Hard fromage! France fails to produce any winners at World Cheese Awards with an American blue taking the top prize
- France’s best cheese came in eight place, behind a British Cheddar
- French newspaper Ouest-France slammed the decision as ‘sacrilege’
- 3,804 cheeses from 42 countries were judged at the ceremony in Italy
The French may pride themselves on their competitive cheeses – but this year they’ve kicked up quite a stink.
The country has failed to produce any winners at the World Cheese Awards, with their best only coming in eighth place.
Instead, an American blue cheese has won the top prize. The French delicacies were also beaten by a British Cheddar.
France has failed to produce any winners at the World Cheese Awards, with their best only coming in eighth place (file photo)
French newspaper Ouest-France slammed the decision as ‘sacrilege’.
However John Farrand, managing director of the Guild of Fine Food which organises the awards, told the Daily Telegraph: ‘Good cheese is made around the world, not just by the French.’
Out of 3,804 cheeses from 42 countries which were judged at the ceremony in Italy, the Rogue River Blue from Oregon was chosen as the best in the world.
The Pitchfork Cheddar from Trethowan’s Dairy in Somerset came fourth, while a soft Epoisses from Burgundy was joint eighth with a Swiss Gruyere.
And out of the highest rated 3,804 cheeses from 42 countries assessed in the competition, some of France’s most popular cheeses such as Camembert and Roquefort did not even get a mention.
John Farrand said: ‘We try to celebrate cheeses from around the world, especially those made by smaller artisan cheesemakers.
Some of France’s most popular cheeses such as Camembert (pictured) and Roquefort did not even get a mention
‘I know lots of French people who work in cheese who know that fine cheeses are made in many different countries.’
This is not the first time France has made its distain for British cheddar clear.
Marc Veryat, a celebrity French Chef, is currently embroiled in a legal battle against the Michelin Guide who stripped him of a star for allegedly making a soufflé with cheddar.
Mr Veryat claims instead he put saffron in the soufflé which made it yellow and used only local cheeses from the Alpine region, not a British cheese, for the dish.