World Cheese Award 2011
Tiroler Felsenkeller cheese: Super Gold winner at 2011 World Cheese Awards
Last week, another chapter was added to the success story of two premium cheeses, Tiroler Adler and Tiroler Felsenkeller cheese. At the World Cheese Awards, which were held on 23rd Nov. in Birmingham (England), both these gems from Tyrolean cheese cellars scored highly. Tiroler Adler brought a SILVER medal back home with it, whilst Tiroler Felsenkeller - the Tyrolean speciality matured in naturally occurring rock caves - was awarded a SUPER GOLD medal.
Rudi Steiner, master cheese maker for Tirol Milch, was absolutely delighted: "Winning Super Gold and silver at the world’s largest and most important cheese competition is really sensational for us and underscores once more our expertise with regard to cheese-making - even at an international level. These prizes are not only the highest possible commendation for our company, but also pay tribute to the incomparable quality of Tyrolean milk.”
Ever since 1988 the World Cheese Awards have been held annually; since 2005 they have become the largest international competition of their kind. A jury consisting of 200 experts examine 2,500 entries from all over the world to nominate and award prizes to the world’s best cheeses.
SUPER GOLD: Tiroler Felsenkeller cheese. In earlier times, cheese was traditionally matured in naturally occurring rock caves or clay cellars. Temperature and humidity remain constant in such places. Tirol Milch picked up on these old traditions and allows its Tiroler Felsenkeller cheese to mature in just such cellars in Wörgl and Kundl. Only hay milk is used in the production. Tiroler Felsenkeller cheese matures in these cellars for more than 200 days and nights. Red mould is nurtured carefully by hand. The result is a cheese with a strong, aromatic character and an unmistakeable aroma.
SILVER: Tiroler Adler cheese. Tiroler Adler cheese is marked by its strongly aromatic, expressive character. A down-to-earth Tyrolean, in other words; one which is given a whole eight months to develop its personality in peace. Made from pasteurised Alpine milk, a smooth, slightly parmesan-like dough is formed. Nurtured with select red mould, Tiroler Adler develops with age a tanginess in a class of its own. As with all other Tyrolean milk cheeses, this is also naturally lactose-free.