Finalists

You voted in your thousands - over 13,000 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 tasting and we will announce the overall category winners in an awards ceremony on 17 October.

Visit the links below to jump to the category finalists.

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Fen Farm Dairy 

The Crickmore family have been farming the land at Fen Farm for three generations. Their herd of Montbeliarde and Friesian cows graze on the beautiful marshlands of the Waveney River Valley in Suffolk. The family are dedicated to carefully making their delicious raw milk into the finest cheese.

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Isle of Wight Cheese Company 

The Isle of Wight Cheese Company was established in 2006. They have 52 cows in their herd and use as much of theit own milk as they can to make the cheese. When they are short, Briddlesford Farm are able to supply them and with that blend they are able to make the pasteurised Isle of Wight Blue, Isle of Wight Soft, Blue Slipper and Borthwood cheeses.

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Tenacres 

Tenacres Cheese uses raw, hand-milked milk from their own small herd of outdoor grazed pure Anglo Nubian goats. The business started in September 2014 and is slowly growing. The cheese has won numerous awards including gold at the British Cheese Awards, The Artisan Cheese Awards and the World Cheese Awards. It recently featured on Top Of The Shop with Tom Kerridge.

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River Amble Creamery 

River Amble Creamery was founded in 2016 and is based in North Cornwall. Lawrence and Rosea Reynolds, along with their daughter Alex, make Cornish Jack, a delicious Swiss style cheese with nutty notes.

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Teesdale Cheesemakers 

Teesdale Cheesemakers was formally Leaside Cheesemakers, founded by Brian and Esme Dedman in 2012. Now a husband and wife team Allison and Jonathan Raper, took over the business in January 2016. They make four soft cheeses: Teesdale Blue, Teesdale White, Teesdale Goat (launched in October 2016), and a flavoured Teesdale Curd cheese.

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George Mewes Cheese 

George Mewes Cheese specialises in cheeses that can’t be sourced on most supermarket shelves. They have a carefully balanced selection of world class British and Continental artisan cheese for the discerning chef and foodie with great taste. Their cheese can be purchased from their refrigerated shop at the west end of Glasgow, or can be ordered onine.

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Neal's Yard Dairy 

Neal's Yard Dairy select, mature and sell farmhouse cheese from the UK and Ireland. They work directly with about 40 cheesemakers, visiting them regularly to taste their cheese with them and selecting the batches they want to mature and sell. With three cheese shops in London and an online store, they are also a regular sight at events around the country.

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The Cheese Larder 

The Cheese Larder is a family run business located in the market town of South Molton, North Devon with a love of cheese. They are very proud of the depth, variety and award winning cheese that the West Country produces and aim to stock at any one time over 100 different varieties of Cow’s, Goat’s and Ewe’s cheese (together with Buffalo Mozzarella).

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The Courtyard Dairy 

The Courtyard Dairy’s owners have selected only the 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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George & Joseph Cheesemongers 

Leeds' only specialist cheese-mongers opened in Chapel Allerton in 2013. They source and stock the finest locally produced Yorkshire cheeses, along with a selection of the best cheeses from the UK and further afield.

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Yorkshire Pecorino (mature) 

Mario Olianas is one of the most passionate cheesemakers in the UK. He has been making cheese for six years now. Yorkshire Pecorino has since won many awards. Mario's story all started when he went to visit his brother in Sardinia, and found out he was making cheese, and it actually tasted good! When Mario came back to Yorkshire he told his wife they needed to make some that’s better. It took them six months to find the right milk, but from then on they have been winning awards every year with Yorkshire Pecorino

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Godminster Cheddar 

Godminster cheddar is matured for up to 12 months, at which point the very best cheese is selected to be made into truckles. It has a rich depth of flavour without the acidity that is sometimes associated with vintage cheddar, giving it a full and rounded flavour with a smooth and creamy texture.

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Mrs Kirkham's Lancashire Cheese 

The Kirkham family has resided at Beesley Farm for just over 70 years. Graham's father, John, moved there with his family as a baby. The first cheese was made by Ruth (Mrs Kirkham) in September 1978 and is still made on the farm today. The business is now run by Graham with the help of his partner Kellie, sons Shaun and Mike and a handful of great staff.

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Cornish Jack 

Cornish Jack is a traditional farmhouse Swiss cheese with numerous small eyes made in Port Isaac. It is a full fat hard cheese and with a fruity flavour and nutty tones.

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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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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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Baron Bigod 

Jonny and Dulcie Crickmore of Fen Farm Dairy are third generation farmers from Suffolk. They produce Baron Bigod - a creamy, white bloomy-rind cheese handmade on the farm from their own raw Montbeliarde cows milk. It is the only traditional raw milk Brie-de-Meaux style cheese produced in the UK.

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Hebden Goat 

Tenacres Cheese uses raw, hand-milked milk from their own small herd of outdoor grazed pure Anglo Nubian goats. The business started in September 2014 and is slowly growing. The cheese has won numerous awards including gold at the British Cheese Awards, The Artisan Cheese Awards and the World Cheese Awards. It recently featured on Top Of The Shop with Tom Kerridge.

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Barnsley Brie 

Barnsley Brie is a creamy cheese with a hint of 'bite', slightly crumbly-textured in the middle and relatively mild when young, maturing to a soft full-bodied brie when ripe.

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Yorkshire Pecorino (fresh) 

This Yorkshire Pecorino Fresco (‘young Pecorino’) is only 30 days old, and like all classic Italian young cheeses is smooth, yoghurty and sweet.

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Leeds Blue 

Mario Olianas comes from a family of Italian gourmets and cheese-makers. He uses sheep’s milk from Harrogate to create this smooth, rich and creamy blue cheese.

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Isle of Wight Blue 

The Isle of Wight Blue Cheese is a naturally rinded soft blue cheese that is made with pasteurised Guernsey cows' milk from the herd that graze around the Queen Bower Dairy. Matured for 3-5 weeks the cheese has a mild blue flavour with richness added from the natural rind.

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Dorset Blue Vinny 

The Davies family have been making Dorset Blue Vinny at Woodbridge Farm for almost 40 years. Dorset Blue Vinny takes over 24 hours to make. Each morning, they use fresh milk from their herd of 270 Friesian dairy cows. Once it has been pasteurised, hand-skimmed and the starter culture, rennet and penicillin mould added, its ready to be made into cheese

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Bath Blue 

A classic blue veined cheese made from the milk of the Bath Soft Cheese Company's own organic cows. It is ripened for eight to ten weeks to give a creamy blue veined taste. In 2014 it was awarded Supreme Champion at the World Cheese Awards.

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Stichelton 

Stichelton is an unpasteurised English blue cheese made by Joe Schneider in partnership with Randolph Hodgson of Neal’s Yard Dairy and the Welbeck Estate.

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Leeds Blue 

Mario Olianas comes from a family of Italian gourmets and cheese-makers. He uses sheep’s milk from Harrogate to create this smooth, rich and creamy blue cheese.

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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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Mrs Kirkham's Lancashire Cheese 

The Kirkham family has resided at Beesley Farm for just over 70 years. Graham's father, John, moved there with his family as a baby. The first cheese was made by Ruth (Mrs Kirkham) in September 1978 and is still made on the farm today. The business is now run by Graham with the help of his partner Kellie, sons Shaun and Mike and a handful of great staff.

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Hebden Goat 

Tenacres Cheese uses raw, hand-milked milk from their own small herd of outdoor grazed pure Anglo Nubian goats. The business started in September 2014 and is slowly growing. The cheese has won numerous awards including gold at the British Cheese Awards, The Artisan Cheese Awards and the World Cheese Awards. It recently featured on Top Of The Shop with Tom Kerridge.

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Godminster Cheddar 

Godminster cheddar is matured for up to 12 months, at which point the very best cheese is selected to be made into truckles. It has a rich depth of flavour without the acidity that is sometimes associated with vintage cheddar, giving it a full and rounded flavour with a smooth and creamy texture.

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Dorset Blue Vinny 

The Davies family have been making Dorset Blue Vinny at Woodbridge Farm for almost 40 years. Dorset Blue Vinny takes over 24 hours to make. Each morning, they use fresh milk from their herd of 270 Friesian dairy cows. Once it has been pasteurised, hand-skimmed and the starter culture, rennet and penicillin mould added, its ready to be made into cheese

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Alexandra 

Wildes Cheese is a small award winning independent artisan cheese making company based in the heart of the city on an industrial estate in Tottenham, North London. One of the cheeses they produce is Alexandra, AKA Ally Pally White, a semi hard artisan hand-made cheese originally named after Alexandra Palace. Aged for 10-12 weeks and made with unhomogenized milk from grass-fed single herd cows, Alexandra, is a rich, creamy and smooth textured cheese with buttery and nutty undertones.

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Young Buck 

Mike's Fancy Cheese is Northern Ireland's first raw milk cheesemakers. Mike Thompson produces a raw milk blue cheese called Young Buck. Young Buck is based on a Stilton-recipe; made with unpasteurised milk, a slow-gentle acidification of the curd, hand-ladling, rubbing up and hastening similar to that of Stilton (to encourage a ruby-red yeast rind). It is then aged for 12-15 weeks before being split and sold.

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Renegade Monk 

Just two years old, Feltham's Farm is a small cheesemaking business run by Penelope Nagle and Marcus Fergusson from their smallholding in south Somerset. Their best known cheese is Renegade Monk a soft, mildly blue cheese, made with organic cows milk, drunkenly washed in ale.

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Edmund Tew 

Blackwoods Cheese company was founded in 2013 with a mission to make great cheese. Edmund Tew is the first cheese in their convict series, cheeses named after British convicts who were transported to Australia in the 1800s for stealing cheese. Edmund Tew is a small lactic cows cheese. The brainy looking rind consists of a yeast called Geotrichum Candidum but can also develop natural white and green mould spots from time to time. Beneath the rind the smooth paste has a savoury malty flavour to it.

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Little Mester 

Sheffield Cheesemasters are a new artisan cheesemaking business based in Neepsend, Sheffield. They currently make a surface ripened soft cheese called Little Mester. Little Mester is a young, fresh cheese but packed with flavour. It is gooey around the edges with a creamy core. They also sell other Artisan cheeses, provide street style food during Monthly Peddler's Markets, host monthly cheese & wine/beer evenings, create funky cheese wedding cakes and teach the public how to make cheese at their own workshops.

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Triple Rose 

Five generations of the Wright family farming the lush green fields of Ballylisk in County Armagh has led to Dean Wright becoming the first generation to make cheese. His pedigree herd produces rich and creamy milk. It is the key ingredient in the first of the Ballylisk of Armagh range - a Triple Cream cheese called the Triple Rose. It has a full flavour balanced with salty, lemony undertones.