The 36th edition of the World Cheese Awards saw Italy in great shape: 3 of our cheeses in the top 10 and 11 medals collected by Sardinia
The 36th edition of World Cheese Awardsheld in Viseu, Portugal, saw the triumph of Portuguese cheese Queijo de Ovelha Amanteigadoproduced by Quinta do Pomar, awarded as the best cheese in the world. With 86 points, it took first place thanks to its creamy texture and balanced flavour, enriched by the use of vegetable thistle rennet.
However, Italy stood out with three cheeses in the world top 10. Specifically the Pecorino Bislacco with Rum and Tobacco of the Petrucci brothers of Amatrice and the Blugins of La Casearia Carpenedo (Treviso) placed joint fourth. The Tatie of Latteria Moro (Treviso) reached tenth position.
Among the nations, the Parmigiano Reggiano national team set an absolute record with 5 Super Golds and a total of 118 medals, confirming the primacy of Italy in the dairy panorama.
All the Sardinian prizes and more
But the good news doesn’t end there because the Sardinia she starred with ben 11 medals which celebrate the quality of its cheeses. Among the awards, two Super Gold, two gold, five silver and two bronze, which underlined the value of Sardinian tradition and innovation.
The Antonio Garau dairy in Mandas he shone by winning six medals. Semi-mature pecorino cheese Cardureumade with vegetable rennet, obtained the prestigious Super Gold, while the other top award went to Organic Fiore Sardo Dop by Gianfranco Bussu.
The gold was awarded to goat cheese On Crabittuproduced with milk from goats raised in the wild, a practice that enhances the link between product and territory. Three silver medals were won by cheeses Grand Duke of Mandas (mature pecorino cheese), Sa Contissa (semi-mature vaccine) e The Rush (mature pecorino). Finally, the pecorino On Nuraxi took home a bronze, confirming the company’s artisanal quality.
Other important successes have been achieved since Serrenti Cheese Centralawarded with a gold for the Canestrato Pepato and a silver for the Pecorino Romano Dop. Even the Concordia Cooperative won a silver with a low-salt Pecorino Romano PDO, while the Caseifitziu Agriculu Mandrolisai he obtained a bronze with pecorino Fistè.
These awards demonstrate the ability of Italian producers to expertly combine tradition and innovation, earning a prominent place on both the local and international markets. Sardinia, with its unique climatic conditions and savoir-faire handed down through generations, confirms itself as a land of excellence in the dairy sectorrecognized and appreciated throughout the world.
The ranking of the 10 best cheeses in the world
- Queijo de Ovelha Amanteigado from Quinta do Pomar, Portugal – 86 points
- Tea Fondada di Chascharia Val Müstair, Switzerland – 84 points; Alpenhorn Mifroma by Elsa Group (Mifroma), Switzerland – 84 points; La Cava Barus García-Baquero, Lacteas Garcia Baquero SA, Spain – 84 points
- Bayley Hazen Blue from Cellars at Jasper Hill, USA – 83 points
- Pecorino Bislacco with Rum and Tobacco by F.lli Petrucci, Italy – 82 points; Blugins by La Casearia Carpened, Italy – 82 points; Affineur Walo Creamy Lion Cheese from Thurgau by Walo von Mühlenen, Switzerland – 82 points
- Passionata from Biopark, Brazil – 81 points
- Snertingdal ysteri Godbiten from Snertingdal ysteri drift AS, Norway – 79 points
- Alte Esagono 9 Monate gereift of Bodensee Käse, Switzerland – 78 points
- Valleclaro from Quesos y Besos, Spain – 77 points
- Baldauf 1862 Meisterstück Alpkäse by Baldauf Käse, Germany – 75 points
- Tatie from Latteria Moro di Moro Sergio, Italy – 72 points
