Speciality-Food-June-2025

specialityfoodmagazine.com 39 T he leafy town of Harrogate will once again become a hive of activity this summer, as the annual Great Yorkshire Show (organised by Yorkshire Agricultural Society (YAS) takes place from8th to 11th July. One of the largest county shows in the UK, the event attracts around 35,000 visitors each day, positioning it as a prime destination for makers to showcase their wares. That includes cheese and dairy folk, who will once again have the opportunity to demonstrate just how fantastic British produce can be, by taking part in the Cheese and Dairy Awards. In 2025, 107 dairy classes will be judged, spanning traditional milk, creamand butter, yoghurt and ice cream, alongside a huge array of cheese classes (fromYorkshire iconWensleydale, to blue cheese, soft cheese, reduced-fat cheese and speciality cheese). There are classes for a variety of milks, including cow, buffalo, goat and sheep. Even if you haven’t entered this year, the cheese and dairy section’s chief steward, Caroline Bell, says it’s a fantastic event to attend. It’s thrilling, she thinks, to watch the expert judges as they taste and assess the classes, and it’s a superb way to engage consumers with the faces behind the brands. The awards remain, she adds, an important part of the dairy scene, especially in the North of England. “I think it’s fantastic to have an event that brings the industry, farmers and consumers together,” she says. “The showhas got a really long and established history, having been started after foot andmouth by Sir KenMorrison OBE, theWensleydale Cheese teamand Great Yorkshire Show, to support the resurgence of the industry after that challenge.” It’s “amassive honour” to have been at the helmas chief steward for the fourth year (following in her latemum, Judy Bell’s, footsteps), and Caroline says there’s a great sense of pride amongst all those involved, with strong ethics and integrity throughout the process. This year, Nigel Barden hosts the stage, while the expert judging panel is formed from the great and the good of the British dairy world. “That’s why we attract somany entries,” Caroline thinks. “This year we’ve got Mary QuickeMBE, CatherineMead OBE, SarahMiness fromWaitrose, Mark Chaddock fromSainsbury’s, Amy Chandler fromM&S, Simon Ferro from The Courtyard Dairy, Jon Thrupp from Mons, and, of course, chief judge Terry Hudson, who’s been in the industry for nearly 50 years. “Every single product gets feedback,” Caroline continues. “That’s an extra special reason to enter.” Nigel says it’s a delight to be back at the show this year, “with the entries reflecting the amazing diversity of cheesesmade in this large and bountiful county. The variety of cheeses produced fromdifferent milks; sheep, cow, goat and water buffalo, is testament to the skill of cheesemakers in the region. Combine that with a phalanx of expert judges gathered fromall over the UK, who blind taste the entries, and provide a reassurance that any cheeses picking up accolades are very worthy.” Entries will be judged on Tuesday, with both the dairy and cheese Supreme Champions announced. Caroline, co-director sister Katie, and the rest of the Shepherds Purse teamwere overjoyed to win Supreme Champion Cheese last year with their Organic Yorkshire Blue. “We’ve never won before,” Caroline beams. “To win this award, especially with the calibre of judges and on home turf, was a phenomenal experience and a great credit to the team. To win anything at the show is fantastic. The quality of the cheeses that end up on the top table is phenomenal.” Ryeburn of Helmsley won Supreme Champion Dairy with their Mango Ripple Ice Cream, and production manager, David Otterburn, says they’re already planning their 2025 entries. “Entering shows is a good way of ensuring we are keeping our production standards high andmaintaining our high levels of quality,” he explains. “We know our products are enjoyed by our customers, but being judged by our peers is also important. There are a lot of great producers taking part in the show, including artisans like us, so it is really nice to get that acknowledgment.” OnWednesday the Consumers’ Choice classes (when 50 volunteers from the audience are invited to choose the best from two types of cheese and one type of ice cream according to judging criteria) will be selected. And Thursday is one of themost hotly anticipated days of the event, with the annual Cheese Auction being held. Visitors are invited to bid for their cheeses of choice from the entrants. In 2024, £8,530 was raised for the Royal Agricultural Benevolent Institution (RABI), taking the total raised to date to £50,000. The proceeds from this year’s auction, which starts at 3pm, will be donated to the Samaritans and Yorkshire Air Ambulance. As well as the competitive classes, there will also be an opportunity to hear froma cast of amazing cheese experts on the Cheese and Dairy Stage, including finding out how Wensleydale cheese ismade, and which beers workwith cheese, as well as tutored tastings. “Come and take a look. There’s plenty to see and somuch to do at the show,” Caroline adds. “You can easily fill two days with fun. And the Cheese and Dairy section is a great area for networking.” GREAT YORKSHIRE SHOWREADY TOHOST CHEESE AND DAIRY AWARDS 2025 The show takes place at Great Yorkshire Showground, Harrogate from 8th to 11th July. Find out more at greatyorkshireshow.co.uk VISIT THE GREAT YORKSHIRE SHOW More than 100 classes will be judged at the event this July CHEESE AND DAIRY STAGE SCHEDULE Tuesday: International cheese judge Nigel Barden will interview cheese judges and cheesemakers to reveal what makes great cheese great and bad cheese bad. Wednesday: Master-Rind – the ultimate cheese quiz – takes place, with prizes up for grabs. Thursday: Homage2Fromage’s Nick Copland interviews some of the prize winners. Friday: A Blind Mice Cheese Tasting. Taste five cheeses blind, then discover how to use all your sense to solve the mystery of each cheese.