Super Gold Excellence
An outstanding achievement was the Super Gold medal awarded to Eleftheria Gulmarg, a cheese that emulates the luxurious texture and taste of French Brie.
Crafted from cow's milk, this soft and creamy cheese boasts a flavour profile that is both rich and wonderfully balanced, featuring delightful buttery undertones complemented by a subtle hint of earthiness. Its success in the competition was attributed to its sophisticated character, consistent development during ripening, and impeccable technical execution. This recognition is particularly noteworthy for a cheese that has only recently entered the competitive global artisanal cheese arena, demonstrating a significant leap in quality and craftsmanship.
Himalayan Yak Gold
The Gold medal was proudly secured by Yak Churpi-Soft, a unique cheese from Nordic Farm in Ladakh. This cheese originates from the pristine Himalayan region and is expertly made using milk from yaks, a cornerstone of Ladakh's traditional dairy practices. Diverging from the commonly known hard yak churpi, this soft variation has been specifically developed for a discerning palate, offering a texture that is dense yet yields gently. Its taste is deeply rooted in the rustic terroir of its origin, with a distinctive tanginess influenced by the high-altitude environment. The profound connection to the local landscape and the inimitable qualities of yak milk were key factors in its standout performance, distinguishing it in the international contest.
Caramelised Whey Gold
Another Gold medal recipient was Eleftheria Brunost, which represents an inspired Indian interpretation of Norway's celebrated brown whey cheese, Brunost. The creation process involves the slow simmering of whey over carefully controlled heat, allowing it to naturally caramelise into a solid, fudge-like block. The resulting cheese is exceptionally smooth, easily sliceable, and rich with complex flavours, prominently featuring notes of caramel and butterscotch. The judges were especially impressed by the sophisticated technical skill required for its production; maintaining precise temperature control is vital to avoid any bitterness while achieving the perfect balance of caramelisation and desirable texture.
Spiced Alpine Silver
Securing the Silver medal was Eleftheria Kaali Miri, a semi-hard cheese drawing inspiration from alpine varieties. Its distinctive finish involves a generous coating of black pepper, known locally as 'kaali miri.' The cheese presents a firm yet delicately crumbly texture, built upon a smooth, creamy foundation. The flavour is significantly enhanced by the sharp, aromatic zest of the pepper crust, creating a captivating contrast with the inherent richness of the dairy base. This creative layering of tastes and well-executed presentation were highlighted by the judges as key elements contributing to its success and ability to stand out in a competitive field.
