Julius Longman, British Cheese Awards: ‘My Easter cheeseboard’
PUBLISHED: 14:56 08 April 2019
Easter is a popular time for friends and family to come together and enjoy some good food. Julius Longman, the chairman of the British Cheese Awards, gives us his Easter cheeseboard selection for you to enjoy over the Easter weekend
Julius Longman, the new chairman of the British Cheese Awards, says: “For my Easter cheeseboard I’ve picked four delicious cheeses for friends and family to savour. We’re extremely lucky here in the UK to have such a vibrant and superb cheesemaking industry and these cheeses all have a delicious flavours, coming together to make a cracking cheeseboard.
“From Cornish Brie, a full and creamy cheese, through to the Vale of Camelot Cheddar, made on the North Devon coast, these four cheeses show the fantastic standard of products that British cheesemakers are now making.”
The cheeses are:
1. Cornish Brie, (Pasteurised cows’ milk, vegetarian rennet)
A handmade British cheese made by Trevarrian Dairy, Cornwall. It is a rich, Brie style cheese with a distinctive yellow, buttery pate. The creamery uses full fat, pasteurised cows’ milk sourced from Cornwall to make this deliciously mild yet creamy cheese. Enjoy it with a chilled glass of Pinot Grigio.
2. Ogleshield, (Pasteurised cows’ milk, animal rennet)
Developed over the last ten years or so, Ogleshield is a washed-rind cheese made using the beautifully rich milk from Jamie Montgomery’s herd of Jersey cows. The cheese is washed with a special brine every three days to achieve a slightly pungent moist rind which softens the cheese and gives it an extra depth of flavour. It is a superb West Country equivalent to Raclette, it cooks and melts brilliantly. It got its name from William Oglethorpe, who was a senior cheese-maturer at Neal’s Yard Dairy. William developed the method to mature Ogleshield by washing the cheeses with a brine solution. In recognition of William’s help, the name of the cheese was adapted to incorporate his surname.
3. Vale of Camelot Blue, (Pasteurised cows’ milk, vegetarian Rennet)
Made with Friesian Holstein cows’ milk, this is a satisfyingly rich cheese with rounded, complex flavours, a piquant finish and a smooth creamy mouth feel. Enjoy a generous chunk with crackers or selection of fruits and a glass of Argentinian Malbec.
4. Vale of Camelot Cheddar PDO*, (Pasteurised cows’ milk, vegetarian rennet)
This Cheddar is made at award-winning Parkham Farm, located on the North Devon coast. The cows, which enjoy lovely fresh sea air and more than their fair share of sunshine, produce the milk which goes to make this rounded, buttery and creamy Farmhouse Cheddar with a fruity tang. Sit back and enjoy with a glass of Cabernet Sauvignon.
This year the British Cheese Awards are celebrating their 26th year and will take place on Wednesday May, 29 2019 at the Royal Bath & West Show, Shepton Mallet, Somerset. The judging and the presentation of the prizes at the awards dinner will all take place on the same day.
As well as the Supreme Champion, the four Country Awards and the nine Main Category Awards, this year also sees two new awards for Cheddar cheese, an award for the Best Block Cheddar and another for Best Traditional Cheddar.
Last year’s competition attracted 1,008 entries from 148 cheesemakers that covered the length and breadth of the UK and Ireland. Cheeses entered came from over 54 counties that covered the length and breadth of the UK and Ireland, showing just how vibrant the British Cheese Industry is today. For 2019, 70 judges will judge 124 classes of cheese in 13 categories.
This year sees the awards being hosted in a new location, Exmoor Hall at the Royal Bath & West Showground. Located opposite the Main Ring this location gives the awards more visibility at the show as there is higher visitor footfall. This new home will also host cheesemakers selling their delicious cheeses to cheese enthusiasts, creating a location dedicated to not only seeing award-winning cheeses but giving visitors the opportunity to buy them for the duration of the four days of the Royal Bath & West Show. So from traditional farmhouse Cheddar to more adventurous cheese, such as highly fragrant washed rind cheeses, there will be a great selection of products to buy.
Sponsors for this year’s awards included the following companies: Atlas Packaging, Aubrey Allen, Barber’s Farmhouse Cheesemakers, Berkshire Labels, Bord Bia, Coombe Castle International, Delamere Dairy, DuPont™ Danisco®, Fine Food Digest, Harvey & Brockless, Lactalis McLelland, Marks & Spencer, Paxton & Whitfield, Peter Green Chilled, Rowcliffe, Anthony & Son, Somerdale International, Specialist Cheesemakers Association, The British Organic Dairy Company, The Fine Cheese Co. and West Country Farmhouse Cheesemakers.
For more information, visit britishcheeseawards.com.