Catalan Cheese Mas El Garet
The largest ever World Cheese Awards took place in Bergen at the start of November 2018. A truly global cheese event, the World Cheese Awards has been bringing together cheesemakers, retailers, buyers, consumers and food commentators worldwide for over three decades. And this year, a catalan cheese is one of the top ten cheeses of the world: Formatge Madurat Formatges Mas El Garet, España.
How the competition works:
This year in the World Cheese Awards, there were 3,472 cheeses from six continents and 235 judges. Teams of technical experts, buyers, retailers and food writers judged all entries in a single day. Judges worked in teams of three, identifying any cheeses worthy of a gold, silver or bronze award.
Each of the teams nominate one exceptional cheese as the Super Gold from their table. These top-flight cheeses are the best in the world and are judged a second time by the Super Jury of 16 internationally-recognised experts, who each selects a cheese to champion in the final round of judging.
The judges look in the cheese: colour, texture, consistency and, obviously, its taste.
Top Ten. Super Gold “World Cheese Awards”
The best cheese of the world, according to this competition, is a Norwegian Cheese “Fanaost Aged-Gouda”. This cheese is produced in a small farm in Ostegarden, less than 20km from Bergen with just 12 cows. This is the list of Top Ten Cheeses of the world:
- Fanaost Aged-Gouda, Noruega.
- Agour Pur Brebis AOP Ossau Iraty, Francia.
- Helfeit, Brun Geitost, Tinn tradisjon, Stordalen Gardsbruk, Noruega.
- Almnäs Tegel Almnäs Brukal, Suecia.
- Riserva del Fondatore. Caseificio Il Fiorino, Italia.
- Formatge Madurat Formatges Mas El Garet, España.
- Lihmskov Grand Fromage, Dinamarca.
- Taupinette Jousseaume, Francia.
- Baffalo Blu Caseificio Defendi Luigi Srl, Italia.
- Caciocavallo Azienda Agricola E Zootecnica Posticchia Sabelli, Italia.
MADURAT: Catalan Goat Cheese
This is an artisan and ecological goat cheese. The rind of this cheese is dark, natural, clean and with brown and gray tints. It needs four months of ripening in large formats and eight weeks in small formats. In the mouth, we find correct maturation of the cheese with character and his natural taste. When we cut it, his creamy and balanced texture appears. Overall, this cheese is to discover and taste slowly and it will delight the cheese lovers.
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Sources: lavanguardia.com, elperiodico.com, gff.co.uk/awards/world-cheese-awards/