1. Cheddar, 'Mild' (0-3 Months) Natural, unflavored, rindless, cow's milk cheddar aged 1 to 90 days. Made between November 26, 2011 and February 23, 2012.
2. Cheddar, 'Medium' (3 to 6 months) Natural, unflavored, rindless, cow's milk cheddar aged 91 to 180 days. Made between August 28, 2011 and November 25, 2011.
3. Cheddar, 'Sharp' (6 months to 1 year) Natural, unflavored, rindless, cow's milk cheddar aged 181 to 365 days. Made between February 24, 2011 and August 27, 2011.
4. Cheddar, Aged One to Two Years Natural, unflavored, rindless, cow's milk cheddar aged 366 days to 730 days. Made between February 24, 2010 and February 23, 2011.
5. Cheddar, Aged Two Years or Longer Natural, unflavored, rindless, cow's milk cheddar aged 731 days or longer. Made on or before February 23, 2010.
6. Bandaged Cheddar, Mild to Medium Natural, unflavored, rinded cow's milk cheddar aged 1 to 180 days. Made between August 28, 2011 and February 23, 2012.
7. Bandaged Cheddar, Sharp to Aged Natural, unflavored, rinded cow's milk cheddar aged 181 days or longer. Made on or before August 27, 2011.
8. Colby Natural, unflavored colby made from cow's milk.
9. Monterey Jack Natural, unflavored monterey jack made from cow's milk.
10. Marbled Curd Cheese Natural cow's milk cheese marbled with colored and uncolored curd, commonly colby and/or jack and/or cheddar and/or mozzarella curd.
11. Rinded Swiss Style Cheese Natural, unflavored, rinded cow's milk Swiss style cheeses, for example, Emmentaler, Swiss. Aged 60 days or more. Made on or before December 26, 2011.
12. Rindless Swiss Style Cheese Natural, unflavored, rindless cow's milk Swiss style cheeses. Aged 60 days or more. Made on or before December 26, 2011.
13. Mozzarella Natural, unflavored “whole milk” mozzarella in loaf form made from cow's milk, described as mozzarella cheese and low moisture mozzarella cheese in U.S. CFR1 Title 21 Part 133.155 and 133.156
14. Mozzarella, Part Skim Natural, unflavored part skim mozzarella and low moisture, part skim mozzarella in loaf form made from cow's milk, described in U.S. CFR1 Title 21 Part 133.157 and 133.158.
15. Provolone, Mild Natural, unflavored cow's milk provolone aged 1-180 days. Does not include smoked provolone; smoked provolone competes in Class 49, Smoked Soft and Semi-soft Cheeses.
16. Provolone, Aged Natural, unflavored, cow's milk provolone aged 181 days or more. Does not include smoked provolone; smoked provolone competes in Class 50, Smoked Hard Cheeses.
17. Ricotta Natural, unflavored ricotta made from cow's milk and/or whey.
18. Parmesan Natural, unflavored parmesan made from cow's milk.
19. Baby Swiss Style Natural, unflavored cow's milk Baby Swiss style cheeses. Maximum moisture 43%; minimum fat 45%; eye development throughout.
20. Feta Natural, unflavored feta made from cow's milk.
21. Feta, Flavored Natural feta made from cow's milk and flavored with added condiments.
22. Havarti Natural, unflavored havarti made from cow's milk.
23. Havarti, Flavored Natural havarti made from cow's milk and flavored with added condiments.
24. Gorgonzola Natural, unflavored gorgonzola made from cow's milk.
25. Gruyere Natural, unflavored, smear-ripened gruyere cheese produced from cow's milk.
26. String Cheese Natural, unflavored cheese made from cow's milk; includes blended curd styles and Oaxaca.
27. Cottage Cheese Natural, unflavored cottage cheese of any curd size with 1% or higher milkfat content, in retail packaging (24 oz. or smaller packages).
28. Fresh Mozzarella Offered in varieties ciliegine, bocconcini, ovoline, burrata, etc.; fresh mozzarella is unflavored, high moisture, usually full fat, often packed in water and made from cow's milk and/or buffalo milk. Note: All sizes & shapes of Fresh Mozzarella will be considered a single cheese variety, thus only 3 entries can be accepted from each manufacturing site.
29. Blue Veined, Exterior Molding Natural, unflavored cow's milk cheeses veined with blue molds and ripened to develop surface mold.
30. Blue Veined Natural, unflavored cow's milk cheeses veined with blue molds and no surface mold development (rindless).
31. Brick, Muenster Natural, unflavored cow's milk brick cheese and muenster cheese. Aged 30 days or longer; not surface (smear) ripened. Made on or before January 25, 2012.
32. Brie Natural, unflavored brie made from cow's milk.
33. Camembert & Other Surface (Mold) Ripened Cheeses Natural, unflavored camembert and all other surface (mold) ripened cheeses made from cow's milk. Note: Surface (mold) ripened cheeses with blue mold veining will compete in Class 29.
34. Edam Natural, unflavored edam made from cow's milk.
35. Gouda Natural, unflavored gouda made from cow's milk aged 1 -180 days. Made between August 28, 2011 and February 23, 2012.
36. Gouda, Aged Natural, unflavored gouda made from cow's milk aged 181 days or longer. Made on or before August 27, 2011.
37. Gouda, Flavored Natural gouda made from cow's milk and flavored with added condiments.
38. Quesos Frescos Includes all fresh, natural, unflavored cow's milk Hispanic cheeses, for example queso fresco, queso blanco, panela and other crumbly fresh cheeses.
39. Quesos para Fundir Includes all natural, unflavored, cow's milk Hispanic cheeses often melted for cooking, for example queso quesadilla, asadero and other sliceable, meltable Hispanic cheeses
40. Smear Ripened Soft Cheeses Includes all natural, unflavored cow's milk cheeses (46% or higher moisture), smeared or washed with bacterial cultures during ripening.
41. Smear Ripened Semi-soft Cheeses Includes all natural, unflavored cow's milk cheeses (40% to 45% moisture), smeared or washed with bacterial cultures during ripening.
42. Smear Ripened Hard Cheeses Includes all natural, unflavored cow's milk cheeses (39% or lower moisture), smeared or washed with bacterial cultures during ripening.
43. Pepper Flavored 'American' Style Cheeses (Cheddar, Colby, Jack) Natural American-style, cow's milk cheeses (namely cheddar, colby and/or jack) with added hot chile peppers (e.g. jalapeno, habanero, cayenne, tabasco).
44. Pepper Flavored Cheeses (Other Natural Styles) Natural, cow's milk cheeses (other than cheddar, colby and/or jack) with added hot chile peppers (e.g. jalapeno, habanero, cayenne, tabasco).
45. Flavored Soft Cheeses Natural, cow's milk soft cheeses (51% or higher moisture) with added (non-sweet) condiments including herbs, spices, vegetables, meats, peppercorns, oil marinades.
46. Flavored Semi-soft Cheeses Natural, cow's milk semi-soft cheeses (40% to 50% moisture) with added (non-sweet) condiments including herbs, spices, vegetables, meats, peppercorns, oil marinades.
47. Flavored Hard Cheeses Natural, cow's milk hard cheeses (39% or lower moisture) with added (non-sweet) condiments including herbs, spices, vegetables, meats, peppercorns, oil marinades.
48. Flavored Cheeses with Sweet or 'Dessert' Condiments Natural, cow's milk cheeses with added sweet condiments including fruit, nuts, syrup, wine, liqueur.
49. Smoked Soft & Semi-soft Cheeses Natural cow's milk cheeses, with smoke flavor or naturally smoked. Note: Includes smoked provolone.
50. Smoked Hard Cheeses Natural cow's milk cheeses, with smoke flavor or naturally smoked. Note: Includes smoked provolone.
51. Open Class Soft Cheeses Natural, unflavored cow's milk cheeses with 51% or higher moisture. For example, mascarpone, teleme.
52. Open Class Semi-soft Cheeses Natural, unflavored cow's milk cheeses with 40% to 50% moisture. For example, farmers, tomme, bel paese, yogurt cheese.
53. Open Class Hard Cheeses Natural, unflavored cow's milk cheeses with 39% moisture or lower. For example, romano, asiago, cotija.
54. Reduced Fat Soft & Semi-soft Cheeses Reduced fat soft and semi-soft cheese (a reduced fat version of a soft or semi-soft cheese normally containing 40% moisture or higher) is natural, cow's milk cheese, flavored or unflavored. Reduced fat soft or semi-soft cheese has a minimum 25 percent reduction in fat compared to a similar or reference cheese. For example, reduced fat provolone.
55. Reduced Fat Hard Cheeses Reduced fat hard cheese (a reduced fat version of a hard cheese normally containing 39% moisture or lower) is natural cow's milk cheese, flavored or unflavored. Reduced fat hard cheese has a minimum 25 percent reduction in fat compared to a similar or reference cheese. For example, reduced fat cheddar cheese.
56. Lowfat Cheeses Lowfat cheese is natural, cow's milk cheese, flavored or unflavored. U.S. standard of identity cheeses containing 3 grams or less fat per 50 grams of product. See U.S. CFR1 Title 21 Part 101.62 (b)(2)
57. Reduced Sodium Cheeses Natural cow's milk cheese, flavored or unflavored, with a minimum of 25% sodium reduction compared to a similar, reference cheese as defined in U.S. Standards of Identity (CFR 21 part 101.61 (6)).
58. Cold Pack Cheese, Cheese Food Includes cold pack cheese and cold pack cheese food as described in U.S. Standards of Identity (CFR 21 parts 133.23 and 133.24). Flavored or unflavored. Entry label must state "Cold Pack Cheese" or "Cold Pack Cheese Food".
59. Cold Pack Cheese Spread Includes cold pack style cheese as described in U.S. Standards of Identity (CFR 21 parts 133.23 and 133.24), with an exception for higher moisture content (maximum moisture 54%). Flavored or unflavored. Entry label must indicate that product is "Cold Pack Cheese Spread".
60. Spreadable Cheeses Natural cheeses heated to inhibit ripening and containing no added condiments. For example, cream cheeses, gourmet spreadable cheeses. Not pasteurized process cheeses as defined in the U.S. CFR1
61. Flavored Spreadable Cheeses Natural cheeses heated to inhibit ripening and containing added condiments. Not pasteurized process cheeses as defined in the U.S. CFR1.
62. Pasteurized Process Cheeses Unflavored pasteurized process cheese, cheese food or cheese spreads as defined in U.S. standards of identity (U.S. CFR1 Title 21 Part 133.169, 133.173, 133.179). Entries may be loaves or slices (except spreads). For example, American, Swiss, Gouda, and other pasteurized process cheeses.
63. Flavored Pasteurized Process Cheeses Flavored pasteurized process cheese, cheese food or cheese spreads as defined in U.S. standards of identity (U.S. CFR1 Title 21 Part 133.170, 133.174, 133.180). Entries may be loaves or slices (except spreads). For example, American, Swiss, Gouda, and other pasteurized process cheeses.
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GOAT'S MILK CHEESES
64. Soft Goat's Milk Cheeses Natural, unflavored cheeses made from goat’s milk. Includes all rindless, unripened goat’s milk cheeses with no added flavors, and containing 51% or higher moisture.
65. Flavored Soft Goat's Milk Cheeses Natural cheeses made from goat’s milk (51% or higher moisture) and flavored with added condiments, smoke or marinade. Includes all rindless, unripened goat’s milk cheeses with added flavors.
66. Surface (Mold) Ripened Goat's Milk Cheeses Natural surface mold ripened cheeses, flavored or unflavored, made from goat's milk.
67. Semi-soft Goat's Milk Cheeses Natural, unflavored cheeses made from goat’s milk containing 40% - 50% moisture. Includes feta, mozzarella, jack, blue or any original semi-soft cheese made from goat’s milk.
68. Flavored Semi-Soft Goat's Milk Cheeses Natural cheeses made from goat’s milk flavored with added condiments, smoke or marinade and containing 40% - 50% moisture. Includes flavored feta, mozzarella, jack, blue or any original semi-soft cheese made from goat’s milk.
69. Hard Goat's Milk Cheeses Natural, flavored or unflavored cheeses made from goat’s milk. Includes all aged, hard goat’s milk cheeses containing 39% or lower moisture.
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70. Soft & Semi-soft Sheep's Milk Cheeses Natural, unflavored cheeses with 40% or higher moisture made from sheep’s milk. Includes all rindless, unripened cheeses with no added flavors.
71. Flavored Soft & Semi-soft Sheep's Milk Cheeses Natural, flavored cheeses with 40% or higher moisture made from sheep’s milk. Includes all rindless, unripened cheeses with added flavors. Includes flavored feta, mozzarella, jack, blue or any original soft or semi-soft cheese made from sheep's milk.
72. Surface (Mold) Ripened Sheep's Milk Cheeses Natural surface mold ripened cheeses, flavored or unflavored, made from sheep’s milk.
73. Hard Sheep's Milk Cheeses Includes all natural, flavored or unflavored cheeses made from sheep’s milk containing 39% or lower moisture.
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74. Soft & Semi-soft Mixed Milk Cheeses Natural, unflavored cheeses with 40% or higher moisture made from mixed milk (blended cow, goat and/or sheep milks). Includes all rindless, unripened cheeses as well as feta, mozzarella, jack, blue or any original soft or semi-soft cheese made from mixed milk.
75. Flavored Soft & Semi-soft Mixed Milk Cheeses Natural cheeses with 40% or higher moisture flavored with added condiments, smoke or marinade and made from mixed milk (blended cow, goat and/or sheep milks). Includes flavored feta, mozzarella, jack, blue or any original soft or semi-soft cheese made from mixed milk.
76. Surface (Mold) Ripened Mixed Milk Cheeses Natural surface mold ripened cheeses, flavored or unflavored, made from mixed milk.
77. Hard Mixed Milk Cheeses Includes all natural, flavored or unflavored cheeses made from mixed milk (blended cow, goat and/or sheep milks) containing 39% or lower moisture.
78. Salted Butter Creamery butter, salted minimum 80% milkfat.
79. Unsalted Butter Creamery butter, unsalted, minimum 80% milkfat.
80. Goat's, Sheep's & Mixed Milk Butter Butter made from goat's, sheep's or mixed milk; salted or unsalted.
The Demonstration Classes compete for gold, silver, and bronze medals, but do not compete in the Championship Round of judging.
81. Open Class Shredded Cheese, Flavored & Unflavored Includes natural cheese varieties, flavored and unflavored, and shredded. Any package size prepared for retail or foodservice distribution.
82. Prepared Cheese Foods A natural or pasteurized process cheese further processed to become a prepared food. These may be cheeses having other prepared foods such as meats or jams applied to or rolled onto the surface; or cheeses that have been baked or breaded. (Cheese must comprise more than 50 percent of this prepared food by weight or volume.) Prepared cheese foods are distinct from flavored cheeses which incorporate natural ingredients or condiments during the make procedure or curing. Examples for this class include: fresh mozzarella rolled in prosciutto, juustoleipa, brie en croute. Note: Entries will be judged 'ready-to-eat' as packaged and will not be baked, fried or further processed.
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