The National Association of Certified Goat Breeders, with the support of the Mexican Cheese Institute, and Slow Food International, invite all producers of goat cheese to participate in the first edition of the International Goat Cheese Awards. The awards will be part of the activities of the XI National Goat, Cheese and Cajeta Expo in Celaya, Guanajuato on 1st to 4th May, 2014. The activities will be held at Ecoforum in the city of Celaya.
To promote and recognize the diversity and quality of the multitude of goat cheeses around the world, as well as to contribute to the improvement of best practices in goat cheese making. The awards will host international experts, who will make technical recommendations for producers. We aim to provide a place of the exchange between experts in the industry, cheesemakers, and consumers. We hope to promote goat cheeses and their makers with possible consumers.
We will award Gold, Silver and Bronze medals to those cheeses that are awarded over 80 points by our international judges. Two judges will judge each cheese and each one will award up to 50 points to each cheese.
Gold – 96 to 100 points
Silver – 90 to 95 points
Bronze – 80 to 89 points
Gold – will receive a blue ribbon, a certificate of participation and art piece specially designed for the event.
Silver – will receive a white ribbon and a certificate of participation
Bronze – will receive a red ribbon and a certificate of participation
Judges and grading system
There will be 10 international experts in the cheese industry. Five couples will be formed, and each team will taste a selection of cheeses giving technical notes and up-to 50 points each. We will use the American system for grading, awarding 3 points for aroma, 25 points for taste, 15 points for body and texture, and 7 points for appearance. Judges notes will be confidential and only shared with the cheesemakers or their designated representative.
The competition will receive only cheeses made with fluid goat milk. The awards will not receive cheeses made with powder milk, or with a combination of fluid and powder milk. No cheeses should have additives, chemicals (outside of the traditional methods of cheesemaking), or made by over industrialized processes.
All cheeses should follow their local health ordinances and those established by Mexican authorities for entry into the country.
The awards will establish three collection points. One in Laredo, Texas for cheeses coming from the United States and Canada, another one in Mexico City for cheeses coming from Europe, Central and South America; and a final one in Celaya, Guanajuato for cheese produced in Mexico.
We do not recommend the entry of fresh cheeses from Europe, Central and South America, as we will not be able to assure proper delivery on time for fresh cheeses.
We require whole pieces. For those cheeses weighting under half a kilo, we require two pieces. All cheeses should be properly packaged and label. We recommend gel packs for better conservation. All entries should be accompanied of their health documents (in English or Spanish). We require two extra labels that will be used during the award ceremony. The award ceremony will be held on Saturday, May 3rd at 20:00 hrs (Mexico City time) at Ecoforum Celaya.
Inscription cost is $20 American dollars per entry (shipping cost is not included). The organizing committee reserves the right to admit cheeses into the competition. The organizing committee is not responsible for sample sent in bad condition or for problems before the arrival of each entry to the collection points. The decision of the judges is final and cannot be questioned.
- Goat fresh cheeses made with enzymatic coagulation;
- Goat fresh cheeses made with enzymatic coagulation, with added natural flavors or condiments;
- Goat fresh cheeses made with lactic coagulation;
- Goat fresh cheeses made with lactic coagulation, with added natural flavors or condiments;
- Goat cheeses made with lactic coagulation, with a surface ripen rind by natural molds;
- Goat cheeses made with enzymatic coagulation, with a surface ripen rind by natural molds;
- Goat cheeses made with enzymatic coagulations, soft, pressed paste, without rind;
- Goat cheeses, pressed paste and blue mold;
- Goat cheeses with a washed rind;
- Goat cheeses, fresh pressed paste (under 4 weeks);
- Goat cheeses, semi-aged pressed paste (4 to 8 weeks);
- Goat cheeses, aged pressed paste (+8 weeks);
- Goat cheeses made with vegetable rennet;
- Cheeses made with milk of two animals (a 20% minimum of goat’s milk) – fresh (under 4 weeks);
- Cheeses made with milk of two animals (a 20% minimum of goat’s milk) – semi-aged (4 to 8 weeks);
- Cheeses made with milk of two animals (a 20% minimum of goat’s milk) – aged (+8 weeks);
- Other cheeses not included in the above categories.
Inscription forms should be submitted by April 22, 2014. Samples should be received by April 27 in the collection points or April 30 in city of Celaya.