There is an amazing quality and range of cheese being produced by home cheese makers, some of whom have attended workshops at Red Hill Cheese and have gone on to create sensational cheese in their home kitchens. We would also encourage entries from people who have been making cheese to old family recipes - perhaps handed down over generations - a chance to meet others with a similar interest.

The rules are simple:

1. Be a non-commercial cheesemaker.
2. Register each entry with the Show Committee.

For entry details follow the link below, select the Cookery Schedule and the Cheese category is at the very end.
(Show catalogue may not yet be updated for 2012.)

redhillshow.org/schedules_entryforms.htm

3. Enter at least 100gms of any style of cheese. It doesn't matter what style of cheese you make, as the judges will categorize the entries prior to making their deliberations. The age and style of the cheese should be indicated on the entry.

For example: Fresh Curd Cheese, Camembert/Brie style, Triple Cream, Semi-hard, Hard, Blue, Washed Rind, Cow, Goat, Sheep, Buffalo, Stretched Curd Cheese, Feta, Marinated.

4. Deliver your entries to the Red Hill Cheese stall at the Show by 10am.
Alternatively, you may send them in an insulated box by express post (despatch between Mon. 19th and Wed. 21st March 2012) to Red Hill Cheese, 81 William Rd, Red Hill 3937.

Awards are given in each category determined by the judges, as well as overall prizes for the Champion Non-Commercial Cheese, and for Best Presented Cheese.

Open Judging takes place at 1pm in a friendly atmosphere where the various qualities that the judges are looking for are explained.

Entries are judged on

• Flavour & aroma (10 points)
  
• Texture & body (6 points)
  
• Appearance (4 points)

Each entry will receive a written critique from the judges.

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