Cheese & Dairy

After a successful first year, the Cheese and Dairy Section returns in 2018. Open judging from 9.30am Friday 16th. Exhibits include a variety of cheeses, yoghurts, and butter. Exhibits and judging located in the Kangaroo Valley Hall, opposite the Pavilion.

Entries Close
Thursday 14 FEB 2019 - 8:00pm
No entries will be accepted on Friday 15 FEB 2019
Delivery to Pavilion
Thursday 14 FEB 2019 - 8:00am to 8:00pm
Friday 15 FEB 2019 - 7:00am to 9:00am
Judging
Friday 15 FEB 2019 - AM

Join the world record attempt
World’s Largest Cheese Tasting
Kangaroo Valley Showground
16 FEB 2019 - 4:00pm

We encourage you to collect pavilion display cards and wrist bands from the show office prior to the show where possible.

Office Hours

Monday
11 FEB 2019 - 4:30pm to 6:30pm
Tuesday
12 FEB 2019 - 4:30pm to 6:30pm
Wednesday
13 FEB 2019 - 1:00pm to 7:00pm
Thursday
14 FEB 2019 - 8:00am to 8:00pm
Friday
15 FEB 2019 - 8:00am to 8:00pm

2018

No.Class1st2nd3rd
10001Fresh unripened cheese eg quarg, feta, ricotta, mozzarella, bocconcini etcpam swinfieldpam swinfield
10002Marinated cheeses (marinated feta, marinated lactic curd cheese, labna etc)pam swinfieldKathy Harringtonpam swinfield
10003Yoghurts and fermented milksCedar Springs CheesemakersKathy HarringtonLiesl Burnett
10004White mould ripened cheese (brie, camembert, etc)pam swinfieldValley Cheese Makers
10005Blue mould ripened cheesepam swinfieldCedar Springs Cheesemakers
10006Washed rind cheesepam swinfield
10007Semi hard and Eye cheeses (Swiss, edam, gouda, havarti etc)pam swinfieldValley CheesemakersValley Cheese Makers
10008Hard cheese (cheddar, parmesan, romano etc)pam swinfieldValley CheesemakersCedar Springs Cheesemakers
10009Flavoured hard cheeseValley CheesemakersValley Cheesemakers
10010Butter - unsaltedCedar Springs CheesemakersKathy Harrington
10011Buttered - salted and culturedCedar Springs CheesemakersKathy Harrington
10012Up to 12 yearsMolly Ann Barton-JonesTom Jones
CHAMPION DAIRY PRODUCT: RIBBON, PERPETUAL TROPHY AND $100Valley Cheesemakers
MOST SUCCESSFUL EXHIBITOR CHEESE AND DAIRYPam Swinfield

2017

No.Class1st Place2nd Place3rd Place
10001Fresh unripened cheese eg quarg, feta, ricotta, mozzarella, bocconcini etcRosie JohnsonAl Lockyer
10002Marinated cheeses (marinated feta, marinated lactic curd cheese, labna etc)Victoria Leveyjan watson
10003Yoghurts and fermented milksAilsa Chittick
10004White mould ripened cheese (brie, camembert, etc)Pam SwinfieldShoalhaven High School
10005Blue mould ripened cheeseRosie JohnsonPatrick Reubinson
10006Washed rind cheesePam Swinfield
10007Semi hard and Eye cheeses (Swiss, edam, gouda, havarti etc)Patrick ReubinsonRosie Johnson
10008Hard cheese (cheddar, parmesan, romano etc)Pam SwinfieldPatrick Reubinson
10009Flavoured hard cheeseValley Cheesemakers
10010Butter - unsaltedAl LockyerKathy Harrington
10011Buttered - salted and culturedAl LockyerKathy Harrington
CHAMPION DAIRY PRODUCT: RIBBON, PERPETUAL TROPHY AND $100Rosie Johnson
CHAMPION DAIRY PRODUCT: RIBBON, PERPETUAL TROPHY AND $100Rosie Johnson
MOST SUCCESSFUL CHEESEMAKER: RIBBON, CUP AND $50Pam Swinfield
MOST SUCCESSFUL CHEESEMAKER: RIBBON, CUP AND $50Pam Swinfield