• May be a product already available in the retail or food service sector or new to the market.
• Must be made with milk, without the addition of modified milk ingredients:
  cow, goat, sheep, buffalo, or a mixture.
• Each cheese can only be submitted in one category, except Artisanal and New Cheeses in North America, eligible for special awards.
• Must be labeled as cheese and not as a processed cheese food product.
• Cheese to be submitted for judging (minimum of 5lbs to be sent)
  – Wheel or
  – Block of 5 lbs or more
  – Small format cheese: 1 case/box
• No core samples/plugs to be taken from the submitted cheese.
• No alteration allowed.
• Judges may reassign cheeses to another category.
• Late, damaged, or non-compliant cheeses will be disqualified without refund.
• Products must arrive on time, customs cleared, and properly shipped.

*A category must have a minimum of 3 eligible cheeses for the category to be judged.

1. Fresh cheese Cow (i.e. Mozzarella, Queso fresco, Ricotta)
2. Fresh cheese all milk (i.e Chèvre, Buffalo…)
3. Soft, bloomy rind cheese (i.e. Brie)
4. Washed rind cheese (i.e. Port-Salut)
5. Mixed rind cheese (i.e. La Sauvagine)
6. Cheddar Cheese aged 3 to 6 months
7. Cheddar Cheese aged 6 to 12 months
8. Cheddar Cheese aged 12 to 24 months
9. Cheddar Cheese aged more than 24 months
10. Cheddar Cheese Bandaged
11. Gouda aged 3 to 6 months
12. Gouda aged 6 to 12 months
13. Gouda aged more than 12 months
14. Swiss style
15. Cheese in brine (i.e. Feta)
16. Smoked cheese
17. Cheese with added physical particulates (herbs, spices…)
18. Cheese with added non-physical particulates (beer, cider, wine…)
19. Semi-soft cheese
20. Firm cheese (i.e Havarti)
21. Hard cheese (i.e. Parmigiano-Reggiano)
22. Blue cheese with veinage present
23. Grilling cheese raclette
24. Grilling cheese middle eastern style
25. Ash-coated cheese
26. Cheese with low fat content
27. Artisanal farmstead cheese (certification proving that only milk from their farm is used)
28. New cheese – not yet available in the Canadian market
29. Best Italian Cheese

Early Bird Pricing (valid until December 15, 2026)

• From CAD $45 +tx per cheese submitted for companies exhibiting at the show
• From CAD $80 +tx per cheese submitted for non-exhibiting companies

Regular Pricing (December 16, 2026 to April 2, 2027)

• From CAD $65 +tx per cheese submitted for companies exhibiting at the show
• From CAD $100 +tx per cheese submitted for non-exhibiting companies

The deadline to apply for the competition is April 2, 2027

Product Format:

• Submit full wheels, blocks (5 lbs or more), or small-format cases (one box).
• Labeled as cheese (not processed cheese).
• No core samples/plugs to be taken from the submitted cheese.
• No alteration allowed.

Labels:

• Clearly specify the category for each cheese in the parcel.
• Include the original national brand label with ingredient and nutritional information.
• If a label is printed directly on a cheese wheel, remove it carefully (e.g., by scraping) without damaging the rind, ensuring no branding is visible.

Packaging and Temperature:

• Ensure cheeses are securely packaged to prevent damage during transit.
• Products must arrive at the appropriate temperature to be eligible for judging.

Dates of reception:
From April 6 to 23, 2027 (Monday to Friday, 10 AM–5 PM EST)

Address of the delivery docks :
Lakeview Cheese Galore
SIAL Canada – International Cheese Competition
848 Lakeshore Road East, Mississauga, ON, Canada L5E 1E1

Custom broker information:
For assistance with customs and shipping, contact: North American Logistics Services Inc (NALSI), M. Fernando VERA: 514-847-1791 | fvera@nalsi.com