Date: Thursday October 17, 2024
Time: 9:00 AM - 4:00 PM
Location: RAWF, Exhibition Place
Important Dates and Reminders
Entry Closing Date: | Monday September 30, 2024. No late entries will be accepted. |
Entry Fee: | $45.00 per entry |
Exhibit Arrival: | Between Wednesday October 10, 2024, and Tuesday October 15, 2024. Weekday office hours are 9:00 AM - 6:00 PM and weekend office hours are 10:00 AM - 4:00 PM. |
Entry Delivery Address: | Agriculture Show Office, Royal Agricultural Winter Fair 39 Manitoba Drive (use Door #33 for drop offs), Exhibiton Place Toronto, ON, M6K 3C3 |
RULES AND REGULATIONS:
JUDGING INFORMATION:
2024 JUDGES
JUDGING PANEL FACILITATOR: Jackie Armet
Roxanne Renwick | Julia Trelor |
Martin Kouprie | Martin Raymond |
Afrim Pristine | Joel Miles |
Romain Avril |
New in 2024, RAWF food competition champions (Honey, Maple, Butter Tarts, Cheese & Butter, Ice Cream, Ready To Eat Meats, Jams, Jellies, and Pickles) will be invited to The Fair for the opportunity to sample and sell their product to the general public - please note this is restricted to producers who use a commercial kitchen to prepare their products. The RAWF Show Office will contact champions with further information on the Showcase.
We look forward to crowning this year's Royal Champions!
Section 800
Butter Rules and Regulations
Prize: $100
Classes:
1. | Unsalted minimum 80% milk fat 4 consumer packages |
2. | Salted minimum 80% milk fat 4 consumer packages |
3. | Cultured Salted or Unsalted minimum 80% milk fat 4 consumer packages |
4. | Grass Fed or Organic - Unsalted unsalted - minimum 80% milk fat. If label shows "Grass Fed or Organic", butter must be entered into Class 4 or 5 only 4 consumer packages |
5. | Grass Fed or Organic - Salted salted - minimum 80% milk fat. If label shows "Grass Fed or Organic", butter must be entered into Class 4 or 5 only 4 consumer packages |
6. | Butter (Seasoning or Flavour) minimum 80% milk fat (as per CFIA rules) 4 consumer packages |
7. | Butter (Flavoured with Fruit, Vegetable or Relish) minimum 75% milk fat (as per CFIA rules) 4 consumer packages |
8. | Other Milk Butters and/or Ghees (natural or flavoured) i.e. Goat, Sheep or Water Buffalo. Ghees: minimum 99.3% milk fat, no more than 0.5% water (as per CFIA rules) |
Grand Champion Butter Prize: $500 Highest Scoring Exhibit in Section 800 |
Section 801
Cheddar Cheese Rules and Regulations
Prize: $100
Classes:
1. | Mild Cheddar, up to 3 months |
2. | Medium Cheddar, 4 to 9 months |
3. | Old/Extra Old Cheddar, 9 to 24 months |
4. | Aged Cheddar, 2 years and older |
5. | Cheddar – goat, sheep, buffalo or mixed milk (may include cow) any format: block, clothbound or waxed |
Grand Champion Cheddar (Any Milk) Prize: $500 Cheddar with the highest score, 1st place classes 1-5 are eligible. |
Section 802
Variety Cheese - Cow Milk Rules and Regulations
Prize: $100
Classes:
1. | Fresh Unripened Cheese - Natural (i.e. Ricotta, Cottage Cheese, Cream Cheese, Quark, Mascarpone, Fromage Blanc, Cheese Curds) |
2. | Fresh Pasta Filata (i.e. Bocconcini, Fior di Latte, Burrata) |
3. | Pasta Filata – Ripened (i.e. Provolone, Cacioccavallo) |
4. | Cheese with Grilling Properties - Natural or Flavoured (i.e. Queso Fresco, Paneer, Halloumi) |
5. | Soft Cheese with Bloomy Rind May include ash - i.e. Brie, Camembert. Moisture content 50-60% |
6. | Soft Cheese with Bloomy Rind – Triple Crème Moisture content 50–60% |
7. | Soft Cheese – Mixed or Washed Rind Moisture content 50–60% |
8. | Semi-Soft, Interior Ripened Moisture content 40–60% |
9. | Semi-Soft, Surface Ripened Mixed rinds, washed rinds, may include ash, beer washed, wine washed, cider washed. Moisture content 40-60% |
10. | Firm and Hard - Interior Ripened (except cheddars) Moisture content 20–52% (i.e. Gouda) |
11. | Firm and Hard - Surface Ripened, Natural or Brushed Rind Moisture content 20–52% |
12. | Feta or Feta Style with or without brining i.e. cotija |
13. | Blue Cheese inoculated, with or without blue veining. Smoked Blues excluded - enter in Class 16. |
14. | Flavoured Cheese (except smoked) i.e. wine or beer soaked cheese |
15. | Flavoured Cheese (except smoked) With added particulate solids, i.e. herbs, spices and/or other particulates |
16. | Flavoured Cheese - Smoked Must be naturally smoked, no liquid smoke. |
17. | Open Only to be used in the event that a cheese does not fit into a designated class |
Grand Champion Variety Cheese – Cow Milk Prize: $500 Highest Scoring Exhibit in Section 802 |
Section 803
Goat, Sheep, Water Buffalo & Mixed Milk Variety Cheese Rules and Regulations
Prize: $100
Classes:
1. | Fresh Unripened Cheese - Natural (i.e. Ricotta, Cottage Cheese, Cream Cheese, except feta and feta style) |
2. | Fresh Unripened Cheese - Flavoured (i.e. Ricotta, Cottage Cheese, Cream Cheese) |
3. | Pasta Filata (fresh and ripened varieties) |
4. | Soft Bloomy Rind (may include ash) |
5. | Interior Ripened (except cheddars) (i.e. Gouda, Friulano, Havarti) |
6. | Surface Ripened (ash, washed, natural or brushed rinds) |
7. | Feta or Feta Style - Natural with or without brining i.e. cotija |
8. | Feta or Feta Style - Flavoured with or without brining i.e. cotija |
9. | Blue Cheese (inoculated, with or without blue veining, smoked blues excluded, enter in Class 10) |
10. | Flavoured Cheese |
11. | Cheese with Grilling Properties - Natural or Flavoured Cheese will be grilled for judging |
12. | Open (only to be used in the event that a cheese does not fit into a designated class) |
Grand Champion Goat, Sheep, Water Buffalo, Mixed Milk Variety Cheese Prize: $500 Highest Scoring Exhibit in Section 803 |
If you have any questions or comments that you would like to share with us, please feel free to reach out to us directly, or fill out the form on our contact page.