That's Food and Drink

Thursday 3 November 2022

World Champion Cheese 2022 Is Announced: Le Gruyère AOP Surchoix

On 2 November 2022, the World Cheese Awards saw a Le Gruyère AOP surchoix, entered by Swiss cheesemaker Vorderfultigen and affineur Gourmino, scoop the highest accolade, World Champion Cheese, at the International Convention Centre Wales, Newport.

The World Champion Cheese rose to the top of the record-breaking (and mouth-watering) 4,434 entries in this year's World Cheese Awards, where the best cheeses from around the whole world went head-to-head at the world's largest cheese-only event.

The cheeses were scored on aspects such as the appearance of the rind and paste, plus the cheese's aroma, body, and texture, with the majority of points awarded for flavour and mouthfeel.

Dennis Kaser, international marketing manager of Le Gruyère AOP commented on the success, “this is a result that shows the quality behind all these people working together; 1,900 milk producers, 155 cheesemakers and 11 refiners.

"This collaborative work results in such a high quality cheese style, which is loved by the consumer. I'm so very proud to be representing Le Gruyère. Huge congratulations to cheesemaker Vorderfultigen and affineur Gourmino.”

The Le Gruyère AOP surchoix is a matured cheese made from raw cow's milk which is full-bodied with a slightly crumbly texture. It was described as a “really perfect handcrafted cheese, smooth in your mouth and melting on your tongue” by the Super Jury member Christian Zuercher from Mifroma. The tense finale unfolded with Gorgonzola Dolce DOP, made by De' Magi from Italy, coming in second place.

The 4,434 international cheeses were sent to Wales by boat, truck, train, and plane via 19 consolidation points around the world, removing barriers to entry for many artisan cheese producers. Each were closely examined by the panel of judges, featuring cheesemakers, cheesemongers, buyers, chefs, retailers, and writers, to deem if they were worthy of a Bronze, Silver, Gold, or Super Gold award.

The crowds watched as some of the finest palates in the global cheese community debated the best of the best. Through the judging process, 4,434 became 98 Super Golds and then 16 finalists. These cheeses went on to be re-judged by the International Super Jury, which included Cathy Strange from Whole Foods Market (USA), Patricia Michelson from La Fromagerie (UK), Denis Priimagi from Cheese Kingdom (Ukraine) and Davide Fiori from Luigi Guffanti 1876 (Italy), who put forward their preferred cheeses live on World Cheese TV, which was streamed globally, before crowning this year's World Champion Cheese.

The top 16 includes:

Le Gruyère AOP surchoix, by cheesemaker Vorderfultigen and affineur Gourmino

Gorgonzola Dolce DOP from De' Magi

Grosse Tomme de Bufflonne Cave Jacobine from Prolactine France

lde Fryske from De Fryske

Tomme de chèvre Cave Jacobine from Prolactine France

PATA DE MULO CURADO LOS PAYUELOS from Quesería Artesanal Los Payuelos

Greensward from Murray's Cheese

Devon Blue from Ticklemore Cheese

Spenwood from Village Maid Cheese

Grosse Tomme de chèvre Cave Rousseau from Prolactine France

Sinodun Hill from Norton and Yarrow Cheese

Gorwydd Caerphilly from Trethowan's Dairy Ltd

Großer Deichkäse 12 Monate from Rohmilchkäserei Backensholz GmbH & Co. KG

MA-TRU' Pecorino Amatriciano from F.LLI PETRUCCI SRL

L'Ambra di Talamello from Rocca Toscana Formaggi S.R.L.

Gentenaer from Little Cheese Farm

Lesley Griffiths who is the Rural Affairs Minister of the Welsh Government, Principal Global Partner of the World Cheese Awards, says: “I'm so proud that Wales has hosted the world's biggest cheese awards.

“This really is the 'World Cup of Cheese' and a celebration of excellence in cheese making from around the globe.

“In addition to the exceptional cheesemakers, we have welcomed 250 experts from 38 different countries to judge and a Super Jury of 16 judges to select the coveted World Champion Cheese.

“It has also been great to see the strong Welsh presence at the awards who have been able to showcase their high quality products. A huge congratulations to all of the winners and everyone competing this year.”

John Farrand, managing director of the Guild of Fine Food, organisers of the World Cheese Awards, comments: “What a finale. This year's World Cheese Awards has been a huge success and Wales has been the perfect canvas for this colourful event. We've seen more entries than ever before and it's great to see such a range of styles and regions represented.

To crown Le Gruyère AOP surchoix as this year's World Champion Cheese is so well deserved. The judges in the room today, our cheese experts from all over the world, were clearly blown away by the quality of the cheese and dedication shown by all the cheesemakers.

“I'd like to thank our judges, sponsors and partners, particularly the Welsh Government, for all their continued support and for helping this year's awards to be bigger and better than ever before, giving the global cheese community a day of well-earned celebration.”

This year's World Cheese Awards was the 34th edition and has seen more entries than ever before with a record-breaking 4,434 cheeses submitted from 42 countries and 900 companies from around the globe (10.9% UK based, 89.1% international).

The cheeses included increased entries from Canada, Argentina, Slovenia and Israel, whilst India followed its first entry in 2021 with several more this year and the Ukraine saw a huge increase in entries after the World Cheese Awards was moved to Wales from its original 2022 location of Kyiv. Well-established cheesemaking nations such as France, Italy, Spain, and the United Kingdom were well represented by both returning and new entrants, with a notable increase in Swiss entries.

All entries were judged in a single day, as 250 experts from 38 different nations studied their appearance, texture, aroma, and flavour. Bronze, Silver, Gold, and Super Gold accolades were awarded during the morning session before the Super Golds were reassessed to find this year's top 16 cheeses and this year's World Champion Cheese.

Keep up to date on socials: @guildoffinefood #WorldCheeseAwards

For more information, visit: https://gff.co.uk.

The World Cheese Awards is organised by the Guild of Fine Food.

The Principal Global Partner of this year's competition is the Welsh Government, and the judging took place at the International Convention Centre Wales (ICCW).

The World Cheese Awards 2022 main sponsors are Barber's, The Fine Cheese Co., Le Gruyère AOP, MENY, Parmigiano Reggiano, Hâute Fromagerie and the US Dairy Export Council.

The World Cheese Awards 2022 trophy sponsors are Agri Expo, Ardis Group, Atalanta Plaza, Forever Cheese, Japanese Council, Lacteo Network, Specialist Cheesemakers Association, Rennet & Rind, Rupp AG, Somerdale, and Snowdonia Cheese Company.

The World Cheese Awards 2022 supporters are Academy of Cheese, Good Cheese magazine, Horgans, Peter Green Chilled, Rowcliffe, and White Lake Cheese.

Judges work in teams of two to three, identifying any cheeses worthy of a Bronze, Silver, Gold, or Super Gold award. They assess the look, feel, smell and taste of each entry, scoring aspects such as the appearance of the rind and paste, as well as the cheese's aroma, body, and texture, with the majority of points awarded for flavour and mouthfeel.

Each team then nominates one exceptional cheese as the Super Gold from their table. These cheeses are the best in the world and are judged a second time by the Super Jury of 16 internationally recognised experts, who each select a cheese to champion in the final round of judging. The Super Jury, representing all four corners of the globe, then debates the final 16 in front of a live audience, before choosing the World Champion Cheese live on WCA TV, which is streamed globally on gff.co.uk/wca.

To see other top award winners and the full set of results, please visit: www.worldcheeseawards.com

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Tesco turns the clock back in its bakery and customers are loving it!

Tesco stores are rewinding the clock back to the days of traditional bakeries by removing plastic from a number of its most popular items and selling loose loaves of bread.

This will result in the annual removal of 33 million pieces of plastic from loaves of bread and doughnuts, and reduce the plastic used to pack breakfast pastries by over 120 tonnes each year.

Nearly 25 of the supermarket’s in-store bakery bread lines are now being sold loose, although customers can request a paper bag should they need one.

Doughnuts will now be sold in a fully recyclable paper bag with a glassine window.

And in a move that will dramatically cut the amount of plastic used, croissants and pain au chocolat will switch from plastic trays to a traditional recyclable paper bag with a small plastic window.

Both the pastries and doughnuts will be hand-packed in store into bags that are structurally strong with a flat base, to ensure they still get home in perfect condition.

Tesco Group Quality Director Sarah Bradbury said: “Many of our customers remember the days when bakeries used much less plastic and we want to go further and faster in removing plastic whenever # alternatives are available."

She went on to add: “We’re thrilled we've been able to make this move across our in-store bakeries, as part of our plans to reduce plastic usage, but without compromising on freshness and quality.”

Catherine David, Director Collaboration and Change of Climate Action NGO, WRAP said: “It’s great to learn about further moves by Tesco, a founding member of The UK Plastics Pact, to remove unnecessary packaging and tackle plastic waste.

“We must continue to go further, particularly to remove soft plastics like bags and wrappers which is too frequently used needlessly.

“Initiatives by Tesco like the removal of pointless plastic around multi-packs, while ensuring shoppers aren't short-changed, is a win-win for its customers and also for the environment. Let’s keep this momentum going.”

This move comes as part of Tesco’s 4Rs packaging strategy to tackle the impact of plastic waste. This means Tesco removes plastic where it can, reduces where it can't, looks at ways to reuse more and recycle what's left.

Finnish oats. They're the new superfoods

Finnish oats, that's Oats from Finland, are the latest, in-demand superfood. With over half a million adults in the UK now vegan, consumers are increasingly turning to oats for plant-based and diary free alternatives.

Oat milk overtook almond as the world’s plant-based milk of choice in 2021 and the global oat milk market is expected to expand rapidly to a CAGR of around 7% by 2030.

Research from the University of Freiburg, Germany, shows oats have a unique anti-inflammatory antioxidant so they keep cholesterol under control. The EU food safety body the EFSA has also highlighted the benefits of the beta-glucan fibre within oats to prevent sharp rises in blood sugar.

Finnish oats in particular are very high in quality, thanks to the high latitude, midnight suns and arctic cold that they are grown in.

What does this mean for the oats? They are lighter, lower in shell and large-grained reducing the amount of gluten and increasing their fibre potential.

Finnish oat production also focuses very heavily on traceability, so the end user can trace back ingredients and packaging materials of a product to the mills or the producers.

Below, we highlight five innovative ready-to-eat or ready-to-prepare Finnish oat-based products, beyond milks, that food retailers should stock to meet rising demand for the health benefits of oats:

1. The oat-based meatball: When you think of oats, meat might not be the first food that crosses your mind. But oat fibres can be turned into a protein-rich vegan meat alternative. Boltsi oatballs made by the Helsinki-based HKScan, provide a meaty textured product that absorbs flavours and seasonings well and is high in protein, iron and fibre.

2. Low GI oat rice: Calorie dense white rice has a high glycaemic index which causes the blood sugar level to spike and fall, causing hunger pangs. Made from organic Nordic oat kernels, Fazer Willja’s oat rice is a good meal accompaniment and source of fibre, vitamins, minerals, and antioxidants, without the GI concerns.

3. Oat’gurt: Oat yogurt contains healthy gut bacteria that helps nourish gut flora and aid digestion. Friendly Viking’s O’gurt is a plant-based alternative to regular yogurt. Made from pure Nordic oats, it is vegan-friendly and 100% gluten-free and comes in family packs and individual portions.

4. No-potato crisps: Move over potatoes, the next addition to the crisp aisle will be made from oats. The gluten-free, vegan Oikia Oatis are crunchy nibbles made from organic oats are high in fibre and have 40% less fat than potato chips. The classic flavour is gently seasoned oats, but they also have flavours ranging from Jalapeno Ranch to cheesy Italian Vusto.

5. The ultimate overnight oats: An Instagram, and breakfast sensation, overnight oats are a high protein, no cook approach to morning oatmeal. Helsinki Mills’ dedicated ‘Nordic Oatventure Overnight Oats’ brand is created especially for long soaking and no heating from locally grown Finnish grain with no added sugar. All products are manufactured in a CO2 neutral plant in Helsinki.

Other Finnish ready-to-eat products from oats include dairy alternatives such as fermented oat snacks, oat drinks, coffee creamers and smoothies, oat ice-cream, oat crisps and chips, oat bran and powders, oat-based baby-foods and breads containing up to 100% oats.

To learn more about Finnish oats and the Finnish Oats Association please visit http://www.finnish-oats.fi.

Oats can make a great contribution to the Christmas period as part of main meals, home made mince pies, Christmas cakes, puddings, etc. Oat-based milk and cream are also available and oat based cream is a delicious alternative to dairy or soya cream for use with Christmas pudding or warm mince pies.

Crosta & Mollica launch plant-based Vegan Pizza, Every Slice is Authentically Italian!

Staying true to their traditional Italian roots, Crosta & Mollica have launched their Vegana Pizza and Pizzetta, an all-natural plant-based alternative for an Italian feast. An ideal addition to Vegetarian November, we at That's Food and Drink believe.

Paying homage to Italian-grown produce, Crosta & Mollica, which simply means ‘crust & crumb’ in Italian, introduce the Vegana Pizza and Pizzetta. From its base to its toppings, the vegan sourdough pizza stays true to its Italian roots, while offering a delicious plant-based alternative for an Italian pizza night-in.

The pizza can also be purchased Pizzetta-style, offering a smaller-sized portion for a lighter meal, such as a lunchtime snack or a solo dinner.

The Vegana Pizza starts with the Crosta & Mollica signature sourdough base, crafted in traditional Neapolitan style, patiently proved for 24 hours before being ﬁred in a wood oven, on lava stone from Mount Etna in Sicily.

The base is then covered with delicious tomato sauce, blended with caramelised balsamic onion to provide a delicate sweetness. The pizza is topped by hand, with a sprinkling of lightly grilled mushrooms, IGP Tropea red onions and ﬂorets of sweet broccolini. For a ﬁnal ﬁnishing touch, a creamy sauce made from chickpeas, a traditional Italian kitchen staple, is added with rosemary, sea salt and olive oil, taking inspiration from the Ligurian chickpea pancake, Farinata.

Travelling far and wide across the country in search of the most authentic ingredients, Crosta & Mollica deliver the Vegana pizza, satisfying the Italian taste buds of today’s plant-based eaters. Celebrating fresh quality produce whilst avoiding any artiﬁcial ingredients, vegans no longer have to sacriﬁce their cravings for delicious authentic pizza. Encompassing the Crosta & Mollica Italian culinary spirit within each ingredient, one bite of the Vegana Pizza and you are transported to a local pizzeria in the heart of Italy. Buon appetito!

Where can we buy them? They are available from Ocado and Waitrose at £4.75 for a pack of two.

You can check out their whole range at https://www.crostamollica.com.

November Cheese of the Month and Recipe - Sharpham Brie

November's cheese of the month from Sharpham Dairy is their award-winning brie. Inspired by the soft cheese from Coulommier in France, Sharpham Brie has been handmade to its own recipe for over four decades.

Starter cultures, vegetable rennet and salt are the only additions to fresh milk from their very own Jersey herd. Buttercup yellow in colour, this mould ripened cheese is revered for its silky, creamy texture.

It has a rich unctuous flavour when young, developing 'mushroomy' notes and a chicory finish as it ages. To ensure this delicious cheese is just right each time, Sharpham Dairy uses a special breathable paper which allows the brie to continue to ripen in the cold store until it's ready to dispatch.

Enjoy with crusty bread and fruits, charcuterie or even bake with garlic and basil. It pairs perfectly with the light fruitiness of sauvignon blanc and particularly well with Sharpham Estate Selection.

Sharpham Brie costs £6.10 for 300g or and is available from www.sharphamcheese.co.uk

Sharpham Brie and Mushroom Pithivier

Recipe by John Williams and Greendale Farm Shop

www.greendale.com

Serves 8

Ingredients

500g Puff Pastry (one with a diameter of 28cm, the other 26cm)

25g Butter

1 large Red Onion, peeled, trimmed and diced finely

Rapeseed Oil

900g Mushrooms (you can mix varieties), chop evenly

4 Garlic cloves, trimmed, peeled and sliced thinly

A small bunch of fresh Thyme, leaves only

110g Walnuts, chopped

50ml Dry Sherry

100ml Single Cream

150g Sharpham Brie, cut into roughly 2cm pieces (leave the rind on)

Plain Flour

1 Egg, beaten

Method

Put a sheet of kitchen roll on a plate, then set a large, shallow pan over a medium heat and add half of the butter. Allow the butter to melt, then turn down the heat, add the onion frying gently for about 10 minutes, or until starting to soften. Put the onion onto the kitchen roll to drain.

Add a good drizzle of oil to the pan and turn up the heat. Fry the mushrooms for about 10 minutes, until golden, but (because the quantity is so large) it's best to do this in batches; have a large dish or mixing bowl ready to put the cooked batches into, and add a little more oil to the pan each time you start a new batch. When the final batch of mushrooms are cooked, leave them in the pan and reduce the heat slightly.

Add the remaining butter, garlic, thyme leaves, walnuts, sherry and cream, and continue to cook for another couple of minutes, stirring gently. Tip the mixture into your large dish containing the rest of the cooked mushrooms, then add the drained onions and stir in half of the chopped Brie, giving everything a good mix through. Leave the dish to cool while you prepare the pastry.

Dust your work surface with the plain flour and lightly oil a large baking sheet.

Take one-third of your pastry block and roll it out to a thickness of about 3mm. Cut out a 26cm-diameter pastry circle (if you can find a plate, tin or dish that's the right size, use it as a template) and put it on the baking sheet.

Next, take your cooled mushroom mixture and spoon half of it into the middle of the pastry circle, leaving a 2cm border all around the outside edge.

Pile the remaining Brie on top of the mushrooms, then use the other half of the mushroom mix to create a final layer on top of the Brie; the aim is to create a sort of dome-shaped mound of filling.

Brush around the pastry border with the beaten egg. Dust your work surface with a little more flour if needed, then roll out the remaining pastry to the same thickness (about 3mm) and cut out another, slightly larger circle, this time with a diameter of 28cm. Lift this disc and lay it over the top of the mushroom filling, smoothing it carefully to maintain the 'dome' shape.

Press the pastry together firmly all around the outside edge to seal – you can roll the edge up and over a little, if you're concerned the filling may leak. Brush the pastry all over with some of the beaten egg, then put the pithivier in the fridge and let it chill for an hour (minimum – or it can be left it in the fridge until you are ready to cook).

Preheat the oven to 200°C (Gas Mark 6). Remove the pithivier from the fridge and brush over a little more beaten egg. Gently score curving lines from the centre of the pithivier out to the bottom edge (see photo for guide), being careful not to cut through the pastry.

Put the pithivier into the hot oven and bake for about 35 minutes, or until the pastry has risen and become golden in colour.

Serve warm, cut into wedges, with plenty of green veg to accompany and perhaps a dollop of good, fruity chutney for a really festive finish! Thus making it ideal for Christmas feasting, we feel!

https://sharphamcheese.co.uk.

Sharpham Dairy Partners With Local Bakery to Launch Their New Crackers

Sharpham Dairy has been increasing its range of products over the last couple of years and has now developed its own crackers working with locally-based Fresh Flour Company from Buckfastleigh. They have been made to complement its growing range of artisan cheeses and chutneys.

The new crackers RRP £3.50 - Rosemary & Sea Salt, and Original Sourdough, will be launched along with two new chutneys - British Bramley apple and local Hunts Wobbler Cider Chutney, and Ploughman's Hunters Elmhirst Ale - at Dartmouth Food Festival on 21st to 23rd October.

The new crackers are made with heritage wheats, local honey, Devon sea salt and with soft water from Dartmoor.

Designed by Exeter based Buddy Creative to fit in with the Sharpham family of products, the entire packaging is recyclable, including the clear film bag, which can be compostable.

Full of rustic shards in all shapes and sizes, the new crackers are made with a thriving sourdough starter, adding naturally present good bacteria and a full, complex flavour to the cracker, literally made for cheese! (Sounds utterly delicious!)

Rosemary & Sea Salt Sourdough £3.50 offers an aromatic crunch with bursts of sea salt and pairs perfectly with soft cheeses. Whether they are an addition to the cheese board, crumbled over salads or dunked into hummus, these savoury bites are the perfect portable snack to enjoy throughout the day.

Original Sourdough £3.50 with nutty, earthy notes, the new sourdough crackers are robust enough to stand up to the strongest cheeses - and perfect to nibble on their own.

Telling us about the new products, Sharpham Dairy's Nicky Parsons says: “Great cheeses need an excellent cracker to complete the bite, so we spent a long time refining the development of these two new products to perfectly complement our range of cheeses.

"We were determined to collaborate with a local partner and Andy and the Fresh Flour Company have been brilliant to work with. It was really a labour of love!

“As a B Corp business, we carefully audit all our suppliers to ensure they share our ethos. Fresh Flour Co was the perfect fit for producing our crackers. They pay their farmers fairly, who in turn invest fairly in the soil and biodiversity of the land. They're a lovely local team and also committed to making foods that taste great and benefit people and the planet, so it's been a real meeting of minds.”

Fresh Flour Co founder, Andrew Gilhespy says, “It's so important for us to remake our local food networks; economically, physiologically and psychologically. Teaming up with Sharpham is part of this need, but answers so many other things - high quality, business acumen and friendship.”

Sharpham Cheese is the UK's first ever cheese dairy to be granted a B Corp certification and has just been named joint winners of the Sustainability Trophy at the Virtual Cheese Awards. Its selection of cheeses are handcrafted with South Devon milk from their own herd of Jersey cows, along with goats and ewe's milk from their West Country neighbours. For more information, visit them at www.sharphamcheese.co.uk. You can check out the bakery here https://freshflour.co.uk.

We at That's Food and Drink believe that these crackers and Sharpham cheeses will be a major addition to your Christmas cheeseboard!

Sharpham Dairy Extends Its Chutney Range With Two New Flavours

Best known for their award-winning soft cheeses, Sharpham Dairy has now launched two new chutneys to extend its selection of ambient retail products.

Popular amongst farm shops and delis customers for their Sharpham Brie and Ticklemore, Sharpham Dairy launched two new chutneys - British Bramley Apple & Hunts Wobbler Cider Chutney, and Ploughman's Hunters Elmhirst Ale - at Dartmouth Food Festival on 21 October with a retail price of £4.50. They are the newest additions to the chutney range, which already includes Red Onion, Rosemary and Thyme Chutney, Caramelised Fig & Sharpham Pinot Noir Marmalade, and Smokey Red Pepper and Tomato Jam.

Developed with Devon-based Highfield Preserves, who have been making artisan preserves since 1984, this versatile range of chutneys, which are vegetarian, have been designed to pair perfectly with cheese. They also pack a fruity punch for boosting flavour in dishes such as shepherd's pie and stuffing or packing on picnics to accompany cold meats.

British Bramley Apple & Hunts Wobbler Cider Chutney £4.50 - combined with ground spices, and sultanas it's slightly sharp, tangy and lightly spiced. Hunts medium sweet 'Wobbler' cider and tart Bramley apple pairs beautifully with rich, oozy Sharpham Camembert. Try dropping a spoonful on top, before baking until the topping is sticky and the centre is perfectly gooey.

Ploughman's Hunters Elmhirst Ale Chutney £4.50 - a traditional chutney with chunky veg, raisins, dates and a good measure of local ale from Hunters brewery. Naturally, perfectly paired with cheese, or with cold meats and pork pies.

The couple who inspired the eponymous Hunters Brewery Elmhirst Ale and also Sharpham Elmhirst cheese, Leonard and Dorothy Elmhirst, were pioneering entrepreneurs who founded the Dartington Hall Project nearly 100 years ago. As innovative thinkers, Dartington became a magnet for artists, architects, writers and philosophers and musicians from around the world who brought colour to South Devon.

Hunters Elmhirst Ale has been commissioned exclusively for Dartington Cider Press at The Shops at Dartington. It's a rich, mellow traditional ale with a good depth of flavour.

Commenting to us on their new chutneys, Sharpham Dairy's Greg Parsons says, “We're delighted to extend our chutney range to perfectly accompany our soft cheeses.

"We're proud people of Devon and we take every opportunity to showcase our wonderful produce, so it's been a real pleasure to work with Don and the team at Highfield, along with Hunts Cider and Hunters Brewery. This is a special launch that we hope will inspire others to collaborate.”

Don Fraser, who is the MD of Highfield Preserves says, “It's been a pleasure to work with Sharpham on developing their range of chutneys which pair so well with their cheeses.

"We feel a great sense of pride working with a local company who is respected not only locally but nationally too. We love to support local companies, and our partnership with Sharpham works so well because they have a similar ethos to us in wanting to produce only the best quality products and showcasing local ingredients where possible.”

The range is available from sharphamcheese.co.uk, or through Country Cheeses, Quicke's Cheese Shop, Greendale Farm.

We at That's Food and Drink and That's Christmas believe that these products are ideal for your Christmas celebrations.