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Sunday, May 19, 2024

Going over-board for cheese impact

Royal Bath & West Show Press Preview 2017
Royal Bath & West Show Press Preview 2017

Entries have now closed for the 24th British Cheese Awards which take place on May 31st at the Royal Bath & West Show, Shepton Mallet, Somerset and organisers are expecting this year’s event to have an even bigger impact than last year’s, which attracted more than 900 entries from 148 producers.
Cheeses entered came from more than 54 counties within the UK and Ireland. For 2017, there will be 70 judges judging 136 classes of cheese across nine different categories. They will score the cheeses on presentation, texture, aroma, flavour and balance. There will be gold, silver and bronze medals available to the cheeses that score well on the day. The Packaging Awards will judge on presentation, versatility and innovation to highlight best packaging in the industry.
Chairman of the British Cheese Awards, Peter Mitchell, said: “We are expecting this year’s event to be bigger, and better, than ever before. The Cheese Awards is ultimately a celebration of the passion and excellence within the cheese industry and year after year we are overwhelmed with the outstanding quality that competitors deliver.”
Devon-based Atlas Packaging is sponsoring the Packaging Award and Liam Beades will represent the company on the judging panel. It is the fifth year the company has sponsored this award.
To mark the event, the company is supplying point of sale packaging to be used with the grand cheese awards and making a full-scale cutout of English dairy farmer, Michael Elvis, who founded Glastonbury Festival, along with a full-size phone box. Both will be made from corrugated board.
Jason Sharman, Managing Director of Atlas Packaging (pictured with the phone box) said it was an honour to sponsor the Packaging award.
“We always enjoy seeing how the Industry is changing from the latest technology development whilst meeting current and potentially new customers. It also provides an opportunity for Atlas to understand the challenges cheese producers face and offer solutions to these where possible.”

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