Want to know what’s hot on the Global Cheese Scene? Originally broadcast as The Big Cheese Weekender 2023 finale, it took us live to our International Training Partners, as they came together to curate an international festive cheeseboard that captures the essence of their homeland. Here’s a rundown of the key highlights:

Highlighted Cheeses and Regional Insights

Franco from New Zealand

Representing the Grand Gorman, Franco highlighted the evolution of New Zealand’s cheese industry, noting a shift from traditional cheddar to award-winning blue and washed-rind cheeses. He showcased Wildfire, a washed-rind cheese made from A2 milk, produced in the South Island’s Nelson region.

Sven Erik from Norway

Working for a large cheese distributor, Sven Erik discussed Norway’s burgeoning artisan cheese scene, which gained momentum after the success at the 2016 World Cheese Awards. He presented a blue cheese reminiscent of Colston Bassett Stilton but distinctively Norwegian, highlighting its national and international appeal.

Wendy from Australia

Wendy, operating out of Brisbane’s cheeseboard shop, emphasised the growing sophistication in Australian cheese preferences, with a focus on raw milk cheeses. She introduced La Saracino, a raw milk cheese from the Adelaide Hills, which pairs well with crisp, aromatic white wines.

Stephen from the UK

Stephen, from George and Joseph Cheesemongers in Leeds, presented a triple cream Delice des Bourguignons with wild garlic and marzipan, reflecting a fusion of French inspiration with local innovation. This cheese exemplified the trend of creative adaptations in the British cheese scene.

Kanako from Japan

Kanako highlighted the emerging Japanese cheese market, noting that around 200-300 artisan cheese makers are now active in Japan. She showcased Sainte-Maure de Touraine, a lactic-set cheese that pairs excellently with sake, emphasising its suitability for New Year celebrations over Christmas.

Galina from France

Representing the heart of cheese culture, Galina discussed the tradition of truffle cheeses for Christmas in France. She showcased Brie de Meaux with truffles, a rich, earthy cheese from the Paris region, paired traditionally with champagne.