It’s about the team

The Lionesses winning the Euro 2022 has had the United Kingdom in a delighted uproar. After many years of not succeeding, football has come home, to paraphrase the song. Well deserved, and a credit to everyone who played in it, and to the Dutch coach, Sarina Wiegman, who again lifted the Euro cup, having led the Netherlands to the top four years ago. It was a delight to witness it and may the ascent of women’s football continue.  

Indeed, the slew of cheese awards now open for entries – World Cheese Awards and the British Cheese Awards to name just two, means there is opportunity for those in the cheese making world to feel the same sense of achievement that the women’s football squad has felt here in the UK. Perhaps with less physical training and exertion, but sometimes lugging those cheeses around is a workout in itself.  

The International Cheese & Dairy Awards saw a Shropshire Blue from Long Clawson achieve the Supreme Champion cup in its 125th year running. Meanwhile, in the US, the American Cheese Society’s Annual Judging and Competition saw a Raclette-style cheese from Jasper Hill Farms take the top slot. Mateo Kehler of Jasper Hill described the win as “epic” and noted that “when we win consumers for speciality cheese… we all win and we all win together.” 

What a nod to the teamwork that goes into every cheese made for consumers. It’s not just the cheese making, it’s the milk supplied, the cultures and the rennet, the moulds, the cheese maker and grader, the packaging, and the drivers who trundle down those farm paths to get the milk, to bring to the cheese makers, and then cart those truckles and packages out to the supermarkets and the farm shops. So many people who the consumer doesn’t see when they pick up a chunk of cheese from the supermarket. But they are there and working on winning their own awards.  

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