Student Made Cheese
Important dates to remember
- Entries open:
Monday 9 January 2017
- Applications to enter close:
Friday 26 May 2017 at 5pm
- Entry fee:
$5 per entry, per class
- Maximum number of entries per class:
12 entries per school per competition class
- Delivery of entries:
Friday 16 & Monday 19 June 2017 from 8.00am to 3.30pm
Wednesday 21 and Thursday 22 June 2017
- Workshop and Awards Presentation:
Friday 23 June 2017
Student Made Cheese Schedule
Student Made Cheese Entry Form
Student Made Cheese
Enter Online Click Here
The Student Made Cheese competition offers Brisbane school students the opportunity to gain knowledge and appreciation of the importance of dairy produce practices. The competition follows on from the RNA Teacher Cheese Making Workshops which are facilitated by the competitions Chief Judge, Russell Smith. Teachers are given the opportunity to participate in the free workshops and are guided through the process of making either a Camembert or Blue style of cheese. The teachers can then pass on the information to their students with the process taking six to seven weeks.
All Food and Safety documents required for auditing must be completed, posted and received by the RNA prior to the judging date.
Post all audit documents to:
RNA - Education Coordinator
Student Made Cheese Competition
Locked Bag 1010
Albion QLD 4010
Before You Enter
Please ensure that you have read the Student Made Cheese Schedule before you submit your entries. To complete your application online, you must supply your credit card details. MasterCard or Visa. Unfortunately we do not accept American Express and Diners Cards.
Thank you to our 2017 sponsors who contributed towards the Student Made Cheese Competition.
A Competition Schedule is the rule book for the Competition. The Schedule tells you everything you need to know about the Competition such as entry fees, closing dates, delivery details, conditions of entry, prizes and much more. Please be aware the Schedule is subject to change and we suggest Exhibitors regularly check the website for updates.