Portuguese Queijo de Ovelha Amanteigado became the best cheese in the world at the World Cheese Awards 2024
Source: cnn.com
On November 15, the awarding ceremony of the winners of the prestigious World Cheese Awards 2024 competition took place in the Portuguese city of Viseu. The main prize was awarded to the mini cheese factory Quinta do Pomar for its cheese Queijo de Ovelha Amanteigado, made from sheep's milk using an enzyme from thistle. Experts noted its unique taste and texture, calling the cheese "buttery and spicy with a herbal bitterness."
This year, the competition gathered a record number of participants — 4,786 types of cheese from 47 countries. The assessment was conducted by a jury of 240 experts from 20 countries, including cheesemakers, sommeliers, retailers and chefs. The winner was selected among 14 superfinalists representing Switzerland, Italy, Spain, Brazil, USA, Norway and Germany.
Queijo de Ovelha Amanteigado also won in the nominations "Best cheese created by a woman" and "Best cheese made from raw milk".
The creator of the cheese, Sonia Marroyo, a Spaniard living in Portugal, commented that the success of the cheese reflects the traditions of the region and the unique terroir that contributes to its taste qualities. "This is a cheese that can rightfully be called a work of art," said John Farrand, head of the British Fine Food Guild, the organizer of the competition.
This year, 4,786 cheeses from 47 countries were assembled in the Portuguese city of Viseu for the competition.
The World Cheese Awards competition, held since 1988, plays an important role in supporting mini-cheese factories, opening them access to international markets. Thanks to a network of 18 collection points on different continents, even small producers from remote regions can present their products.
This year, special attention was paid to environmental standards of packaging and logistics, which made it possible to optimize the delivery of cheeses from more than 30 countries.
Winners in other categories
Best Cheddar: Tillamook Maker's Reserve 2014 Extra Sharp White Cheddar (USA);
Best gruyere: Margot Fromages SA Alpage Buckley Le Gruyère d'alpage AOP (Switzerland);
Best new product: Leirgrøv Naturell Vellagra (Norway);
The best smoked cheese: Oak Smoked Stanford (South Africa).
For small manufacturers, participation in the competition is not only an opportunity to gain worldwide recognition, but also a way to expand sales. The success of the Portuguese winning cheese, created by a small cheese factory with a team of only 10 people, underlines the importance of such events for the development of the industry.
Paulo Fernandez/Guild of Fine Food
Queijo de Ovelha Amanteigado also won in the nominations "Best cheese created by a woman" and "Best cheese made from raw milk".
The creator of the cheese, Sonia Marroyo, a Spaniard living in Portugal, commented that the success of the cheese reflects the traditions of the region and the unique terroir that contributes to its taste qualities. "This is a cheese that can rightfully be called a work of art," said John Farrand, head of the British Fine Food Guild, the organizer of the competition.
This year, 4,786 cheeses from 47 countries were assembled in the Portuguese city of Viseu for the competition.
The World Cheese Awards competition, held since 1988, plays an important role in supporting mini-cheese factories, opening them access to international markets. Thanks to a network of 18 collection points on different continents, even small producers from remote regions can present their products.
This year, special attention was paid to environmental standards of packaging and logistics, which made it possible to optimize the delivery of cheeses from more than 30 countries.
Winners in other categories
Best Cheddar: Tillamook Maker's Reserve 2014 Extra Sharp White Cheddar (USA);
Best gruyere: Margot Fromages SA Alpage Buckley Le Gruyère d'alpage AOP (Switzerland);
Best new product: Leirgrøv Naturell Vellagra (Norway);
The best smoked cheese: Oak Smoked Stanford (South Africa).
For small manufacturers, participation in the competition is not only an opportunity to gain worldwide recognition, but also a way to expand sales. The success of the Portuguese winning cheese, created by a small cheese factory with a team of only 10 people, underlines the importance of such events for the development of the industry.
Paulo Fernandez/Guild of Fine Food
