Home' Hospitality Business : HB MAR 2017 Contents An unprecedented contingent of international
experts has been announced as part of the
judging team for the 2017 New Zealand
Champions of Cheese Awards.
The high-calibre panel includes influential
buyers, renowned critics, book authors and
specialty magazine writers from the USA,
Switzerland, United Kingdom and Australia.
“The calibre of our judges this year is
exceptional, in part due to the growing reputation
for these awards, and New Zealand cheese around
the world,” Master Judge Russell Smith, says.
“We have eight phenomenal cheese judges joining
26 local experts, and collectively their wealth of
knowledge is amongst the best in the award’s 15-
“This provides an incredible opportunity to
showcase New Zealand dairy on the world stage.”
The 2017 New Zealand Champions of Cheese
Awards has attracted more than 350 entries
across 23 categories. More than two tonnes of cheese will be judged
over two days at the FoodBowl in Auckland on the weekend preceding
the gala dinner awards evening to be held at the Grand Millenium Hotel
on March 14.
In recent years the Dutch cheesemakers have dominated the gold and
supreme awards. This year has seen a surge in Italian-style cheeses
and flavour-added cheeses, along with new cheesemakers and industry
icons vying for accolades for their cheese, yoghurt and butter.
Australian-based Smith, who travels the world as a cheese judge, will
oversee the highly-sought after awards. They will be judged in pairs by
a technical judge and an aesthetic judge, and graded into gold, silver
or bronze standard before the gold-award winners are assessed by the
entire judging panel for the Champion Cheese accolade for Artisan and
The judging line-up includes Cathy Strange,
from Austin Texas, a global cheese buyer for the
powerful Whole Foods Market chain of hundreds
of stores across the US, Canada and UK.
France has awarded the former American
Cheese Society president with membership in
the Guilde Internationale de Fromagers, and
Strange was also recognised for her dedication
to preserving the craftsmanship of the Italian
cheese with the “Coltellino d’oro,” or golden
knife, by the Consortium of Parmigiano Reggiano.
“The millennials are very active with food
exploration,” Strange said recently. “They know
a lot of flavours, and so they’re very educated
around food. They have a lot of things that we
didn’t have when I was younger. And the older
generation is losing their taste buds, so they’re
liking more flavourful cheeses. In short, it’s a
great time to eat cheese.”
Renowned cookbook author and international
food stylist Clare Ferguson returns as a judge this year. She lives
between London, Greece and New Zealand. A member of the
International Association of Culinary professionals and has been Food
Editor of international magazines including Elle, consulted on a range of
BBC and Carlton Food Network shows and is a member of the Guild of
Food Writers in the UK and New Zealand.
Another new international judge is Craig Gile,
a cheese-making tutor at the Vermont Institute
for Artisan Cheese, Wisconsin. Gile grew up on a
dairy farm and has spent more than a decade as a
cheese grader for US dairy co-operative Cabot.
“I usually refer to my job as babysitting cheese.
I do really think of them as having their own
personalities,” he says.
Global Experts Look
For NZ’s Big Cheeses
Instant gourmet kumara mash
A new product designed to make life
easier for chefs in busy kitchens has been
formulated by Nutritious Foods Ltd. Called
Kumara Mash, the producers say it will
provide an instant remedy for foodservice
chefs wanting a tasty and instant product.
“Whether serving one customer, or 30, simply
add boiling water and mix, and a gourmet style
kumara mash can be made ready in seconds,”
says Managing Director Kenneth Wang.
“Instant Kumara Mash is a healthy
instant gourmet dish. Enriched with milk
and natural flavour, it tastes very nice by
itself yet can compliment a variety of dishes
on a restaurant’s menu. You can flavour it,
garnish it, or create a new dish with it.”
“We have worked with New Zealand food
technology specialists for years, and by using
Kiwi ingenuity ,research and development
we are proud to be the first in this category.”
According to Kenneth the Instant Kumara
Mash is high in dietary fibre, rich in vitamin A,
full of nutritional benefits. It is gluten free, no
artificial flavour, colour or preservatives.
“For a minimal cost of less than a dollar
a serve, we believe this new product solves
the problems associated with kumara
availability and price fluctuation in the
market and improves operational efficiency
and service quality, - the key factors that
helps to improve business bottom line.”
Instant Kumara Mash comes as dry powder
in a re-sealable pack and can be stored at
room temperature year around. For free
samples and further information contact :
Renowned cheese aficionados to judge NZ Champions of Cheese Awards!
Kumara Mash – developed by
Nutritious Foods Ltd
For the love of cheese!
42 | March 2017 | Hospitality BUSINESS
Links Archive HB FEB 2017 HB APL 2017 Navigation Previous Page Next Page