About the Awards


Class No / Class description
  1. Fresh/Cream cheese, plain
  2. Mould ripened soft or unpressed cheese, plain 
  3. Soft or unpressed milk cheese, ripened, plain 
  4. Blue vein cheese, any variety, uncut 
  5. Hard Cheese
  6. Semi Hard Cheese
  7. Rind washed cheese 
  8. Smoked cheese 
  9. Flavoured cheese - sweet  & savoury
All entries will be entered into a class award for the ‘Best use of the Jersey Brand’.

Contest Rules
  1. The contest is open to any cheese maker producing a cheese made purely with Jersey milk. The organisers will seek verification that the cheeses entered are made using 100% Jersey Milk.
  2. Each entry may be sent in normal company packaging.
  3. Contest staff reserves the right to place entries into the class deemed most appropriate by the chief judge.
  4. Products entered in the competition become the property of the World Jersey Cattle Bureau.
  5. Each entry may be entered in the name of a person or group directly involved in making the product. A person or group may enter more than one class. A person or group may be named on more than one entry within a class if the entries are of different varieties.
Any entries found not to comply with the above rules will be disqualified.

Shipping details

The event organisers will arrange and pay for shipping to the UK and on to Jersey from a nominated consolidation point in each country.  A shipping pack will be sent to all entrants with instructions for packaging with entry numbers and address labels.  It will be the entrants’ responsibility to get their cheese to this consolidation point by an arranged date.  Due to the shipping licence requirements, we are weight restricted and cheeses will need to be around 500g or 1lb (US) per cheese entry.  The cheese will be imported under licence for 'evaluation' purposes and we are able to accept entries from all countries.

Please email wjcb@royaljersey.co.uk for further details.