Cheese made from Ewe’s milk named best in Britain at annual awards
It was the only one not to fall at the final curdle
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Cheese, glorious cheese… it’s a contentious matter for foodies across the globe.
While some people swear by the traditional ham sandwich pairing, others prefer their "fromage" with a side of music - perhaps a little R & Brie.
However, the matter of which cheese is itself the best is apparently indisputable, according to The British Cheese Awards.
Beating the gouda, the bad and the ugly to the prestigious “supreme champion” title was a cheese made from ewe’s milk named Sheep Rustler.
The unconventional winner of this year's competition is from Somerset-based cheesemaker White Lake Cheese and is produced using thermised unpasteurised ewe’s milk before ageing for three months.
This results in “a medium, mellow flavour that is slightly nutty with a hint of caramel,” according to producers.
The cheese beat more than 1,000 others to the title and was announced as the winner on Wednesday evening at a dinner to celebrate the awards.
“The number and quality of the cheeses entered for this year’s awards has been exceptional and made judging and choosing the winners a real challenge,” said Peter Mitchell, chairman of the British Cheese Awards.
“We’re delighted that White Lake Cheese, a local Somerset cheesemaker, won the Supreme Champion trophy for its Sheep Rustler; a delicious and intriguing ewe’s milk cheese.”
The competition, which is in its 25th year, boasted entries from 147 cheesemakers in 54 British counties and each entry was judged by a panel of 77 people, including legendary French chef and restaurateur, Michel Roux OBE, who holds three Michelin stars.
All of the cheeses entered are scored on presentation, texture, aroma, flavour and balance.
“We’re very fortunate in this country to have such a great number of dedicated and skilled cheesemakers that are renowned for their excellence and commitment to quality,” Mitchell added.
“This is reflected in the cheeses that were judged this year.”
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