‘Buttery Sheep’s Cheese‘. Do you know him? It is a soft and buttery sheep’s milk cheese from Portugalprepared by the Spanish Sonia Marroyo to Quinta do Pomar in the Serra da Gardunha, in the center of the country. It is considered the best in the world.
This cheese beat two Swiss cheeses (Tea Fondada and Alpenhorn Mifroma, second and third classified), as well as Spanish and American cheeses (La Cava Barus García-Baquero and Bayley Hazen Blue, which completed the Top 5). Read below to see this year’s winners.
The event, organized by the British association Guild of Fine Food, registered a record number of 4,786 applications from 47 countries from around the world, making this year’s edition the largest to date. However, the British cheesemakers left out after the country’s registrations were affected by customs controls after the Brexit.
The judges analyzed some 4,786 cheeses – Guild of Fine Food/Paulo Fernandes
It turns out that the cheeses had not passed the customswith up to 252 cheeses of 67 British manufacturers that could have been affected. John Farrand, director of the Guild of Fine Food, said the delays “would not have existed” before the UK’s departure from the EU.
“The reasons are not clear to me, even on Friday we were still struggling to get some clarity and clear instructions on what was wrong, but we were not successful,” Farrand told the Observer. “Before Brexit, this would not have existed. That’s a fact.”
Judge James Grant, co-founder of the Real Cheese Project, weighed in, noting the “Brexit bureaucracy“, dismissing the incident as “devastating“Speaking to the Observer, Grant said that “the UK is undergoing an incredible change when it comes to cheese.” He added: “There is an incredible amount of hard work from these cheesemakers who are putting artisanal cheese into production. by hand again on the map. It’s very, very sad.” UK hasn’t won since 2017, and had no cheeses in the top 14 this year.
World Cheese Awards 2024 – Guild of Fine Food/Paulo Fernandes
Here are this year’s winners:
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Buttery Sheep Cheese, Quinta do Pomar, Portugal
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Tea Fondada, Chascharia Val Müstair, Switzerland
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Alpenhorn Mifroma, Elsa Group (Mifroma), Switzerland
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La Cava Barus García-Baquero, Lácteas García Baquero, Spain
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Bayley Hazen Blue, Cellars at Jasper Hill, EE.UU.
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Pecorino Bislacco with Rum and Tobacco, Petrucci, Italy
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Blugins, La Casearia Carpenedo, Italy
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Creamy León Cheese, Walo von Mühlenen, Switzerland
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Passionata, Biopark, Brazil
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Godbiten, Snertingdal Ysteri, Norway
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Old Witch, Lake Constance Cheese, Suiza
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Valleclaro, Cheeses and Kisses, Spain
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Baldauf 1862 masterpiece Alpine cheese, Baldauf cheese, Alemania
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Tatie, Latteria Moro di Moro Sergio, Italy
Los 4,786 cheeses were scored in four categories (visual; body and texture; aroma; flavor and mouthfeel) and were evaluated by 240 judges of 40 countries.
Guest 1: Buttery Sheep’s Cheese, would you like to introduce yourself and tell us a little about your history and how you came to be associated with Quinta do Pomar in the Serra da Gardunha, Portugal?
Guest 2: Sonia Marroyo, congratulations on your outstanding achievement! Can you share with us the recipe and the process behind making the world’s best Buttery Sheep’s Cheese? What makes your cheese so unique and special?
Guest 1: As a representative of the Guild of Fine Food, it is quite evident that the World Cheese Awards 2022 received a record-breaking 4,786 applications from 47 countries. What factors do you think contribute to such a significant increase in participation? And how did the event manage to maintain its high standards with the added pressure of evaluating such a large number of cheeses?
Guest 2: James Grant, your expertise in the cheese industry is commendable. Could you shed some light on the potential long-term effects of Brexit on both artisanal cheese production and exports in the UK? Additionally, what advice would you give to aspiring cheesemakers hoping to make a name for themselves on the global stage?
Guest 1: The awards this year are notable for the absence of British cheeses due to Brexit customs issues. What steps do you think need to be taken to address these challenges and ensure that British artisanal cheeses can compete on an international level once again?
Guest 2: Looking at the list of winners, there seems to be a good mix of countries represented. How crucial is it for cheese producers to maintain traditional recipes while also innovating and adapting to changing tastes and preferences? And how important are events like the World Cheese Awards in promoting cheese culture and fostering collaboration within the industry?
Guest 1: The judging process for the World Cheese Awards appears to be rigorous, involving four different categories and 240 judges from 40 countries. As someone with experience in the food industry, how do you think the overall quality and standards of cheese production have evolved in recent years? Are there any particular trends or developments that have stood out to you
