Cheese Contest

RULES 2021 Idaho Milk Processors Annual Dairy Product Contest 

THE CONTEST:

The 26th Annual Idaho Milk Processors Cheese Contest will be here before you know it.  All dairy product entries will be judged on Tuesday, August 10 at the Glanbia Foods Inc., production facility in Twin Falls, ID, prior to the IMPA Conference to be held at the Sun Valley Resort, August 12 - 13, 2021.

We are closely monitoring the COVID-19 situation and will do the right thing as circumstances dictate but for now, we are working on the assumption that the Conference and the Cheese Contest will take place as planned. We will keep you updated on this.

The IMPA board wants to encourage all eligible processors big and small, to participate. The contest is open to any cow’s milk processor if you have land or dairy animals in Idaho or Utah, or if you are processing some milk from Idaho or Utah producers: there is an exception for the Farmstead and Artisan classes.  The Farmstead and Artisan classes are open to all IMPA Members and Associate Members from the eligible states without having to have specific ties to Idaho or Utah.  Eligible states are Idaho, Montana, Oregon, Utah, Wyoming and Washington.  We encourage you to enter as many classes as you can.  Non-Members are encouraged to submit entries but are not eligible for awards; you will receive a complimentary score by the Judges.

For more information on how to become a member or associate member please log on to www.impa.us 

Contest Category Classes

Class 1 – Current Cheddar Cheese: Cheese less than 3 months old; it must be manufactured on or after May 10, 2021; date of manufacture to be stated on the entry form.

Class 2 - Medium Cheddar Cheese: Cheese 3 to 6 months old; must be manufactured between Feb 9 and May 10, 2021; date of manufacture to be stated on the entry form.

Class 3 – Sharp Cheddar Cheese:  Cheese 6 to 12 months old, manufactured on or between August 10, 2020 and Feb10, 2020; date of manufacture to be stated on the entry form.

Class 4 – Aged Cheddar Cheese: 12- 24 months old, manufactured on or between August 10, 2020 and August 10, 2019; date of manufacture to be stated on the entry form.

Class 5 – Aged Cheddar Cheese: Cheese older than 24 months, manufactured before August 10, 2019; date of manufacture to be stated on the entry form.

Class 6 – Colby/Monterey Jack: Colby, Monterey Jack, Muenster and any other mixed, washed curd cheeses.

Class 7 – Hard Italian Cheese: Class to include Parmesan, Romano, Asiago, cotija types of cheese, cheese with a rind, etc.; date of manufacture and brief description to be stated on the entry form.

Class 8 – Soft/Semi-soft and Fresh Italian Cheese:  Class to include fresh cheese, mozzarella, string cheese, Provolone etc.

Class 9 - Spiced Cheese:  Cheese flavored with peppers of any kind, peppercorns or savory spices (Open to all varieties of base cheese); please provide a brief description of the cheese to aid in judging.

Class 10 – Flavored Cheese:  Cheese flavored with herbs, fruits, vegetables, flowers, syrups or smoked cheeses (Open to all varieties of base cheese); please provide a brief description of the cheese.

Class 11 – Open Reduced Fat Cheese:  Cheese manufactured to contain a minimum of 20% less fat than the normal composition standard, to include all reduced fat products.

Class 12 - Open Class: mascarpone, ricotta, continental cheeses, cheese spreads and any products that do not meet the requirements of the other classes; please provide a brief description of the entry.

Class 13 – Swiss Cheese:  Swiss cheese and baby Swiss; please indicate which type and date of manufacture.

Class 14 – Farmstead:*  Limited to cheese and fermented milk products made with cow’s milk from herds on the farm of where the products are produced; please provide a brief description of the entry.

Class 15 – Artisan:*  Total production of cheese and/or cultured product must not exceed 500,000 lb. per year.  Products must be commercially available at the time of the contest.

Class 16 – Cultured Dairy Products: all cultured products including yogurt, sour cream, cottage cheese, cream cheese, and sour cream or yogurt-based dips and spreads.

Class 17 – Butter: to include all types of butter.

Class 18 - Granular Cheese for Manufacturing

*Classes 14 and 15 only, are open to all to IMPA members and Associate members from Idaho, Montana, Oregon, Utah, Wyoming and Washington.

The contest rules allow each Member and Associate Member Company to enter any number of contest classes.  If you enter more than one entry per class, a separate individual must be assigned to each entry.  If more than one entry is submitted to an individual class by the same individual it will be the right of the contest judges to randomly select one entry before judging begins.  1st, 2nd and 3rd Place ribbons will be presented for each class.  The class awards will recognize the manufacturing company as well as the individual assigned to the entry.

Each Class Champion will be auctioned at the Wine and Cheese Social on Thursday, August 12, 2021 to fund the IMPA Scholarship Program.  Second-place winners will be displayed and available to taste at the wine and cheese social Thursday evening. All remaining entries will be donated to local food banks.  We look forward to another successful contest!

All entries must be delivered or shipped to Glanbia Foods Inc. Twin Falls, ID to arrive on or between the dates of Monday August 2 and Friday August 6.

A copy of this letter, the contest rules, an entry form and shipping label will be posted on the web site.  A second letter will be sent to you in mid-July as a reminder and will include an entry form and shipping label.  It is your responsibility to properly ship your entries to assure arrival in good condition. 

Ship to:

ATTN: Joey Pittman
IMPA Cheese Contest
Glanbia Foods Inc.
236 Washington Street So.
Twin Falls, ID 83301
208-733-3226

Please review the rules of the IMPA 2021 contest.  It will be the responsibility of the entrant to place their entries in the appropriate class.  The Board of Directors of your IMPA hopes this competition will serve not only as a measure of excellence but as an educational tool to recognize how your dairy products measure up to other Inter-Mountain and Western Dairy Processors.  Thank you for your participation and support of the local dairy industry.
 

Idaho Milk Processors Association
Dairy Product Contest Chair