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Although only the second major cheese show in 2012, Dewlay are delighted to have won the most
sought after award at the Cheshire Show Cheese Awards, just outside of Knutsford today for one of
their true hero products - Tasty Lancashire
The dairy had already won 3 medals including a Gold award for Tasty Lancashire, early Tuesday
afternoon, but the accolades continued when this multi award winning cheese picked up the
Farmhouse Lancashire Federation Trophy along the way for the best Territorial cheese - a major
achievement in itself . The best was yet to come, however when the cheese made its way to "The
Top Table" - where the best cheeses from across the cheese competition categories would be pitched against each other.
Though faced with very stiff competition against some of the best cheeses from around the U.K. and even further afield, Dewlay's Tasty Lancashire held its own to be crowned Supreme Champion and winning the Dean Challenge Trophy.
Judged by some of the UK’s top cheese specialists and industry peers, this award cements Dewlay’s
position as producing the finest Lancashire cheese. "I'm speechless" declared Richard Kenyon,
Production Director. "We've been preparing for The Cheshire Show all year and while the top award
is always the goal, to be here and looking at our Tasty Lancashire Cheese being pronounced the best in show when there are so many great cheeses here is simply amazing”. Richard, who with his brother Nick are the third generation of Lancashire cheesemakers at Dewlay continues "We have used the same recipe for producing Lancashire cheese since our Grandfather first started making cheese in 1957, and our knowledge and passion for cheese clearly shows in the product we make”.
Dewlay’s Tasty Lancashire is renowned for its complex but not overly strong flavour, which is achieved by maturing the cheese for up to 12 months. The cheese is then carefully selected by Dewlay’s team of expert cheese graders before leaving the dairy.
The Supreme Champion trophy can be seen at The Cheese Shop at Dewlay from Thursday morning, where the cheese can also be sampled.
