Have you discovered the sheer joy of making beautiful cheeses at home for your family? Then why not enter them in the Homemade Cheese Competition at the 2018 Malanda Small Farms Field Day.
People are developing a whole new interest in where their food comes from, and are keen to seek out ways to start producing their own food. Locals Joe and Judy (Jude) Nechwatal are passionate about growing their own food, and Jude provides practical hands-on cheese-making courses at their self-sufficient farm near Lake Eacham, where they grow their own fruit and vegetables, rear their own livestock for meat, honey and milk, as well as make their own cheeses, breads and butter. For more information about Joe and Jude’s Farm, visit their website ‘Cheese Making and more’ or follow them on Facebook.
Malanda has long been recognised as one of Australia’s premier dairy regions, and the 
tropical north Queensland grass-fed dairy cows produce fresh nutty flavours that give their products a distinctive award winner edge. As the pendulum swings back to the home grown and hand-made, aspiring home cheese-makers will be out in force to prove they can produce the best cheese you have ever tasted!
At the Malanda Small Farms Field Day, there are 3 Classes of cheese, which you can enter in:
Class 1 = Soft Cheese (example – Quark, Feta, Cream Cheese, Ricotta)
Class 2 = Soft Ripened Cheese (example – Brie, Blue, Camembert)
Class 3 = Semi Hard/Hard Cheese (example – Cheddar, Gouda, Parmesan)
Entry is FREE.
Cheeses along with your completed entry form, (which can be downloaded at the bottom of this page), must be registered in the supper room at the Malanda Showgrounds, THE DAY BEFORE THE FIELD DAY on Friday 9th November, 2018, between 9am -12noon.
CONDITIONS of ENTRY
• ALL HOMEMADE entries must be homemade by a local North Queensland non-commercial cheese maker and ALL PROFESSIONAL entries are to be made by a Professional Cheese Maker.
• Organisers reserve the right to reject any entry that does not meet this condition.
• Classes: There are 3 classes of Cheese: Class 1: Soft Cheese, Class 2: Soft Ripened Cheese and Class 3: Semi-Hard/ Hard Cheese. (Enter as many times as you like)
• Entry Fee: No entry fee
• Samples: Samples of 250g (approx.) of each cheese must be presented in a separate sealed container. All samples will be kept refrigerated.
• Where: Please deliver your sample/s of cheese along with your completed entry form to the Competition Stand in the supper room in the Pavilion at the Malanda Showgrounds between 9am – 12 noon on FRIDAY 9th November, 2018.
• Judging: Cheeses will be judged at the Competition Stand at 1pm on FRIDAY 9th November,2018, by a national judge. Judge’s decisions will be final and no correspondence will be entered into.
• Prizes: Each category winner will be announced and a prize awarded by the judge to the winners in the pavilion at the Malanda Small Farms Field Day on Saturday 10th November, 2018.
• Pick Up: Your cheese/s need to be collected from the Competition Stand in the supper room in the Pavilion at the Malanda Showgrounds AFTER 4pm on Saturday 10th November, 2018.
To support the Malanda Small Farms Field Day, please download an entry form and print off copies to share with your family and friends that might be interested.
Professional-Cheesemakers-entry-form