Date: Thursday October 19, 2023
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 Saturday October 14 and Tuesday October 17, 2023. Weekday office hours are 9:00 AM - 5:00 PM and weekend office hours are 10:00 AM - 4:00 PM. |
Entry Delivery Address: | Agriculture Show Office, Royal Agricultural Winter Fair Door #33, Manitoba Drive, Exhibiton Place Toronto, ON, M6K 3C3 |
RULES AND REGULATIONS:
JUDGING INFORMATION:
2023 JUDGES
JUDGING PANEL FACILITATOR: TBA
AESTHETIC JUDGES: TBA | TECHNICAL JUDGES: TBA |
Metro is sponsoring The Royal Agricultural Winter Fair food competitions for a fifth straight year! Along with their pledge to locally sourced food, Metro is committed to finding and supporting local suppliers and manufacturers to feed Ontarians in new and exciting ways. Metro is looking for entrepreneurs who are ready or on the cusp of being ready for retail. Local food or beverage companies will have the opportunity to be assessed by Metro's Locally Sourced Program and invited to a Metro Buyer's meeting, with the potential to receive business coaching and finalize their product for distribution in Metro stores in Ontario!
We look forward to crowning this year's Royal Champions!
SPONSORED BY DFO
BUTTER COMPETITION (section 800):
$500 to the 1st Place Winner in each of the following Cow's Milk ONLY Classes (classes 1-7 inclusive).
$5,000 to the Grand Champion Winner (if a Cow's Milk entry AND from an Ontario based Processor) OR $2,500 to the Grand Champion Winner (if a Cow's Milk entry AND from a Canadian Processor from a Province other than Ontario).
CHEDDAR CHEESE COMPETITION (section 801):
$500 to the 1st Place Winner in each of the following Cow's Milk ONLY Classes (classes 1-4 inclusive).
$5,000 to the Champion Ontario Cheddar Cow Milk Winner.
$5,000 to the Grand Champion Cheddar (if a Cow's Milk entry AND from an Ontario based Processor) OR $2,500 to the Grand Champion Winner (if a Cow's Milk entry AND from a Canadian Processor from a Province other than Ontario).
VARIETY CHEESE COMPETITION (section 802):
$500 to the 1st Place Winner in each of the following Cow's Milk ONLY Classes (classes 1-16 inclusive).
$5,000 to the Grand Champion Winner (if a Cow's Milk entry AND from an Ontario based Processor) OR $2,500 to the Grand Champion Winner (if a Cow's Milk entry AND from a Canadian Processor from a Province other than Ontario).
PRIZE MONEY FOR ALL OTHER CLASSES: 1st place will recieve $100 in prize money.
Section 800
Butter Rules and Regulations
Prize: $500 - Unless otherwise noted
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) Prize: $100 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: $2500 Highest Scoring Exhibit in Section 800 Sponsorship: TBC |
Section 801
Cheddar Cheese Rules and Regulations
Prize: $500 - Unless otherwise noted
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) Prize: $100 any format: block, clothbound or waxed |
Champion Ontario Cheddar - Cow Milk Prize: $5000 Cheddar made from Ontario Cow Milk with the highest score Sponsored by the Dairy Farmers of Ontario | |
Grand Champion Cheddar (Any Milk) Prize: $2500 Cheddar with the highest score. 1st place classes 1-5 are eligible. |
Section 802
Variety Cheese - Cow Milk Rules and Regulations
Prize: $500 - Unless otherwise noted
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 Prize: $0 Only to be used in the event that a cheese does not fit into a designated class |
Grand Champion Variety Cheese – Cow Milk Prize: $5000 Highest Scoring Exhibit in Section 802 Banner: Phyllis Harrington |
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 Highest Scoring Exhibit in Section 803 |
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