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Parmigiano Reggiano is the most awarded cheese in the world.
In the World Cheese Awards 2021, the international jury made up of 250 experts awarded Parmigiano Reggiano 126 medals (seven of which were in the Super Gold category), making it the most awarded cheese in the competition, and its bestever result in the event.
The World Cheese Awards is the most important cheese competition in the world, and took place in Oviedo, Spain this year as part of the International Cheese Festival (3– 6 November). The international jury consisted of 250 experts who awarded Parmigiano Reggiano the all-time record of seven Super Gold medals, six of which were won by dairies belonging to the National Team. Parmigiano Reggiano was the most awarded cheese in the world, winning the most Super Gold medals out of all competitors.
This year, the Parmigiano Reggiano National Team — an association of 96 cheese dairies across provinces in the production area – was the largest ever joint mission abroad promoting an Italian cheese, with 10 more dairies involved than in 2019. This group effort earned the National Team 117 medals: six Super Gold (best table cheese), 32 Gold, 43 Silver, 36 Bronze. The Super Gold medals were won by Azienda Agricola Grana D’Oro of Reggio Emilia, Latteria Collina of Reggio Emilia, Caseificio Rosola di Zocca of Modena, Caseificio Punto Latte of Modena, Latteria Sociale La Nuova 2000 of Reggio Emilia, and Caseificio Sociale Canevaccia of Bologna. The seventh Super Gold was awarded to the Consortium Latterie Virgilio, which competed independently of the National Team.
Nicola Bertinelli, president of the Parmigiano Reggiano Consortium, said: “Parmigiano Reggiano has once again demonstrated the qualities of a cheese that is unique in the world. We are going home with our heads held high after battling it out with 4,079 cheeses from 48 countries, leaving with a total haul of 126 medals out of 174 competing entries. This success is a source of pride for the entire supply chain, which involves thousands of breeders and 307 artisan dairies every day in the quest for absolute excellence.”
Gabriele Arlotti, founder of the National Team, added: “We are celebrating 20 years of work in the best way possible, with Parmigiano Reggiano receiving awards from the Apennines to the plains, from all the provinces in the area of origin, and in all its biodiversity: milk from Friesian, Red, White Modena, and Bruna Alpina Brown cows. As an interesting fact, we are once again the cheese with the highest number of Super Gold medals and overall medals. Congratulations to the team in Spain for an event that attracts an audience from all over the world.”
The Parmigiano Reggiano Consortium also sponsored a new award for the Best Female Cheesemaker, which was awarded to Silvia Peláez Navero, owner of Queseria Quesos y Besos which produces Olavidia cheese, a soft goat cheese that won the title of the World’s Best Cheese at the World Cheese Awards 2021.
Increasing demand for hot-eating cheese
Eurilait, one of the UK’s major suppliers of high quality Continental dairy products supplier to the UK retail, industrial and foodservice markets with its popular favourites, as well as its innovative cheese products, has reported a noticeable desire on the part of consumers for hot-eating Continental cheese.
The demand prompted Eurilait to offer a range of cheese favourites that are great when heated, in turn giving operators the benefits of exceptional quality, on-trend products that are high in demand, propose the company. Feta and Halloumi are proving to be top choices, in particular, they observe (Kantar data supporting strong consumer interest in highlighting sales of Halloumi and grilling cheese being up by 37.8% YOY to Dec 2020, Total Halloumi and Grilling Cheese|52 we:27-Dec-20).
Rocky Page, food service & industrial controller, Eurilait Ltd said: “We’re experiencing positive feedback from customers who use our halloumi range, supplied in a number of formats, from fries to slices, block, cubes and crumble, providing a versatile product for many food to go menus.
“Demand for halloumi has increased hugely, particularly due to the growth in snacking and sharing trends and the surge in vegetarianism – providing an ideal meat alternative. Customers can be assured that our Cypriot Halloumi is 100% authentic, made using the traditional folding technique, with the milk mix of a higher ratio of sheep and goat than cow, a minimum fat content of 43% and the addition of mint.
“Because of its firm texture and high melting point, Halloumi can be grilled or fried, yet keep its shape, reaching an appetising golden brown, caramelised exterior, making it perfect for hot eating sandwiches or a tasty side of fries.”
