This article provides a run-through of some of the world’s finest cheeses, winning various awards at the World Cheese Awards 2018. This year’s winners will be announced in October.
The World Cheese Awards is one of the most reputable competitions in the field of cheese. In the 2018 edition, there were over 3000 participating cheeses from a total of 41 countries.
First prize was won by the Fanaost cheese, an aged gouda produced by the cheesemaker Ostegården (Norway). The milk for this cheese is exclusively extracted from a herd of 12 cows, with the cheese being left to age for 15 months. Slightly sweet with a crystalline texture, this product has a long-lasting and delicious flavour.
The competition format is somewhat complicated. Each cheese is eligible to participate in over 140 categories, based on its maturity, style and production. For example, Manchego cheeses can participate in various categories, but not as many as cheddar or parmesan cheeses.
Bronze, silver, gold and super gold medals are awarded to the best cheeses within each particular category. A selection is then made of the best 16 cheeses from all the super gold products, which are subsequently ranked by a judging panel. Special awards are also handed out by the competition’s sponsors.
In Spain, we have something to be proud of! 15 Spanish cheeses were awarded super gold status in their respective categories, with three of these featuring in the top 16.
These cheeses are listed below:
‘Formatge Madurat’, produced by cheesemaker Mas El Garet
This is a cured organic goat’s cheese, produced by Catalan cheesemaker Mas El Garet. The panel of judges considered this to be the finest cheese in its category, “Pure semi-hard goat’s cheese”. It was also listed as the sixth best cheese on the planet in the final standings, making it the highest-placed Spanish cheese.
Its producers state that large wheels of this cheese are left to mature for four months, with smaller wheels being left for eight weeks. Once cut, this cheese offers a firm, creamy and even texture.
Goat milk
La Reserva T‘La Reserva Tostado Viejo’, produced by cheesemaker Entrepinaresostado Viejo de Queserías Entrepinares
This Valladolid-based cheesemaker won the top award in the ‘Cheese made from the milk of more than one animal’ category. This particular cheese is made from pasteurised cow, sheep and goat’s milk.
Outside of Spain, this cheese is marketed under the name ‘La Reserva Tostado Viejo’. However, in Spain, it’s known under a different name: ‘Viejo Tostado’.
This cheesemaker won 13 different medals in the 2018 awards, across various categories.
‘Majorero semicurado con pimentón’, produced by cheesemaker Grupo Ganaderos de Fuerteventura
This Majorero cheese was the first Spanish goat’s cheese to obtain Designation of Origin recognition. The quality of the milk owes itself to the Fuerteventura goat, which possesses a set of unique genetic qualities.
Majorero is an uncooked pressed paste cheese, compact upon cutting, with a creamy texture and notable lactic flavour. In some of its more cured varieties, this cheese may be slightly spicy. This particular cheese, ranked 11th in the top 16 and recipient of super gold status in the “goat’s cheese with additives” category, is semi-cured and left to mature for 20–60 days.
Goat milk and various animals
Other award-winning Spanish cheeses
Besides the three cheeses listed above ranked among the world’s top 16 cheeses, other Spanish cheeses also obtained super gold status in their respective categories.
Here are some of the other award-winning cheeses:
‘Queso mezcla curado con vino’, produced by cheesemaker Quesos Don Apolonio
Goat, cow and sheep’s cheese cured with wine from Castile-La Mancha, produced by cheesemaker Quesos Don Apolonio. It was selected as the best cheese in the “new hard or semi-hard cheese, open to any new cheese marketed for the first time after 01/12/2017” category.It also won the special award for “Best new cheese in the world”, which is not yet available to purchase.
‘Marantona Curado’, produced by cheesemaker La Casota
This is a pressed paste cheese made from the milk of Manchega sheep, left to mature for a period of 8–12 months. It received the gold medal in the “Manchego – cured” category. The sample description described this cheese as “pleasant, lactic and intense, with a long-lasting taste”.
Queso manchego
‘Bodega Oveja’, produced by cheesemaker Finca de Uga.
This cheese, produced by Finca de Uga, won the super gold award in the “Pure, hard sheep’s cheese” category. This cheese is left to mature for 5–12 months, with hints of nuts and toasted almonds. It is slightly acidic, slightly spicy and lingers in the mouth for an average amount of time.
