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About Us (History of the Guild)
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The UK Cheese Guild
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Retail Ready
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World Cheese Awards 2010
World Cheese Awards 2009
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World Cheese Awards
2009 – The results
Please select an award class from the list below:
1a: Soft goats’ milk cheese plain - fresh
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
7a: Feta plain without oil or 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
10c: Soft or unpressed cows’ milk cheese with savoury additives
10b: White mould ripened 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 or 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
20: Blue vein cheese any variety, uncut, natural rind
21: Blue vein cheese any variety, uncut, foil wrapped
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 01/09/08
30: Mature block creamery Cheddar made after 01/09/08
31: Mature block farmhouse Cheddar made after 01/09/08
32: Medium traditional Cheddar made after 31/03/09
33: Medium block creamery Cheddar made after 31/03/09
34: Medium block farmhouse Cheddar made after 31/03/09
35: Extra Mature traditional Cheddar made after 31/05/08
36: Extra Mature creamery Cheddar made after 31/05/08
37: Extra Mature block farmhouse Cheddar made after 31/05/08
38: Mild Cheddar made after 31/05/09
39: Vintage farmhouse Cheddar made before 31/05/08
40: Vintage creamery Cheddar made before 31/05/08
41: Double Gloucester
42: Leicester
43: Caerphilly
45: Wensleydale
46a: Cheshire, block
46b: Cheshire, traditional
47c: Mozarella di Bufala
47b: Mozzarella, block, slices or string
47a: Mozzarella, fresh, cows’ milk in ball (large or small)
48: Semi-hard cheese not in any other class
49a: Pont l’Évêque/Livarot/Reblochon
49b: Tallegio
50: Rind washed cheese not in any other class
51: String Cheese
52: Hard pressed cheese not in any other class
53c: Grana Padano made before 01/02/2008
53a: Parmigiano Reggiano made before 01/02/2008
54b: Provolone - aged
54a: Provolone - mild
55b: Emmental produced after 01/10/2008
55a: Emmental produced before 01/10/2008
56a: Gruyère produced before 01/10/2008
57: Very hard cheese not in any other class
58d: All other new cheeses. Open to any new cheese first marketed after 01/10/2008
58b: New Cheese - blue. Open to any new cheese first marketed after 01/10/2008
58a: New Cheese - hard or semi hard. Open to any new cheese first marketed after 01/10/2008
58c: New Cheese - with additives. Open to any new cheese first marketed after 01/10/2008
60a: Hard cheese produced on farm or dairy with a total output not exceeding a weekly average of 2t
60b: Semi hard cheese produced on farm or dairy with a total output not exceeding a weekly average of 2t
60c: Soft cheese produced on farm or dairy with a total output not exceeding a weekly average of 2t
61b: Any blue cheese that has been awarded a Denomination of Origin (ie PDO, PGI or AOC)
61a: Any hard cheese that has been awarded a Denomination of Origin (ie POD, PGI or AOC)
61c: Any other cheese that has been awarded a Denomination of Origin (ie PDO, PGI or AOC)
62b: Edam - made after 01/09/2008
62a: Edam - made before 01/09/2008
62d: Gouda - made after 01/09/2008
62c: Gouda - made before 01/09/2008
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