The Word Cheese Awards honors the best cheeses in its international competition, and we are proud to present the winners of the Gourm.it Consortium for this 2023 edition.
SuperGold for
- Gorgonzola Pdo by Arrigoni Battista: a blue-veined, soft, raw cheese made from whole cow's milk
Gold for
- Ricotta al forno Siciliana con Erba di Provenza di Centro Form: a dairy product with a compact and soft texture, it has a longer shelf life than fresh ricotta
- Parmigiano Reggiano White Cows by Antiche Razze: Parmigiano produced with the milk of the precious White Cow, a native breed of the Modena province, whose valuable milk, rich in casein and with an excellent content of fats and proteins, is characterized by exceptionally high quality.
- Parmigiano Reggiano Brown Cows by Antiche Razze: Parmigiano Reggiano Vacche Brune DOP is obtained from the milk of brown cows, a breed with roots in the Parmigiano territory since 1870 but saw significant development around 1900 thanks to the work of Prof. Bizzozzero.
- Organic Robiola di Capra by Perenzin Latteria: Robiola di capra is a fresh, soft, and creamy cheese, perfect for any time of the day.
- Madama Reale by Caseificio Rosso: Madama Reale is a semi-hard cheese produced with pasteurized cow's milk from two consecutive milkings.
Silver for
- Parmigiano Reggiano 30 mesi by Latteria Sociale Gonfo: the long maturing period makes it possible to pair this particular type of Parmigiano Reggiano with more structured red wines
- Grana Padano Agripiace BIO by Gourm.it: Grana Padano is an Italian DOP hard, cooked, and slow-maturing cheese.
- Pecorino Toscano al Tartufo Collezione by Collezione Gourm.it: Pecorino Marmorizzato al Tartufo Collezione is a matured pecorino with an intense black truffle flavor.
- Goat Caciottona aged with pepper and EVO oil by Perenzin Latteria: Goat Caciottona aged with pepper and extra virgin olive oil is a unique goat cheese in which the well-defined taste of pepper is perfectly balanced with the pleasant spiciness of goat cheese.
- Parmigiano Reggiano Vacche Rosse 29 months by Granadoro: The milk of the Vacche Rosse of the Reggiana Breed possesses some qualitative characteristics that differentiate it from traditional Parmigiano Reggiano.
- Birbablu by Caseificio Rosso: BirbaBlu is a compact cheese made from whole pasteurized cow's milk and, like many blue cheeses, is matured with the inoculation of noble molds, Pennicilium Roqueforti.
- Blu Divino by Caseificio Rosso: Blu Divino is a new creation by Caseificio Rosso, a refined blue cheese with Barbera d'Asti DOCG.
Bronze for
- Pecorino Pepato by Centroform: a cheese with a long tradition in Sicilian cheese-making. Its soft, compact paste and unique taste have made it very popular.
- Parmigiano Reggiano Dop oltre 40 mesi by Caseificio Agricolo Milanello: the strong aromas of Parmigiano Reggiano aged over 36 months are perfectly combined with the sweetness and slight acidity of a few drops of Traditional Balsamic Vinegar of Modena or Reggio Emilia
- Berghemblu by Arrigoni Battista: a cheese produced in Bergamo using high-quality cow's milk and refined with great skill by its maturers.
- Burrata di bufala biologica by La Marchesa: fresh organic buffalo milk pasta filata cheese filled with cream
- Pecorino Collezione by Collezione Gourm.it: Pecorino is a hard cheese with an intense but not overly spicy flavor, with slightly sweet and salty notes.
- Parmigiano Reggiano Vacche Rosse by Antiche Razze: Parmigiano Reggiano DOP Antiche Razze Vacche Rosse is produced with the milk of Vacche Rosse of the Reggiana Breed.
- Formaio Ciok by Perenzin Latteria: Formajo Ciock is a unique cheese infused with red grape marc, a tribute to traditional cheesemaking art.
- Parmigiano Reggiano Vacche Rosse 24 months by Granadoro: The milk of the Vacche Rosse of the Reggiana Breed possesses some qualitative characteristics that differentiate it from traditional Parmigiano Reggiano.
- Margot by Caseificio Rosso: Margot is an intriguing combination of Pezzata Rossa d'Oropa milk and artisanal beer "Margot" by Enrico Terzo.
These are significant recognitions, and we congratulate our producers who work hard every day to create these wonderful cheeses.
