COW'S MILK CLASSES 


Minimum of 2 units or 4 kg per entry

Class C/01 ROUND GOUDA – maximum age 2 months.

Class C/02 BABY GOUDA – maximum age 2 months; max. Weight 500g

Class C/03 MATURED GOUDA – maximum age 12 months

Class C/04 RINDLESS GOUDA – maximum age 2 months


Minimum of 2 units or 5 kg per entry

Class C/05 MILD CHEDDAR – maximum age 4 months

Class C/06 MATURED CHEDDAR – matured 6 to 9 months 

Class C/07 EXTRA MATURED CHEDDAR – matured 10 to 18 months

Class C/08 VINTAGE CHEDDAR – minimum age 18 months

Class C/09 ROUND CHEDDAR – matured 6 – 18 months


Minimum 3 units or 2.5 kg per entry

Class C/10 FIOR DE LATTE MOZZARELLA – soft and fresh

Class C/11 PIZZA MOZZARELLA – judged on functionality and flavour

Class C/12 PASTA FILATA – Not entered in other classes


Cheese with an edible rind, covered with harmless but flavour providing white Penicillium.
Minimum of 4 units or 500g per entry

Class C/13 CAMEMBERT - without condiments

Class C/14 CAMEMBERT – with condiments

Class C/15 BRIE – without condiments

Class C/16 BRIE – with condiments

Class C/17 BLOOMY RIND – other


Minimum of 4 units or 2 kg per entry

Class C/18 FETA – without condiments

Class C/19 FETA – with condiments

Class C/20 DANISH-STYLE FETA – with or without condiments

Class C/21 HALLOUMI – judged on functionality and flavour


Minimum of 3 units or 1 kg per entry

Class C/22 BLUE OR WHITE VEINED CHEESE


Minimum of 3 units or 750g per entry

Class C/23 CREAM CHEESE – without condiments

Class C/24 CREAM CHEESE – with condiments

Class C/25 MASCARPONE – without condiments

Class C/26 MASCARPONE – with condiments 

Class C/27 RICOTTA

Class C/28 FRESH CHEESE - any type not entered in classes C/23 – 27


Minimum of 3 units or 3 kg per entry

Class C/29 SOFT CHEESE

Class C/30 SEMI – SOFT CHEESE

Class C/31 SEMI – HARD CHEESE – maximum age 6 months
Dry material content 55 - 62 %( m/m)

Class C/32 HARD CHEESE – maximum age 12 month
Dry material content 60 - 64 %( m/m)

Class C/33 EXTRA HARD CHEESE – minimum age12 months
Dry material content 68 - 70 %( m/m)

Class C/34 BRUSHED RIND CHEESE - maximum age 12 months
Natural hard rind cheese, of which the rind has been “brushed” periodically during ripening, to maintain a moist rind and to impart distinctive earthy flavours to the cheese. 

Class C/35 BRUSHED RIND CHEESE - minimum age 12 months

Class C/36 WASHED RIND CHEESE
Surfaced-ripened cheese, of which the rind has been washed periodically during ripening. The rind is soft and moist to encourage the growth of orange-red bacteria.


Minimum of 3 units or 2kg per entry

Class C/37 SOFT & SEMI SOFT CHEESE – with condiments

Class C/38 SEMI-HARD CHEESE – with condiments excluding blue mould

Class C/39 HARD CHEESE – with condiments


Minimum of 3 units or 1 kg per entry
May NOT contain plant fat 
With or without condiments

Class C/40 SPREAD 

Class C/41 PROCESSED CHEESE – any packaging
 
Class C/42 SLICES 


Minimum of 4 units or 1 kg per entry
Without or with condiments

Class C/43 FETA

Class C/44 FRESH CHEESE 

Class C/45 BRIE and/or CAMEMBERT

Class C/46 HALLOUMI

Class C/47 SOFT AND SEMI-SOFT CHEESE

Class C/48 SEMI – HARD CHEESE   
                            
Class C/49 HARD CHEESE

Minimum of 3 units or 1 kg per entry

Class C/50 FRESH, SOFT and/or SEMI-SOFT CHEESE

Class C/51 SEMI-HARD and/or HARD CHEESE