My Experience as a Super Jury Judge at the World Cheese Awards 2025

Guild of Fine Food (KARGO Kommunikation)

It has taken me a little while to settle after Bern. Even now, I am not sure it has fully sunk in. Being asked to sit on the Super Jury at the World Cheese Awards is something I have carried quietly for almost twenty years. I never talked about it much. I just kept my head down, focused on supporting British cheesemakers, and hoped that one day the opportunity might arrive.

There had been the odd whisper over the years, especially after winning Affineur of the Year again, but I always brushed it off. Those seats usually go to people who have been in the industry far longer than I have. So when the email landed, I had to check my phone three or four times. Then I walked into the next room to Grace, half laughing, half emotional, muttering, I did it.

Arriving in Bern

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Nothing prepares you for the scale of the World Cheese Awards. Five thousand two hundred and forty four cheeses from forty six countries. It is like stepping into a football pitch made entirely of cheese. Swiss music echoing through the hall, judges greeting each other from every corner of the world, and row after row of textures, aromas and shapes.

What struck me most was not the noise or the lights. It was the warmth. Proper kindness. You expect a bit of cynicism or pressure in moments like this. None of it. Everyone was excited for me and incredibly reassuring.

The apron moment

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The moment it felt real was when Tortie Farrand handed me my Super Jury badges and apron. Our names were embroidered on them in a subtle way. I thought no one would notice… and within seconds people were turning to me asking, Why have you got your name on yours? That is when it all clicked. I am actually doing this.

How the judging works

Guild of Fine Food (KARGO Kommunikation)

There were over 260 judges this year, working in teams of two or three. Each table had around forty cheeses to work through. You look at the visual first, then the aroma, then texture, and finally the flavour, with flavour carrying the most weight. Once scores are agreed, the cheese earns a Bronze, Silver, Gold or, if it really shines, a Super Gold.

In previous years, Super Jurors also judged at a table in the morning. You would get around thirty cheeses and about four hours to get through them. I love cheese, but even for me that is a fair load.

This year, the role changed. Instead of judging a full table, the Super Jurors walked the aisles, supporting teams, giving second opinions, helping warm up palates and answering questions when needed. It was calm and collaborative. A rare chance to spend proper time with friends and colleagues.

Once the Super Golds were confirmed, they were moved into the Super Jury pen. That is when the real work begins. We taste everything again, quietly and carefully, and choose one cheese each to champion on the big stage.

The Super Jury moment

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Backstage before the final, the nerves kicked in. It is that odd mix of pride, pressure and hoping you do not mess it up. My friend Sven, who has been on the Super Jury a few times, kept me grounded with proper advice.

I also had encouraging messages from my close cheese friends, Dhruv Baker and Morgan McGlynn Carr. Both took the time to send calm, steady words that settled me. It meant a lot.

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Then we were lined up. Entrance music, bright lights, cameras. As we stepped out, huge visuals behind us displayed our names as if we were Premier League players being introduced at kick off. Completely surreal.

The British crowd were incredible. Loud, proud and fully behind me. Every time I took the mic, they made sure I knew they were there. It settled me straight away

Guild of Fine Food (KARGO Kommunikation)

Then came the final cheeses. Fourteen of the best on the planet. We had about sixty seconds per cheese to taste and score from one to seven. Possibly the best cheeseboard I have ever had in front of me.

The final fourteen

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• Gruyere AOP Vorderfultigen Spezial 18+ months – Switzerland
• Cremeux des Aldudes aux Fleurs – France
• Appenzeller Edel-Wuerzig 9 months – Switzerland
• Gantrisch Bergkaese – Switzerland
• Koenigs-Chaes Rezent – Switzerland
• Ossau-Iraty AOP – France
• Stockinghall – USA
• Aged Rutland Red – United Kingdom
• Hechizo – Spain
• Montana Intenso – Netherlands
• Sparkenhoe Red Leicester – United Kingdom
• Pave Cobble – United Kingdom
• Yozawa Yagi – Japan
• Eniquem Maly Princ – Slovakia

The cheese I chose

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One Gruyere stood out. Warm, savoury, steady. Complete. The texture had that flinty, crystalline quality I love. The aroma was spot on. It made the familiar feel new again.

I spoke about it on stage. Nothing showy. Just honest. And then came the reveal.

Gruyere AOP Vorderfultigen Spezial over 18 months, from Bergkaeserei Vorderfultigen, Switzerland.

The cheese I championed.  The Swiss crowd erupted. The maker spoke with real heart. That was the moment it landed.

The moment I will carry with me

Guild of Fine Food (KARGO Kommunikation)

Standing on that stage, speaking for a cheese that genuinely moved me, is something I will carry forever. It reminded me why I love this world. Cheese looks simple on the outside, but underneath it holds the hours, the hands, the decisions, the seasons and the soul of the people behind it.

This experience has strengthened my drive to support great makers, champion British cheese, and treat every cheese in my care with the respect it deserves.

To everyone who supported me, encouraged me and believed I could do this... thank you. I hope I did you proud.