Judging best cheese

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A MATTER OF TASTE: Ceridwen Brown from the Milawa Cheese Company was one of the expert judges at the Royal Agricultural Society of Victoria’s Australian Food Awards in Melbourne last week. PHOTO: Marc Bongers

MIXING with the likes of Ueli Berger from King Island Dairy was one of the highlights for Ceridwen Brown as a judge at the Australian Food Awards (AFA) in Melbourne last week.

“He’s recognised as the ‘Godfather’ of cheesemaking and was an example of the quality of judges we had this year,” said Ceridwen.

“The judges this year were of the highest standard, from different walks of life; cheesemakers, cheesemongers and technical judges, a deep field of talent.”

This is the fifth year Ceridwen has judged at the awards, the only slight drawback is that she cannot judge her favourite type of cheeses as she would be likely to come across an entry from the her family’s Milawa Cheese Company.

“I’m obviously not allowed to judge in the categories we have entered which are generally my favourite cheeses like white mould (brie and camembert), washed rind and blue vein cheese,” she said.

Ceridwen was the panel chair for fresh cheeses this year which includes varieties such as mozzarella, bocconcini, ricotta and fettas, also known as the stretched curd cheeses.


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