Cheese and Butter Competition



Date: Thursday October 19, 2023

Time: 9:00 AM - 4:00 PM

Location: RAWF, Exhibition Place

Important Dates and Reminders

Entry Closing Date:Friday September 29, 2023. 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


  1. Entries must be made via Assist Expo, RAWF’s online entry system. After the entry closing date, the RAWF will email the exhibitor a confirmation letter.
  2. All exhibits, whether shipped (prepaid) or delivered in person must arrive at the RAWF between the entry delivery dates listed above. Please ensure you provide your courier with the office hours above when scheduling your shipment. If you are hand delivering your entries, call (416) 263-3418 upon arrival.
  3. The competition is open to all Canadian cheese and butter producers. All entries must be manufactured in a plant registered by the Canadian Food Inspection Agency and/or licensed by the Province in which the plant is located. In all cases the product to be entered must be made in the plant named by the company on the entry.
  4. All exhibitors must include commercial labels for each entry, including ingredients’ label. Entries will NOT be judged without commercial labels which must include the ingredients.
  5. Cheese and butter entries must be made with 100% Canadian fluid milk and/or cream from Canadian cow, sheep, goat or water buffalo. NO modified milk ingredients, NO artificial flavours or colours permitted.
  6. If class does not recieve a minimum of 3 entries, cheese or butter will be evaluated on its own merits, keeping in mind minimum scores must be met for 1st, 2nd, and 3rd places.
  7. Cheese and butter producers may enter up to 3 different products per class.
  8. Each cheese or butter entry must receive a minimum score to qualify for 1st, 2nd or 3rd place. It is possible that prizes are not awarded within a class if the minimum score is not met. In the case of a tie score the judges will re-evaluate to determine the winner.
  9. In all cases, the judges’ decision is final. The judge(s) has/have the right to reclassify an entry if they feel that it has been placed in the wrong class.
  10. Refer to Section 800 Butter, Section 801 Cheddar Cheese, Section 802 Variety Cheese Cow Milk and Section 803 Goat, Sheep, Water Buffalo and Mixed Milk Variety Cheese for specific minimum amounts required.
  11. Ribbons will be awarded to 3rd place


  1. Each entry will be assessed by two judges: one Technical and one Aesthetic. Technical Judges will deduct points for flaws and defects from a perfect score of 50 points. Aesthetic Judges will award points for outstanding characteristics and qualities to a maximum of 50 points. These two independent scores will be added to obtain a final score for each entry.
  2. Evaluation will be based on the following:
    1. Aroma
    2. Flavours
    3. Texture and Body
    4. Appearance and Rind Development (if rind is appropriate to the cheese)
  3. Following the judging of Butter, Cheddar Cheese, Variety Cheese – Cow Milk and Goat, Sheep, Water Buffalo and Mixed Milk Variety Cheese, a marked copy of the scorecard will be forwarded to each exhibitor.