World Cheese Awards Classes

List of Awards Classes from the 2007 World Cheese Awards brochure here

1a Soft goats’ milk cheese plain - fresh
1b Soft goats’ milk cheese plain - mould- ripened
2a Semi-hard goats’ milk cheese plain
2b Hard goats’ milk cheese plain
3 Goats’ milk cheese with additives
4 Soft ewes’ milk cheese plain
5a Semi hard ewes’ milk cheese plain
5b Hard ewes’ milk cheese plain
6 Ewes’ milk cheese with additives
7a Feta plain without oil or additives
7b Feta plain in oil
7c Feta with additives
8 Cheese made with the milk of more than one animal
9a Fresh/cream cheese cows’ milk plain
9b Mould ripened soft or unpressed cows’ milk cheese plain
10a Cream or fresh cheese with savoury additives
10b Mould ripened soft or unpressed cows’ milk cheese with savoury additives
10c Soft or unpressed cows’ milk cheese with savoury additives
11 Soft or unpressed cows’ milk cheese with dessert style additives
12a Ricotta
12b Mascarpone
13a Quark plain
13b Quark with additives
14a Brie made from unpasteurised milk
14b Brie made from pasteurised milk
15a Camembert made from unpasteurised milk
15b Camembert made from pasteurised milk
16 A single Stilton – uncut
17 A single Stilton – cut
18 Roquefort
19a Gorgonzola Piccante
19b Gorgonzola Dolce
20a Blue vein cheese made in the UK, any variety, uncut, natural rind
20b Blue vein cheese made in the UK, any variety, uncut, foil wrapped
21a Blue vein cheese made outside the UK, any variety, uncut, natural rind
21b Blue vein cheese made outside the UK, any variety, uncut, foil wrapped
22 Reduced fat cheese hard pressed
23 Reduced fat cheese unpressed
24 Processed cheese or processed cheese spread plain
25 Processed cheese or processed cheese spread with additives
26 Smoked Cheddar
27a Other smoked cheese - soft/semi soft
27b Other smoked cheese - semi hard
27c Other smoked cheese - hard
28a Hard pressed or repressed Cheddar with savoury additives
28b Other hard pressed or repressed cows’ milk cheese with savoury additives
28c Hard pressed or repressed cows’ milk cheese with dessert style additives
29 Mature traditional Cheddar made after 01/03/06
30 Mature block Cheddar made in a creamery after 01/03/06
31 Mature block Cheddar made on a farm after 01/03/06
32 Mature winter traditional Cheddar made between 1/11/05 and 28/02/06
33 Mature winter block Cheddar made in a creamery between 1/11/05 and 28/02/06
34 Mature winter block Cheddar made on a farm between 1/11/05 and 28/02/06
35 Medium traditional Cheddar made after 31/09/06
36 Medium block Cheddar made in a creamery after 31/09/06
37 Medium block Cheddar made on a farm after 31/09/06
38 Extra Mature traditional Cheddar made after 31/10/05
39 Extra Mature block Cheddar made in a creamery after 31/10/05
40 Extra Mature block Cheddar made on a farm after 31/10/05
41 Mild Cheddar made after 30/11/06
42 Vintage farmhouse Cheddar made before 31/10/05
43 Vintage Cheddar made in a creamery before 31/10/05
44 Double Gloucester
45 Leicester
46 Caerphilly
47a Lancashire, creamy
47b Lancashire, tasty
48 Wensleydale
49a Cheshire, block
49b Cheshire, traditional
50a Mozzarella, fresh, cows’ milk in ball(large or small)
50b Mozzarella, block, slices or string
50c Mozzarella di Bufala
51 Semi-hard cheese not in any other class
52 Tallegio
53 Pont l’Évêque/Livarot/Reblochon
54 Rind washed cheese not in any other class
55 Hard pressed cheese other than Cheddar and other UK territorials
56a Parmigiano Reggiano made before 01/11/05
56b Parmigiano Reggiano made after 01/11/05
56c Grana Padano made before 01/11/05
56d Grana Padano made after 01/11/05
57a Emmental produced after 01/04/06
57b Gruyere produced after 01/04/06
57c Emmental produced before 01/04/06
57d Gruyere produced before 01/04/06
57e Very hard cheese not in any other class
58a New Cheese - hard or semi hard. Open to any new cheese first marketed after 01/06/05
58b New Cheese - blue. Open to any new cheese first marketed after 01/03/06
58c New Cheese - with additives. Open to any new cheese first marketed after 01/03/06
58d All other new cheeses. Open to any new cheese first marketed after 01/03/06
59 Alternatives to cheese - any type of cheese substitute
60a Hard cheese produced on farm or dairy with a total output not exceeding a weekly average of 2 tonnes
60b Semi hard cheese produced on farm or dairy with a total output not exceeding a weekly average of 2 tonnes
60c Soft cheese produced on farm or dairy with a total output not exceeding a weekly average of 2 tonnes
61a Any hard cheese that has been awarded a Denomination of Origin (ie AOC, PDO, DOC, DO or PGI)
61b Any blue cheese that has been awarded a Denomination of Origin (ie AOC, PDO, DOC, DO or PGI)
61c Any other cheese that has been awarded a Denomination of Origin (ie AOC, PDO, DOC, DO or PGI)
62a Edam and Gouda - made before 01/03/06
62b Edam and Gouda - made after 01/03/06