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World Cheese Awards
2010 – The results
Please select an award class from the list below:
5001: Soft goats’ milk cheese plain - fresh
5002: Soft goats’ milk cheese plain - mould-ripened
5003: Semi-hard goats’ milk cheese plain
5004: Hard goats’ milk cheese plain
5005: Goats’ milk cheese with additives
5006: Goats’ milk cheese blue
5007: Goats’ milk cheese smoked
5101: Soft ewes’ milk cheese plain
5102: Semi-hard ewes’ milk cheese plain
5103: Manchego
5105: Pecorino
5106: Hard ewes’ milk cheese plain
5107: Ewes’ milk cheese smoked
5108: Ewes’ milk cheese with additives
5109: Feta plain without oil or additives
5110: Feta plain in oil or with additives
5112: Other ewes’ milk cheese blue
5201: Mild Cheddar made after 31/07/10
5202: Medium traditional Cheddar made between 31/03/2010 and 31/07/2010
5203: Medium block creamery Cheddar made between 31/03/2010 and 31/07/2010
5204: Medium block farmhouse Cheddar made between 31/03/2010 and 31/07/2010
5205: Mature traditional Cheddar made between 01/08/2009 and 23/11/2009
5206: Mature block creamery Cheddar made between 01/08/2009 and 23/11/2009
5207: Mature block farmhouse Cheddar made between 01/08/2009 and 23/11/2009
5209: Extra Mature traditional Cheddar made between 24/11/2009 and 30/03/2009
5210: Extra Mature creamery Cheddar made between 24/11/2009 and 30/03/2009
5211: Extra Mature block farmhouse Cheddar made between 24/11/2009 and 30/03/2009
5212: Any farmhouse Cheddar made before 30/03/2009
5213: Any creamery Cheddar made before 30/03/2009
5214: Double Gloucester
5215: Leicester
5216: Caerphilly
5217: Lancashire
5218: Wensleydale
5219: Cheshire
5220: Parmigiano Reggiano made after 31/05/09
5221: Parmigiano Reggiano made before 31/05/09
5222: Grana Padano made after 31/05/09
5223: Grana Padano made before 31/05/09
5224: Provolone - mild
5225: Provolone - aged
5226: Emmental produced after 01/12/09
5227: Emmental produced before 01/12/09
5228: Gruyère produced after 01/12/09
5229: Gruyère produced before 01/12/09
5230: Edam - made after 01/12/09
5232: Gouda - made after 01/12/09
5233: Gouda - made before 01/12/09
5234: Any very hard cheese not in any other class
5235: Any hard pressed cheese not in any other class
5236: Any semi-hard cheese not in any other class
5237: Smoked Cheddar
5238: Smoked cheese - semi-hard
5239: Smoked cheese - hard
5301: Cottage cheese fine
5302: Cottage cheese American style chunky
5303: Fresh/cream cheese cows milk plain
5304: Ricotta
5305: Mascarpone
5306: Quark plain or with additives
5307: Mozzarella, fresh, cows’ milk in balls (large or small)
5308: Mozzarella, block, slices or string
5309: Mozzarella di Bufala
5311: Brie made from pasteurised milk
5312: Camembert made from unpasteurised milk
5313: Camembert made from pasteurised milk
5314: Any other mould ripened, soft or unpressed cows’ milk cheese - plain
5315: Pont l’Évêque/Livarot/Reblochon
5316: Taleggio
5317: Rind washed cheese not in any other class
5318: Smoked cheese - soft/semi soft
5401: A single Stilton - uncut
5402: A single Stilton- cut
5403: Gorgonzola
5404: Blue vein cheese any variety, uncut, natural rind
5405: Blue vein cheese any variety, uncut, foil wrapped
5501: Cheese made with the milk of more than one animal
5502: Hard cheese produced on farm or dairy with a total output not exceeding a weekly average of 2t.
5503: Semi-hard cheese produced on farm or dairy with a total output not exceeding a weekly average of 2t.
5504: Soft cheese produced on farm or dairy with a total output not exceeding a weekly ave of 2t.
5505: Blue cheese produced on farm or dairy with output not exceeding a weekly ave of 2t.
5506: Any hard cheese that has been awarded a Denomination of Origin (PDO/PGI/AOC)
5507: Any blue cheese that has been awarded a Denomination of Origin (PDO/PGI/AOC)
5508: Any other cheese that has been awarded a Denomination of Origin (PDO/PGI/AOC)
5509: New Cheese - hard or semi-hard. Open to any new cheese first marketed after 01/10/09
5511: New Cheese - with additives. Open to any new cheese first marketed after 01/10/09
5512: All other new cheeses. Open to any new cheese first marketed after 01/10/09
5513: Specialist Cheesemakers Association. Open to members of SCA.
5601: Reduced fat cheese hard pressed
5605: Hard pressed or repressed Cheddar with savoury additives
5606: Other hard pressed or repressed cows’ milk cheese with savoury additives
5607: Hard pressed or repressed cows’ milk cheese with savoury additives
5608: White mould ripened soft or unpressed cows’ milk cheese with savoury additives
5610: Soft or unpressed cows’ milk cheese with sweet style additives
5611: Cream or fresh cheese with savoury additives
5612: Cream or fresh cheese with sweet additives
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