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DOWNLOAD ENTRY FORM > UTAH

DOWNLOAD ENTRY FORM > OUTSIDE OF UTAH

DOWNLOAD ENTRY FORM > EDUCATIONAL INSTITUTION

Instructions

1) Entries are $35. Each. Utah-based companies receive one entry for free. Qualifying institutions of higher education received two entries for free and a reduced rate of $25 on additional entries.

2) Submit sealed, labeled packages with the product name and category letter.
Packages should total at minimum 1 pound per entry except for: breadstuffs (submit one loaf/one package ); chocolate (submit two bars); dried fruit/candy (submit 4 servings); package design (submit 1 package, do not obscure label)

3) Include a check or money order for fees due. Make checks payable to: Utah Cheese Awards.

4) Winner in categories with 4 or more entrants will be labeled Double Gold. Winner in categorieswith 1, 2 or 3 entries will labeled Gold.

5) Winners will be notified by e-mail, and the awards announced to the public prior toNovember 15, 2024.

6) Out-of-state winners and institutions of higher education will receive awards by US Mail. Instate winners may pick up medals at public event or at contest headquarters in Logan, Utah. Free medal shipping for those with bronze level support (see https://utahcheeseawards.com/ supporting-makers-program)

Terms and Conditions

All entries become the property of the Utah Cheese Awards. Utah Cheese Awards reserves the right to re-assign categories. Failure to supply entry fees as noted will result in disqualification. Past entry fees due must be current or entry will be disqualified, and samples forfeited.

Categories

I - CHEESE
A) Swiss and Alpine
B) Cheddar no adjuncts except oil/fat/honey
C) Blue
D) Semi-hard no adjuncts
E) Hard no adjuncts except oil/fat/honey
F) Adjuncts — Interior Any style, non-dairy ingredients included in the paste
G) Adjuncts — Exterior Any style, cheese rubbed with non-dairy ingredients
H) Curd flavored and unflavored
I) Mozzarella
J) Soft Cheese
K) Sheep or Goat Milk Cheese
L) Feta
M) Other

II - THE REST OF THE PLATE
N) Charcuterie
O) Breadstuffs bread or crackers
P) Honey or honeycomb
Q) Sauces/Spreads – Sweet
R) Sauces/Spreads – Savory
S) Sauces/Spreads – Hot
T) Dried Fruit
U) Nuts
V) Candy including chocolate, assembled in the region

III - IN THE WILD
W) Package Design
X) Charcuterie Board