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Quinta do Pomar won the prize for the best cheese in the world.” data-image-id=”8221847290481089″ class=”watson-snippet__image bg-light block h-auto w-full “/>
Portuguese cheese maker Quinta do Pomar has won the World’s Best Cheese award. Image: The Guild of Fine Food
Portuguese cheese Queijo de Ovelha Amanteigado was crowned World Cheese Champion on Friday at the World Cheese Awards 2024. Several Swiss cheeses appear in the top 10.
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The World Cheese Awards aim to select the ultimate cheeses. This year, 4,786 participants from 47 countries challenged themselves.
The worst cheeses are these:
The 240 experts who have the heavy task of tasting and rating all these cheeses crowned, Friday, November 15, the Buttery Sheep’s Cheese, a soft sheep’s cheese. So he is the best cheese of the year.
This prize was won at home, since the competition was held for the first time in the municipality of Viseu, Portugal.
âItâs a sublime marriage of proteins and fats, itâs truly a fantastic cheeseâ
Manuel Maia, member of the jury.Cnn
Manuel Maia, Portuguese cheese exporter and member of the international jury, described in the columns of CNN this sheep’s milk cheese as being âvery balancedâ and âvoluptuousâ. Queijo de Ovelha Amanteigado is produced by a small company of ten employees in Quinta do Pomar, in Soalheira. This cheese achieved a score of 86 points.
Le Buttery Sheep Cheese is a voluptuous source fromage.Image: X @Ryhn76732552
A big event
The World Cheese Awards competition has been organized annually since 1988 by The Guild of Fine Food.
It is one of the largest cheese competitions in the world. It attracts applications from small and large producers from all over the world. For a cheesemaker, obtaining this quality label is a valuable asset for selling its production, whatever the size of its structure.
Teams of two or three judges are distributed over each of the tables and evaluate theappearance, smell, taste and texture in the mouth by assigning a score of up to 100.
This is what it looks like đ
4,786 participants from 47 countries compete in the âbest cheese in the worldâ competition. Image: Guild of Fine Food
The Swiss in excellence
Swiss, Brazilian, American, Norwegian, Italian and Spanish cheeses received top marks. In the Swiss wines, we find in second position a cream cheese from Grisons, called Chascharia Val MĂźstair.
Chascharia cheese from Val MĂźstair, GraubĂźnden. Image: val-muestair.ch
In third position, we also find theAlpenhorn de Mifromaone of the largest Swiss cheese maturers.
Alpenhorn Alpine cheese. Image: Mifroma
Finally, in this top 10, a creamy wine from Thurgau called Lions Cheese is displayed in 8th position.
The creamy cheese from Thurgau. Image: walo refiner
The top 10 best cheeses in the world
- Buttery Sheep’s Cheese
Portugal - Tea Fondada
Suisse - Alpenhorn Mifroma
Suisse - The Cava Barus Garcia-Baquero
Spain - Bayley Hazen Blue
UNITED STATES - Pecorino Bislacco with Rum and Tobacco
Italy - Blue’s
Italy - Affineur Walo Creamy Lion Cheese from Thurgau
Suisse - Passionate
Brazil - Snertingdal cheese treat
Norway
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What specific characteristicsâ of Swiss cheeses lead to their high rankings on the world stage? â
âŁ1. What are the factors that contribute to the Swiss cheeses winning top marks in the world ranking?
2. How does Chascharia Val MĂźstair cheese from Grisons and Alpenhorn de Mifroma cheese from Thurgau stand out among the top 10 Swiss cheeses?
3. Can you share your thoughts on why tea fondue is ranked second in the Swiss ranking?
4. What criteria were used to determine the top 10 best cheeses in the world, and can you comment on the â˘diversity of countries represented in the list?
5. Why do you thinkâ tea fondue and buttery sheep’s cheese are the only two cheeses representing Portuguese and Spanish cuisine respectively on the list, while there âare three Italian cheeses among the top 10?
6. Have you tried any of the top 10 cheeses before? If so,⢠which ones⤠and what didâ you think of them? If not, which ones would you like to try?
7. What makes these cheeses unique from other cheeses in terms of their texture, flavor, and origin?
8. â˘In addition toâ the taste and quality of the cheeses, what role does the production âŁprocess and age play in â¤determining their ranking?
9. How does cultural preference and personal opinion impact the perception of⤠cheeses’ tasteâ and rankings?
10. Can âyou provide any tips for picking and pairing⢠wines â˘with cheeses to enhance their flavors, particularly for the top-ranked Swiss cheeses?
