2011 CANADIAN GRAND PRIX Description of the 18 categories and judging criteria

The 2011 Canadian Cheese Grand Prix consisted of judging in 18 categories.

A Champion for each category will be announced at the Canadian Cheese Grand Prix Gala in Toronto on April 20th, 2011 as well as the Grand Champion who is selected among the 18 Champions in each category.

1. Fresh Cheese (i.e. , Ricotta) All cheeses start out fresh, unripened and unfermented. The cheeses in this category are sometimes called “baby” cheeses because they have not had the time to age. Judging Criteria: Flavour, Body and Texture, Colour and Appearance.

2. Soft Cheese with bloomy rind (i.e. Brie, Camembert; excluding washed-rind Cheese and ) Soft cheeses are cheeses that have been neither pressed nor cooked. Most are surface-ripened, which means the cheese is aged starting from the outside toward the center. Judging Criteria: Flavour, Body and Texture, Finish, Colour and Salt.

3. Semi-soft Cheese (i.e. Havarti, ; excluding washed-rind Cheese) The semi-firm cheese category offers the greatest variety of cheeses and flavours, ranging from very mild to spicy. It is divided into three sub-categories according to the manufacturing method and aging process used: unripened (stretched curd cheese), interior-ripened, and surface-ripened (washed-rind). All cheeses in these categories are firmer and denser. Judging Criteria: Flavour, Body and Texture, Finish, Colour and Salt.

4. Washed-rind Cheese (Soft and Semi-soft, i.e. Sir Laurier d’Arthabaska, Oka) These cheeses are washed in a light brine to maintain the moisture level and elasticity of the cheese and its rind. This process also eliminates certain ferments. Judging Criteria: Flavour, Body and Texture, Finish, Colour and Salt.

5. Firm Cheese (i.e. Colby, Brick; excluding Cheddar) This is the biggest category of cheeses. This type of cheese is very versatile and very firm. An extra cooking stage produces even firmer cheese, such as Raclette, and Swiss. Some firm cheeses, such as Miranda and Raclette, are washed, scraped, and brushed to prevent the formation of unwanted mould. Judging Criteria: Flavour, Body and Texture, Finish, Colour and Salt.

6. Swiss-type Cheese (i.e. Swiss, Gruyère and Emmental) Swiss-type cheeses also include Emmental and Gruyère cheeses. The addition of propionibacteria (carbon dioxide) leads to the formation of “eyes”. These openings sometimes ooze a bit of the cheese‟s oils, which is a sure sign of freshness. Judging Criteria: Flavour, Eye Development Body and texture, Finish and Salt. 7. (i.e. Provolone, Caciocavallo; excluding Mozzarella) Stretched curd cheese is cooked in whey, then kneaded and stretched before being shaped. Judging Criteria: Flavour, Body and Texture, Finish, Colour and Salt. Unfortunately, there were not enough entries in this category for the 2011 Canadian Cheese Grand Prix.

8. Mozzarella Mozzarella is a semi-firm, unripened cheese. The milk curds used to make the cheese are plunged into vats of hot water, cut, and stretched before being moulded or shaped. In fact, tearing cheese („‟mozzare‟‟ in Italian) is what gives the most famous of the stretched curd cheeses its name, Mozzarella. Judging Criteria: Flavour, Body & Texture, Finish, Colour, Salt.

9. Blue Cheese (All veined cheese) Long needles are used to inoculate these so-called marbled cheeses with mould spores such as Penecillium roqueforti or P. gorgonzola. These cheeses are neither cooked nor pressed. Judging Criteria: Flavour, Body and Texture, Finish, Colour and Salt

10. Flavoured Cheese with added non-particulate flavouring (i.e. Smoked cheese) These cheeses diversify the product range, offering flavoured versions of great classics, such as smoked Gouda. Judging Criteria: Flavour, Body and Texture, Finish, Colour and Salt.

11. Flavoured Cheese with added particulate solids and flavouring (i.e. Jalapeños) Garlic, onion, and fine herbs are now used in certain cheeses, creating a variety of flavours. Judging Criteria: Flavour, Body and Texture, Finish, Colour and Salt.

12. Mild Cheddar (Aged 3 months) Cheddar is without a doubt the most well-known firm cheese in Canada. Mild Cheddar, the youngest member of the family, has a ripening period of three months. Judging Criteria: Flavour, Texture, Closeness, Colour, Finish and Salt.

13. Medium Cheddar (Aged 4 to 9 months) To be classified as medium, this firm cheese is aged four to nine months. Judging Criteria: Flavour, Texture, Closeness, Colour, Finish and Salt.

14. Old and Extra Old Cheddar (Aged 9 to 12 months) To be classified as Old and Extra Old Cheddar, the cheese is ripened anywhere from nine months to 12 months. Judging Criteria: Flavour, Texture, Closeness, Colour, Finish and Salt.

2011-04-21 2 of 3 15. Aged Cheddar (1 to 3 years) Judging Criteria: Flavour, Texture, Closeness, Colour, Finish and Salt.

16. Aged Cheddar (4 years and more) Judging Criteria: Flavour, Texture, Closeness, Colour, Finish and Salt.

17. Farmhouse Cheese This category is for cheeses produced exclusively with milk obtained from herds on the farm where the cheese is produced. Each cheese is evaluated according to type of cheese and state of ripening.

18. Organic Cheese Accepted in this category are cheeses that must meet the criteria outlined in the Federal Organic Products Regulations (2009) (DORS/2009-176) and be certified by an accredited certification body in the organic products sector. The Accredited Certification Body‟s name must appear on the product‟s packaging. A proof of organic certification (certificate) must be supplied.

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