Snowdonia Cheese Company Rock Star 150g Extra Mature Cheddar Cheese Truckle with Balsamic Caramelised Onion Chutney

Product Information

That heady and almost intoxicating mix of ripening dairy produce and friendly competition was swirling around a conference center in the United Kingdom on Wednesday as 250 international judges sniffed, prodded and chomped their way along tables groaning with cheese to decide which should take the crown at the 2022 edition of the World Cheese Awards. Gigantic waxy wheels sat next to tiny soft goat logs. There were towering blues, flat creamy medallions and imposing cheddar slabs. There were cheeses the shape of witch hats and flowers, cheeses wrapped in nettle leaves or covered in ash. There were plain, simple cheeses. There were cheeses resembling cakes, elaborately garnished in fruit. The arduous work began shortly after 10 a.m. in the International Conference Centre on the outskirts of the Welsh city of Newport when the judges trooped into the main event hall to the lung-busting strains of a Welsh male voice choir. John Farrand, managing director of the Guild of Fine Food that organized the 34th edition of the annual event in partnership with the Welsh government, says victory can push a tiny artisan cheese maker into the big time.

He cites the case of Norwegian cheese producer Ostegården, which triumphed a few years ago when the owner was on the point of retirement. The victory inspired his son to switch his career plans and return to the family farm, eventually building a tiny operation into a major exporter. It’s a spotlight that had originally been due to fall on Ukraine this year. The country had to postpone its hosting turn because of the Russian invasion.She was hoping her cheeses had done justice to the milk produced by her “hybrid” herd of Jersey, Friesian and Norwegian Red cows.

This is beautiful, really fruity and pleasant,” says Young after using a cheese iron to bore out a sample of the first. “It’s got a bit of a bite and texture. It tastes like strawberry laces.” Kris Lloyd, an Australian cheese maker and judge on table 17, despaired at the quality of some entries. “You can tell when someone starts off with really good milk and doesn’t mess with it,” she said. “But we’ve seen a lot of messing this morning.” To create our products, we source only the finest fresh and natural ingredients, taking our inspiration from the lush greenery of beautiful Snowdonia National Park. While we first started out selling our premium Cheddar and Red Leicester cheeses at local markets, we soon won a cult following – as well as multiple awards. Today, our cheeses and chutneys are loved all over the world and can be found in more than 25 countries. We’re proud to offer the full Snowdonia range in our online cheese shop, as well as a carefully selected collection of wines, beers and cheese accompaniments from our favourite guest producers. Natali Kahadi of Ukrainian cheese distributor Ardis, which brought entries and set up a stall on the sidelines of the event, said the conflict was hitting cheese makers hard.After eating 20 cheeses, you do start to dip,” said Dutch judge Gijs Dankers. Other judges mentioned experiencing a “cheese high” and “the sweats.” It’s a real labor of love to mature a cheese deep underground in such a remote setting, and for us, it’s worth it.” Says Richard Newton-Jones, commercial director at Snowdonia Cheese Company, “The flavor is stunning, and the setting is incredible – it’s a real honor to work with the natural landscape in this way, surrounded by the majestic beauty of Snowdonia.” Everything was beautifully in balance,” says Palit, tapping a very plain-looking cow milk cheese. “There was a good mouthfeel, it was wonderfully complex – and most importantly, we agreed on it.” Buy cheese online from Snowdonia Cheese Company, a family business founded in North Wales in 2001. Browse our online cheese shop to discover our range of award-winning luxury cheeses, traditionally made chutneys, decadent hampers and thoughtful cheese gifts, all ready to be delivered to your door. Because the room is filled with cheese and people who love cheese, there’s an upbeat mood during the early judging stages that cuts through the sonorous hum emanating from the competition entries.

When you gather 4,434 cheeses from 42 countries in one room to find out which is best, there’s inevitably a sense of excitement in the air. There is, of course, inevitably also a very, very powerful smell.Beyond the judging tables, Jenny Lee, who only recently began producing cheese with her husband at Torpenhow, a farming area in the green hills of the UK’s rural northern Cumbrian region, was looking on in anticipation.