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That heady and almost intoxicating mix of ripening dairy produce and friendly competition was swirling around a conference center in the United Kingdom on Wednesday as 250 international judges sniffed, prodded and chomped their way along tables groaning with cheese to decide which should take the crown at the 2022 edition of the World Cheese Awards. John Farrand, managing director of the Guild of Fine Food that organized the 34th edition of the annual event in partnership with the Welsh government, says victory can push a tiny artisan cheese maker into the big time. When you gather 4,434 cheeses from 42 countries in one room to find out which is best, there’s inevitably a sense of excitement in the air. There is, of course, inevitably also a very, very powerful smell. He cites the case of Norwegian cheese producer Ostegården, which triumphed a few years ago when the owner was on the point of retirement. The victory inspired his son to switch his career plans and return to the family farm, eventually building a tiny operation into a major exporter.
This year’s winner, a gruyère from Switzerland, was eventually chosen by a panel of top judges after the field had been whittled down first to 98 “super gold” champions and then to a final 16. It’s a spotlight that had originally been due to fall on Ukraine this year. The country had to postpone its hosting turn because of the Russian invasion. Elizabeth, NJ — Atalanta is excited to announce Snowdonia Cheese Company’s first-ever vintage cave-aged Cheddar, adding to their range of award-winning, contemporary cheeses crafted in the Welsh tradition. Snowdonia partners exclusively with Atalanta to bring this vibrantly flavored cheese from North Wales to the US market.On table 95, Emma Young, Ben Ticehurst and Matt Lardie – three experts with more than 30 years’ industry experience between them – were eyeing up a couple of textured Spanish cheeses, one of which would be their “super gold” winner. Kris Lloyd, an Australian cheese maker and judge on table 17, despaired at the quality of some entries. “You can tell when someone starts off with really good milk and doesn’t mess with it,” she said. “But we’ve seen a lot of messing this morning.” is excited to announce Snowdonia Cheese Company’s first-ever vintage cave-aged Cheddar, adding to their range of award-winning, contemporary cheeses crafted in the Welsh tradition. Snowdonia partners exclusively with Atalanta to bring this vibrantly flavored cheese from North Wales to the US market.
Everything was beautifully in balance,” says Palit, tapping a very plain-looking cow milk cheese. “There was a good mouthfeel, it was wonderfully complex – and most importantly, we agreed on it.”
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It’s the second cheese, bearing imprinted patterns of the basket in which it was ripened, that goes through to the next round. “It’s perfect,” said Young. “It’s an incredible example of a Manchego.” To create our products, we source only the finest fresh and natural ingredients, taking our inspiration from the lush greenery of beautiful Snowdonia National Park. While we first started out selling our premium Cheddar and Red Leicester cheeses at local markets, we soon won a cult following – as well as multiple awards. Today, our cheeses and chutneys are loved all over the world and can be found in more than 25 countries. We’re proud to offer the full Snowdonia range in our online cheese shop, as well as a carefully selected collection of wines, beers and cheese accompaniments from our favourite guest producers. Meanwhile on table 70, where another ammonia-tinged cheese has the judges reaching for palate-cleansing slices of apple, the slog of sampling dozens of dairy products was starting to take its toll. Beyond the judging tables, Jenny Lee, who only recently began producing cheese with her husband at Torpenhow, a farming area in the green hills of the UK’s rural northern Cumbrian region, was looking on in anticipation.
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