Stanhope’s cheesy success

By Rodney Woods

Stanhope cheese has again been recognised on the world stage, this time picking up three gongs at the International Cheese and Dairy Awards.

The 122-year-old awards are the pinnacle competition for cheese and dairy foods, with independent judges from across the globe coming together to assess thousands of cheeses, with this year's event being held in the United Kingdom.

Fonterra Stanhope site manager Jason Wright said the awards were the top recognition for all the hard work that goes into the process from paddock to plate, to turn northern Victorian farmers’ milk into quality cheese.

"Over 5000 cheeses are entered in this competition from more than 50 countries around the world, it’s kind of like the cheese version of the Oscars," Mr Wright said.

"So, to have won in this context really speaks to the quality of our cheese."

Mr Wright said the success was a team effort.“This year we entered our block mozzarella for the first time, along with our traditional award-winning cheddars," he said.

"Our Stanhope mozzarella took home a gold for Best Mozzarella, competing against European and other global mozzarellas.

“Our cheddars also continued to shine, and we walked away with a silver medal for our tasty cheddar and a bronze for our mild cheddar, a great result all round.

“It’s a team effort — from our farmers' milk, which is turned into cheese at our Stanhope site, right through to the team who market and sell the cheese."

Overall, Fonterra walked away with seven wins for Australia, with its Wynyard site in Tasmania also taking home some accolades, winning Best Australian Cheddar for its tasty cheddar and mild cheddar.