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About Us (History of the Guild)
Accredited Supplier Membership
Retail Membership
The Guild
The UK Cheese Guild
The Charcuterie Guild
Retail Ready
South West Food and Drink
Harrogate Speciality Food Show
Scotland's Speciality Food Show
Great Taste Awards
World Cheese Awards 2010
World Cheese Awards 2010 Lunch
World Cheese Awards 2009
Marketing Services
Guild Events
True Taste
World Cheese Awards
2006 – The results
Please select an award class from the list below:
1b: Soft goats’ milk cheese plain - mould-ripened
2b: Hard goats’ milk cheese plain
2a: Semi-hard goats’ milk cheese plain
4: Soft ewes’ milk cheese plain
5b: Hard ewes’ milk cheese plain
5a: Semi hard ewes’ milk cheese plain
6: Ewes’ milk cheese with additives
7b: Feta plain in oil
7a: Feta plain without oil or additives
7c: Feta with additives
8: Cheese made with the milk of more than one animal
9a: Fresh/cream cheese cows’ milk plain
9b: Mould rippened soft or unpressed cows’ cheese plain
10a: Cream or fresh cheese with savoury additives
10b: Mould rippened soft or unpressed cows’ milk cheese with savoury additives
10c: Soft or unpressed cows’ milk cheese with savoury additives
11: Soft of unpressed cows’ milk cheese with dessert style additives
12b: Mascarpone
12a: Ricotta
13b: Quark with additives
14b: Brie made from pasteurised milk
14a: Brie made from unpasteurised milk
15b: Camembert made from pasteurised milk
15a: Camembert made from unpasteurised milk
16: A single Stilton - uncut
17: A single Stilton - cut
19: Gorgonzola
20b: Blue vein cheese made in the UK, any variety, uncut, foil wrapped
20a: Blue vein cheese made in the UK, any variety, uncut, natural rind
21b: Blue vein cheese made outside the UK, any variety, uncut, foil wrapped
21a: Blue vein cheese made outside the UK, any variety, uncut, natural rind
22: Reduced fat cheese hard pressed
23: Reduced fat cheese unpressed
24: Processed cheese or processed cheese spread plain
26: Smoked Cheddar
27b: Other smoked cheese - semi hard
27a: Other smoked cheese - soft/semi soft
28a: Hard pressed or repressed Cheddar with savoury additives
28c: Hard pressed or repressed cows’ milk cheese with dessert style additives
28b: Other hard pressed or repressed cows’ milk cheese with savoury additives
29: Mature traditional Cheddar made after 01/06/05
30: Mature block Cheddar made in a creamery after 01/06/05
31: Mature block Cheddar made on a farm after 01/06/05
35: Traditional Cheddar made after 31/10/05
36: Cheddar made in a creamery after 30/11/05
37: Cheddar made on a farm after 30/11/05
38: Extra Mature traditional Cheddar made after 01/02/05
39: Extra Mature block cheddar made in a creamery after 01/02/05
40: Extra Mature block Cheddar made on a farm after 01/02/05
41: Mild Cheddar made after 01/03/06
42: Vintage farmhouse Cheddar made before 01/02/05
43: Vintage Cheddar made in a creamery before 01/02/05
44: Double Gloucester
45: Leicester
46: Caerphilly
47a: Lancashire, creamy
47b: Lancashire, tasty
48: Wensleydale
49a: Cheshire, block
49b: Cheshire, traditional
50c: Mozzarella di Bufala
50b: Mozzarella, block, slices or string
50a: Mozzarella, fresh, cows’ milk in ball (large or small)
51: Semi-hard cheese not in any other class
52: Tallegio
53: Pont l’Eveque/Livarot/Reblochon
54: Rind washed cheese not in any other class
55: Hard pressed cheese other than Cheddar and other UK territorial
56b: Parmigiano Reggiano/Grana Padano made after 01/01/05
56a: Parmigiano Reggiano/Grana Padano made before 01/01/05
57a: Emmental or Gruyere produced after 01/08/05
57b: Emmental or Gruyere produced before 01/08/05
57c: Very hard cheese not in any other class
58d: All other new cheeses. Open to any new cheese first marketed after 01/06/05
58b: New Cheese - blue. Open to any new cheese first marketed after 01/06/05
58a: New Cheese - hard or semi hard. Open to any new cheese first marketed after 01/06/05
58c: New Cheese - with additives. Open to any new cheese first marketed after 01/06/05
60: Cheese produced on farm or daiiry with a total output not exceeding a weekly average of 2 tonnes
61b: Any blue cheese that has been awarded a Denomination of Origin
61a: Any hard cheese that has been awarded a Denomination of Origin (ie AOC, PDO, DOC, DO or PGI)
61c: Any other cheese that has been awarded a Denomination of Origin
62b: Edam and Gouda - made after 01/06/05
62a: Edam and Gouda - made before 01/06/05
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BA9 9FE
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