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The 2009
World Cheese Awards, the world's largest international cheese
competition, will take place next autumn in Gran Canaria, as part of
a World Cheese Convention. More than 300 experts including leading
cheese buyers and food journalists from around the world will be
flown in especially for the event, which is taking place outside the
UK for only the second time. Gran Canaria is a particularly
appropriate choice: not only is per capita cheese consumption one of
the highest in the world, but a Canary Islands co-operative was the
proud producer of the World Champion Cheese 2008.
Judging will take place on
Wednesday 30th September and the winners will be announced at an
exclusive presentation dinner the following evening, where 500 guests
will experience Canary Island hospitality as they learn the identity
of the major winners, including the World Champion Cheese 2009.
Judges for the 2008 World Cheese Awards, which took place in Dublin,
included Antony Worrall Thompson and Mark Hix: The panel was chaired
by BBC Radio 2 food correspondent Nigel Barden.
Taking place alongside the World
Cheese Awards are two other key cheese events. One is the World
Cheese Congress: a two-day conference discussing the global
implications of the EU's Protected Food Names scheme for regional
speciality cheeses over the coming decade. The second is the World
Cheese Festival, which should attract over 150 exhibitors, both
home-grown and international. The 800 delegates to the Congress are
expected to attend the festival during two trade-only days before the
Festival opens to the public for a further two days, when upwards of
10,000 visitors are expected.
'This is undoubtedly the
cheese Olympics,' said organiser Bob Farrand. 'More cheese and
more cheese people will be together in a single location than ever
before. It's a must-attend event for everyone in the business.'
How to enter?
Cheese-makers wishing to enter
products in the World Cheese Awards can download entry forms from the
website, www.finefoodworld.co.uk,
where they will also find a comprehensive list of the classes and
details of the entry mechanism.
To receive the form in hard copy
or for further information, producers should email:
linda.Farrand@finefoodworld.co.uk
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