Canary Island Cheese Is Best In The World

Co-operative secretary, Antonio Gonzales Bravo, commented, “We all feel like children at Christmas. It’s a dream come true for our co-operative – we simply can’t believe it!” 

The award was presented today by internationally renowned and Michelin starred chef, Richard Corrigan, at SHOP, in Dublin. Their triumph was very timely since the World Cheese Awards 2009 are set to take place in the Canary Islands. The World Champion cheese was chosen by a panel of experts chaired by Nigel Barden and included cheese experts, Louis Aird from Canada, Kobus Mulder from South Africa, Victoria Urresti Garcia from Spain alongside celebrity Chefs Antony Worrall Thompson, Mark Hix and Ireland’s very own Darina Allen.

One of several cheeses produced by the co-operative’s 21 employees, the cheese is made using the milk of Canary Island goats and animal rennet, which is then pressed and regularly brushed with paprika and gofia, a powdered cereal unique to the Canary Islands, before being matured for around six months. The cheese has been made for generations, and until now, has rarely travelled outside of the islands and mainland Spain.

This unique creation saw off competition from over 2,400 cheeses from every corner of the globe to be crowned World Champion by an illustrious panel of 12 judges.  It was a busy day for the judges – by lunchtime they had awarded 174 cheeses the coveted Gold award, before tasting them a second and third time that afternoon under the pressure of studio lights as they were filmed for television both in Ireland and the UK.

It was an incredibly close call, with three of the four finalists which included the Canadian soft cow’s milk cheese Cendré de Lune, a Von Muhlenen Le Gruyère AOC and a Fourme d’Ambert produced by Marin Père et Fils vying for first place after 11 of the 12 final votes had been cast. A Stilton from Colston Bassett was the UK’s highest-placed entry, reaching the final 12 and just failing to make it into the top four. For the last two days, all competition entries have been on taste for media and trade visitors to try.