Garstang Blue takes ‘top cheese’ title

Dewlay Cheesemakers MD's Richard and Nick Kenyon at the launch of their Garstang White cheese. Photo Ian Robinson
Dewlay Cheesemakers MD's Richard and Nick Kenyon at the launch of their Garstang White cheese. Photo Ian Robinson

Britain’s best cheese comes from Lancashire, according to chef Richard Corrigan and Great British Food magazine.

Dewlay Cheesemakers’ Garstang Blue was the outright winner of the cheese category, cementing the county’s reputation as a culinary superpower.

It’s mild and creamy but still has that beautiful, distinctive taste of a blue cheese. Not overpowering by any means

Richard Corrigan

Launched for the first time last year, the Great British Food Farm Produce Awards were set up to provide a platform for the skilled, passionate – and often unsung – artisans behind the nation’s finest speciality food and drink.

Richard Corrigan said, “This is an absolutely beautiful soft blue and would be a lovely introduction to blue cheese for anyone.

“It’s mild and creamy but still has that beautiful, distinctive taste of a blue cheese. Not overpowering by any means.”

All entries were initially short-listed based on the producer’s commitment to provenance and local souring, then taste tested by a panel of some of the top names in British food, including Nathan Outlaw, Rosemary Shrager, Valentine Warner and Richard Corrigan. The 14 categories were chosen to represent the length and breadth of food and drink produced in the UK, from pies and cider to bacon and smoked fish.

“I’ve been absolutely delighted with this year’s results,” says Natasha Lovell-Smith, editor of Great British Food magazine and chair of the judging panel.

“We had entries from producers of all sizes, from every corner of the UK, and the quality of food was just outstanding. Our judges are experts in their fields, and all of our winners, runners up and finalists should feel very proud indeed!”