This year's edition of the “World Champion Cheese” competition, held in Oviedo in Spain, gave the top place of “World Champion Cheese” to a Spanish soft goat's cheese Olavidia, produced by Quesos y Besos (Cheeses and Kisses).
Italy, however, did not lag much behind, with Parmigiano Reggiano scooping a record 126 medals, including a historic record of 7 Super Golds. The consortium Nazionale di Parmigiano Reggiano, composed of 96 cheesemakers, scored 111 medals: 6 super golds, 28 golds , 50 silvers and 41 bronzes.
Among the outsiders who came in the top league was the Carpenedo Cheese company, a family-run business founded in 1900 and credited with being Italy's first experimental laboratory of cheese refinement. The Treviso-based Carpenedo company competed with six cheeses, all of which gained awards. The prestigious Super Gold award was won by Basajo, made with raw sheep's milk refined with white passito wine and raisins.
Info: https://gff.co.uk www.parmigianoreggiano.com www.lacasearia.com