The competition provides producers an opportunity to benchmark their products and gain independent industry feedback, while showcasing quality to consumers through champion, gold, silver, or bronze medals.
Sydney Royal Cheese & Dairy Produce Show chair of judges Tiffany Beer said consumer demand continues to drive innovation despite challenges in the Australian dairy industry.
“Dairy is currently the largest and fastest growing supermarket category,” Tiffany said.
“There is strong demand for a wide range of dairy products to meet the desire for new products, cultural diversity and specific nutritional requirements.
“Despite the many challenges, producers have been successfully meeting these demands, and demonstrating the resilience and innovation the industry is known for.
“Competitions like Sydney Royal play an important role in supporting and evolving these products by providing independent industry feedback and allowing producers to see where their product scales.”
The competition offers more than 90 classes, from butter and ice-cream to camel milk and buffalo cheese, including a research and development class for innovative products.
Products are judged on a 20-point scale for presentation, flavour and aroma, and texture and body.
Bronze medals are awarded for 16 to 16.9 points, silver for 17 to 17.9 points, and gold for 18 points or over.
“I look forward to working together with our Australian dairy industry to recognise and celebrate these exceptional Australian cheese and dairy products in 2026 and encourage producers, big and small, to enter,” Tiffany said.
Entries close on October 22, with judging in February 2026 at Sydney Showground, Sydney Olympic Park.
For more information or to enter, visit: www.rasnsw.com.au/cheesedairy
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