Cheeses on Show at the 3rd edition of the International Caseus Award Contest

On Saturday 24th January, the 3rd edition of the International Caseus Award
contest will shine the spotlights on the cheese-making trade. The very best
cheese-refiners and professionals worldwide will get together with products
of gastronomy tradition: cheeses with Protected Designation of Origin.
PDO, three letters that make the difference
Cheeses bearing Protected Designation of Origin, symbolising their land of origin,
have been selected for the International Caseus Award contest. They will offer a
unique opportunity for twelve duos of cheese specialists from around the planet to
demonstrate their know-how, in the largest gastronomy arena in the world: the
Chefs’ Area at the Sirha trade exhibition.
Countries competing in the 3rd edition
Created and presided over by Hervé Mons, Best Cheese-maker-refiner Tradesman of France, the
twelve countries that will enter this 3rd edition are as follows:
Australia, Belgium, Canada, Spain, United States, France, Italy, Japan, the Netherlands, United
Kingdom, Sweden and Switzerland.

The complexity of cheese-making packed into 7 hours
The International Caseus Award is a comprehensive competition in which the teams will have 7 hours
to successfully complete tests addressing the main aspects of the cheese trade: setting up a cheese
display, cheese cutting test, blind tasting, sales simulation, presentation of cheeses refined by the
candidates, and answering a multiple choice questionnaire on PDO cheeses...
NEW IN 2009: wrapping and packaging test
In introducing this new test, the International Caseus Award seeks to promote wrapping and packing
skills which are part of everyday activities in the trade, as they are the next step after cutting the
cheese. Consumers appreciate the fact that their cheese is wrapped and packaged as this attests to
the authenticity of the product, highlighting its difference from vacuum packed industrial products.
The candidate will have 10 minutes in which to wrap and pack cheeses of different shapes, and to
place them in their bags.
A total of 20 cheeses must be wrapped and packed within 10 minutes.
A mark for wrapping and packing will be awarded out of a total of 30 points, taking into account the
quality and method used for folding and placing the products in their final packaging.
Guest of honour: Westcombe Cheddar
The star for this 3rd edition will be Westcombe Cheddar, manufactured in the United Kingdom. Its
texture is firm and compact, with a few crunchy crystals. Its taste is soft, deep and rich with a sweet
touch of caramel. The aftertaste is acidulous.
During the contest, Westcombe Cheddar will be used in the cheese cutting test, the most spectacular
and most technical. 30 minutes maximum to convince the jury!
The presentation of the awards will take place on 24th January, 5 pm in the
Chefs’ Area.