The International Cheese Open 2024 Concludes in Aktau: Which Cheeses Took Home the Titles?
Source: DairyNews.today
In Aktau, as part of the International Forum of Dairy Industry Experts, Cheese Producers, and Dairy Product Manufacturers, the International Cheese Open 2024 competition has concluded.
This event brought together over 20 experts fr om France, the Netherlands, Italy, Kazakhstan, and other countries. Organized with the support of the International Cheese Producers Guild, the competition aimed to develop Kazakhstan’s dairy industry and promote local cheeses on the global market, reports Dairynews.today.
During the event, a special focus was placed on the production and export of cheeses made fr om cow, goat, and sheep milk. Kanat Kulzhanov, Deputy Akim of Mangistau, emphasized the region's readiness to support the development of cheese-making, including through participation in such international initiatives.
International experts and local producers attended the competition. Roland Barthélémy, President of the French Cheese Guild, and Kazakh scientist Gauhar Konuspaeva shared practical insights with the participants.
Alexandra Grigorova, President of the Kazakh Cheese Guild, noted that products were judged by an international jury according to strict global standards, which added prestige to the awards.
On the first day, 10 cheeses out of the 340 presented were awarded medals. On the second day, experts selected a single champion from this top ten: the "Appenzeller" cheese from the Timofeev brand, produced in Veliky Novgorod.
In the "Industrial Cheese Production" category, the "Kachkaval" brine cheese from the Vostok-Moloko corporation won by a narrow one-point margin.
The title of "Best Cheese of Kazakhstan" was awarded to the "Sadko" cheese by the Syrdarya cheesery, crafted by master cheesemaker Yekaterina Payazitova from the Abai region.
Previously, in September 2023, Yekaterina Payazitova gained international recognition at the Le Mondial du Fromage competition in Tours, wh ere she was honored as a member of the cheese guild. Her current goal is to expand her artisanal cheese factory and actively develop cheese-making in the Abai region, wh ere she currently owns a craft cheesery.
During the event, a special focus was placed on the production and export of cheeses made fr om cow, goat, and sheep milk. Kanat Kulzhanov, Deputy Akim of Mangistau, emphasized the region's readiness to support the development of cheese-making, including through participation in such international initiatives.
International experts and local producers attended the competition. Roland Barthélémy, President of the French Cheese Guild, and Kazakh scientist Gauhar Konuspaeva shared practical insights with the participants.
Alexandra Grigorova, President of the Kazakh Cheese Guild, noted that products were judged by an international jury according to strict global standards, which added prestige to the awards.
On the first day, 10 cheeses out of the 340 presented were awarded medals. On the second day, experts selected a single champion from this top ten: the "Appenzeller" cheese from the Timofeev brand, produced in Veliky Novgorod.
In the "Industrial Cheese Production" category, the "Kachkaval" brine cheese from the Vostok-Moloko corporation won by a narrow one-point margin.
The title of "Best Cheese of Kazakhstan" was awarded to the "Sadko" cheese by the Syrdarya cheesery, crafted by master cheesemaker Yekaterina Payazitova from the Abai region.
Previously, in September 2023, Yekaterina Payazitova gained international recognition at the Le Mondial du Fromage competition in Tours, wh ere she was honored as a member of the cheese guild. Her current goal is to expand her artisanal cheese factory and actively develop cheese-making in the Abai region, wh ere she currently owns a craft cheesery.
