Reynoldsburg, Ohio —North American cheese and butter makers are invited to showcase their products made from 100% Jersey milk in the second North American Jersey Cheese Awards, being judged Tuesday, June 21, 2011 in Wisconsin Dells, Wis.

The competition is being held during the annual meetings of the American Jersey Cattle Association and National All-Jersey Inc.

A panel of leading industry experts will provide an objective assessment of all entries, which must be made from exclusively Jersey cow milk. Gold, Silver and Bronze awards will be given in nine (9) classes for cheeses. There are also classes for Jersey cream butters and Jersey cultured milk products. Gold Award cheeses will then go forward for the title of Best of Show. Awards will be announced June 23.

There is no fee to enter the contest, or a limit to the number of varieties that a cheese maker can enter. Entries will be accepted through Monday, June 15, 2011. Products must be received at the contest location on or before Monday, June 20.

Contest Rules

1. The contest is open to any cheese or butter maker located in a World Jersey Cattle Bureau North American region country and producing a cheese or butter made purely with Jersey milk. The organizers will seek verification that the products entered are made using 100% Jersey milk.

2. Each entry may be entered in the name of a person or group directly involved in making the product. A person or group may enter more than one class. A person or group may be named on more than one entry within a class if the entries are of different varieties.

3. Each product must be entered in its original form, uncut, as whole wheels, loaves or blocks. Any cheeses and butter under one pound of weight will require one retail case of samples (minimum of 6 pieces). Product is to be sent in normal company packaging. Exceptions are made for cheeses normally cut during manufacture (e.g., feta, Swiss), or when fully formed pieces are blocks larger than 40 pounds. Contact contest superintendent for information on the amount of cheese required for judging.

4. Contest organizers reserve the right to place entries into the class deemed most appropriate by the head judge.

5. All products entered in the competition become the property of the American Jersey Cattle Association.

Classes

1.        Fresh unripened cheese, plain

2.        Mold ripened soft or unpressed cheese, plain

3.        Soft or unpressed milk cheese, ripened, plain

4.        Blue vein cheese, any variety, uncut

5.        Hard cheese

6.        Semi-hard cheese

7.        Rind washed cheese

8          Smoked cheese

9.        Flavored cheese, sweet and savory

10.      Jersey cream butter, any style

11.      Cultured milk products

The contest is sanctioned by the World Jersey Cheese Awards, the first breed-specific cheese competition established in 2008 by the World Jersey Cattle Bureau. The official media partner is Culture, the premier magazine devoted to cheese, with additional support from La Panzanella LLC.

Enter online at www.usjersey.com/Forms/NAJCA_2011entry.htm, or contact contest superintendent Sarah Mullen, Customer Service Coordinator with National All-Jersey Inc., at (614) 322-4468 or email smullen@usjersey.com. Detailed instructions for shipping will be provided after entries are made. Products must be received at the judging location on or before June 20, 2011.

For more information on the Awards competition and sponsorship opportunities, contact Dr. Cherie L. Bayer, North American Vice-President for the World Jersey Cattle Bureau, at (614) 322-4456 or Russell Gammon, Executive Secretary of Jersey Canada, at (519) 821-1020.

Source: American Jersey Cattle Association

American Jersey Cattle Association