The Connage Dunlop was awarded gold at the World Cheese Awards on the 2nd of November. The Guild of Fine Foods’ World Cheese Awards this year took place in Bergen, Norway, with 3,472 cheeses from more than 40 countries amongst the entries.
All of the entries were judged in a single day by a team of more than 230 judges, and Connage’s Dunlop took home the gold in one of the hotly contested hard cheese categories.
Their success at the World Cheese Awards is the third award for Connage this year. The Scottish cheesemakers won gold for their Clava Brie at the International Cheese Awards in the summer, and it was the Gouda flavoured with Cumin that took home Gold at the Artisan Cheese Awards back in May.
The win comes hot on the heels of a successful trip to the USA, where co-owners Jill and Callum were showcasing their products in the USA as part of a wholesaler event to promote British produce in America.
The event was organised by wholesaler Atalanta, who currently provide cheese to the Central Markets stores in Texas. As well as inviting producers to Texas, a group of the Central Markets store managers visited London and Gleneagles to visit producers and find out more about their products. Connage were amongst other British cheese producers, including Neal’s Yard and the Isle of Mull cheese company.
Jill Clark had the following to say about the event:
“Hearing that we’d won a Gold at the World Cheese Awards was fantastic. With so many cheeses there from all over the world, we were really pleased that our Dunlop managed to hold its own amongst the competition! We’re really proud of our cheeses and the hard work that goes into them, so being recognised for what we produce is just brilliant.”
“It was an absolute pleasure to be invited to Texas, not only to represent Connage and our own products, but also Scottish produce as a whole. The stores were amazing, beautifully presented with friendly, committed members of staff. The decorated the shop with a fantastic British theme, and even had a piper and Scottish dancers to get everyone into the swing of things! We’re hoping they will take our produce on, but it has been an extraordinary experience nonetheless.”