The Grand Gourmand

23/03/2026

A fantastic evening at the New Zealand Cheese Awards Gala, celebrating the very best of local cheesemaking.

Top honours this year went to Whitestone Cheese, taking out the Champion Commercial Cheese with their Monte Cristo - a beautifully balanced, smooth-bodied cheese that impressed the judging panel.

Other standout winners included:

Meyer Cheese – Champion Mid-Sized Cheese Producer (Vintage Gouda)

Craggy Range Sheep Dairy – Champion Boutique Cheese Producer (Pecorino)

It was great to see such a strong representation across producers of all sizes, reflecting the quality and innovation within the New Zealand dairy industry.

Congratulations to all winners and participants!
�And a big thank you to the sponsors for supporting this event Woolworths Ecolab Cheeselinks and many more!

22/03/2026

In between the serious moments of judging… There are always a few highlights along the way.

A great opportunity to get up close with some incredible cheeses and appreciate the variety of styles being produced across New Zealand.

From texture to flavour, every entry brings something different to the table, and that’s what makes days like this so enjoyable.

A focused process, but always rewarding.

20/03/2026

Back in Auckland for the New Zealand Cheese Awards Gala Dinner, bringing together some of the finest producers from across the country.

Before the judging begins, there’s a great deal happening behind the scenes.

Cheeses arriving, tables being prepared, judging stations set. Everything carefully organised to ensure a smooth and consistent evaluation process.

With 267 entries, this event highlights the diversity, quality, and innovation of New Zealand cheesemaking.

A special thank you to VML, Rebecca Tuhakaraina (NZSCA Secretary) , and Sherrelle Smith for bringing everything together so seamlessly in such a short time.

Looking forward to seeing what this year’s producers have brought to the table.

18/03/2026

Three days, thousands of cheeses, and an incredible gathering of experts from around the world.

The World Championship Cheese Contest in Madison, Wisconsin brings together judges, cheesemakers, researchers, graders, and industry professionals who share one common passion: the pursuit of excellence in dairy.

Beyond the judging tables, these events are about exchanging ideas, learning from one another, and celebrating the remarkable diversity of cheeses being produced across the globe.

It has been a fantastic experience reconnecting with colleagues and meeting new members of the international cheese community.

Thank you to the Wisconsin Cheese Makers Association for hosting such a memorable event.

18/03/2026

To close out this series of highlights from the World Championship Cheese Contest, I wanted to recognise someone who has been a constant presence throughout my journey in international competitions; Dr Gabriele Arlotti.

Over the years, our paths have crossed time and time again across judging tables around the world, building not only professional respect but a genuine friendship.

Gabriele is the Director and Founder of the Nazionale Italiana del Parmigiano Reggiano Association and Cheeseitaly Group, as well as an agronomist, journalist, international judge, and author. His work plays an important role in preserving and promoting the heritage of Italian cheesemaking on a global stage.

What stays with me after events like this is not just the cheeses we evaluate, but the people we meet and reconnect with along the way.

13/03/2026

Behind every major competition are dedicated professionals working tirelessly to ensure everything runs smoothly.

It was great to meet Darrell Demeter, a 5th generation cheesemaker and certified cheese and butter grader, who plays an important role behind the scenes at the World Championship Cheese Contest.

Darrell’s expertise focuses on improving quality and production efficiencies within the modern dairy industry, while still respecting the traditions that have been passed down through generations of cheesemakers.

His specialties include Gouda and Havarti, two cheeses that require both technical precision and a deep understanding of the craft!

11/03/2026

International competitions like the World Championship Cheese Contest are not only about judging exceptional products, they are also an important opportunity to share the stories behind the craft.

Media interviews help bring the world of cheesemaking to a wider audience, highlighting the dedication, tradition, and science that go into producing world-class dairy products.

It was a pleasure to speak with the media here in Madison and help showcase the incredible global community that gathers for this event.

The World Championship Cheese Contest brings together producers, experts, and judges from around the world, with thousands of entries evaluated across multiple dairy categories.

10/03/2026

It was a pleasure to meet Gavin Tauch, a recent graduate who joined our judging panel as an observer to learn the process and gain insight into the world of international cheese judging.

Gavin recently completed a Bachelor’s degree in Microbiology at the University of Tennessee and is currently pursuing a Master’s degree in Biomedical Sciences in Philadelphia.

Opportunities like this allow the next generation to experience firsthand the level of expertise, technical evaluation, and collaboration involved in competitions such as the World Championship Cheese Contest.

It is always encouraging to see young professionals taking an interest in the science and craftsmanship behind the dairy industry, and I wish Gavin every success as he continues his journey.

FineFood

08/03/2026

08/03/2026

After three days of remarkable cheeses and rigorous judging, the 2026 World Champion Cheese has been announced.

Congratulations to Beemster Royaal Grand Cru, produced by CONO Kaasmakers in Westbeemster, Netherlands, which earned the top title with an outstanding score of 98.68 out of 100.

This rich, nutty cow’s milk cheese stood out among 3,375 entries from 25 countries competing in this year’s World Championship Cheese Contest in Madison, Wisconsin.

The competition was incredibly close, with Appenzeller Purple Label from Switzerland taking first runner-up with 98.45, followed by Alter Fritz from Hardegger Käse AG in Switzerland with 98.41.

It has been an honour to be part of the international judging panel alongside 56 experts from around the world, evaluating some of the finest cheeses produced today.

Events like this highlight the extraordinary craftsmanship, tradition, and innovation that exist within the global dairy industry.

Congratulations to all cheesemakers who participated in this exceptional competition.