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About Us (History of the Guild)
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The Guild
The UK Cheese Guild
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Retail Ready
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Scotland's Speciality Food Show
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World Cheese Awards 2010
World Cheese Awards 2009
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True Taste
World Cheese Awards
2007 – 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
3: Goats’ milk cheese with additives
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 ripened soft or unpressed cows’ milk cheese plain
10a: Cream or fresh cheese with savoury additives
10b: Mould ripened soft or unpressed cows’ milk cheese with savoury additives
10c: Soft or unpressed cows’ milk cheese with savoury additives
11: Soft or unpressed cows’ milk cheese with dessert style additives
12b: Mascarpone
12a: Ricotta
13a: Quark plain
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
18: Roquefort
19b: Gorgonzola Dolce
19a: Gorgonzola Piccante
20b: Blue vein cheese made in the UK, any variety, 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
25: Processed cheese or processed cheese spread with additives
26: Smoked Cheddar
27c: Other smoked cheese - hard
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 01/03/06
30: Mature block Cheddar made in a creamery after 01/03/06
31: Mature block Cheddar made on a farm after 01/03/06
32: Mature winter traditional Cheddar made between 01/11/05 and 28/02/06
33: Mature winter block Cheddar made in a creamery between 01/11/05 and 28/02/06
34: Mature winter block Cheddar made on a farm between 1/11/5 and 28/02/06
35: Medium traditional Cheddar made after 31/09/06
36: Medium block Cheddar made in a creamery after 31/09/06
37: Medium block Cheddar made on a farm after 31/09/06
38: Extra Mature traditional Cheddar made after 31/10/05
39: Extra Mature block Cheddar made in a creamery after 31/10/05
40: Extra Mature block Cheddar made on a farm after 31/10/05
41: Mild Cheddar made after 30/11/06
42: Vintage farmhouse Cheddar made before 31/10/05
43: Vintage Cheddar made in a creamery before 31/10/05
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’éveque / Livarot / Reblochon
54: Rind washed cheese not in any other class
55: Hard pressed cheese other than Cheddar and other UK terratorials
56d: Grana Padano made after 01/11/05
56c: Grana Padano made before 01/11/05
56b: Parmigiano Reggiano made after 01/11/05
56a: Parmigiano Reggiano made before 01/11/05
57a: Emmental produced after 01/04/06
57c: Emmental produced before 01/04/06
57b: Gruyère produced after 01/04/06
57d: Gruyere produced before 01/04/06
57e: Very hard cheese not in any other class
58d: All other new cheeses. Open to ay new cheese first marketed after 01/03/06
58b: New Cheese - blue. Open to any new cheese first marketed after 01/03/06
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 01/03/06
59: Alternatives to cheese - any type of cheese substitute
60a: Hard cheese produced on a farm or dairy with a total output not exceeding a weekly average of 2 tonnes
60b: Semi hard cheese produced on a farm or dairy with a total output not exceeding a weekly average of 2 tonnes
60c: Soft cheese produced on a farm or dairy with a total output not exceeding a weekly average of 2 tonnes
61b: Any blue cheese that has been awarded a Denomination of Origin (ie AOC, PDO, DOC, DO or PG)
61a: Any hard cheese that has been awarded a Denomination of Origin (ie AOC, PDO, DOC, DO or PG)
61c: Any other cheese that has been awarded a Denomination of Origin (ie AOC, PDO, DOC, DO or PG)
62a: Edam and Gouda - made before 01/03/06
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