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Next Guild Event

10th ANNUAL MAINE CHEESE FESTIVAL

Sunday, SEPTEMBER 13, 2026

We're looking for cheesemakers, artisans, food trucks, alcohol vendors, and volunteers to join us for a celebration of Maine cheese, local food, and the incredible producers, makers, and businesses that help make our agricultural community thrive.

Whether you're showcasing your products, serving up delicious food, or supporting the event as a volunteer, we'd love to have you be part of this milestone year.

Visit: Mainecheesefestival.org





International Cheese Competition 2023 SIAL Toronto

  • December 07, 2022 12:29 PM
    Quote
    Message # 13017027
    Deleted user

    International Cheese Competition 2023 (cyberimpact.com)

    // International Cheese Competition | The 26 categories //

    | Reminder : the competition is open to both exhibitors and non-exhibitors |
     

    26 categories : which ones are yours? 

    The cheeses will be judged on their technical and aesthetic properties in terms if appearance, aroma, flavor, texture.

    1. Fresh cheese Cow (i.e. Mozzarella, Queso fresco, Ricotta)

    2. Fresh cheese Goat (i.e Chèvre)

    3. Soft, bloomy rind cheese (i.e. Brie)

    4. Washed rind cheese (i.e. Port-Salut)

    5. Mixed rind cheese (i.e. La Sauvagine)

    6. Cheddar Cheese aged 3 to 6 months

    7. Cheddar Cheese aged 6 to 12 months

    8. Cheddar Cheese aged more than 12 months

    9. Cheddar Cheese Bandaged

    10. Gouda aged 6 to 12 months

    11. Gouda aged more than 12 months

    12. Swiss style

    13. Cheese in brine (i.e. Feta)

    14. Smoked cheese

    15. Cheese with added physical particulates (herbs, spices…)

    16. Cheese with added non-physical particulates (beer, cider, wine…)

    17. Semi-soft cheese

    18. Firm cheese (i.e Havarti)

    19. Hard cheese (i.e. Parmigiano-Reggiano)

    20. Blue cheese with veinage present

    21. Blue cheese without veinage

    22. Grilling cheese raclette

    23. Grilling cheese middle eastern style

    24. Ash-coated cheese

    25. Cheese with low fat content

    26. New cheese – not yet available in the North American market

    New ! Tasting workshops will be offered to visitors to taste the cheeses named Category Champions!

    QUALIFICATION CRITERIAS:

    • May be a product already available in the retail or food service sector or new to the market.
    • Must be made with milk, without the addition of modified milk ingredients: cow, goat, sheep, buffalo, or a mixture.
    • Must be labeled as cheese and not as a processed cheese food product
    • Cheese to be submitted for judging: wheel or block of 5 lbs or more

    Winners Toronto

     

    Benefit the "Early Bird" rate from 55$CAD!
     

    Register

    Contact us

    mreymarechal@expocanadafrance.comm
     


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The Maine Cheese Guild
c/o Jean Koons, Treasurer
795 Pond Rd.
Sidney, ME 04330

 For more information contact:

Maine Cheese Guild
207-419-9175  • Email director@mainecheeseguild.org

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