So the dust has settled
after last month's World Cheese Awards and I've had a bit of time to
digest (literally) what went on. The Supreme Champion, whittled down
from more than 2,700 entries by hundreds of judges (including me),
was a German cheese called Montagnolo Affine from a company called
Käserei Champignon in
Bavaria.
Made with pasteurised
cow's milk, it's a rich and creamy blue with a natural grey rind. “A
blue cheese for people who don't like blue cheese,” is how one of
the expert judges on the final panel of 16 described it.