Brinkworth Dairy is thrilled to announce that we have won a gold medal in the hard territorial category for Wiltshire Loaf at the international cheese awards. Brinkworth Dairy cream has also been awarded a bronze in the double cream category. Ceri Cryer from Brinkworth DAiry says, ‘We are thrilled to have recognition from the international Cheese Awards for the great produce made here in Brinkworth. This is our first year of entering the awards so we are really encourage dto have a go next year as well’. The Internation Cheese Awards has had a record breaking year. We knew that this year’s show was going to be a pretty spectacular affair, but it exceeded all our wildest dreams by breaking a whole string of records. In total, we received an astonishing 4,615 entries (a 3.5% increase on last year’s all-time high), from 274 exhibitors (13.5 % up on last year) based in 31 different countries. For a full list of class results and trophy winners, please visit their website at http://www.internationalcheeseawards.co.uk/ and click on the links halfway down the home page. Description: Wiltshire Loaf cheese is a mild and creamy cheese with a mild camomile and daisy flavour. A semi-hard cheese, smooth and creamy. Made with pasteurised milk from our own pedigree Friesian herd and vegetarian rennet. 2 months matured. 6 weeks MLOR. 4kg whole cheese or 2kg half cheese. Wiltshire Loaf from Brinkworth Dairy wins “Best Territorial Cheese” at the British Cheese Awards 2013. Provenance: The cheese its self is named after the traditional Wiltshire cheese that William Collingborn, founder of the Brinkworth pedigree Friesian herd would have made here at Hill End Farm. This was famous in the 18th Century and mentioned in two of Jane Austen’s novels. The cheese county was the low lying rich pasture to the North and West of Wiltshire. North Wiltshire Cheese was highly sought after in the 18th century. The Phrase chalk and cheese comes from Wiltshire with the chalk downs in the south of the county and the cheese making lands in the north. With the coming of cheddar cheese the Bath and West Society supported a world wide campaign of instruction in making it. This, together with the coming of the railways, which could convey liquid milk to London, meant the disappearance of North Wiltshire Cheese…. Until Brinkworth Dairy revived it.