SD Fair Cheesemaking Competition

Queso Diego’s Cheesemakers Rodeo Contest

Saturday, July 1st at the San Diego County Fair, Del Mar

Awards

Best Of Show: Custom crafted cheese table runner and hand-crafted inscribed cheese board

1st Place winners in each class will receive: A subscription to Culture Magazine (The Word on Cheese)

2nd Place winners in each class will receive: A Cheese Making Book

3rd Place winners in each class will receive: A Merchandise Certificate to redeem at Curds & Wine in San Diego

Limit: One entry per class  (NO entry fee!)

Judging Criteria: Flavor, Originality, & Aesthetics

Classes to Enter:

Class: 1   Fresh (cheese curds, Chevre, Mascarpone, Mozzarella, Queso Fresco, cottage cheese, farmer’s cheese, Ricotta)  
Class: 2   Brined (Feta, Domiati, Halloumi)
Class: 3   Bloomy Cow (Brie, Camembert, Triple Crème)
Class: 4   Bloomy Goat (Chevre styles both bloomy & ash rinded)
Class: 5   Blue Mold (Cambazola, Roquefort, Danish Blue, Stilton)
Class: 6   Soft/Semi-Soft (aged) (Gouda, Munster)
Class: 7   Cheddar & American Style (Cheddar, Dry Jack, Monterey Jack, Muenster, Colby)
Class: 8    Hard (aged) (Parmesan, Asiago, Romano)
Class: 9    Flavored Cheeses, Butter & Cultured Dairy Products (Yogurt, Crème Fraische)
Class: 10  Open (smoked, washed rind, cheese spreads, anything that doesn’t fit elsewhere)
 

Complete Fair information and entry specifics at this web address:

https://sdfair.com/downloads/2017/contests/Home-Hobby-Contests2.pdf  

Scroll down to the Cheese Competition, appearing just before the Entry Form.
 

Would you like to learn more about making cheese? Where to get the basic supplies? The techniques that have won at the Fair in prior years? We can help!

Queso Diego is San Diego’s premier cheese club. We meet the 3rd Tuesday every month at 7pm at AleSmith Brewing, 9990 AleSmith Way (previously Empire St.), just north of Miramar road.

We start the meeting at 7, but most folks arrive at 6:30 and share cheese they have made, or interesting commercial cheese they have found. It’s an excellent way to sample many cheeses you may not have had, and for the cheesemakers, an opportunity to receive feedback.

We then have a cheese-related presentation: our focus is on education and learning how to successfully make this wonderful food.

You’re invited—come to our next meeting!