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Judging: June 21, 2011, Wisconsin Dells, Wis.

Click here for Results and Medals

Contest Rules

  • 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. Any entry found to be in breach of the competition rules will be immediately disqualified.
  • 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.
  • Each product must be entered in its original form, uncut, as whole wheels, loaves or blocks. Product is to be sent in normal company packaging.
    • Any cheeses and butter under one pound of weight will require one retail case of samples (minimum of 6 pieces).
    • Exceptions are made for cheeses normally cut during manufacture (e.g., feta, Swiss) or when fully formed pieces are blocks larger than 20 pounds, send a 20-pound sample.
  • Contest organizers reserve the right to place entries into the class deemed most appropriate by the head judge.
  • All products must be shipped to contest location, Kalahari Resort in Wisconsin Dells, Wis., to be received by noon on Monday, June 20, 2011. Detailed shipping instructions will be provided to ensure safe delivery of your entries.
  • All products entered in the competition become the property of the American Jersey Cattle Association. They will be showcased at tastings during the joint Annual Meetings of the American Jersey Cattle Association and National All-Jersey Inc., June 22 through 25.
Class Description
1 Fresh unripened cheese
2 Mold ripened soft or unpressed cheese, plain
3 Soft or unpressed 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

 

  

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Wisconsin Center for
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