This win highlights the artistry of Portuguese cheesemaking and reinforces the global appeal of artisanal cheeses. Tired of the same old cheddar? Consider indulging in Queijo de Ovelha Amanteigado, a soft, raw ewe’s milk cheese that has just been named the world’s best for 2024. The cheese, crafted by the small-scale Portuguese producer Quinta do Pomar in Soalheira, beat out fierce competition at the annual World Cheese Awards held in Viseu, Portugal.
Sonia Marroyo, on screen at left, is the cheesemaker responsible for this year's champion cheese. Paulo Fernandes/Guild of Fine FoodThis year’s competition was the largest in the event’s history, with 4,786 cheeses from 47 countries evaluated by 240 international experts. After a rigorous judging process, Queijo de Ovelha Amanteigado stood out among 14 finalists, which included Swiss entries as well as cheeses from Brazil, the United States, Norway, Italy, Germany, and Spain.Produced using vegetarian rennet derived from thistles, this cheese is praised for its gooey, glossy texture and buttery taste, with a herby bitterness that complements its rich profile. Typically served by slicing off the top and spooning out the creamy center, it was described as “voluptuous” and “perfectly balanced” by Portuguese juror Manuel Maia.
This year, 4,786 cheeses from 47 countries were assembled in the Portuguese city of Viseu for the competition. Paulo Fernandes/Guild of Fine FoodWorld Cheese Awards 2024The judging process is as much a spectacle as the cheeses themselves. Held in Viseu’s Pavilhão Multiusos arena, the event featured local drummers and showcased 104 tables, each laden with approximately 40 cheeses of diverse shapes, sizes, colors, and textures. With all the entries at room temperature, the air was filled with an unmistakable aroma described as “intensely punchy” by John Farrand, managing director of the UK-based Guild of Fine Food, which organizes the event.The Cheese Journey
Small-scale producers from around the globe faced challenges to get their entries judged. With 20 global collection points, cheeses made their way from countries as far-flung as India, Australia, and Ukraine. Despite logistical hurdles, the awards aim to celebrate the diversity and dedication of the global cheese-making community.Interestingly, local products often win when the contest is held in their region, as seen in Spain (2021) and Norway (2023). While some speculate about a home advantage, Farrand emphasizes that all judging is conducted blind, ensuring impartiality.Judges evaluated cheeses based on their appearance, texture, aroma, flavor, and mouthfeel. Finalists were chosen in bronze, silver, gold, and the prestigious “super gold” categories, culminating in a final taste-off to determine the ultimate winner.In previous years, winners have included Norway’s Nidelven Blå (2023) and a Swiss Gruyère (2022). While the event typically rotates across European countries, the Guild of Fine Food hopes to expand its reach to other parts of the world in the future.“This competition is a celebration of the global cheese-making community,” said Farrand. “For small producers, it provides recognition and support in a challenging market, offering them the chance to share their craft with the world.”
Sonia Marroyo, on screen at left, is the cheesemaker responsible for this year's champion cheese. Paulo Fernandes/Guild of Fine FoodThis year’s competition was the largest in the event’s history, with 4,786 cheeses from 47 countries evaluated by 240 international experts. After a rigorous judging process, Queijo de Ovelha Amanteigado stood out among 14 finalists, which included Swiss entries as well as cheeses from Brazil, the United States, Norway, Italy, Germany, and Spain.Produced using vegetarian rennet derived from thistles, this cheese is praised for its gooey, glossy texture and buttery taste, with a herby bitterness that complements its rich profile. Typically served by slicing off the top and spooning out the creamy center, it was described as “voluptuous” and “perfectly balanced” by Portuguese juror Manuel Maia.This year, 4,786 cheeses from 47 countries were assembled in the Portuguese city of Viseu for the competition. Paulo Fernandes/Guild of Fine FoodWorld Cheese Awards 2024The judging process is as much a spectacle as the cheeses themselves. Held in Viseu’s Pavilhão Multiusos arena, the event featured local drummers and showcased 104 tables, each laden with approximately 40 cheeses of diverse shapes, sizes, colors, and textures. With all the entries at room temperature, the air was filled with an unmistakable aroma described as “intensely punchy” by John Farrand, managing director of the UK-based Guild of Fine Food, which organizes the event.The Cheese JourneySmall-scale producers from around the globe faced challenges to get their entries judged. With 20 global collection points, cheeses made their way from countries as far-flung as India, Australia, and Ukraine. Despite logistical hurdles, the awards aim to celebrate the diversity and dedication of the global cheese-making community.Interestingly, local products often win when the contest is held in their region, as seen in Spain (2021) and Norway (2023). While some speculate about a home advantage, Farrand emphasizes that all judging is conducted blind, ensuring impartiality.Judges evaluated cheeses based on their appearance, texture, aroma, flavor, and mouthfeel. Finalists were chosen in bronze, silver, gold, and the prestigious “super gold” categories, culminating in a final taste-off to determine the ultimate winner.In previous years, winners have included Norway’s Nidelven Blå (2023) and a Swiss Gruyère (2022). While the event typically rotates across European countries, the Guild of Fine Food hopes to expand its reach to other parts of the world in the future.“This competition is a celebration of the global cheese-making community,” said Farrand. “For small producers, it provides recognition and support in a challenging market, offering them the chance to share their craft with the world.”
