:strip_icc()/i.s3.glbimg.com/v1/AUTH_da025474c0c44edd99332dddb09cabe8/internal_photos/bs/2024/M/g/k5AhcJRU6l36oUHdsPBA/captura-de-tela-2024-11-17-as-10.54.38.png)
The Portuguese city of Viseu, an hour from Porto, saw the best cheeses in the world last Friday (15), in the 36th edition of the “World Cheese Awards” competition, the “Oscar of cheeses”. Of the 4,786 cheeses entered in the competition, 894 won the bronze medal, 694 the silver medal, 308 the gold medal and 104 the superb gold medal. This year’s world champion was also named: Queijo Solheira Tradicional (butter sheep’s cheese), from Quinta Pomar, a 100% creamy sheep’s cake, made with vegetable rind in Serra da Gardunha, Portugal, by the Spanish Sonia Marroyo in a family cheese. factory with less than a dozen employees.
- In New York: Magritte, Ruscha and… banana are looking for new auction records
- Denzel Washington: ‘People better understand that they are being manipulated by both sides of politics’
The Brazilian cheese Passionata, produced near the Cascavel, in Paraná, at Bioparque, was one of the 14 semi-finals. It is made with pasteurized cow’s milk, hard dough, whose curds have been washed with passion fruit infusion, with seeds in the upper part of the shell and flowers below.
The 240 judges from 30 countries gathered at 104 tables during the morning to analyze, in groups of three, about 40 cases presented blindly. The jury, made up of food technologists, sellers, buyers, chefs, journalists, producers and other important actors in the cheese industry, evaluated visual parameters (5 points), texture and body (5 points), aroma (5 points) and taste . (20 points) to evaluate each case unanimously. Among everyone at each table, they chose super gold. Only the medalists reached the semi-finals.
In this penultimate stage, a super jury of 14 members from different countries was tasked with deciding the 14 cases that would progress to the final. Each judge was in charge of choosing the best cheese from that sample and defended it in the final round after it was tasted by the entire grand jury, who then scored a total of seven points. These were the 14 goals that reached the semi-finals and their scores:
- WINNER: Buttery Sheep Cheese, from Quinta do Pomar (Portugal) – 86 points
- Tea Fondada, da Chascharia Val Müstair (Switzerland) – 84 points
- Alpenhorn Mifroma, Elsa Group (Switzerland) - 84 points
- La Cava Barus García-Baquero, Dairy García Baquero SA, (Spain) – 84 points
- Bayley Hazen Blue, from Cellars at Jasper Hill (USA) – 83 points
- Pecorino Bislacco al Rum e Tabacco, from F.lli Petrucci (Italy) – 82 points
- Blugins, from La Casearia Carpenedo (Italy) – 82 points
- Affineur Walo Lion Cream Cheese, from Walo von Mühlenen (Switzerland) – 82 points
- Passionata, from Bioparque (Brazil) – 81 points
- Snertingdal ysteri Godbiten, of Snertingdal ysteri drift AS (Norway) - 79 pontos
- Alte Hexe 9 Monate gereift, from Bodensee Käse (Switzerland) – 78 points
- Valleclaro, from Cheeses and Kisses (Spain) – 77 points
- Masterpiece Baldauf 1862 Alpkäse, cheese of Baldauf (Alemanha) – 75 pontos
- Tatie, from Latteria Moro di Moro Sergio (Italy) – 72 pontos
John Farrand, general director of the “Guild of Fine Food”, organizer of the “World Cheese Awards”, highlighted that this year’s participation increased by 3% and he wanted to highlight the cheese legislation “sometimes too restrictive, yes economic survival is in doubt. A balance must be found between prioritizing health issues and allowing producers to grow.” He also remembered Chris Ashbey, who died recently, a cheesemaker and consultant, an essential figure in the English cheese revival.
What are the criteria used to judge cheeses at the World Cheese Awards?
Interview Between Time.news Editor and Cheese Expert
Time.news Editor (TNE): Welcome, everyone, to this special edition of the Time.news interview series! Today, we’re celebrating the recent excitement from the 36th World Cheese Awards held in Viseu, Portugal, where thousands of cheeses competed for the prestigious titles. Joining us is cheese expert and judge at the awards, Dr. Elena Froment. Thank you for being here, Dr. Froment!
Dr. Elena Froment (DEF): Thank you for having me! It’s a pleasure to discuss such a wonderful event in the cheese world.
TNE: The World Cheese Awards is often referred to as the “Oscar of cheeses.” Can you share with us what makes this competition so significant in the cheese world?
DEF: Absolutely! The World Cheese Awards is one of the largest and most respected cheese competitions globally. It brings together cheese makers, judges, and cheese enthusiasts from all around the world. The scale of participation—over 4,700 cheeses this year—shows the vast variety and quality of cheeses being produced. It’s a fantastic platform for artisans to showcase their craft and for consumers to discover unique flavors from different regions.
TNE: Speaking of unique flavors, this year’s world champion was the Queijo Solheira Tradicional from Portugal. What sets this cheese apart from the rest?
DEF: The Queijo Solheira Tradicional truly deserves the spotlight. This buttery sheep’s cheese crafted by Sonia Marroyo at Quinta Pomar has a creamy texture that really captures the essence of the region—Serra da Gardunha. The use of vegetable rind adds a distinctive touch, enhancing both flavor and presentation. It’s also produced in a small family-run factory, emphasizing the artisanal methods behind its creation.
TNE: That sounds delectable! The competition also featured Brazilian cheese, Passionata, which made it to the semi-finals. How does a cheese like Passionata find its place among globally recognized entries?
DEF: Passionata is a great example of innovation in cheese making. The infusion of passion fruit lends a unique taste and aromatic profile that isn’t commonly found in traditional cheeses. It speaks to the creativity of modern cheese makers—balancing tradition with bold new flavors. Competitions like the World Cheese Awards provide an excellent opportunity for such innovative cheeses to be recognized and appreciated on an international stage.
TNE: The judging process seems quite rigorous, with 240 judges evaluating cheeses. Can you walk us through how the judging works?
DEF: Certainly! The judging process is quite meticulous. Cheeses are presented blind, meaning judges taste them without knowing their origins or producers. Each cheese is assessed based on visual appearance, texture, aroma, and taste, with a scoring system that allows for comprehensive evaluation. This year we had a remarkable assembly of judges, including food technologists, chefs, and producers, ensuring a broad perspective on what constitutes quality in cheese.
TNE: It seems to be quite a collaborative effort. Among the medals awarded, winning a Super Gold is a significant achievement. Can you tell us more about what it means for a cheese to receive that title?
DEF: The Super Gold award represents the crème de la crème of cheeses. These cheeses pass through multiple rounds of rigorous judging and stand out not only in their category but also against other top cheeses globally. It’s a mark of excellence, indicating that the cheese is exceptional in flavor, texture, and overall quality.
TNE: Given the remarkable competition and the diversity of cheeses, how do you see trends evolving in the global cheese landscape?
DEF: The cheese landscape is continually evolving. We’re seeing a growing interest in sustainable and organic cheese production, as well as an emphasis on local and traditional methods that reflect cultural heritage. Chefs and consumers are both becoming more adventurous with flavor profiles, leading to innovative pairings and new cheese creations. It’s an exciting time to witness the fusion of traditional techniques with modern culinary trends.
TNE: Thank you, Dr. Froment, for sharing your insights on the World Cheese Awards and the thriving world of cheese. It sounds like the future is bright for cheese lovers everywhere!
DEF: Thank you for having me! I encourage everyone to explore and enjoy the diverse world of cheese—there’s something for every palate!
TNE: And that’s a wrap on this special edition. Until next time, keep savoring those delicious cheeses!