The World Cheese Awards returned to the biggest paid-for consumer food show in Europe. The largest and most diverse cheese competition in the world will be judged on Wednesday November 23 2011 followed by a trade lunch. Our Super Jury judged the top cheeses from each judging team to arrive at their verdict on the World Champion 2011.
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For over 20 years the World Cheese Awards has been bringing together buyers and sellers from the dairy industry worldwide. It's the largest cheese competition in the world, attracting over 2,500 entries in 2010 from 34 countries and judged by over 200 expert buyers from every corner of the globe. It takes an entire day to judge, with a trade lunch thrown in, making this a place to do real business too.
Ossau Iraty crowned 2011 World Champion cheese for second time
France snatched the top World Cheese Awards trophy back from Britain yesterday when judges crowned a 10-month Ossau Iraty the 2011 World Champion – beating last year’s winner, Cornish Blue, by a narrow margin.
It’s the second time round for farmhouse producer Fromagerie Agour, which took the top title in 2006 with the same variety.
The cheese is now imported to the UK by QST/Cheese de France. QST director Frédéric Gayral is pictured (centre) collecting the trophy from Guild of Fine Food director Bob Farrand (right) and BBC food correspondent Nigel Barden, who hosted yesterday‘s final judging at the BBC Good Food Show in Birmingham.
More than 2,500 cheeses were reduced to shortlist of 16 SuperGold winners by around 200 international judges, before a final tasting by a panel including Whole Foods Market global cheese buyer Cathy Strange, South African dairy product developer Suzy O’Regan of Woolworths Foods, and leading Australian speciality cheese judge Ian Roberton of Meribel Fine Foods.
With only a few votes separating the top three cheeses, Philip Stansfield‘s Cornish Blue took the second spot, with third going to a limited edition Cognac BellaVitano from Sartori Cheeese in Wisconsin, USA. This semi-hard cheese is aged for 12 months then steeped in cognac for 7-10 days.