Supreme Champion at British Cheese Awards Named

The cheese has been created using milk from pedigree British goats and vegetarian rennet, and after three days ripening has a fresh, clean taste and creamy texture.

Rosary Goats Cheese was also presented with the Best Fresh Cheese award, plus gold and silver medals within the fresh cheese category including Goat + Added Ingredients and Goat + Garlic.

The small-scale producer, run by Chris and Clare Moody in Landford, produces 14 tonnes of cheese a year and has been make cheese since 1986.

The event was the 21st of the annual British Cheese Awards, and the first since the Awards joined with The Royal Bath and West Show.

The awards saw 334 awards presented to cheese makers, following 1014 entries from 177 producers across the UK, including:

Best English: Cheshire Traditional from Belton Cheese
Best Welsh: Anchor Extra Mature Cheddar from Arla Foods Llandyrnog
Best Scottish: Morangie Brie from Highland Fine Cheeses Ltd
Best Irish: Knockdrinna Meadow from Knockdrinna Farmhouse Cheese
Best Dairy Product (sponsored by Speciality Food Magazine): Whey Butter from Brue Valley Farms

Justin Beckett, managing director of Belton Cheese said, “We are absolutely delighted to have won this special award for Best English Cheese with a Traditional Cheshire, as this is our local specialty and very close to our hearts. These 22 awards are the culmination of the dedication and hard work of everyone at Belton Cheese, this is a fantastic start to the show season.”

Image: Simon Clapp from Brue Valley winning Best Dairy Product, sponsored by Speciality Food Magazine