2021 Entry information
How does it work?
The first step to entering is to register and pay for your entries online via the MyGuild portal once entry is open from 23 August 2021. You can register your company details in advance, but please try to avoid setting up a duplicate company account. If someone in your business has already got a company account, then they can add you as a user.
Entry information and guidance will be uploaded to this page over the next few weeks, ahead of entry opening on 23 August 2021.
Consolidation points are organised across the world to receive World Cheese Awards entries from cheesemakers and from there the cheeses are transported to the judging venue.
Delivery instructions will be issued to confirmed entrants in October 2021 via your MyGuild account. Normally you will be asked to make delivery to the consolidation point nearest to your business and will be provided with delivery labels, guidance on the quantity to send and the latest date by which the cheeses can be received.
Please do not send any cheeses until you have received your delivery instructions.
Entries to World Cheese Awards can be accepted from producers based in countries authorised to import dairy products to the EU. To view the list of permitted countries please see : Directive 2011/163/EU
These countries are:
- Bosnia and Herzegovina
- Great Britain
- Isle of Man
- New Zealand
- North Macedonia
- San Marino
- South Korea*
- United Arab Emirates***
- United States
*Third countries using only raw material either from Member States or from other third countries approved for imports of such raw material to the Union, in accordance with Article 2, with the purpose to be used only for the preparation of composite products to be exported to the EU.
**Third countries using only raw material either from Member States or from other third countries approved for imports of such raw material to the Union, in accordance with Article 2.
***camel milk only
See Directive 2011/163/EU for further information.
If the country of origin of the cheese is not listed above, it may still be possible to accept the entries to World Cheese Awards as long as the cheese’s country of origin is indicated in Annex 1 of the Regulation (UE) 605/2010 and the cheesemaker can provide evidence that the cheese has undergone, or been produced from raw milk which has undergone, a heat treatment involving:
(a) a sterilisation process to achieve an F₀ value equal to or greater than three;
(b) an ultra high temperature (UHT) treatment at not less than 135°C in combination with a suitable holding time;
(c) (i) a high temperature short time pasteurisation treatment (HTST) at 72°C for 15 seconds applied twice to milk with a pH equal to or greater than 7.0 achieving, where applicable, a negative reaction to a alkaline phosphatase test, applied immediately after the heat treatment; or
(ii) a treatment with an equivalent pasteurisation effect to point (i) achieving, where applicable, a negative reaction to an alkaline phosphatase test, applied immediately after the heat treatment;
(d) a HTST treatment of milk with a pH below 7.0; or
(e) a HTST treatment combined with another physical treatment by either:
(i) lowering the pH below 6 for one hour, or
(ii) additional heating equal to or greater than 72°C, combined with desiccation.
ALL cheesemakers entering cheeses from countries outside of the EU MUST ensure that they can provide an export health certificate, signed by an official veterinarian in the country of origin.
The health certificate must be based on those issued by the health authorities in the country of origin of the cheeses. The templates should be based on the following models:
- Model MILK-RMP/NT for products that are not required to undergo a specific risk-mitigating treatment
- Model DAIRY PRODUCTS-PT for products that are required to undergo a pasteurization treatment