Mr Tony Ball
SCHEDULE KINDLY SPONSORED BY
Cheese Awards Chairman: Jamie McCabe
Mr Christopher Stilton
Mr James Grant
Mr Graham Hunneman
Mr Mark Jenkins
Mr Matthew Organ
Mr Ken McFarlane
Judges Invited:
Miss Sabrina Pearson
Mrs Tracey Burr
Mrs Diane Cox
Mr Martin Gaylard
Mr Richard Newell
Mrs Sally Young
Mr Emyr Evans
Entry fee:
Mr Graham Rolls
Mr Chris Edwards
Mr Dane Hopkins
Mr Richard Mayfield
Mr David Williams
Early bird £12.50 per class until Monday 6th July
£15.00 per class thereafter until closing Monday 27th July
Artisan and Speciality Cheese Classes entry fee:
Early bird £10.00 per class until Monday 6th July
£12.50 per class thereafter until closing Monday 27th July
Enter on line at www.midsomersetshow.org.uk or complete the enclosed entry form and return to: The Show Secretary, Mid-Somerset Agricultural Society, The Mid Somerset Showground, Cannards Grave Road, Shepton Mallet BA4 4GF
TEL: 01749 938044
EMAIL: admin@midsomersetshow.org.uk Entries must be submitted before Monday 27th July. No entries will be accepted after this date.
PLEASE NOTE THAT JUDGING FOR THE CHEESE AWARDS TAKES PLACE ON SATURDAY 15TH AUGUST.
PLEASE ENSURE YOU SEND TWO SAMPLES –ONE FOR JUDGING IN UNBRANDED PACKAGING & ONE SAMPLE IN REGULAR PACKAGING FOR DISPLAY PURPOSES (EXCLUDES LARGE BLOCKS)
The Mid Somerset Agricultural Society privacy policy sets out the basis on which any personal data we collect from you, that you provide to us or that we may receive others about you, will be processed by us. It includes data that we hold electronically and in paper files. Details of entries will be published in the catalogue and passed to our printers/publishers, solely for the purpose of compiling that publication. Results information may be published (in printed form and online) and provided to the Press or other interested bodies. Please refer to our website: www.midsomersetshow.org.uk for full details of our Privacy Policy.
All cheeses to be staged no later than noon on Saturday 15th August, with judging commencing at 12.30 pm CHAMPIONSHIPS:
- CH1 Farmhouse Cheddar UK only Championship. For winners from classes 1-6. Stan Ash Perpetual Memorial Cup to Champion
- CH2 West Country Classes Championship. For winners from classes 7-10. Reg Dyke Memorial Perpetual Challenge Cup to Champion.
- CH3 Intercounty Cheddar Cheese Championship. For winners from classes 11-14. The Stratton Sales Seven Counties Cup to Champion.
- CH4 Regional Cheddar Championship. For winners from classes 15-18.
- CH5 Cheddar Open Class Championship. For winners from classes 19-25. Sturminster Creamery Cup to Champion.
- CH6 Organic Cheddar Championship. For winners from classes 26-28.
- CH7 Creamery/ block cheese territorials Championship. For winners from classes 30-38.
- CH8 Artisan Championship. For winners from classes 39-55. The Sean Wilson Perpetual Trophy to Champion.
- CH9 Fresh Cheese Championship. For winners from classes 57-60.
- CH10 Cheese with additives Championship. For winners from classes 61-62.
- CH11 Waxed Cheese Championship. For winners from classes 67-68.
- CH12 Soft External Mould Championship. For winners from classes 69-71.
- CH13 Blue Cheese Championship. For winners from classes 72-76.
- CH14 Butter Championship. For winners from classes 78-81.
- CH15 Other Diary Products Championship. For winners from classes 83-85.
- CH16 Cottage Cheese Championship. For winners from classes 86-88.
- The Matthew and Skailes Perpetual Challenge Cup is awarded to the Supreme Champion Cheese.
- The Kenneth Hill Perpetual Challenge Cup is awarded to the Reserve Supreme Champion Cheese.
- The Barber’s Perpetual Challenge Cup is awarded to the Somerset Champion Cheese (any cheese manufactured in Somerset).
- The Jimmy Wilson Perpetual Trophy is awarded to the Somerset Reserve Champion Cheese (any cheese manufactured in Somerset).
The Champion Cheese, Reserve Champion, The South West Champion Cheese, South West Reserve Champion and winner of class 72 will be cut up and auctioned on show day at 3 pm.
Your entries will be automatically entered in for the MSAS Charity CheeseAuction & Sale. If you wish to withdraw your cheese from the sale please specify on the entry form. All cheese not entered into the sale must be collected by 6pm on Sunday 16th August.
All judging takes place in the Christeyns Food & Cheese Hall
Farmhouse Cheddar UK only
Class 1 Best Mature Cheddar Traditional or Block
Class 2 Best Mature Cheddar Traditional
Class 3 Best Extra Mature Cheddar Traditional or Block
Class 4 Best Extra Mature Cheddar Traditional
Class 5 Best Vintage Cheddar Traditional or Block
Class 6 Best Traditional Cheddar aged more than 12 months undressed displayed in its original bandages.
West Country Class – Open to all West Country Cheesemakers (from the counties of Cornwall, Devon, Somerset, Dorset and Wiltshire) Kindly Sponsored By: JKM Foods
Class 7 Single Mild Cheddar Cheese
Class 8 Single Mature Cheddar Cheese
Class 9 Single Extra Mature Cheddar Cheese
Class 10 Single Vintage Cheddar Cheese
Inter County Cheddar Class – Open to manufacturers in the seven counties of Cornwall, Devon, Dorset, Gloucestershire, Hampshire, Somerset & Wiltshire Kindly Sponsored By: Eurilait
Class 11 Single Mild Cheddar Cheese
Class 12 Single Mature Cheddar Cheese
Class 13 Single Extra Mature Cheddar Cheese
Class 14 Single Vintage Cheddar Cheese
Regional Cheddar Kindly Sponsored By: Christeyns
Class 15 Best English Cheddar
Class 16 Best Scottish Cheddar
Class 17 Best Welsh Cheddar
Class 18 Best Irish Cheddar
Open Classes – Open to all UK and non UK Creameries Kindly Sponsored By: Eurilait
Class 19 Single Mild Cheddar Cheese
Class 20 Single Mature Cheddar Cheese
Class 21 Single Extra Mature Cheddar Cheese
Class 22 Single Vintage Cheddar Cheese
Class 23 Reduced Fat Cheddar - 17 to 24%
Class 24 Half Fat Cheddar - less than 17%
Class 25 Best Vegetarian Cheddar
Open Organic Creameries Kindly Sponsored By: Flexopack
Class 26 Single Organic Mature Cheddar
Class 27 Single Organic Extra Mature Cheddar
Class 28 Single Organic Vintage Cheddar
IFF Grand Prix Kindly Sponsored By: IFF
Class 29 IFF Grand Prix - Finest Mature Cheddar
Creamery/Block Cheese Territorials - Open
Class 30 Double Gloucester
Class 31 Red Leicester
Class 32 Mature Red Leicester exceeding 6 months of age.
Class 33 Cheshire Cheese - white or coloured.
Class 34 Crumbly Lancashire
Class 35 Creamy Lancashire
Class 36 Tasty Lancashire
Class 37 Caerphilly
Class 38 Wensleydale
THE WYKE CHEESE LOVERS AWARD
The Cheese Lovers award is the ultimate celebration of great cheese, judged by the true connoisseurs - the public! This award is judged on the day of the show.
Cheeses and other dairy products must be delivered to the Showground by noon on Saturday 15th August or sent, clearly labelled, between Tuesday 11th to Friday 14th August 2026 to:
Peter Green Chilled, Leighton Lane, Evercreech, Shepton Mallet, Somerset, BA4 6LQ OR
between Monday 10th to Thursday 13th August 2026 to: Dewlay Cheesemakers, Garstang By-pass Road, Garstang, Preston PR3 0PR
Please contact Conor Daunt at Dewlay: conor@dewlay.com 07889 720501 and advise when he should expect your delivery.
Enter online at www.midsomersetshow.org.uk or complete the order form and send to:
The Show Secretary, The Mid Somerset Showground, Cannards Grave Road, Shepton Mallet, BA4 4GF
Email: admin@midsomersetshow.org.uk
Artisan Speciality Cheeses –
Open to makers who produces cheese in small batches (less than 400 tons annually)
Class 39 Traditional Smoked Hard Cheese
Class 40 Traditional Smoked Soft Cheese
Class 41 Flavoured Smoked Cheese
Class 42 Best Organic Hard Cheese
Class 43 Best Organic Soft Cheese
Class 44 Best Unpasteurised Cheese
Class 45 Best Hard Cows Milk Cheese - state variety
Class 46 Best Hard Goats Milk Cheese - state variety
Class 47 Best Hard Sheep Milk Cheese - state variety
Class 48 Best Hard Buffalo Milk Cheese - state variety
Class 49 Best Soft Cows Milk Cheese - state variety
Class 50 Best Soft Goats Milk Cheese - state variety
Class 51 Best Soft Sheep Milk Cheese - state variety
Class 52 Best Soft Buffalo Milk Cheese - state variety
Class 53 Best Rind Washed Cheese
Class 54 Best Vegetarian Cheese (Not cheddar)
Class 55 Reduced Fat Cheese (Not Cheddar) - state variety
Cheese for Export Kindly Sponsored By: Coombe Castle
Class 56 Cheese for export in final branded packaging.
Fresh Cheese
Class 57 Feta Style
Class 58 Lactic Cheese
Class 59 Mozzarella
Class 60 Halloumi style cheese
Cheese with Additives
Class 61 Savoury Flavour
Class 62 Sweet Flavour
Convenience Cheese
Class 63 Best snacking/mini meal cheese products
Class 64 Best cheese slices plain
Class 65 Best cheese slices with additives
Class 66 Best grated cheddar
Waxed Cheese
Class 67 Best Waxed Cheese without Additives - State variety
Class 68 Best Waxed Cheese with Additives - State variety
Soft External White Mould
Class 69 Cows Milk
Class 70 Sheep Milk
Class 71 Goat Milk
Blue Cheese
Class 72 Whole Blue Stilton
Class 73 Two Halves of Blue Stilton
Class 74 Best Shropshire Blue
Class 75 Other hard blue cheese - state variety
Class 76 Other soft blue cheese - state variety
Cheese Lover’s Kindly Sponsored By: Wyke Farms Ltd
Class 77 Cheese Lover’s Choice
Butter
Class 78 Unsalted Butter sweet cream - 2 Butter pats displayed on a white tile
Class 79 Salted Butter sweet cream - 2 Butter pats displayed on a white tile
Class 80 Whey Butter Salted - 2 butter pats displayed on a white tile
Class 81 1 X 250 gm Salted Butter - Displayed in branded Packaging
Best New Dairy Product
Class 82 Best New Dairy Product
Other Dairy Products
Class 83 Natural Yoghurt - Any milk
Class 84 Low Fat Yoghurt - any milk
Class 85 Luxury indulgent Greek Style Yoghurt.
COTTAGE CHEESE
Class 86 Natural Cottage Cheese
Class 87 Cottage Cheese with savoury Additives
Class 88 Cottage Cheese with sweet Additives
GENERAL SHOW RULES AND CONDITIONS
Headings are for ease of reference only and do not form part of the show rules.
1. ENTRIES
1.1 Every exhibitor or competitor entering for the show is deemed to have agreed to abide by these rules and entries are accepted on that understanding.
1.2 All entries must be made in writing or online to the show secretary on or before the date specified in the schedule on the requisite forms, accompanied by the necessary entry fees and subscriptions.
1.3 Entries received after the closing date will only be accepted at the discretion of the secretary or Executive Committee.
1.4 The Executive Committee reserves the right to refuse any entry without giving any reason.
1.5 If in the opinion of the Executive Committee there are insufficient entries in a class at the closing date the class may be withdrawn in which case the entrant will be informed and the entry fees returned.
1.6 The acceptance by the Society of any entry in a class shall not exonerate the exhibitor from the responsibility of ensuring that the entry complies strictly with the rules of that class. Any entry that does not comply will be disqualified.
1.7 Exhibitors will comply with any direction or instructions given to them by the Society which the Society deems to be expedient.
1.8 If a class is cancelled the only compensation due to an exhibitor will be the refund of the entry fee paid for the cancelled class.
1.9 Competitions qualifying for events organised by other bodies are offered in good faith on information provided by those bodies. No liability is accepted by the Society if those events take place in circumstances other than those originally stated or do not proceed.
1.10. Entries in the Cheese Lover’s Class will be cut up to allow the general public to sample different cheeses. Please provide any information or promotional literature which you have for the entered cheese. The Public are always interested in types of cheese and where they can be purchased. It is a good promotional opportunity.
1.11. Exhibitors with a trade stand will be given free entry into class 77(Cheese Lover’s Trophy).
2.
OWNERSHIP.
Exhibits in all classes must be the bone fide property of the exhibitors and must be the property of, and in the possession of the exhibitors at the time of the entry. Any person who has care and control of an exhibit on the Showground will be deemed to be the agent of that exhibit’s owner for all purposes connected with the show.
2.1 WHOLESALERS.
Wholesalers are welcome to enter on behalf of producers provided they have the relevant permissions from the producer. Please state on the entry form both the exhibitor name & the producer name.
3. ENTRY FEES.
Entry fees must accompany entries or they will not be accepted. The entry fee for any product entered and not exhibited will be forfeited. Any additional costs incurred by the Society arising from non-clearance of a cheque must be paid by the exhibitor before he/she is allowed to compete.
4. JUDGES.
The Show Secretary may substitute a different judge to the one nominated in the show catalogue or programme. 4.1. An exhibitor cannot act as a judge or steward in any class in which he/she has an entry.
5. OBJECTIONS.
The decision of the judges shall be final. Objections of any kind must be made in writing and delivered to the Show Secretary within one hour of judging, with a deposit of £40 for each objection, in the case of a joint objection the deposit shall be payable by each objector. Such objections will be considered by a panel of not less than three members of the Society appointed by the chairman or vice-chairman and their decision shall be final. Anonymity shall not be available to any objector. The deposit shall be forfeited if the objection is not upheld.
6. SAFETY.
The organisers of the show have taken reasonable precautions to ensure the health and safety of everyone present. For these measures to be effective everyone must take reasonable precautions to avoid and prevent accidents occurring and must obey the instructions of the organisers and all officials and stewards. It is a condition of entry that exhibitors conform with the requirements of the Society’s Safety Policy and the Health and Safety legislation and for ensuring that safe working practices are followed by themselves, their employees, agents and contractors and that appropriate safety and/or protective equipment is worn.
7. Please ensure you send two samples - one for judging in unbranded packaging & one sample in regular packaging for display purposes (excludes large blocks).
8. LIABILITY.
The Executive Committee shall not be responsible for any error which may appear in the programme or catalogue or for any entry made in the wrong class; nor shall the committee be responsible for exhibits arriving too late to be judged.
8.1. The Society shall not be liable for any loss, injury or damage to any persons or exhibits at the show and it shall be a condition of entry that exhibitors hold the Society blameless and indemnify it against all such claims and liability. 8.2. The Society shall not be liable for any damage to vehicles that may occur while being towed while on the showground
9. DATA STORAGE.
Information from entry forms may be stored on computer and the name, address and details of entries will be published in the catalogue; information about results may also be published and/or provided to the press for publication. The making of an entry is irrevocable consent for the storage and disclosure of information in this way.
10. SPECIAL REGULATIONS applicable to any section and any special class conditions shall be deemed to be part of these General Rules and Conditions. In the event of a conflict then the Special Regulations shall prevail.
11. CHEESE AUCTION & SALE: your entries will be automatically entered in for the MSAS Charity Cheese Auction & Sale if you wish to withdraw your cheese from the sale please specify on the entry form. All cheese not entered into the sale must be collected by 6pm on Sunday 16th August.
12. DEFINITION OF AN ARTISAN CHEESEMAKER: Open to makers who produces cheese in small batches (less than 400 tons annually). The committee reserves the right to remove entries from the Artisan section if the producer is found to have made more than 400 tons of product in the previous year. Please note the 400 ton cut-off referrers to all produce by the dairy not just of one product.
Exhibitors may make more than one entry in all classes except Class 29 IFF Grand Prix.
ANTI-FOG OPTIONS ABUSE RESIS T ANCE PRINTED TOP WEBS PRINTED FLOW P A CK FILMS
HD PRINTING
COLOUR OPTIONS
SELECTIVE PERMEABILITY HIGH GLOSS & OPTICS
