British Empire Competition Rules

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Central Ontario Cheesemaker Association

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1. Entries should be made on the attached forms and faxed to Mrs. Wendy Gibbons, 111 Roe St., Glencoe, Ontario, Canada, N0L 1M0. Phone/Fax: (519) 287-3933 or email to aandw.gibbons@gmail.com.

2. Entry forms and fees, must be sent in by October 23, 2017. Late entries will NOT be accepted. Entry Fee of $10.00 (Canadian Funds) per entry will be charged.

3. Cheese and Butter must be shipped to Hastings Cold Storage, 380 Coleman Street, Belleville, Ontario, Canada K8P 3J4 (613) 962-9953. Only cheese and butter received prior to 12:00 p.m. on Wednesday, October 25, 2017 will be accepted.

4. Exhibitors may be required to make a statutory declaration that the cheeses and butter exhibited were made in the month for which they were entered and in the plant named by the Exhibitor on the Entry Form.

5. Block cheese must be wrapped in approved wrapper with no identifying markings on the wrappers.

6. Judges will evaluate each cheese for flavour, texture, openness, colour and finish. In case of ties, the highest score for flavour will be declared the winner.

7. Judging will commence at 9:00 a.m. on Sunday, October 29, 2017.

8. All trophies must be returned to C.O.C.A. for annual competition unless otherwise stated in the special prize list. Any shipment of trophies will be at the winner’s    expense, and must be pre-paid.

9. All trophies must be returned in the same condition as presented by October 9, 2017. Repair costs are to be paid by the trophy holder.

10. Exhibitors wishing to reserve their cheese and butter must do so at the time of entry.

11. Cheddar Exhibitors not wishing to reserve their cheese will be guaranteed the current Ontario price. Only one entry per class per plant in the Cheddar section.

12. The Cheese and Butter that is shown by the Exhibitor at the British Empire Cheese Show is not to be tampered with by any person other than the judges, or the Exhibitor will be disqualified from the show.

13. All cheese in Specialty Classes may consist of consumer sized packages but the total weight of each entry must be no less than 5 lb. (2.27 kg). Specialty cheese should be shipped in original packaging or clearly identified.

14. 14. An Exhibitor who is the winner of the Grand Champion is not eligible for the Reserve Champion.

15. 15. Process Cheese. The entries may consist of process cheese slices, jars, block as well as cold pack cheese. The entries may be packed in commercial wrap, and entry must consist of minimum 2.27 kg. (5 lbs.) total weight.

16. 16. Butter. Each entry will consist of ten - 454 gram (1lb.) prints (or equivalent quantity) and must be wrapped in commercial wrap. The wrapped prints may be packed in cartons. One trophy will be awarded. Butter entries can be produced from Cow’s milk, Goat’s milk, or Sheep’s milk.

The scoring system for butter will be: Flavour 45, Texture 15, Moisture 10, Colour 10, Salt 10, Packaging 10

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