World Cheese Awards 2023 results

World Champion Cheese 2023-2024 – Nidelven Blå from Gangstad Gårdsysteri (Norway) is a blue pasteurized-cows-milk cheese made with animal rennet and matured for six to nine months; visit ysteri.no for more information.

Best American Cheese – Harbison from Cellars at Jasper Hill (USA) is a soft, mold-ripened pasteurized-cows-milk cheese wrapped with a hand-harvested spruce bark. It’s made with vegetarian rennet and matured for six weeks to three months; visit jasperhillfarm.com for more information.

Best Australian Cheese – C2 from Bruny Island Cheese Co. (Australia) is a hard raw-cows-milk cheese made with vegetarian rennet and matured for six to 12 months; visit brunyislandcheese.com.au for more information.

Best Austrian Cheese – Kärntnermilch Mölltaler Almkäse Selektion 50% F.i.T. from Kärntnermilch (Austria) is a hard pasteurized-cows-milk cheese made with vegetarian rennet and matured for 12 months; visit kaerntnermilch.at for more information.

Best British Cheese – Sinodun Hill from Norton and Yarrow Cheese (United Kingdom) is a soft mold-ripened pasteurized-goats-milk cheese with a Geotrichum rind. It’s made with vegetarian rennet and matured for one to three weeks; visit nortonandyarrow.co.uk for more information.

Best Canadian Cheese – Alexis de Portneuf La Sauvagine from Saputo Dairy Products Canada (Canada) is a soft, mold-ripened pasteurized-cows-milk cheese with a supple rind. It’s made with animal rennet and matured for two to six weeks; visit saputo.com for more information.

Best French Cheese – Le Goustal la Bergère from Société des Caves (France) is a soft pasteurized-sheep-milk cheese made with animal rennet and matured for six weeks to three months.

Best German Cheese – Michel from Rohmilchkäserei Backensholz (Germany) is a hard raw-cows- and goats-milk cheese made with animal rennet and matured for 12 to 18 months; visit backensholz.de for more information.

Best Greek Cheese – Truffeta from D. Kissas Bros & Co. (Greece) is a feta-style pasteurized sheep- and goats-milk cheese with summer truffle. It’s made with animal rennet and matured for three to six months; visit kissas.gr for more information.

Best Irish Cheese – Mount Leinster Clothbound from Coolattin Cheddar (Ireland) is a raw-cows-milk farmhouse Cheddar made with animal rennet and matured for 14 months; visit coolattincheddar.ie for more information.

Best Italian Cheese – Parmigiano Reggiano 30-39 Months from Nazionale Parmigiano Reggiano Rastelli Fratelli (Italy) is a hard raw-cows-milk PDO cheese made with animal rennet and matured for 30 to 39 months; visit caseificiorastelli.it for more information.

Best Japanese Cheese – Tokyo Brown Cheese from Cheese Stand (Japan) is a pasteurized brown cheese made from cows’ whey and milk, and matured for as much as two weeks; visit cheese-stand.com for more information.

Best Latin American Cheese – Morro Azul from Pomerode Alimentos (Brazil) is a soft mold-ripened pasteurized-cows-milk cheese wrapped with oak bark. It’s made with vegetarian rennet and matured for two to six weeks; visit pomerodealimentos.com.br for more information.

Best Netherlands Cheese – Holland Delta – 1 Year Old from Van der Heiden Kaas (Netherlands) is a hard pasteurized-cows-milk Gouda made with a “secret” animal rennet and matured for nine to 12 months; visit vanderheidenkaas.nl for more information.

Best Norwegian Cheese – Nidelven Blå from Gangstad Gårdsysteri (Norway) is a blue pasteurized-cows-milk cheese made with animal rennet and matured for six to nine months; visit ysteri.no for more information.

Best Portuguese Cheese – São Jorge PDO 4 Months from LactAçores (Portugal) is a semi-hard raw-cows-milk PDO cheese made with animal rennet and matured for three to six months; visit lactacores.pt for more information.

Best South African Cheese – Simonsberg Gouda 6 Months from Lactalis South Africa (South Africa) is a pasteurized-cows-milk cheese Gouda made with vegetarian rennet and matured for six months; visit lactalis.co.za for more information.

Best Spanish Cheese – Soft cheese Capricho Homenaje from Formatgeria Granja Rinya (Spain) is a soft mold-ripened pasteurized-cows-milk cheese made with vegetarian rennet and matured for as long as two weeks; visit granjarinya.com for more information.

Best Swiss Cheese – Eberle würzig seit 5 Generationen from Dorfkäserei Muolen (Switzerland) is a hard raw-cows-milk cheese made with animal rennet and matured for six to nine months; visit kaeserei-muolen.ch for more information.

Best Ukrainian Cheese – Tverdyy vytrymanyy z pazhytnykom from Zinka (Ukraine) is a hard pasteurized goats-milk cheese with dried fenugreek, made with vegetarian rennet and matured for six months; visit zinka.ua for more information.

Best Cheddar Cheese – Mount Leinster Clothbound from Coolattin Cheddar (Ireland) is a raw-cows-milk farmhouse Cheddar made with animal rennet and matured for 14 months; visit coolattincheddar.ie for more information.

Best Le Gruyère Cheese – Le Gruyère AOP Premier Cru-Châtonnaye from Cremo (Switzerland) is a hard unpasteurized-cows-milk cheese made with animal rennet and matured for more than 10 months; visit www.cremo.ch for more information.

Best New Cheese – Tokyo Brown Cheese from Cheese Stand (Japan) is a pasteurized brown cheese made from cows’ whey and milk, and matured for as long as two weeks; visit www.cheese-stand.com for more information.

Best Smoked Cheese – Nero Fumè from Latteria Moro di Moro Sergio (Italy) is a blue pasteurized-cows-milk cheese, smoked and flavored with black-tea Lapsang Souchong. It’s made with animal rennet and matured for six weeks to three months; visit www.moroformaggi.it for more information.

Best SCA Member Cheese – Sinodun Hill from Norton and Yarrow Cheese (United Kingdom) is a soft mold-ripened pasteurized-goats-milk cheese with a Geotrichum rind. It’s made with vegetarian rennet and matured for one to three weeks; visit www.nortonandyarrow.co.uk for more information.

The Ann-Marie Dyas Award for Best Artisan Cheese – presented by The Fine Cheese Co. – Lamucca di Castagno from Romagna Terre (Italy) is a hard pasteurized-cows-milk cheese aged with chestnut leaf powder. It’s made with animal rennet and matured for three to six months; visit www.romagnaterre.it for more information.

Best Female Cheesemakers – The cheesemakers of Gangstad Gårdsysteri (Norway) are led by Maren Gangstad and Astrid Aasen for Nidelven Blå; visit ysteri.no for more information.

Exceptional Contribution to Cheese was awarded to Gunnar Waagen from Tingvollost for his contribution to raising the profile of Norwegian artisan cheeses.