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News
MOORLAND'S AMATEUR CHEESE AWARDS 2012
THE RESULTS
Thank you to everyone who took part in our awards this year, once again Chris was suitably impressed by the cheese being made, by you, at home.
FRESH CHEESE
Garry Sall. El classico Queso Blanco. Traditional Mexican cheese in a block form. Can be grilled or crumbled directly on salads, soups or other Mexican dishes. Made from whole cows milk, salt.
Judges comments. Firm, lacks acidity, rather lumpy in texture, with aromatic flavour notes. GOLD
Louise Talbot. Mascarpone.
Judges comments. Good creamy flavour, smooth texture. SILVER
SEMI-SOFT CHEESE
Ellena Llewellyn. A rind-washed semi-soft cheese with a pink-orange rind.
Judges comments. Excellent rind washed appearance, well coated, good body and texture, very typical rind washed flavour, which permeates the whole cheese. Excellent creamy cheese flavour. GOLD
Louise Talbot. Mozzarella.
Judges comments. Rather dry texture and firm body but milky and sweet flavour. SILVER
HARD CHEESE
Paul Lewin. Hard Swiss cheese made from organic whole milk.
Judges comments. Firm, rubbery texture, salty, with a mellow rounded cheese flavour. GOLD
Kenneth Gilbert.
Judges comments. Good initial aroma, weak body, sticky texture, bitter flavour. SILVER
ANY CHEESE WITH ADDITIVES.
Kathy Boulton. Semi-soft pressed goat cheese using unpasteurised milk with the addition of fresh chopped lemon verberia.
Judges comments. Very good lactic cheese with a lovely lemon balm flavour. GOLD
Paul Lewin. Mild curry cheddar cheese made with organic whole milk.
Judges comments. Curry flavour well balanced with the cheese. SILVER
Kenneth Gilbert. White Stilton with apricot, made with whole milk.
Judges comments. Strong fruit flavour overpowers the cheese flavour, but clean. BRONZE
SUPREME CHEESE.
Awarded to Ellena Llewellyn.
Judges comments. A SUPERB CHEESE!
Well done Ellena. Please contact Moorlands for the prize of £150 worth of cheese making equipment of your choice.
Medals for all the winners will be sent by post over the next few days. Anyone who wishes to discuss their cheeses may contact Chris directly. Chris’s details can be found on the ‘Home’ and ‘Courses’ pages.
INFORMATION FOR 2013 AWARDS
The judging will take place sometime over the first couple of weeks in November. As soon as Chris is able to give actual dates they will be posted here.
Once again there will be a ‘Supreme Amateur Cheese’ with the winner receiving £150 worth of Moorlands cheese making equipment of their choice.
Below are some guide lines to help but if you need further information please don’t hesitate to contact us in the office on 01963350634 or info@cheesemaking.co.uk
- Your cheese should be entire, weighing no more than 1kg.
- Very clearly mark your packaging with your name, address, category entered and a brief description that can be used on the results page.
- Each cheese will be numbered this end and judged anonymously, so any attempts to bribe Chris will, once again, be in vain!
- All the entries will be stored at the same temperature the night before judging.
- Please enter as many of the categories as you wish but only 1 cheese per category.
- Please send your entries to Kathrin Loxton c/o Moorlands Cheesemakers, Lorien House, South Street, Castle Cary, Somerset. BA7 7ES
- Its free to enter and a lot of fun
The categories are ……
Fresh Cheese
White Mould Ripened Cheese
Blue Cheese
Semi-Soft Cheese
Hard Cheese
Any Cheese with Additives
If you are knocking out, (or know someone too modest to enter and wont miss one ) some pretty good home made cheese, please send it in. The last three winners of the ‘Supreme Cheese’ have all gone on to successfully market their cheeses, so come on, lets give the big boys a run for their money!
Good Luck
