INTERNATIONAL CHEESE & DAIRY AWARDS NANTWICH 2019 EST.1897
DAIRY PRODUCE CATALOGUE
Tuesday 30th and Wednesday 31st July 2019 The Showground, Nantwich CW5 8LD VISIT INTERNATIONALCHEESEAWARDS.CO.UK
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1 2 Nantwich Show Welcome Contacts by Chris Chisnall Cheese Competition Entry Enquiries INTERNATIONAL CHEESE AWARDS CHAIRMAN Adrian Lawrence B.Ed The Woodlands, Aston, Nantwich Cheshire CW5 8DB T: +44 [0] 1270 780306 E: [email protected] International Cheese Awards Chairman Chris Chisnall T: +44 (0) 1298 23180 Press & Media Enquiries Debbie Stewart E: [email protected] Show Secretaries Adrian Lawrence B.Ed George B Lawrence MBE The Woodlands, Aston, Nantwich Cheshire CW5 8DB T: +44 [0] 1270 780306 A warm welcome to everyone attending this year’s E: [email protected] International Cheese and Dairy Awards and Nantwich Trade Stand Secretary show. Susan Goodwin It’s a privilege to be a part of such a great show, supported E: [email protected] by cheese makers, sellers and you the public who attend International Cheese Awards in your thousands to marvel at so many wonderful Vice Chairmen cheeses. Ian Luxton Henry Elsby Once again we have had over 5,000 entries into the cheese competition from all around the world, our show attracts Nantwich Agricultural Society interest in the cheese industry from USA, Canada, President: Australia and New Zealand. We also have a first with an Mrs. Elizabeth Richardson entry from Japan this year! Deputy President: One of the objectives of the show is to grow the awareness Denis Witter of the show with the public, we want retailers and makers Chairman: winning a gold medal at Nantwich to then shout about it Michael-John Parkin M.R.A.C. on their shelves. So the great award winning products you Executive Directors: see on the tables today – will be available on your local John S. Broomhall MBE supermarket shelves. Robert Eardley Esq So no matter what your favourite cheese happens to be, I Judges Secretary: Dai Williams hope you find something new and different during your visit - enjoy the show and have a great day. Chief Steward: Chris Edwards OBE, TD, MIFST, VR Regards Chris Chisnall Registered Charity Number: 507131 International Cheese & Dairy Awards Chairman
3 Nantwich Show - Press Event Success A few weeks have passed since the International Cheese and Dairy Awards' press event, held for the second time in successive years, and we couldn’t have asked for a better evening. We’d like to thank everybody who made it possible from those who sponsored, to those who attended and contributed towards the night. A big thank you to Chris Chisnall who welcomed guests, Charlie Turnbull who spoke charismatically about the heritage of cheese and Richard Paul who provided superb cheese and wine pairings for guests.
4 Attendance exceeded 150 people including national daily newspapers, tabloids and key industry magazines such as The Guardian, The Sun, Grocery Trader and Speciality Food. Furthermore, many influential bloggers attended who we expect to share positive articles to the shows benefit. So far, almost 20 of those bloggers will be judging at this year’s show, at the end of July. All attendees were given a selection of award-winning cheeses before they jumped in their taxis home and we ensured all leftover food was donated to foodbanks. Please be sure to check out The International Cheese and Dairy Awards Facebook page for the event photos if you haven’t already and whilst we plan for next year’s event, the ewe team look forward to seeing everybody at the awards in July.
5 INDEX
Officials: ...... 1 Yoghurt: ...... 139
Nantwich Show Press Event Success: ...... 4 Quarg: ...... 143 Farmhouse/Traditional Cheese: ...... 7 Milk: ...... 143 Celebrity Chef James Martin: ...... 13
Cheese Pavilion Cookery Demonstratioin Compère Ice Cream ...... 144 Rowland Rivron: ...... 15 Novice Cheesemakers: ...... 145 Creamery/Block Cheese:
Cheddar:...... 16 Student Cheesemakers Classes: ...... 147 Territorials: ...... 30
Modern British Cheese: ...... 34 Best New Dairy Product: ...... 147
Celebrity Chef Will Holland: ...... 25 Cheese Board: ...... 148 Stilton...... 35 Other Blue ...... 38 Cheese Cake: ...... 148
Cheese with Additives: ...... 40 The DuPont Danisco Cheddar Grand Prix: ...... 149 Goats Cheese: ...... 49 Packaging Classes: ...... 149 Sheep Milk Cheese: ...... 53
Sheep Section: ...... 53 Label Classes: ...... 151
Speciality: ...... 58 Past Masters Class: ...... 151
Soft, Semi Soft or Cream Cheese: ...... 74 Catering & Food Service: ...... 152 Celebrity Chef Mario Olianas: ...... 77 Red Tractor: ...... 155 Smoked Cheese: ...... 83
Cheese with Health Benefits: ...... 84 Cheese for Children:...... 155
Health Drinks: ...... 87 Cheese Snacks: ...... 156 Celebrity Chef Jonathan Harrison: ...... 89 Cheese Lover’s Trophy:...... 157 Specialist Cheesemakers Section: ...... 92
Organic Dairy Products: ...... 102 Cheese Accompaniment ...... 158
Vegetarian Cheese: ...... 104 Retailer Classes:...... 163
Home Internationals Supreme Retailer of the Year Award: ...... 167 Best English/Irish/Scottish/Welsh Cheese: ...... 108 International Cheeses: ...... 113 Cheese Marquee Trade Stands: ...... 198 Convenience Cheeses: ...... 132 Rules: ...... 200 Butter: ...... 136
Cream: ...... 138 Contacts:...... IBC
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11 12 James’s Show Timetable 10.00am - Meet the Public 10.45am - Cookery Demonstration 2.15pm - Meet the Public 2.45pm - Cookery Demonstration THE CHEESE PAVILION - CELEBRITY CHEF James Martin
13 Extracted from James Martin’s Great British Adventure by James Martin (Quadrille, £25) Photography © Peter Cassidy
CARAMELISED ONION, COURGETTE & WENSLEYDALE QUICHE
‘Real men eat quiche’ is what the FOR THE PASTRY clingfilm and chill for 30 minutes. team told me as I made this. I don’t 300g plain flour, plus a little extra for Preheat the oven to 180°C (160°C know about that, but I can tell you dusting fan)/350°F/gas 4. that Wensleydale cheese is a great 150g butter, chilled and diced Lightly flour your work surface and roll a pinch of sea salt addition. It was originally made from out the pastry to a rough circle a few thyme sprigs, ewes’ milk by French monks from measuring about 32cm in diameter. the Roquefort region who settled in leaves picked (optional) Carefully lift the pastry into a 27-cm Yorkshire, but commercial 1 egg, beaten fluted tart tin and gently press into the production by large dairies using SERVES 8 corners. cows’ milk soon spread throughout METHOD: Britain. In 2013, To make the filling, put the eggs and Start by caramelising the onions for the egg yolks, cream and milk into a jug Yorkshire Wensleydale was granted filling. Heat the oil and butter in a and whisk together. Season well and PGI (protected geographical medium pan over a medium heat. Once whisk again. Spread the onions over the indication) status the butter has melted, stir in the onions base of the pastry, arrange the and is now made the proper way in and a pinch of salt. Cover and cook over Hawes and is the one to look for. a low heat for 20–25 minutes, stirring courgettes and courgette flowers on top every now and then until the onions and scatter over the cheese. INGREDIENTS have softened and caramelised. If they Pour the egg mixture into the tart tin 1 tbsp olive oil look as though they’re burning, add a and give it a little shake so that it tablespoon of water and stir in . Spread 15g butter spreads evenly. Carefully slide the tart onto a plate and set aside to cool. 2 red onions, sliced tin onto a baking sheet and bake in the Make the pastry. Put the flour into a sea salt and freshly ground black preheated oven for 45–50 minutes, until pepper bowl, add the butter, salt and thyme (if using) and rub together with your the filling is set. 2 eggs fingertips until the mixture resembles 2 egg yolks Once cooked, take the quiche out of the coarse breadcrumbs. Add the egg and 300ml double cream oven, let it sit for about 5 minutes, then mix with a knife until the mixture forms trim the pastry edges. Serve hot, warm 100ml full-fat milk clumps, then bring together lightly with or cold with a green salad. Leftovers 2 small courgettes, around 225g, thinly your hands. Add a couple of teaspoons sliced, lengthways of water if the dough feels dry. Dust a keep very well for the next day but the 3 courgette flowers, sliced lengthways clean work surface with flour and knead filling will be a little firmer after a night 175g crumbled Wensleydale cheese lightly and quickly until smooth. Wrap in in the fridge.
14 THE CHEESE PAVILION COOKERY DEMONSTRATION COMPÈRE Rowland Rivron
Rowland Rivron played the comic character "Dr Martin Scrote" on the Jonathan Ross chat show The Last Resort, and also played Scrote on Night Network's Bunker Show. This became a series for Channel 4 called Set of Six about Scrote and his brothers. In 1989 he and Jools Holland starred in The Groovy Fellers. In the early 1990s he presented his own chat show, Rivron, in which Roland, his guests and the entire set floated on the River Thames. He also made an appearance in the children's schools Series Cats' Eyes. Rowland played drums on Fat Les's 1998 single "Vindaloo". As one half of the band "Raw Sex" (with Simon Brint) he also featured regularly on BBC TV's French and Saunders show. He featured on drums in the "Sophisticated Fool" song and "All We've Got To Do Is..." song from A Bit of Fry and Laurie, also on BBC TV. He was a contributing writer to Rhythm, a UK drumming magazine, and is a regular guest on Jools Holland's BBC shows, in which he once demonstrated a square snare drum made by Robert Daniels. Roland appeared on the children's TV programme Blue Peter at age 15, playing the drums. For eighteen months Rivron drummed for Jools Holland's Rhythm and Blues Orchestra. He is now playing with the Idiot Bastard Band with Adrian Edmondson, Phill Jupitus and Neil Innes. Rowland regularly presented television shows such as Holiday and Summer Holiday and presented the comedy BBC Radio 2 shows Jammin' and Radio Rivron, and starred in the Channel 5 programme Trust Me - I'm A Holiday Rep. He also co-presented the Saturday breakfast show on BBC London 94.9. Rowland also appeared on Richard & Judy's New Position as the celebrity barman. He also presented the video to promote One Foot in the Grave for the title of BBC Britain's Best Sitcom in 2004. He acted as a team captain on Question of TV on BBC One, and was a panellist on the first episode of Shooting Stars on BBC Two. A special celebrity edition of the show "Incredible Games" was broadcast at the end of its first season with Philippa Forrester and Keith Chegwin appearing alongside Rivron as the contestants in place of the usual kids taking part (who were shown to be tied up before the games started). In 2004 he hosted the short-lived regional gameshow The Price of Fish, starring local commercial radio presenters and shown only in the Anglia TV region. In 2006 Rivron was part of Channel 4's Come Dine with Me. He was the first celebrity to be voted out on 2007's edition of Comic Relief Does Fame Academy. In 2012, Rowland was a contestant on Let's Dance for Sport Relief with his take on the Fatboy Slim music video Weapon of Choice, winning his heat and going straight through to the live final on Sport Relief, which he went on to win on 17 March 2012. On 1 December 2012, he took part in an episode of Pointless Celebrities on BBC One, as well as a Sport Relief special on 21 March 2014, paired with Mark Durden-Smith.
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23 24 THE CHEESE PAVILION - CELEBRITY CHEF Will’s Will Holland Show Timetable
10.00am - Judge Children’s Cheese Class
11.45am - Cookery Demonstration 3.30pm - Cookery Demonstration
25 THE CHEESE PAVILION - CELEBRITY CHEF Will Holland
'Predicted to be one of the 10 most influential chefs of the UK including many influential years at Gravetye Manor in next decade' by The Good Food Guide, Will Holland has Sussex. Will joined Alan Murchison’s L’Ortolan Restaurant worked in Michelin-starred restaurants since the age of 18 in Berkshire in 2004 where he was promoted to head chef and was awarded his own Michelin star before he was 30 within a few months. In 2007 he opened L'Ortolan's sister years old. Taking a relaxed approach, the focus of his food restaurant La Bécasse in Ludlow. It was here that Will is on celebrating exemplary British ingredients, using earned his first Michelin star just 18 months after opening excellent technique resulting in outstanding dishes. the restaurant.
Will wanted to be a chef for as long as he can remember. 2014 marked a change for Will with the opening of Coast He grew up in Bristol in a household with an appreciation Restaurant in Pembrokeshire, Wales. Coast was received of good food and clearly recalls his first time eating with wide acclaim, including being named 'AA Restaurant Michelin-starred food, at two-star Lettonie with Chef of the Year for Wales 2015-2016'. Martin Blunos – an experience that still resonates today. Will joined The Atlantic Hotel as Executive Chef in October When Will was 13 he started working at a local butcher's 2017, starting a new chapter for dining at the hotel. Will is shop after school and at weekends, where he stayed until passionate about the use of local, seasonal ingredients leaving home. Will believes this early exposure to the food believing that amazing dishes are the result of amazing industry gave him a valuable insight and understanding produce. Inspired by the rich and varied ingredients found which have stayed with him to this day. By 14 years old he was certain his future lay in becoming a chef. Inspired, Will on Jersey and in its waters, his menus are a celebration of organised for his secondary school work experience to be the land and sea. with Chef Michael Kitts at the Swallow Royal Hotel where Over the years, Will has appeared on numerous national the camaraderie and brotherhood of the kitchen brigade television programmes including as guest chef on hooked him. After two years at catering college, Will Saturday Kitchen with James Martin, beating the Hairy secured his first job at Homewood Park in Bath working Bikers on their Food Tour of Britain and was the central under Chef Gary Jones, now Raymond Blanc's Executive region champion on BBC’s Great British Menu. Named 'UK Chef at Le Manoir aux Quat'Saisons. Restaurant Chef of the Year 2016' by The Craft Guild of With a determination to succeed, Will subsequently held Chefs, in Autumn 2017 Will appeared in the grand final of positions at some of the finest establishments across the the National Chef of the Year competition.
26 CELEBRITY CHEF RECIPE
GOAT’S CHEESE, BEETROOT, BLACKBERRY, BALSAMIC VINEGAR AND TOASTED HAZELNUT SALAD I love this salad – the combination of the goat’s cheese with the earthy salty beetroot, sweet blackberries and acidic balsamic vinegar is just perfect. You can substitute the blackberries for a different berry as the seasons change throughout the year. SERVES 4 / PREPARE ALL ITEMS IN ADVANCE
GOAT’S CHEESE MOUSSE add the oil whilst continuously mixing until an 150g Goat’s cheese emulsified dressing is achieved. 100g Cream cheese 50ml Double cream SCALLOP CARPACCIO 5ml Toasted hazelnut oil 4 Large scallops Place the goat’s cheese and cream cheese in a Cut each scallop into 3 slices. Arrange 3 slices food processor and blend until smooth. Add flat on each serving plate. the cream and oil and blend until incorporated. BALSAMIC VINEGAR JELLY Chill in the fridge before rolling into 20g balls. 50ml Apple juice SALT-BAKED BEETROOT 50g Sugar 225g Plain flour 100ml Balsamic vinegar 150g Table salt 10g Vegetarian gelatine powder 20g Egg white 125ml Water Place all ingredients in a small saucepan. 4 Beetroots (each weighing around 150g) Bring to the boil whisking continuously. Pour into a plastic container and allow to set in the Mix the flour, salt, egg white and water to form fridge before cutting into small dice. a pastry. Roll out to 5mm thick. Wrap each beetroot individually in the salt pastry to TO FINISH THE DISH completely encase them. Place on an Fresh blackberries aluminium foil lined baking tray and bake in a Toasted crushed hazelnuts pre-heated oven at 180°C for 45 minutes. Baby red chard leaves Allow to cool slightly before cracking open the pastry and removing the beetroots. Cut the salt-baked beetroots into wafer thin slices and chunks. Will Holland BLACKBERRY AND HAZELNUT DRESSING 10g Dijon mustard 50ml Blackberry vinegar 50ml Toasted hazelnut oil Place the mustard and vinegar in a jug and mix using an electric stick blender. Gradually
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E , 4 ( $ / * * &2( . 6 " # "< + & ( 5 ( 5 2 7 5 $ 9 # :0 # :0 : . :+": $ @7 3 75 76 THE CHEESE PAVILION - CELEBRITY CHEF Mario Olianas Mario’s Show Timetable1.30pm Cookery Demonstration 77 CELEBRITY CHEF RECIPE MARIO’S CARBONARA 200g pasta linguine pasta 2 eggs yolks 100g Guanciale / Pancetta Peppata 100g Grated Yorkshire Pecorino Extra virgin olive oil Salt for boiling water QUICK YORKSHIRE RICOTTA CHEESE CAKE ( IN A GLASS) 250g Yorkshire Ricotta can get any at supermarket 50g dry amaretto biscuits Handful of chocolate drops Winter berries and strawberries 100g icing sugar Mint leaf for decoration 78 4 2 4 !30 3 0 !&& 0" -0+0 !&&0 ' .E4 .E4 . 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Jonathan Harrison Jonathan has done everything from TV work to cooking for the Heads of State at the G8 Summit, but feels his greatest achievement was 90 GLUTEN FREE POTATO GNOCCHI WITH SUMMER VEGETABLES, HERB PESTO AND PARMESAN CRISPS - SERVES TWO INGREDIENTS METHOD: POTATO GNOCCHI 1. Boil potatoes whole in their skin for 10 – 15 minutes, until just soft, test with a sharp knife. Peel the cooked potatoes, 250g Marfona or King Edwards Potatoes as quickly as possible, as the cooler they get, the less (or Good Floury Potatoes) fluffy they become. Hold them in a tea towel while doing 65g Gluten Free Plain Flour this, as they are very hot. (e.g. Free from Plain Flour Blend) 2. Using a ricer with a fine setting, press the potatoes into a 1 Poulet (Small) Egg bowl. Make a hollow in the pile of potatoes and pour in the Dash of Extra Virgin Olive or Rapeseed Oil egg, flour and oil. Bring ingredients together gently, SUMMER VEGETABLES avoiding overworking, as this can make the gnocchi hard and bouncy. Small Bunch of Baby Carrots 3. Once combined, you should have soft dough that holds Small Bunch Baby Leeks or Spring Onions together; doesn’t feel sticky and can be easily shaped. 2 Baby Courgettes Roll the dough into a cylinder shape, about the thickness Small Bunch of Breakfast Radishes of a standard sausage. Small Handful of Broad Beans 4. Chop the sausage into about 10-12 equal pieces. Flour Small Handful of Peas your surface and roll the gnocchi into balls, while holding PESTO them very lightly. Large Bunch of Garden Herbs of your choice 5. Roll the gnocchi along the back of a floured fork, making an indent on the opposite side with your thumb; this small (e.g. Soft Herbs) well will hold the sauce once cooked. 2 Cloves of Roasted Garlic 6. Drop the gnocchi into boiling water with a dash of oil, and 50g Grated Parmesan cook until the gnocchi floats to the surface of the pan. 150ml Yorkshire Extra Virgin Rapeseed Oil 50g Roasted Pine Nuts 7. Cook vegetables in order, according to the cooking times. 8. Add all pesto ingredients to a pestle and mortar and PARMESAN CRISPS combine, alternatively a food processor can also be used. 150g Grated Parmesan 9. Mix ingredients for parmesan crisps and then fry in pan Pinch of Salt until lightly golden. 5g Gram Flour 91 ! 9 !"01 "7-( $%( +" " +" " ! 3 3 ! ' +" " +" " ! ) 5+ & 5+ ; $ % & , +" " +" " ! / " "4 ( 1 $ % 1 +" " +" " ! 6 4 4 8 ("& ("& +" " +" " ! 9 # 8 # 8 !; $ % "& "& 57 : ! ( !"13 7+ 7-( $%( < # 8 & 2 $ % (" " "1 ( $ % 5 (" ' & - " & - " - "& $ % ) 3 3 2" ! , < # 80 3 $ % (" !"1" 7 2"7-( $%( 3 3 ! < " & < " 3$4&>& . +03! ! 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B$%C& 0 ' &22 & &22 & 5 < ! 997. !; ) 4 $ % , &22 & &22 & 5 < ! % / ( ( - > 5 ! 1 &22 & &22 & 5 < ! 997!; 6 & 3 4 57 ! 5: & - " & - " 35 ( $ % 9 &22 & &22 & 5 2 ! )9 & - " & - " 5" 22 $ % 2 #" 2 #" >< < $ % !#(. = 7 -( $%( &4& &4& /9[ 99 $%& 4 @@ 0" ' &4& &4& <24 ( ,9 0" ) F h L M L " ( , &4& &4& <24 @@ , 0" / 85 85 85 P 3(2 & & 0 1 $%& 7& 4 @@ 6 &4& &4& <2 ,5 0" $%& < 0" 9 !0( & % 7( 3 # 3 < " &4& &4& <24 @@ 5 0" " # "( 2 + < ' 0"74Q 0"74Q < 2 ) " " - 874 3( 8 , # # . ( + 106 !#(/ = 7 -( $% $%( ( ( ! !0( & % 7( 4 < " ' ( ( ( ! ) " ! , ( ( 4 ! / !0( & % 7( 2 @ < " 1 $ % 6 ( ( + ! 3(2 5 5 0 9 ( ( > 5 ! &4& &4& <2 ,9 0" $% $% ' &4& &4& <2 ,5 0" ) " ( ! , $ % / 85 85 85 3(2 & & 0 1 ; ?22 ; ?22 1692 ! 6 $ % " " - 74 3( 8 9 55 $ % ; ?22 ; ?22 2 2 ! ; ?22 ; ?22 ( 2 ! ' ; ?22 ; ?22 2 2 ! ) ( 85 & ( 85 & 7 " $ % 2 107 ?!42 5 * %+%,+ 2 4 9 %+%,+4 !#)( 7 -( !5 * (+ & * (+ & 8 $ % ( "$% ( "$% != ! ' 45 457 ( ! ("7 ( ) !; 4 ! , ( "$% ( "$% !!; 4 ! / "! 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( &7 ?(H= , 4 4 9[0"- > / 2 " &7 = 1 4 4 - 5 6 4 4 9[0" 2 "> 4 4 9[0" 4 > 197 INTERNATIONAL CHEES NANTWIC IN THE NANTWICH TOWN F/E 42 43 44 45 4 LE GRUYERE COOKERY DEMONSTRATION AREA KITCHEN PREP 40 41 39 CHEESE 24 25 HOSPITALITY 22 PAVILION 21 26 23 20 HOSPITALITY 19 18 17 16 15 14 13 12 Garden ENTRANCE Area SPONSORS LOUNGE No: Company: 15 Marchat Schmidt Europe Curds and Croust Onetik Verieres 1 Dairy Crest Cathedral City 16 Wensleydale Dairy Products Northumberland Cheese Co 2 DSM Food Specialities 17 Power Food Technology Isle of Man Lo Col 3 AHDB 18 CHR Hansen 20 Barbers Cheese Makers 4 Bosgraaf UK 19 Bradburys 21 Ecolab 5 Foss UK Ltd Incorporating: Cropwell Bishop 22 Alvis Bros 6 Meadow Foods Cornish Blue 23 SI (Systems Integration 7 Dupont Applebys (Trading) Ltd) Quickes 8 Comte Cheese Lyhner Dairies 24 South Caernarfon 9 Christeyns Food Hygiene Keens Creameries Shirevale 10 Flexopack UK Olianas 25 Food & Drink Wales 11 Trief Fielding Cottage 26 Ornua Foods Colla SPA 12 PFM Packaging Machinery Westland 27 Granarolo uk 13 Norseland Arrigoni 28 Arla Artisan Farm 14 Perishable Movements Everest 29 Sodiaal 198 SE AND DAIRY AWARDS CH 2019 WN COUNCIL PAVILION 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 66 FIRST AID SHOW OFFICE 67 68 STEWARDS 69 34 33 38 37 35 SUPREME CHAMPION 36 & 64 TROPHY T 65 DIAS O 32 1 P T A B 27 CAFE 31 L 28 E 29 30 ABCDEFGH I JKLMN 12 11 10 9 8 7 6 5 4 3 2 WIPAK RETAILER MARQUEE AND REFRIGERATED DAIRY CLASSES SOFT CHEESE BLUE CHEESE 70 30 Entremont Café 44 Visual Packaging Ltd 57 Dairy Crest Davidstow 31 Sycamore Process 45 Reefer 90's 58 Dewlay Cheesemakers Engineering Ltd 46 Novalux Energy 59 Guild of Cheese Graders 32 Yorkshire Dales Ice Cream Solutions Ltd 60 Butlers Farmhouse Cheese 33 Tetra Pak 47 Alpma GB Ltd 61 Lancashire Dairies 34 Delamere Dairy 48 Belton Farm Ltd 62 RB Mechanical Seals 35 Lactalis McLelland 49 Great British Cheese 63 Society of Dairy 36 Isigny Sainte Mere Company Technology 37 Savencia 50 David Williams Cheese 64 Photographer 38 Wyke Farms 51 Bookham Harrison Farm 65 Speciality Food Magazine 39 Joseph Heler Ltd 52 Academy of Cheese 66 Cheese Lovers Choice 40 Eurilait 53 Godminster 67 First Aid 41 Cookery Area Le Gruyere 54 Dalter Uk Ltd 68 Show Office 42 Le Gruyere 55 Dalter Uk Ltd 69 Stewards Office 43 Reaseheath College 56 Cheshire Cheese Company 70 Retail Marquee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ontacts for the 2019 International Cheese Awards Cheese Competition Entry Enquiries International Cheese Awards Adrian Lawrence B.Ed Vice Chairmen The Woodlands Ian Luxton Aston Henry Elsby Nantwich Cheshire. CW5 8DB Nantwich Agricultural Society T: +44 [0] 1270 780306 President: E: [email protected] Mrs. Elizabeth Richardson International Cheese Awards Chairman Deputy President: Chris Chisnall Denis Witter T: +44 (0) 1298 23180 Chairman: Press & Media Enquiries Michael-John Parkin M.R.A.C. Liz Gregory Executive Directors: E: [email protected] John S. Broomhall MBE Robert Eardley Esq Show Secretaries Adrian Lawrence B.Ed Judges Secretary: George B Lawrence MBE Dai Williams The Woodlands Aston Chief Steward: Nantwich Chris Edwards OBE, TD, MIFST, VR Cheshire. CW5 8DB T: +44 [0] 1270 780306 E: [email protected] Trade Stand Secretary Susan Goodwin E: [email protected] Registered Charity Number: 507131 We would like to thank all the sponsors of the 2019 International Cheese Awards. Academy of Cheese DSM Food Specialties Nantwich Town Council Judges Pack Results Sheets ICA Pavilion Vintage Creamery Cheddar Orchard Valley Foods Agro Merchants Group Mild Creamery Cheddar Packaging Classes Best Waxed Cheese DuPont Nutrition & Health Soft Cheese UK Alpma GB Ltd Vegetarian Cheese Ornua Foods ® Champion Home Internationals DuPont™ Danisco Trophy Best Irish Cheddar Stewards Waistcoats VP/Sponsors Lounge Arrigoni Best Soft Italian Cheese Ecolab Ornua Food Ingredients UK Organic Cheese Section Convenience Cheese Section Retailer Farmhouse Cheddar Assured Farm Peter's Yard Red Tractor Assured Class En Route International Ltd Trade Lunch Cheese Biscuits Barber's 1833 Cheese Product for Travel Industry Power Food Technology Farmhouse Mature Cheddar Block Entremont Champion Farmhouse/ Best French Cheese - Hard Traditional Cheddar Belton Farm Cafe Area Retailer - Territorial Reaseheath College Students Cheesemakers Class Presentation Dias Eurilait Supreme Creamery/Block Territorial Retailer - Goats Cheese Reefer 90s Retailer - Brie Champion Australian Cheese Bradburys Retailer - Camembert Champion USA Cheese Supreme Continental Champion Canadian Cheese Best Dutch Cheese Event Equipment Ltd Champion New Zealand Cheese Retailer - Blue Cheese Sponsors' Lounge Furniture RELCO Butlers Farmhouse Cheese Food & Drink Wales Whole Blue Stilton Champion Farmhouse Lancashire Trade Lunch Chutney Sainsburys Novice Cheesemakers Class GEA Farmhouse Mature Cheddar Block Best New Dairy Product Cathedral City Best English Cheese Savencia Fromage Dairy UK Ltd Cheese Lovers' Trophy Granarolo Champion French Cheese Retailer Cow Mozzarella Chr Hansen Systems Integration (Trading) Ltd Champion Double Gloucester GS Davies & Son Mature Cheddar Creamery Refrigerated Storage Christeyns Food Hygiene South Caernarfon Creameries Show Equipment Hotas Best Welsh Cheese Best Greek Cheese Colla Stilton Cheese Makers Assoc Retailer - Parmigiano Reggiano PDO Interprofession le Gruyere Two Halves of Blue Stilton Cheese Pavilion Entrances Technik Food Systems Ltd Coombe Castle International Ltd Cookery Theatre Champion Smoked Cheese Export Award Isigny Sainte Mere Tetra Pak Processing UK County Milk Champion Butter Extra Mature Creamery Cheddar Milk Section John Webb Tom Walker & Son Cheese Board Class David Kellett and Partners Cheese From Unpasteurised Milk Trade Stand Competition Joseph Heler Ltd VOLAC Champion Creamery Cheshire Medium Creamery Cheddar Delamere Dairy Watkins Hire Goat Cheese Champion Lactalis McLelland Show Equipment Speciality Cheese Section Douceur de France WIPAK Best Butter - Lightech Champion Retailer Catering & Food Service Show Equipment Retailer Marquee