Gold Winners


Best Traditional Double Gloucester - Beltons Double Gloucester

Beltons Extra special Double Gloucester has a smooth, buttery texture with a clean, creamy, mellow flavour. It is usually eaten at between 6 to 12 months of age, and is a rich golden straw colour.


Best Farmhouse tasty Lancashire - Sandhams Tasty Lancashire

Sandhams Tasty Lancashire is a Lancashire that has been aged for usually at least six months. This makes it firmer, and gives it a stronger flavour.


Best Cheshire Block - Beltons Cheshire

Beltons Cheshire cheese is a slightly crumbly and silky textured cheese with a full bodied, fresh, flavour. The special flavour in Cheshire cheese is caused by nearby salt deposits permeating local pasturelands.


Best Savoury Additive - Whole Nut - David Williams

A cheddar cheese liberally sprinkled with large chunks of fresh crunchy walnuts that combine well with the mellow character of the firm yet moist texture of the cheese.


Best Speciality Cheese - Farmhouse Gouda – Bradbury and Son

Gouda is a yellowish Dutch cheese named after the city of Gouda. The cheese is made from cow’s milk that is cultured and heated until the curd is separate from the whey. It can be aged from a few weeks to over a year and has a hard texture. The rind is usually a yellow wax. It is a mild, nutty, creamy cheese with a tangy aroma.


Best Goats Milk Additive – Goats Cheese With Mint – David Williams

A tasty goat’s cheese with mint.


Best Smoked Flavour Cheese – Redwood – David Williams

A medium mature cheddar with a distinctive smoked flavour.


Best Italian Cheese – Reggiano – Bradbury and Son - Colla

Parmigiano-Reggiano is a hard, granular cheese, made from raw cow's milk. It is cooked but not pressed and is typically aged anywhere from 6 to 36 months. It is named after the producing areas of Parma and Reggio Emilia, in Italy.


Silver Winners


Best Traditional Cheshire Cheese Coloured – Windsor’s Cheshire – Windsors

Coloured Cheshire does not differ in flavour from its sister White Cheshire. Both have a slightly crumbly and silky texture and both have a wonderfully full-bodied, fresh flavour. The only difference is the attractive colouring.



Best Traditional Derby – Little Derby – Fowlers

This mature cheese has been firmly established by Fowlers for over 150 years. It is dressed and then turned regularly, whilst maturing in their cellars for at least 7 months. Only when the Little Derby cheese has reached its optimum flavour, is it brought out, the cloth removed and the cheese washed in Red Wine.



Best Traditional Wensleydale – Wensleydale – WDP

This extra special Wensleydale cheese has a mild, slightly sweet flavour with a honey after taste and a supple, crumbly, moist texture.



Best Farmhouse Tasty Lancashire – Tasty Lancashire – Sandhams

Sandhams Tasty Lancashire is a delicious, strong, tangy flavoured cheese with a slightly open, creamy texture, handmade using a traditional family recipe then matured for 8-10 months. Tasty Lancashire is the Connoisseurs choice!



Best Wensleydale Block – Wensleydale Dairies Wensleydale – Wensleydale

Wensleydale cheese has a mild, slightly sweet flavour with a honey aftertaste. Real Yorkshire Wensleydale cheese is made from milk drawn from cows grazing the sweet limestone pastures on surrounding farms in Upper Wensleydale. This gives the cheese the unique flavour for which it is renowned. The cheese is a fresh, young cheese taken at only three weeks old.



Best Organic Speciality – Organic Brie – Cornish Country Larder

Cornish Organic Brie is also handmade at their creamery. The result is a delicious mild and creamy flavour and melting, smooth texture. All of the ingredients used meet organic requirements and the creamery is managed to organic standards.



Best Organic-Hard Pressed – Organic Goat – Bradbury and Son

A pure white, organic goat’s cheese with a moist texture with an unusual mild tasty flavour.



Best Dutch Cheese – Old Dutch Master – Friesland Foods

Aged Gouda has been made and carefully aged in the southern provinces of The Netherlands for over 800 years. Old Dutch Master has an amber color, dense texture, a uniquely intense nutty sweet flavor and is aged for no less than one year; it is a cow's milk, hard cheese and has an inedible black wax rind.


Bronze Winners


Best Traditional Cheshire cheese – Windsors Cheshire Cheese – Windsors

Extra special Windsors Cheshire cheese has an open, silky, crumbly texture with a full bodied fresh flavour. The full and characteristic flavour of farmhouse cheese always makes it an excellent choice.



Best Sweet Additives – Bowland – David Williams

A unique cheese made with traditional mature Lancashire cheese, Raisins, Apples and coated in cinnamon. Bowland originates from a recipe that David Williams Great Grandfather, Thomas Williams, made at Christmas. It is an unusual, but popular cheese.



Best Blue veined cheese – Cashel Blue – Grubbs

Cashel Blue was developed in 1984 and is Ireland’s original artisinal blue. It is the creation of Jane and Louis Grubb who are a husband and wife team. Cashel Blue is made entirely by hand from whole un-homogenised cow’s milk. Cashel Blue is a semi-soft blue cows’ milk cheese and a popular winner.



Best Double Gloucester Block – Beltons Double Gloucester – Beltons

Double Gloucester has a smooth, buttery texture with a clean, creamy, mellow flavour, traditionally made from milk produced by Old Gloucester cattle. It is a rich golden straw colour and is usually eaten between 6 – 12 months.



Best Soft Blue Veined Cheese – Gorgonzola Piccante – Bradbury and Son - Santi

Gorgonzola Piccante is a formidable cow's milk blue cheese from the region north of Milan. It is Italy's answer to Roquefort. Its rough, reddish rind protects a tender, light yellow, blue-flecked paste that is firm, moist, and buttery. The flavor is sharp and sweet.



Best Greek Cheese – Hotos Feta – Bradbury and Son - Hotos

Hotos Greek Feta is a pure white cheese, traditionally made from sheep or goat’s milk. With tiny holes, its texture ranges from soft to semi-firm, depending on how long it is aged. Rich and tangy, the cheese is prized for its sharp, salty taste.



Best Spanish Cheese – Manchego – Bradbury and Son - Montesinos

Manchego ewes' milk cheese is said to be the king of Spanish cheeses. Made with pasteurized sheep's milk, it has a black gray or buff colored rind with a crosshatch pattern, the interior ranges from stark white to yellow, depending on age. The aroma should suggest lanolin and roast lamb. The final cheese is usually smeared with olive oil and surface mould is removed. It has a number of holes and a mild, slightly briny, nutty flavor. It is sold at various stages of maturity: at the age of 13 weeks it is described as curado (cured) and, when over three months old it is referred to as viejo (aged).



Best Speciality Soft or Cream Cheese – Cream Cheese with Chocolate and Ginger – David Williams

Cream cheese differs from other cheese in that it is not allowed time to mature as it is meant to be consumed fresh. It is often combined with other ingredients such as chocolate and ginger but more commonly, savory flavours such as chives and onions. This makes David Williams cream cheese a very unique but popular cheese.


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