Portuguese Sheep’s Milk Cheese Triumphs as World’s Best in 2024
The 2024 World Cheese Awards brought together cheese lovers and producers from across the globe for a remarkable showcase of dairy excellence. Held in Viseu, Portugal, the 36th edition of this annual competition featured a record-breaking 4,786 cheeses from 47 countries. Over 240 judges, representing 40 nations, assessed the entries based on their texture, aroma, and flavor, highlighting the extraordinary diversity of the world’s cheese-making traditions.
Amidst this fierce competition, the Portuguese cheese Queijo de Ovelha Amanteigado stole the spotlight, claiming the prestigious title of the world’s best cheese. Produced by Quinta do Pomar in Soalheira, Portugal, and crafted by Spanish artisan Sonia Marroyo, this creamy sheep’s milk cheese captivated the judges with its distinctive qualities.
The champion: Queijo de Ovelha Amanteigado
Queijo de Ovelha Amanteigado is not just another cheese; it is a testament to the artistry and tradition of Portuguese cheesemaking. Crafted from raw sheep’s milk and curdled using thistle rennet, this cheese is celebrated for its buttery texture and rich flavor. Its unique character lies in its spoonable interior, offering a creamy indulgence that cheese enthusiasts adore. Traditionally, it is enjoyed by slicing off the top and savoring the luscious contents within.
Behind this world-class cheese is Sonia Marroyo, a Spanish artisan who operates Quinta do Pomar with precision and passion. Marroyo’s dedication to traditional methods, paired with her innovative touch, has elevated Queijo de Ovelha Amanteigado to global acclaim. Remarkably, the cheese is produced in limited quantities—just 700 cheeses every 15 days—adding to its exclusivity and allure.
Other standouts from the 2024 competition
While Queijo de Ovelha Amanteigado took home the top honor, several other cheeses left an indelible mark on the competition. Spain, a consistent powerhouse in the world of cheese, excelled once again, earning 654 medals, including an impressive 25 Super Golds. Among its standout entries were ‘La Cava Barus’ from Lácteas García Baquero and ‘Valleclaro’ from Quesos y Besos, both of which secured spots among the top 14 finalists.
The United States also garnered attention with the Tillamook Maker’s Reserve 2014 Extra Sharp White Cheddar being named the best cheddar in the world. This exceptional cheese, aged for ten years, boasts a complex flavor profile with hints of brown butter and caramel, impressing both judges and connoisseurs.
Other notable entries included exceptional cheeses from Switzerland, Italy, Norway, and Brazil, demonstrating the truly global nature of the competition. From creamy blues to aged goudas, these cheeses showcased the incredible diversity and quality that the World Cheese Awards celebrates.
What makes a cheese world-class?
Winning at the World Cheese Awards is no small feat. Each cheese is meticulously judged on its texture, aroma, flavor, and overall presentation. The panel of 240 experts, comprising cheesemakers, retailers, and food critics, applies rigorous standards to evaluate entries, looking for a perfect balance of traditional methods and innovative approaches.
Texture plays a pivotal role, with judges examining how a cheese feels in the mouth—whether it’s creamy, crumbly, or firm. Aroma offers clues about a cheese’s age and production methods, while flavor is the ultimate test of quality, capturing the essence of its ingredients and the region it comes from.
Regional traditions often influence the winning cheeses. For example, Queijo de Ovelha Amanteigado reflects Portugal’s expertise in crafting sheep’s milk cheeses, while the American cheddar exemplifies precision in long-term aging techniques.
The impact of global competitions on artisan cheese producers
For artisan cheese producers, global competitions like the World Cheese Awards are more than just a platform for recognition—they are a gateway to new opportunities and challenges. A win or even a mention at these prestigious events can significantly elevate a brand’s visibility, boosting demand and opening doors to international markets.
Quinta do Pomar, the producer of Queijo de Ovelha Amanteigado, is a prime example of this transformative effect. Before its triumph in 2024, the small Portuguese dairy was relatively unknown outside its local region. Now, its cheese is celebrated worldwide, attracting attention from distributors, chefs, and cheese aficionados.
For producers like Sonia Marroyo, the limited production of 700 cheeses every 15 days is not just a practical limitation but a commitment to excellence that defines her craft. They also educate consumers about the diversity and artistry of cheese, inspiring a greater appreciation for high-quality, traditionally crafted products. As the global cheese market grows, competitions like the World Cheese Awards play a crucial role in promoting sustainability and innovation in the industry.
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