The results are in from this year's International Cheese Awards 2017 and we've scooped a massive 16 cheesey awards! The accolades, which are the big cheese of the dairy industry with a total of 5685 entries from more than 50 different countries, showcase the cream of the crop when it comes to dairy products.
While a total of eight bronze medals were given to our other dairy offerings.
Our Extra Special Butlers Buttery Double Gloucester and our Extra Special Vernières Roquefort also won a bronze accolade.
Here at Asda Good Living HQ, we love a bit of cheese.
And while all these cheeses taste totally amazing on their own and in sandwiches, we spoke to food writer Cate Dixon who gave us some top tips on how best to enjoy our award-winning selection...
According to Wallace & Gromit, there's only one type worth putting in your sandwiches, and that's Wensleydale. Cate says, "This is proper classic British cow’s milk cheese, originating from North Yorkshire. It's characteristically crumbly with a moist texture, pale in colour and very mild in flavour. So it works well with more subtle tones so you don’t lose the flavour of the cheese."
PAIR WITH: Sweet foods like fruit cake.
WHY NOT TRY: Cranberry sauce and oat cakes.
Triple Cream Blue Cheese
Blue cheese fans step forward. This blue cheese is definitely one to try. Cate says, "It originates from Bavaria’s Allgau mountains and has marbled blue veins with spicy tones that leave a gentle tingle in your mouth. It's deliciously rich and creamy with ripe flavours. It's a standout cheese that works well with simple flavours and is a great addition to a cheese board."
PAIR WITH: It works well with rustic bread. A drizzle of clear honey to offset the strong, salty, blue flavours.
WHY NOT TRY: Making a blue cheese sauce with some tasty chicken wings. It's a killer combo.
DRINK WITH: Thanks to its salty nature this creamy blue cheese is a delicious partner to fortified wines such a Tawny Port and Madeira.
PAIR WITH: Due to its subtle notes you don’t want to pair this cheese with strong flavours or it will be overpowered. Therefore, try eating it with a cracker with something sweet and mild like a little apricot or chilli jam.
DRINK WITH: These fresh, light flavours work deliciously with French wines from the Burgundy region. Try it with Chablis or a cool climate Chardonnay. Or, if you’d prefer a cold pint of Cider then this partners perfectly with Caerphilly.
Manchego is one of Spain’s best-known cheeses made using sheep’s milk and is protected under the PDO (Protected Designation of Origin) in the EU, meaning it must originate from La Mancha in Spain and be aged for between 60 days to 2 years. It's also got to be a special shape and size before it can be called 'Manchego'.
Cate said: "Manchego is my favourite cheese because it is so versatile and pairs easily with a multitude of different flavour combinations. It melts easily so is deliciously stringy in hot dishes and thanks to its slighty salty tang it can stand up to stronger flavours without overpowering a dish.
WHY NOT TRY: Wrapping some Iberico ham around chunks of Manchego.
Roquefort is one of the world’s best known blue cheeses. "It is a white cheese with distinctive blue veins and has a soft, slightly crumbly texture with a sharp tang," Cate said. It's also is another protected cheese under French law, meaning it must come from the caves of Roquefort-sur-Soulzon. It is known in France as the ‘King of Cheeses’.
PAIR WITH: Roquefort’s distinctive robust flavours work well in various different recipe combinations. It’s traditional to eat it with pears.
WHY NOT TRY: It's also delicious served with red meat, poultry or seafood as it and gives an added dimension to dishes. For example, in this Roquefort mussels dish, adding creamy and salty Roquefort cheese helps to add a more decadent finish.
Lancashire cheese is an English cow’s cheese with a firm texture and a crumbly consistency, typical of traditional English cheeses. "It has a tangy flavour with a gentle nuttiness in the aftertaste," Cate said.
PAIR WITH: Traditionally paired with Eccles cakes it is fresh in flavour with high-acidity and therefore works well with sweeter flavours such a caramelised onion chutney or fresh figs and dates.
WHY NOT TRY: Crumbling it over your next salad like this broad bean, radish dish.
From savoury/sweet jams to honey and chutney too - here are some of the tastiest condiments to enjoy with cheese.
- Fruit-based chutneys, like this Extra Special Mango Apple & Ginger Chutney or this Extra Special Caramelised Onion Chutney, would work well with strong, crumbly cheeses, like Cheddar and Wensleydale.
- Honey is a delicious pairing for blue cheese and anything tangy like blue Roquefort and fresh goat cheeses, as it helps to offset the flavours.
- Punchy and powerful English mustards work well with strong English Cheddars and Double Gloucester.