Camel Milk has been named as a category for the first time ever at the Royal Agricultural Society of NSW’s annual Cheese and Dairy Produce competition.
Applications have just opened for the event, although entry numbers in the first year are not expected to be high, according to Cheese and Dairy Produce Committee Chair Gary Reid.
Reid said, however, that the class warrants consideration at The Sydney Royal Cheese and Dairy Produce competition, which already judges across Cow, Sheep, Goat and Buffalo milk classes.
“Camel Milk and its health properties have become quite topical in recent times,” Reid said. “It is naturally low in fat and it contains many of the immune protecting properties of human milk”.
“By the RAS incorporating this Class in the Cheese and Dairy Produce competition it shows that the Sydney Royal competitions and their committees can move with the times and provide feedback on a new but exciting product within Australia,” he said.
“When you think of it the whole concept of camel milk in Australia makes sense, as Camels can thrive in inhospitable territory with little grass and water.”
In another first for the competition is the introduction of a Research and Development Class, a non-medal category where expert judges will provide confidential feedback to exhibitors on the quality of their product.
The Cheese and Dairy Produce competition includes Milk, Butter, Cheese, Gelato, Sorbet, Ice Cream, Yoghurt, Cream, Custard and Mousse classes.
Entries close 13 October 2017 with judging to be held at Sydney Showground February 12-15, 2018.
