International Cheese Competition 2023

// International Cheese Competition | The 26 categories //

| Reminder : the competition is open to both exhibitors and non-exhibitors |

26 categories : which ones are yours? 🥇

The cheeses will be judged on their technical and aesthetic properties in terms if appearance, aroma, flavor, texture.

1. Fresh cheese Cow (i.e. Mozzarella, Queso fresco, Ricotta)

2. Fresh cheese Goat (i.e Chèvre)

3. Soft, bloomy rind cheese (i.e. Brie)

4. Washed rind cheese (i.e. Port-Salut)

5. Mixed rind cheese (i.e. La Sauvagine)

6. Cheddar Cheese aged 3 to 6 months

7. Cheddar Cheese aged 6 to 12 months

8. Cheddar Cheese aged more than 12 months

9. Cheddar Cheese Bandaged

10. Gouda aged 6 to 12 months

11. Gouda aged more than 12 months

12. Swiss style

13. Cheese in brine (i.e. Feta)

14. Smoked cheese

15. Cheese with added physical particulates (herbs, spices…)

16. Cheese with added non-physical particulates (beer, cider, wine…)

17. Semi-soft cheese

18. Firm cheese (i.e Havarti)

19. Hard cheese (i.e. Parmigiano-Reggiano)

20. Blue cheese with veinage present

21. Blue cheese without veinage

22. Grilling cheese raclette

23. Grilling cheese middle eastern style

24. Ash-coated cheese

25. Cheese with low fat content

26. New cheese – not yet available in the North American market

New ! Tasting workshops will be offered to visitors to taste the cheeses named Category Champions!

QUALIFICATION CRITERIAS:

May be a product already available in the retail or food service sector or new to the market.
Must be made with milk, without the addition of modified milk ingredients: cow, goat, sheep, buffalo, or a mixture.
Must be labeled as cheese and not as a processed cheese food product
Cheese to be submitted for judging: wheel or block of 5 lbs or more

Benefit the "Early Bird" rate from 55$CAD!

Register

Contact us

mreymarechal@expocanadafrance.comm