Irish Cheese Awards 2019
The Irish Farmhouse Cheese Awards return for 2019.
The Irish Cheese Awards is now in its eighth year and is the only competition dedicated entirely to Irish cheese. The awards is a biennial event and entries are open to all cheese producers on the 32 counties of the island of Ireland.
The very prestigious Irish Cheese Awards and Gala Dinner are back again this year on November 7th, celebrating the best in Irish cheeses. The awards will be presented as part of the Black Tie Gala Dinner in the Metropole Hotel, McCurtain Street in Cork City with RTE Ear To the ground Presenter Helen Carroll acting as MC. Head Chef Stuart Dardis has created a mouthwatering 5-course dinner menu showcasing some of the 2017 winning cheeses. Stuart has garnered a strong food lover following since taking over the kitchen at the Metropole Hotel. We can look forward to some outstanding food!
Come and rub shoulders with some amazing cheesemakers in attendance on the night, be the first to know the winners and enjoy a fabulous meal.
CAIS is inviting the public to cast their vote for their favourite Irish Farmhouse Cheese. Deadline is 9th October with the winner being presented with the Public Vote Award at the Irish Cheese Award Ceremony, 7th November.
Dates for your Diary
Entries open 26th August
Entry deadline 26th September
Judging takes place in Bord Bia, Dublin 9th October
Awards Ceremony and Gala Dinner in the Metropole Hotel, Cork, 7th November. View on Eventbrite
Cheeses were judged on 9th October by an expert selection of food professionals. The winners will be announced at the Gala ceremony in Cork on 7th November.
ENTRIES ARE NOW CLOSED FOR 2019
VIEW INFORMATION, RULES OF ENTRY & ENTRY FORM HERE ON FULL BROCHURE
An electronically fillable (word doc.) version of the entry form page can be downloaded here Please note however that this must be filled in conjunction with reading the rules of entry and detailed category information on the full brochure
For 2019 two new categories have been introduced; Best new Cheesemaker to have entered the market since 2016 and Best Raw Milk Cheese. Just under half of the cheesemakers in operation in Ireland have entered the market in the last 10 years and we want to recognise the achievements of this new and vibrant contributing group of businesses!
Categories for sheep’s and for young and aged goat’s cheese have also been re-introduced and the very successful retailer’s category is also back for 2019.
Entry Classes 2019
|CREAMERY CHEDDAR AGED UP TO 6 MONTHS||Block Cheddar. Retailer own brands ARE permitted in this class|
|CREAMERY CHEDDAR AGED 6 MONTHS PLUS||Block Cheddar. Retailer own brands ARE permitted in this class|
|RETAILERS CLASS: SOFT TO SEMI-SOFT CHEESES, ALL MILK TYPES||All types of softer textured cheeses in retailers own branded / private label packaging|
|RETAILERS CLASS: SEMI-HARD TO HARD CHEESES, ALL MILK TYPES||All types of firm textured cheeses in retailers own branded / private label packaging|
|FRESH / SOFT CHEESE, ALL MILK TYPES||Any milk type permitted|
|GOAT’S MILK CHEESE, AGED UNDER 2 MTHS||Goat’s milk cheese, any type aged under 2 months|
|GOATS MILK CHEESE, AGED OVER 2 MTHS||Goat’s milk cheese, any type, aged 2 months plus|
|SHEEP’S MILK CHEESE||Sheep’s Milk Cheeses – all cheese types|
|WHITE (BLOOMY) RINDED CHEESE, ALL MILK TYPES||Any milk type permitted. Soft / semi-soft|
|WASHED RIND CHEESE (SEMI-SOFT) ALL MILK TYPES||Any milk type permitted|
|BLUE CHEESE, ALL MILK TYPES||Please use this class for all blue cheese entered*|
|HARD / SEMI‐HARD CHEESE, AGED UNDER 6 MTHS,
ALL MILK TYPES
|Hard / semi-hard / pressed|
SEMI-HARD CHEESE, AGED OVER 6 MTHS, |
ALL MILK TYPES
|Hard / semi-hard / pressed|
|FRESH / SOFT / SEMI-SOFT, FLAVOUR ADDED, |
ALL MILK TYPES
|HARD / SEMI-HARD, FLAVOUR ADDED CHEESE, |
ALL MILK TYPES
|SMOKED CHEESE, ALL MILK TYPES||All cheese types|
|BEST NEW CHEESE IN LAST 24 MTHS, ALL MILKS||Cheese must be currently available on the market and must have only been available on the market after 1st October 2017|
|NEW FOR 2019|
|RAW MILK CHEESE, ALL MILK TYPES||All cheese types|
|BEST NEW CHEESEMAKER, NEW ENTRANT |
TO CHEESEMAKING SINCE 2016
|All, milk types, all cheese types. The company must have only commenced commercial sales of cheese produced by them since 1st January 2016.|
Please read full rules of entry carefully, but some
key points for review when selecting appropriate categories as follows:
Cheeses cannot be entered more than once in different categories with 3 exceptions which are Classes 17, 18 and 19.
Whilst some categories allow for any milk type, it is strongly advised that classes 6 and 7 are most appropriate for goat’s cheeses and class 8 for sheep’s milk cheese (blue cheeses however should be entered in class 11).
Any Retailer own branded / private label cheeses should be entered only in classes 1 – 4
Note that the organisers reserve the right to switch your cheese to the most appropriate category on judging day and that for category judging to proceed a minimum of 5 cheeses must have been entered.
FEES & DELIVERY OF CHEESE
The entry fee is €30 to enter one cheese, and €25 per each additional cheese entered.
Paid Up Cais members qualify for a reduced price of €25 for one cheese and €20 for each additional cheese.
You will receive an online invoice after your entry has been submitted, which must be settled within 5 days to finalise and confirm your entry.
Cheeses must be delivered by 5pm, Tuesday 8th October to Bord Bia, Clanwilliam Court, Mount Street Lower, Dublin 2
Outer Boxes must be Clearly labelled: Irish Cheese Awards
Approximately one week prior to the deadline for delivering your cheese, you will receive an email with your entry codes(s). You Must affix a label displaying the notified code(s) to all cheeses submitted. The cheeses should not have any other identifiable branding (except Retailers class and new cheesemaker which will consider branding in the marks).
Criteria for Marking:
- flavour and aroma – 60 points
- body and texture – 30 points
- overall appearance – 10 points
Criteria for Retailers and New Cheesemaker Categories:
- flavour and aroma – 40 points
- body and texture – 20 points
- overall appearance of Cheese – 10 points
- Packaging & Branding – 30 Points
Judges have been selected and invited as representatives of various sectors within the food industry:
Retail, Foodservice, Chefs, Media, Overseas
The overall aim is to have a wide selection of views including those from a more consumer based perspective. It should be noted that all judges are involved in the final award of medals from a shortlist proposed by judging team.
Judges will be assigned no more than 4 categories each for judging and will work in pairs or groups of 3 for some categories. They will be informed of assigned categories and pairings during the briefing session.
Judging groups will be chosen by the organisers in consultation with the chief judge to always include an experienced cheese professional.
Judges will receive scoring sheets for each category and guide sheets which provide details on marking criteria.
Judges will score cheeses as they taste based on the criteria provided and the scores will be calculated only when the entire category is judged.
Judges will be briefed in advance that scores and the notes will be made available to entrants on request, therefore it is important to write a brief note on each cheese and to try and be as constructive as possible with comments.
The judges will choose a maximum of 5 shortlisted entrants for their categories.
If any difficulties arise in narrowing down the selection, the chief judge will be consulted.
The Judges will then as an entire group revisit the shortlisted cheeses from each category and select the medal winners.
FURTHER NOTES / RULES
An uneven number of judges has been chosen in order to avoid any tie situations.
If any unforeseen circumstance occurs on the day of judging where is not an uneven number, then via a random selection process (name from hat) – one judge’s vote will be excluded from final judging of each category.
Not all categories are guaranteed of a medal in order to ensure the ongoing validity of awarded medals.
For the category to be judged a minimum of 5 cheeses must have been entered
If the situation arises Where any judge is associated with a brand – e.g. in the example of retailer classes, they will be excluded from judging and voting for that category.
The judges and any organisers present undertake to keep all results confidential until their announcement at the awards ceremony