FAQ

Frequently Asked Questions and a glossary of terms used in Canadian Cheese Awards/Le Concours des fromages fins canadiens.

What is the deadline for entering cheese? The deadline for registering entries is February 21, 2014. Cheese shipments are to arrive at the judging venue, University of Guelph, Department of Food Science, Guelph, Ontario, on February 24, 25 and 26. Deliveries on February 26 must arrive by 12 noon.

GLOSSARY

Farmstead cheese – Farmstead cheese, less commonly known as farmhouse cheese, is produced from milk collected on the same farm where the cheese is produced.

Raw-milk cheese – For the purpose of this competition, raw-milk cheese is made with milk that is not pasteurized and not thermized, where thermized means milk heated to temperatures above 50C. For example, most milk used for aged Cheddar in Canada is made from milk heat-treated or thermized for 15 or 16 seconds at temperatures above 50 but below 72C for 16 seconds, which is the legal requirement for pasteurization.

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