Treur Kaas win the International Cheese and Dairy Awards Supreme Best of the Best 2020
debbie.stewart • August 3, 2020
Treur Kaas win the International Cheese and Dairy Awards Supreme Best of the Best 2020
Due to the main show being cancelled the cheese committee decided to hold a virtual competition to crown the Best of the Best from the last 4 year’s Supreme Champions.
Cheeses in the competition were:
Belton Farms – Coloured Cheshire
The Bath Soft Cheese - Wyfe of Bath –
Greenfields Diary – Crumbly Lancashire
Treur Kaas – Jerseyhoeve Schorren Organic Aged Gouda
The judging took place on 28th July 2020 by a panel of industry experts. The consensus of judges was that the Treur Kaas Jerseyhoeve Schorren Organic Aged Gouda was the winner but thought all entries were the best of their type.
Commenting on the win, Esther van Krimpen, “It is really special to finish at the top of the list again. We are delighted with the results and very proud to have this wonderful cheese in our range. This proves Treur Kaas is the partner for speciality Dutch Cheese".
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Do you work in the dairy industry, across Cheese, Butter, Cream, Milk and Yogurts? The International Cheese & Dairy Awards and Leading Dairy Training College, Reaseheath , have teamed up to bring you a unique, inspirational, and informative dairy industry networking event. We are inviting Production, Engineering, Purchasing, Operational, Technical Managers and Managing or Site Directors to join us at the Staffordshire County Show Ground on Thursday 30 June Starting at 9:30am, finishing at 3:30pm. During the day you will discuss with like-minded professionals the current topics: Research and innovation opportunities. Sustainability challenges. Skills gaps facing the Dairy Industry. The plant-based and free-from markets. There will also be an opportunity to visit supplier trade stands at Bingley Hall which include culture, packaging, robotic and equipment suppliers to the Dairy Industry. A complimentary networking lunch will be provided. Agenda : Introduction to the training, research, and innovation opportunities available to industry provided by Reaseheath. Break-out sessions in the morning to meet suppliers inside Bingley Hall. Topic 1. Sustainability Challenges in the Cheese & Dairy Industry – INDUSTRY SPEAKER Topic 2. Plant Based – The need to embrace the ‘free from’ market – INDUSTRY SPEAKER Topic 3. Skills Gaps in the Cheese & Dairy Industry and how to overcome – INDUSTRY SPEAKER CPD Breakout networking sessions.
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