAS considers appropriate; (g) Publish to such persons as the RAS considers appropriate the fact of any such cancellation and/or disqualification in respect of the Exhibit and the Exhibitor. (h) Neither the Exhibitor nor any other Person shall have any claim against the RAS or against any Councillor, member, employee, agent or representative in respect of any matter published as contemplated by paragraph (v). The RAS may publish in any medium the results of any such inspection or analysis. Neither the Exhibitor nor any other Person shall have any claim against the RAS or against any Councillor, member, employee, agent or representative in respect of any matter published as contemplated by paragraph (c) of this Special Regulation 25. 30. POWER TO CANCEL OR ALTER The RAS may, without assigning a reason: (a) Alter the Closing Date for the Competition; (b) Remove any Exhibit from Sydney Showground or cause any Exhibit to be removed from Sydney Showground; (c) Alter the conditions of the Competition, including but not exclusive to the judging conditions and process followed; (d) Rule that an Exhibit or Exhibitor may not compete or is ineligible to compete; (e) Alter the date, time or place on or at which the judging or Awards Presentation is scheduled to take place; (f) Alter a Judge scheduled to Judge the Event; Notification of change will be listed on www.rasnsw.com.au Whilst every effort will be made to release results on the date indicated, the RAS reserves the right to: (a) Defer announcing results until the Chair of Judges report is finalised; (b) Cancel the Event; The rights set out above apply notwithstanding: (a) The RAS acceptance of an entry; (b) Inclusion of an entry in the Results Catalogue; or (c) The issue of any other document. 31. WORKPLACE SURVEILLANCE ACT RAS operates surveillance cameras from Sydney Showground Security and these are located in and around facilities requiring security monitoring for the safety or security of individuals or property. RAS also has access to Sydney Olympic Park security cameras. Please note that security camera monitoring is continuous and ongoing. RAS strictly complies with the Workplace Surveillance Act 2005. 32. DISCLAIMER The information contained in this publication is gathered for the purpose of providing information to our Exhibitors and Show patrons. The information is a compilation of information provided by third parties and the RAS does not warrant its accuracy and advises that any such information may be subject to change or amendment occurring at any time and thereby making the information incorrect. Subject to the RAS legal obligations and responsibilities. If you require confirmation of any information please telephone the RAS coordinator responsible for the particular information or the RAS switchboard on (02) 9704 1111.
12th Annual M E DA L The best of the best 12TH ANNUAL PRESIDENT S MEDAL Each year the RAS presents the ultimate award in agricultural excellence; The President s Medal. It is unique in that the Medal is not awarded solely on taste; the Medal recognises a product s overall economic, social and environmental integrity through the entire production cycle from gate to plate. It draws from Sydney Royal Champions from throughout the year, examines, and celebrates truly inspirational, innovative agricultural achievers To find out more www.rasnsw.com.au/presidentsmedal Cobram Estate Olive Grove, Lara VIC - Winner 11th President s Medal
CHEESE & DAIRY PRODUCE 13 2018 SYDNEY ROYAL CHEESE & DAIRY PRODUCE SHOW CLASSES BUTTER Butter in Classes 1 to 2 is to be made from pasteurised cream and no preservative other than salt to be added. Cultured and uncultured Butters are eligible but their type must be specified on Application for Entry. All Butter specially manufactured and prepared for Exhibition purposes must be packed in plain solid fibreboard cartons. Exhibitors in Classes 3 and 4 must specify fat content (%) on the Application for Entry. Section Class No. Class Description Minimum Exhibit BUTTER 1 Retail Pack Butter, salted. Minimum Exhibit of not less than. Wrappers or containers must denote or imply the name of the Exhibitor. 2 Retail Pack Butter, unsalted. Minimum Exhibit of not less than. Wrappers or containers must denote or imply the name of the Exhibitor. 3 Retail Pack Dairyblend or Dairy Spread. Minimum Exhibit of not less than. Minimum dairy content of 50%. Wrappers or containers must denote or imply the name of the Exhibitor. Exhibitors to specify Blend or Spread on the Application for Entry. 4 Retail Speciality Butter or Blends, salted or unsalted, including Ghee. Minimum Exhibit of not less than.
14 CHEESE & DAIRY PRODUCE MILK All Exhibits are to be minimum 2 litres, packaged in Retail pack. Exhibitors in Classes 15 and 16 must specify flavour on the Application for Entry. Exhibitors must specify fat content (%) on the Application for Entry: Exhibits in Classes 5 to 8, 11, 13 & 15 should have a fat content of 3.2% or greater. Exhibits in Classes 9, 12, 14 & 16 should have a maximum fat content of 2%. Exhibits in Class 10 should have a maximum fat content of 0.2%. Section Class No. Class Description Minimum Exhibit MILK 5 White Milk, homogenised. 6 White Milk, non-homogenised. 7 UHT Milk, including extended shelf life, whole, modified and skim. 8 Modified Milk (with non-dairy additives, such as omega 3, lactose-free and hydrocolloids). 9 Modified Milk, reduced or low fat, maximum fat 2%. 10 Skim Milk. FLAVOURED MILK 11 Flavoured Milk, chocolate, full fat. 12 Flavoured Milk, chocolate, low or reduced fat, maximum fat 2%. 13 Flavoured Milk, coffee, full fat. 14 Flavoured Milk, coffee, low or reduced fat, maximum fat 2%. 15 Flavoured Milk, other than chocolate and coffee, full fat. May include mocha and mixes of chocolate and coffee. 16 Flavoured Milk, other than chocolate and coffee, low or reduced fat, maximum fat 2%. May include mocha and mixes of chocolate and coffee.
CHEESE & DAIRY PRODUCE 15 CHEESE More than one entry may be made by each factory or branch factory in cheese Classes, provided each entry is a distinct cheese. Cheeses entered in Classes 17 to 50 which attain a Gold medal, qualify to be Judged, and may, at the discretion of the RAS, be eligible for selection in the Australian Cheeseboard. Up to five of the top point scoring cheeses in each category may be eligible for Judging in the Australian Cheeseboard. Cheeses entered into Classes 51 to 53 are not eligible for the Australian Cheeseboard. CHEDDAR Cheese should be selected to give a flavour profile similar to the following age groups: MILD: up to 12 weeks. SEMI-MATURED: 12 weeks to 6 months. MATURED: 6 months to 12 months. VINTAGE: over 12 months. Cheeses will be Judged to these specifications and may be waxed, rinded or rindless. Section Class No. Class Description Minimum Exhibit CHEDDAR 17 One Cheddar Cheese, mild. Must be a complete cheese, not less than 2kg. 2kg 18 One Cheddar Cheese, semi-matured. Must be a complete cheese, not less than 2kg. 2kg 19 One Cheddar Cheese, matured. Must be a complete cheese, not less than 2kg. 2kg 20 One Cheddar Cheese, vintage. Exhibitor to specify age on the Application for Entry. Must be a complete cheese, not less than 2kg. 2kg 21 Cheddar Cheese, mild, Retail pack, Minimum Exhibit of 2kg. 2kg 22 Cheddar Cheese, semi-matured, Retail pack, Minimum Exhibit of 2kg. 2kg 23 Cheddar Cheese, matured, Retail pack, Minimum Exhibit of 2kg. 2kg 24 Cheddar Cheese, vintage, Retail pack, Minimum Exhibit of 2kg. Exhibitor to specify age on the Application for Entry. 25 Any other Cheddar-style Cheese, any other style. Includes Cheshire, Red Leicester, Colby, etc. Must not be less than 2kg in Retail pack(s). Exhibitor to specify cheese type on the Application for Entry. 26 Retail Cheddar Class. This Class shall assess the quality of product available for purchase by the Australian consumer from retail outlets in the Greater Metropolitan Area of Sydney. The Exhibitor shall identify where their product is available for purchase. The Exhibit will be purchased by the RAS of NSW in the week prior to the Judging and will be assessed during the Judging week. Entries for this Class shall only be accepted as an online entry with an entry fee of $70 (Incl. GST) per Exhibit. No sample is required to be sent in by the Exhibitor but the style of Cheddar must be identified on the Application for Entry. 2kg 2kg 2kg
16 CHEESE & DAIRY PRODUCE CHEESE TYPES OTHER THAN TRADITIONAL BLOCK CHEDDAR Exhibitor to specify fat content (%) on the Application for Entry. Exhibits to be packaged in a Retail Pack or wholesale pack with a description of the product. Exhibits in Classes 27 to 53 are to be a minimum of. All Flavoured Cheese Exhibits must be entered into the flavoured cheese Classes 29, 31, 32, 38, 39 & 40.Exhibitor must specify flavour/s on the Application for Entry. Exhibits in Class 31 will be pan-fried as part of the Judging process. Section Class No. Class Description Minimum Exhibit CHEESE TYPES OTHER THAN TRADITIONAL BLOCK CHEDDAR 27 Ricotta Cheese, unbaked. 28 Fresh Unripened Cheese with no added flavour. Includes Cottage Cheese, Farm Style, Cream Cheese, Neufchatel, Quark, etc. 29 Fresh Unripened Cheese, flavoured. Includes Cottage Cheese, Farm Style, Cream Cheese, Neufchatel, Quark, etc. 30 Cheese, semi hard and eye cheeses, e.g. Edam, Gouda, Raclette, Havarti, Swiss, Gruyere, Tilsit, etc. 31 Haloumi, plain and/or flavoured. 32 Labneh, flavoured or non-flavoured. 33 Cheese, e.g. Bocconcini, Fior di Latte, Trecce/Nodini, Burrata, etc. 34 Cheese, e.g. Mozzarella, Stretched Curd, Scamorza, Pizza Cheese, Provolone, Cacio Cavallo, etc. 35 Cheese, Mascarpone. 36 Cheese, Fetta (traditional), e.g. Greek style. No added flavourings, but may include lipase. Exhibitor to specify salt content (%) on the Application for Entry. 37 Cheese, Fetta (modern), e.g. UF technology, unflavoured and other soft styles. Exhibitor to specify salt content (%) on the Application for Entry. 38 Cheese, Fetta, flavoured. Exhibitor to specify salt content (%) on the Application for Entry. 39 Cheese, fruit flavoured. Exhibitor to specify flavour on the Application for Entry. 40 Cheese, flavours other than fruit. Exhibitor to specify flavour on the Application for Entry. 41 Cheese, mould ripened, to contain white mould. Includes Brie and Camembert. 42 Cheese, mould ripened, to contain blue mould. 43 Cheese, mixed rind, to contain washed rind and white mould ripening. Not previously entered in Classes 27 to 42. 44 Cheese, washed rind. Not previously entered in Classes 27 to 43.
CHEESE & DAIRY PRODUCE 17 Section Class No. Class Description Minimum Exhibit CHEESE TYPES OTHER THAN TRADITIONAL BLOCK CHEDDAR (CONT.) 45 Cheese, very hard and must be a complete cheese., e.g Romano, Parmesan, Pecorino, Pepato, etc. Exhibitor to specify cheese type on the Application for Entry. 46 Cheese, very hard, Retail portion packs. 47 Cheese, soft or semi-soft, excluding those already specified in Classes 27 to 46. Exhibitor to specify cheese type on the Application for Entry. 48 Club Cheese. 49 Shredded or grated Cheese. Retail or Food Service Pack. Exhibitor to specify cheese type on the Application for Entry. 50 Cheese, any other type, excluding those already specified in Classes 27 to 49. Exhibitor to specify cheese type on the Application for Entry and consumption instructions should it be an unusual product. 51 Processed Cheese, sliced, can be flavoured. 52 Most Innovative Product and/or Package of any Variety of Cheese. The product must be offered to the market not more than 12 months prior to judging. Products will be evaluated for packaging, innovation and product quality. A statement must be included, explaining the innovative nature of the product and/or package with the Application for Entry. 53 Raw Milk Cheese, any type. Exhibitor to specify type on Application for Entry and include Certification approval from the relevant State Food Authority.
18 CHEESE & DAIRY PRODUCE ICE CREAM, GELATO & SORBET As per the Australian Food Standards Code, Exhibits in Classes 54 and 62 should have a dairy fat content of greater than 10%. Exhibits in Classes 63 to 66 should have a dairy fat content of less than 0.5%. Exhibitor must specify the fat content (%) and flavour on Application for Entry in Ice Cream, Gelato & Sorbet Classes. ICE CREAM and GELATO Exhibits must contain a minimum 80% Australian dairy solids. ICE CREAM Classes: Exhibits are to be a minimum of 2 litres, packaged in Retail pack, unless otherwise specified. GELATO Classes: Exhibits are to be a minimum of 2 litres. The solids MUST be dairy based. NOVEL ICE CREAM/GELATO Class: a minimum of 8 samples in sticklines or per flavour to be submitted. SORBET Classes: Exhibits are to be a minimum of 2 litres, packaged in Retail pack specifying fat percentage. Inclusions are exempt from fat percentage. Section Class No. Class Description Minimum Exhibit ICE CREAM & GELATO 54 Vanilla flavoured full cream Ice Cream or Gelato. Must have a minimum 10% dairy fat content. Vanilla with additional flavours is NOT permitted in this Class. 55 Vanilla flavoured Gelato (including low/reduced fat ice cream). Must have less than 10% dairy fat content. Vanilla with additional flavours is NOT permitted in this Class. 56 Chocolate flavoured full cream Ice Cream or Gelato. Must have a minimum 10% dairy fat content. Chocolate with additional flavours is NOT permitted in this Class. 57 Chocolate flavoured Gelato (including low/reduced fat ice cream). Must have less than 10% dairy fat content. Chocolate with additional flavours is NOT permitted in this Class. 58 Nut flavoured full cream Ice Cream or Gelato. Must have a minimum of 10% dairy fat content. Multiple nut combinations are permitted. Nut with additional flavours is NOT permitted in this Class. 59 Nut flavoured Ice Cream or Gelato (including low/reduced fat ice cream). Must have less than 10% dairy fat content. Multiple nut combinations are permitted. Nut with additional flavours is NOT permitted in this Class. 60 Novel Ice Cream or Gelato e.g. bambino cones, piccolo cones, petit fours, etc. Must have a minimum 10% dairy fat content. 61 Other flavoured full cream Ice Cream or Gelato. Must have a minimum of 10% dairy fat content. Includes single flavours or combinations of flavours NOT permitted in Classes 54, 56, 58. 62 Other flavoured Gelato (includes low/reduced fat ice cream). Must have less than 10% dairy fat content. Includes single flavours or combinations of flavours NOT permitted in Classes 55, 57, 59. SORBET 63 Sorbet, tropical fruit flavour. Base mix to have maximum fat 0.5%. Fat levels above 0.5% permitted ONLY if contributed by natural flavour material. 64 Sorbet, citrus fruit flavour. Base mix to have maximum fat 0.5%. Fat levels above 0.5% permitted ONLY if contributed by natural flavour material. 65 Sorbet, any other fruit flavour. Base mix to have maximum fat 0.5%. Fat levels above 0.5% permitted ONLY if contributed by natural flavour material. 66 Sorbet, any other flavour. Base mix to have maximum fat 0.5%. Fat levels above 0.5% permitted ONLY if contributed by natural flavour material (e.g. nuts, cocoa)
CHEESE & DAIRY PRODUCE 19 YOGHURT Exhibits in Classes 67 to 74 are to be a minimum, packaged in Retail pack. Exhibits in Classes 75 and 76 are to be a minimum 500g, packaged in Retail Pack. Exhibitor to specify fat content (%) on the Application for Entry. Exhibitor to specify flavour for Classes 71, 72, 73, 74, 75 and 76 on the Application for Entry. Exhibits may include probiotic cultures. Multipack flavoured Yoghurt Exhibits will be judged as a whole. Section Class No. Class Description Minimum Exhibit YOGHURT 67 Yoghurt, natural, to be set or stirred (unsweetened). 68 Yoghurt, natural, to be set or stirred (sweetened). 69 Yoghurt, reduced or non-fat, natural, to be set or stirred (sweetened). Exhibit to have a maximum of 2% fat content. 70 Yoghurt, reduced or non-fat, natural, to be set or stirred (unsweetened). Exhibit to have a maximum of 2% fat content. 71 Yoghurt, flavoured (any flavour), full fat, to be set or stirred. Exhibit to have a fat content of 2.1% or more. 72 Yoghurt, flavoured (any flavour), reduced or non-fat, to be set or stirred. Exhibit to have a maximum of 2% fat content. 73 Yoghurt, Frozen (sweetened) 74 Yoghurt, Frozen (unsweetened) 75 Cultured Buttermilk. 500g 76 Cultured Milk Beverage, any flavour. Exhibitor to specify flavour on the Application for Entry. 500g
20 CHEESE & DAIRY PRODUCE CREAM Exhibits are to be minimum 500g and in retail packaging unless otherwise specified. Exhibitor to specify fat content (%) on Application for Entry. Section Class No. Class Description Minimum Exhibit CREAM 77 Sour or Cultured Cream. 500g 78 Sour Light Cream. 500g 79 Light Cream, no additives, less than 35% fat. 500g 80 Pure Cream, no additives, more than 35% fat. 500g 81 Thickened Cream, i.e. added stabilisers. 500g 82 Rich Cream, no added stabilisers. 500g DAIRY DESSERT, CUSTARD & MOUSSE Exhibits are to be minimum, packaged in Retail pack. Exhibitor to specify fat content (%) on Application for Entry. Exhibits are to have a minimum dairy content of 50%. Exhibitor must specify flavour/s on the Application for Entry. Section Class No. Class Description Minimum Exhibit DAIRY DESSERT 83 Dairy dessert, custard and mousse, in retail or wholesale packaging. Exhibits can be any flavour and can include Fromage Frais or Cheesecake (baked or unbaked).
CHEESE & DAIRY PRODUCE 21 SHEEP, GOAT, BUFFALO & CAMEL MILK PRODUCT All products must be exhibited in Retail or Wholesale packs. MILK Classes: Exhibits are to be a minimum of 1 litre. Exhibitor to specify fat content (%) on the Application for Entry for Yoghurt Classes and Milk Classes. SHEEP MILK PRODUCT Exhibits in these Classes should comprise of pure ewes milk. Section Class No. Class Description Minimum Exhibit CHEESE 84 Sheep Milk Cheese, mould ripened. 500g 85 Sheep Milk Cheese, fresh, unripened. 500g 86 Sheep Milk Cheese, matured. Exhibitor to specify age on the Application for Entry. 500g 87 Sheep Milk Cheese, any other variety. 500g YOGHURT 88 Sheep Milk Yoghurt, natural. 500ml GOAT MILK PRODUCT Exhibits in these Classes should have a goats milk content of at least 80%. Exhibits in Class 96 are to provide accredited certification when completing Application for Entry Section Class No. Class Description Minimum Exhibit CHEESE 89 Goat Milk Cheese, fresh, unripened. 500g 90 Goat Milk Cheese, mould ripened. Exhibitor to specify age on the Application for Entry. 500g 91 Goat Milk Cheese, matured. 500g 92 Goat Milk Cheese, any other variety not specified in Classes 89 to 91 and 93. 500g 93 Goat Milk Fetta, flavoured and non-flavoured. 500g YOGHURT 94 Goat Milk Yoghurt, natural. Exhibitor to specify if stirred, set or Greek style yoghurt on the Application for Entry. 95 Goat Milk Yoghurt, flavoured. Exhibitor to specify flavour when completing Application for Entry. MILK 96 Goat Milk. Exhibitor to provide Certification approval from the relevant State Food Authority when completing Application for Entry. 500ml 500ml 1L
22 CHEESE & DAIRY PRODUCE BUFFALO MILK PRODUCT Exhibits in these Classes should comprise of pure buffalo milk content. Section Class No. Class Description Minimum Exhibit CHEESE 97 Buffalo Milk Cheese, fresh, unripened. 500g 98 Buffalo Milk Cheese, any other variety. Exhibitor to specify cheese type when completing Application for Entry. 500g CAMEL MILK PRODUCT Exhibits in these Classes should comprise of pure camel milk content. Section Class No. Class Description Minimum Exhibit DAIRY PRODUCT 99 Camel Milk Product. Exhibitor to specify product type and flavour (if applicable). Exhibitor to provide Certification approval from the relevant State Food Authority when completing Application for Entry. 1L SHEEP, GOAT & BUFFALO MILK BLENDED PRODUCT Section Class No. Class Description Minimum Exhibit BLENDED PRODUCT 100 Blended Milk Product with a minimum of 50% Sheep, Goat or Buffalo. Exhibitor to specify product type, flavour (if applicable) and milk blend on the Application for Entry. 101 Any other Sheep, Goat or Buffalo Milk Product not specified above, including Ice Cream. 500g / ml 500g / ml RESEARCH & DEVELOPMENT PRODUCT Exhibits in this Class will not be eligible for a Sydney Royal Medal and Championship prize or trophy. Exhibitor to confirm that their product complies with the Australian Food Standards Code when completing Application for Entry. Section Class No. Class Description Minimum Exhibit RESEARCH & DEVELOPMENT 102 Exhibitor to specify product type and flavour (if applicable). Exhibitor to confirm that their product complies with the Australian Food Standards Code when completing Application for Entry. Exhibits in the Class will not be eligible for a Sydney Royal Medal and Championship prize or trophy. 500g / ml
CHEESE & DAIRY PRODUCE 23 CHAMPIONSHIPS, ANNUAL PRIZES & TROPHIES CHAMPION BUTTER Eligible Classes: 1-4 Murray Goulburn Cooperative, Beautifully Butterfully Salted Class No. 1 / Cat No. 11 CHAMPION WHITE MILK The Jim Forsyth Perpetual Trophy Donated by Mr Jim R Forsyth, for the Champion White Milk. First presented in 1997. Until 2015, this trophy was presented for Champion Milk. Eligible Classes: 5-10 Brownes Dairy, Brownes Extra Creamy Milk Class No. 6 / Cat No. 61 CHAMPION FLAVOURED MILK Eligible Classes: 11-16 Sharma s Kitchen Pty Ltd, Milk Badam Class No. 15 / Cat No. 118 CHAMPION CHEDDAR CHEESE The NSW Food Authority Perpetual Trophy Donated by the NSW Food Authority for the Champion Cheddar Cheese. First presented in 2001 and formerly known as the New South Wales Government Perpetual Trophy for Cheddar Cheese. Eligible Classes: 17-26 Bega Cheese Ltd, Bega Rindless Cheddar Traditional Recipe Class No. 20 / Cat No. 130 CHAMPION SPECIALTY CHEESE The NSW Food Authority Perpetual Trophy Donated by the NSW Food Authority for the Champion Specialty Cheese. First presented in 2001 and formerly known as the New South Wales Government Perpetual Trophy for Fancy Cheese. Eligible Classes: 27-53 Lion Dairy & Drinks, Heidi Raclette Produced by The Heritage Burnie TAS Class No. 30 / Cat No. 192 CHAMPION COW MILK CHEESE Dairy Australia Perpetual Trophy Donated by Dairy Australia, for the Champion Cow Milk Cheese. First presented in 1993 and formerly known as the Australian Dairy Corporation Perpetual Trophy for Champion Cheese of Show. From 2010-2015 the Trophy was awarded for Champion Bovine Cheese. Eligible Classes: 17-51 Bega Cheese Ltd, Bega Rindless Cheddar Traditional Recipe Class No. 20 / Cat No. 130
24 CHEESE & DAIRY PRODUCE CHAMPION CHEESE OF SHOW Prize (Annual Trophy) for the Champion Cheese of Show Supported by the Dairy Produce Committee. Eligible Classes: 17-50, 84-87, 89-93 and 97-98 Bega Cheese Ltd, Bega Rindless Cheddar Traditional Recipe Class No. 20 / Cat No. 130 AUSTRALIAN CHEESEBOARD Australian Cheeseboard Perpetual Trophy Donated by Mr D H Crosby OAM, awarded to the Exhibitors of the five Gold medal-winning cheeses selected by the Chair of Judges to comprise the Australian Cheeseboard. First presented in 1993. Bega Cheese Ltd, Bega Rindless Cheddar Traditional Recipe Class No. 20 / Cat No. 130 Lion Dairy & Drinks, Heidi Raclette Produced by The Heritage Burnie TAS Class No. 30 / Cat No. 192 Blackall Country Cheese Pty Ltd t/as Woombye Cheese Company, Blackall Gold (Washed Rind) Class No. 44 / Cat No. 348 Meredith Dairy, Goat Cheese Chevre Dusted with Ash Class No. 95 / Cat No. 761 Berry s Creek Gourmet Cheese, Riverine Blue Class No. 104 / Cat No. 807 CHAMPION PREMIUM ICE CREAM OR GELATO Eligible Class: 54-62 Peters, Connoisseur Classic Vanilla Class No. 54 / Cat No. 396 CHAMPION ICE CREAM OR FROZEN YOGHURT Eligible Classes: 54-59, 73-74 Gundowring Fine Foods, Gundowring Finest Ice Cream Licorice Class No. 59 / Cat No. 447 CHAMPION NOVEL ICE CREAM OR GELATO Eligible Class: 60 Serendipity Ice Cream, Peanut Butter Dipitypop Class No. 60 / Cat No. 458 CHAMPION GELATO Eligible Classes: 54-62 Cow and the Moon, Salted Caramel Class No. 65 / Cat No. 531 CHAMPION SORBET Eligible Classes: 63-66 Gelatissimo Pty Ltd, Raspberry Class No. 68 / Cat No. 560
CHEESE & DAIRY PRODUCE 25 CHAMPION YOGHURT OR CULTURED MILK PRODUCT Bega Cheese Perpetual Trophy Donated by Bega Cheese for the Champion Yoghurt or Cultured Milk Product. First presented in 2002. Until 2014, this trophy was awarded to the Most Successful Fancy Cheese Exhibitor. Eligible Classes: 67 72, 75-76 Gourmet Goodies, Apple and Rhubarb All Natural Flavoured Yoghurt Class No. 74 / Cat No. 598 CHAMPION CREAM Eligible Classes: 77-82 Chobani Australia Pty Ltd, Gippsland Dairy Pure Double Cream Class No. 88 / Cat No. 723 CHAMPION DAIRY DESSERT, CUSTARD & MOUSSE Eligible Classes: 83 Nicholson Fine Foods, Belgian Chocolate Mousse Classic Chocolate Class No. 89 / Cat No. 737 CHAMPION SHEEP, GOAT, BUFFALO & CAMEL MILK PRODUCT Simon Johnson Perpetual Trophy Donated by Simon Johnson, for the Champion Sheep, Goat, Buffalo & Camel Milk Product. First presented in 2002. Eligible Classes: 84-101 Berry s Creek Gourmet Cheese, Riverine Blue Class No. 104 / Cat No. 807
26 CHEESE & DAIRY PRODUCE NOTES
NOTES CHEESE & DAIRY PRODUCE 27
The Royal Agricultural Society of NSW gratefully acknowledges the sponsors of the 2017 Sydney Royal Wine, Dairy, Chocolate, Beer & Cider and Fine Food Shows GOLD SILVER BRONZE CORPORATE SPONSORS Correct as of 23 May 2017