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Secret tips for winning a gold medal

Winning the World Championship Cheese Contest requires sending your cheese, butter and entry forms in the best possible condition.

Your Product Entry Forms

·    Utilize MyEntries© which will ensure easy readability of entries.  If entering by mail or fax, carefully print or type information on your entry forms.   Illegible handwriting can handicap your entry.  Please enter all of your information very carefully as the entry information is published as it is received. 

·    It is imperative that you thoroughly describe all cheeses that have unique characteristics or do not have a standard of identity. To be blunt, the more these judges know about your nonstandard entry, the better judging you will receive. Consider enclosing sales materials that describe your nonstandardized cheese or unique characteristics.

·    Complete the enclosed shipping tags at the same time that you fill out your entry forms.   When you enter online using MyEntries, these shipping tags will be automatically generated. 

·    There are two shipping tags for each entry.  Place one Shipping Tag inside your shipping box, next to your entry. (Many place the Tag in a Zip-lock bag to avoid moisture.) The other Shipping Tag should be fastened to the exterior of the shipping container. Double check to be sure you have placed the correct shipping tags with their matching entry. 

Shipping Your Excellent Entries

·    Be sure to allow adequate shipping time so your entries arrive no later than February 24, 2012. Specify your arrival date with your shipper. 

·    Package your entry in sturdy packaging. Shipping and stacking can be hard on your World Champion product. 

·    It's best to ship one entry per shipping box. Putting more than one entry in a box can be confusing for our check-in volunteers. 

·    Protect your entry: use shredded paper "fill" in your shipping container. Avoid using foam pellets or "peanuts" as these materials can dent or mottle the surface of cheese and butter. 

·    Use shipping materials that keep your entry cool and dry. Mark your package in bold letters: "Refrigerate: Do Not Freeze" 

And Don't Forget!

·    Each entry must consist of at least ten pounds (5 kg) of product.  Exceptions: If each fully formed piece of cheese in an entry is 8 ounces (226 grams) or less, manufacturers may send at least two pounds (1kg) per entry. (No cut cheese allowed, per Rule 8!)  If each fully formed piece of cheese in an entry is 1 pound (0.5 kg) or less, manufacturers may send four pounds (2 kg) per entry.  

·    Cheese entries cannot be pieces cut from larger cheeses. Enter your entire formed cheese. There are some exceptions: a) cheeses formed in 640 lb. blocks can be cut down into 40 lb. blocks; b) cheeses cut during manufacture, e.g. Feta in brine, Swiss block, etc.; c) cheeses entered in the Smoked Cheese class may be cut. 

·    Select a winner! Appearance is a minor consideration, but it's the little things that make a winner. Look at your entry in a well-lit room. Check for defects, specks of material under the wrap, unattractive surface. A well crafted cheese is not necessarily as flat or square as granite, but it should not be lopsided, covered with wrinkles or dented. 

Good luck in the 2012 World Championship Cheese Contest!