Finalists

You voted in your thousands - over 7,500 votes in fact. We are now delighted to announce the cheeses, producers and retailers who received the most votes in each category. These finalists have made their way to the specialist judging tasting and we will announce the overall category winners in an awards ceremony at the end of October.

Visit the links below to jump to category finalists.

Partners

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Yorkshire Pecorino 

A ewe’s milk cheese made in the North Leeds suburb of Adel, Yorkshire Pecorino Fresco. This is perfect if you have a fondness for Mediterranean cuisine. It’s made by Mario Olianas, who’s created a 30 day aged pecorino, using his family’s traditional Sardinian recipe.

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Rollright 

A mellow, buttery-rich, ‘washed-rind’ cheese that expresses the rich and diverse clover pasture of King Stone Farm deep in the Cotswolds, based on the classic French cheese 'Reblochon'.

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Country Cheeses 

Country Cheeses started 25 years ago with a table in Tavistock’s Pannier Market, six cheeses, and loads of enthusiasm for eating ‘real’ cheese, and now has progressed on to three shops that all sell a variety of regional cheeses

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The Cheese Shed 

The Cheese Shed is the home of West country artisan cheese online. Alongside around 100 wonderful cheeses from the brilliant small cheesemakers in the region, you'll find cheese gift boxes and cheese wedding cakes.

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Ludlow Food Centre 

The Ludlow Food Centre is a unique food shopping experience where farming, food production and retailing infuse together to create a very special environment.

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Cotswold Cheese Company 

The Cotswold Cheese Company stocks more than 80 different artisan and farmhouse cheeses, with a real focus on local quality producers, followed by British territorial cheese (Cheshires, Lancashires, Caerphilly etc).

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The Courtyard Dairy 

The Courtyard Dairy’s owners have selected only the absolute best cheeses from small farms. The cheeses are then given a magical touch of special maturing, learnt first-hand from working for the most famous cheese-mongers of France and England.

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Ludlow Food Centre 

Ludlow Food Centre Dairy uses milk from their own Friesian-Holstein cows to create cheese, butter, yoghurt and ice-cream. Dudley and Paul hand make all the cheeses using traditional methods which is matured on beech racks in their cheese store.

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Mrs Kirkham's Lancashire Cheese 

Mrs Ruth Kirkham began making Lancashire Cheese as Beesley Farm over 30 years ago, making her the third generation of cheese maker in the family business. Her son Graham is now at the helm, continuing the tradition of real Lancashire cheesemaking.

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Kennall Vale Cheese 

Trevor and Julie hand-make their farmhouse cheese by traditional methods using the superb quality creamy milk from their own herd of pedigree Ayrshire cows. From a kitchen table start they now have their own small dairy on the farm.

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Wildes 

Wildes Cheese is a small independent artisan cheese making company based on an industrial estate in Tottenham, North London. They are passionate about quality and provenance and have created their very own beautiful range of cheeses.

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Wyfe of Bath 

Succulent, nutty and creamy. This semi-hard cheese is redolent of buttercups and summer meadows. It is made by placing the curd in cloth lined baskets, it retains the basket shape and has a soft light caramel colour.

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Yorkshire Pecorino 

A ewe’s milk cheese made in the North Leeds suburb of Adel, Yorkshire Pecorino Fresco. This is perfect if you have a fondness for Mediterranean cuisine. It’s made by Mario Olianas, who’s created a 30 day aged pecorino, using his family’s traditional Sardinian recipe.

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Keltic Gold 

Pungent washed rind cheese, creamy smooth texture and round full sweet flavour – reminiscent of French Alpine cheeses. Local cider is used to dip and scrub each cheese three times a week which gives apple overtones to the pate and a distinctive edible orange rind.

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Wigmore 

Made from unpasteurised ewe’s milk, this semi-soft cheese has been described by cheese guru Juliet Harbutt as a "taste sensation of wild flowers, burnt caramel, macadamia nuts and roast lamb".

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Montgomery 

The statesman of the farm, Montgomery's Mature Cheddar is the epitome of traditional, handmade, unpasteurised Somerset cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves and has deep, rich, nutty flavours.

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Lincolnshire Poacher 

The flavour and texture of the cheese varies both daily and seasonally depending on time of year, stage of lactation, weather and an infinite number of other factors. It is usually matured for about 14 to 16 months and has quite a lot upfront with a rich full flavour.

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Brinkburn 

As extravagant as a goats' cheese can get. A mould-ripened cheese which is velvety soft on the palate, light-textured and pleasingly refined with a delicate edge to lengthen and liven things up.

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Cornish Yarg 

This nettle wrapped Cornish Yarg made from pasteurised cows’ milk is a fresh, lemony cheese. It is creamy under its natural rind and slightly crumbly in the core.

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Cornish Gouda 

Mature Gouda requires a much longer period to mature. The cheese is easy eating, but offers more complex and richer flavours than its mild brother.

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Barkham Blue 

Barkham Blue has a very distinctive appearance. Made in a 1kg ammonite shaped round, it is covered in an attractive natural mould ripened rustic rind. It has a rich blue taste, smooth buttery texture with a melt in the mouth flavour, without the harshness associated with some blue cheese.

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Beenleigh Blue 

Beenleigh Blue is a modern, farmhouse, pasteurised, vegetarian, blue cheese made from sheep's milk. It is one of the few blue sheep’s milk cheeses produced in Britain.

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Cornish Blue 

Cornish Blue Cheese has been produced on the Stansfield’s Farm on Bodmin Moor since 2001. The sweet mild creamy cheese of distinctive character is designed to be eaten young giving a very different style to traditional blue cheeses.

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Stichelton 

Stichelton is an English blue cheese. It is similar to Blue Stilton cheese, except that it does not use pasteurised milk or factory-produced rennet. Hand-ladled and made to a traditional Stilton recipe it is creamy and nutty with a rich yet gentle blue note.

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Harrogate Blue 

Harrogate Blue is matured for a minimum of 10 weeks to give the cheeses the time to develop the depth of flavour and creaminess. It was the first cheese developed by sisters Caroline and Katie, the second generation of cheesemakers at Shepherd's Purse.

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St Judes 

In the Waveney Valley, the diverse grasses of the pastures combine with the distinct milk of the cows help to contribute to the complex flavours in St.Jude.

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Tunworth 

Tunworth has a long lasting sweet, nutty flavour and a creamy texture with a thin wrinkled rind. It is made by hand in small batches in the purpose built creamery with pasteurised whole cows milk.

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Fearn Abbey 

Fearn Abbey, formerly known as “Morangie Brie”, is a Brie style cheese made by Scottish producer Ruaridh Stone. As expected from a Brie, Fearn Abbey is smooth and creamy with a slightly sweet flavour.

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Sharpham Brie 

Sharpham is an unpasteurised Coulommiers type Cheese which has been handmade in the Creamery since 1980. Salt, starter cultures and vegetarian rennet are the only additions to fresh Jersey cow milk.

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Rollright 

A mellow, buttery-rich, ‘washed-rind’ cheese that expresses the rich and diverse clover pasture of King Stone Farm deep in the Cotswolds, based on the classic French cheese 'Reblochon'.

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Moody's Rosary Ash 

This goat's milk cheese is made at Chris and Clare Moody's diary in the small village of Landford on the edge of the New Forest. Made from pasteurised goat's milk, Fresh and lemony with a light texture and an edible ash coating

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Perroche 

Perroche is a lactic goat’s cheese made by Charlie Westhead and his team at Neal’s Yard Creamery in Dorstone, Herefordshire. It is a fresh cheese with a bright, lemony flavour and a light, smooth texture.

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Cerney Ash 

This fantastic soft goat cheese shaped in a truncated pyramid called Cerney Ash . It is hand-coated with an oakash/seasalt mix. Cerney Ash has a subtle flavour with a hint of a lemony tang.

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Yorkshire Pecorino 

A ewe’s milk cheese made in the North Leeds suburb of Adel, Yorkshire Pecorino Fresco. This is perfect if you have a fondness for Mediterranean cuisine. It’s made by Mario Olianas, who’s created a 30 day aged pecorino, using his family’s traditional Sardinian recipe.

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Cornish Blue 

Cornish Blue Cheese has been produced on the Stansfield’s Farm on Bodmin Moor since 2001. The sweet mild creamy cheese of distinctive character is designed to be eaten young giving a very different style to traditional blue cheeses.

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Perroche 

Perroche is a lactic goat’s cheese made by Charlie Westhead and his team at Neal’s Yard Creamery in Dorstone, Herefordshire. It is a fresh cheese with a bright, lemony flavour and a light, smooth texture.

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Sharpham Brie 

Sharpham is an unpasteurised Coulommiers type Cheese which has been handmade in the Creamery since 1980. Salt, starter cultures and vegetarian rennet are the only additions to fresh Jersey cow milk.

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Cornish Yarg 

This nettle wrapped Cornish Yarg made from pasteurised cows’ milk is a fresh, lemony cheese. It is creamy under its natural rind and slightly crumbly in the core.