Here are the regional semi-finalists for the Sodiaal Cheese Category. Congratulations to you all and we look forward to tasting your creations.
Nothern Semi-Final
- Tikka Tarka Toastie
by Ben Curtis from Samworth Brothers - The Ultimate Brie
by Gary McDowell from Deli Lites Ireland Ltd - Very Merry Brie Berry
by Edvinas Smigelskis from Samworth Brothers - The Milky Bars are on Brie
by Stephen Jordan Bird from Samworth Brothers - The Great Alpine Escape
by Kerrie-Ann Parker from On A Roll Sandwich Company
Midlands Semi-Final
- Brie Mi
by Harry Dempster from Samworth Brothers - To brie or not to brie
by Ella Lobb from Samworth Brothers - Gruyère & pulled beef sourdough
by Melek Yagiz from Greencore - Brisket Bechamel
by Chrissie Attwell from Samworth Brothers - Pheasant Plucking Toastie
by Barny Luxmoore from Jabberwocky
Southern Semi-Final
- Seoul Melt Supreme
by Ivor Peters from Urban Rajah Create Ltd - On Piste Alpine Cheese Clouds
by Emma Corkish from The FSC Group - Maple Smoked Chorizo Brie & Apple Focaccia
by Sophie Piccirilli from The FSC Group - Pigs under the cranberry blanket
by Helen Parkinson from Raynors - Gruyèrebit
by John Grantham from Anchor Catering
Sodiaal is one of the leading dairy cooperatives in France with products ranging from P.D.O. cheeses to Brittany butter, UHT milk and cream.
The Brief
Sodiaal has chosen two cheeses to inspire competitors this year.
Pasteurised French Brie Slices
The origin of Brie currently remains unknown. Some believe that it was created during the middle ages, others that it arrived at the time of the Roman invasion.
Today, this cow’s milk cheese, produced in the heart of the Auvergne region, is the product of the know-how of our master cheesemakers and ripeners.
Secrets of production - The milk used in the production of the Brie is collected in the heart of the Auvergne Region and then taken to our production facility at Saint Mamet in the Cantal. Pasteurized and mixed with starter cultures, the milk is then curdled, moulded and drained. The last step is the ripening, which allows the cheese to release all its flavours.
French Gruyère PGI slices
To not be confused with Swiss Gruyère, this one is unapologetically French, originating from the prairies of Savoie & Franche-Comté.
A true family affair, Gruyère was born from the solidarity of farming families who crafted this cheese with the purpose to feed entire communities in harsh winters.
Gruyère is ripened in two stages: pre-ripened for 15 days at a temperature of 8° and 15°C to allow for the rind to form, and to prepare for ripening, the Gruyère then goes into a warm cellar for one day at a temperature of 15°C. As soon as pea sized holes start to appear in the cheese, it goes into a cold cellar, to allow the cheesemakers to control the fermentation..
Which will you choose? How will you use it?
How to Enter
Registration is closed.
