The best of British cheese

The British Cheese Awards is the UK’s leading cheese and dairy products awards scheme, which judges hundreds of cheeses in a single day at the Royal Bath & West Showground in Shepton Mallet, Somerset. Bringing cheesemakers, cheesemongers, farmers, retailers and buyers together on the judging panel, the British Cheese Awards assesses entries in a wide range of categories.

If you’re a cheese lover check out The Real Cheese Project, a new collective launched to celebrate Britain’s cheese – open for membership soon.

What is an affineur?

Simply put, an affineur is someone who matures cheese. It’s a centuries-old art-form and, every year, affineurs from the UK showcase their expertise at the Academy of Cheese’s Affineur of the Year, taking place this year in London on 12 June. Last year, Perry Wakeman, from Rennet & Rind cheesemongers, won for the second year running.

2024 British Cheese Awards Winners

1. TOR, BEST ENGLISH CHEESE

A soft pyramid-shaped cheese made using unpasteurised goat’s milk, Tor is made by White Lake Cheese in Somerset. It’s named and shaped to celebrate Glastonbury Tor, which is visible from White Lake’s farm. Judges praised its lemony notes, a lactic tang and subtle peppery undertones from the light ash coating.

£8.35 (200g), whitelake.co.uk, thecheesegeek.com

2. CASHEL BLUE BEST IRISH, BEST BLUE AND RESERVE CHAMPION

Cashel Blue is a semi-soft blue cheese made using pasteurised whole cow’s milk in Co. Tipperary, Ireland. With blue veining throughout, a buttery texture and full flavour, it’s perfect with with strong cider.

£7.70 (250g), finecheese.co.uk

3. PITCHFORK, BEST TRADITIONAL CHEDDAR

Pitchfork is a traditional cloth-bound cheddar handmade by brothers Todd and Maugan Trethowan in Somerset. Made with unpasteurised cow’s milk and wrapped in lard for maturing, It’s moist and succulent with a full flavour and hints of tropical fruit.

£10.75 (250g), paxtonandwhitfield.co.uk, nealsyarddairy.co.uk

4. LORD OF THE HUNDREDS, GOLD AWARD

Made by The Traditional Cheese Dairy in East Sussex, Lord of the Hundreds is a hard, naturally-rinded sheep’s cheese. Complex and fabulously savoury, the cheese has hints of caramelised hazelnuts and fresh grassy notes. On the cheeseboard, it pairs well with charcoal biscuits, quince jelly and pears and if there’s any left over, then it is a great alternative to parmesan.

£7.50 (200g), thetraditionalcheesedairy.co.uk, thecheesehutshop.co.uk

5. MINGER, BEST SCOTTISH CHEESE

Pong on the nose and pure pleasure on the palate saw this washed-rind, brie-style cheese from the Highlands scoop Best Scottish Cheese. With an orange annatto-washed rind and a deliciously oozy, creamy paste, Minger has mildly nutty and lemony flavours with a hint of farmyard, becoming decadently pungent and runny when ripe.