Hobart Fine Food Awards 2008
As a general rule I have always kept a pretty wide berth of Cheese Competitions.
Having been a judge at a few of them, I have come to this position via an informed route. Perhaps it is just ego and my fear of rejection. But the official line is that “I am am the best judge of my cheese and no one else” and there is a big part of me which believes this.
And then there is the awful problem of which category do my cheeses belong in. Where do you put a cheese like Oen? Where do you put a cheese like The Bastard - is it a cow’s milk cheese?… is it a goat’s milk cheese?… is it both?
Well, we had abot of a chat about it and decided to this year enter a few of our cheeses into the Royal Hobart Fine Food Awards. I was reluctant as being a formed judge at this show I knew that it is mostly supported by the more commercial end of the industry and my cheeses look pretty feral and fualty when they are put next to some of these cheeses. I guess i did not expect to do all that well because of this.
But I was wrong… and now I love entering my cheeses into Cheese Competetions!! (I was right, it was my ego!)
Lewis - GOLD Medal (one of only 12 in the whole show and the highest scoring goat’s cheese)
Tom - Silver
C2 - Silver
The Bastard - Silver (incidently, it ended up in the Any Other Catergory!)
1792 - Bronze
August 19th, 2008 at 7:59 am
Can’t wait to try it…if indeed it makes it off the island!
August 24th, 2008 at 7:43 am
ooooh - right now I lurv to hear of Gold, Silver and Bronze moments - good on you kiddo
BI rooles !
Poiter
August 24th, 2008 at 7:44 am
Fabuloso and congratulations … but Il Bastardo deserves Gold.
August 24th, 2008 at 7:45 am
Congratulations,
I will eat each with appropriate respect
Margaret Brock and Peter Jarman
August 24th, 2008 at 7:46 am
Hi Nick - well done! goodonya! We’re loving the cheeses in the Club offers….keep up the (very) good work!
Ciao,
Charmaine Lawton
August 24th, 2008 at 7:47 am
Hi Nick,
Nice work! It’s great to see you and your cheese is getting some recognition. My wife and I have been into it since we were on Bruny last December.
“I was reluctant, as being a former judge at this show I knew that it is mostly supported by the more commercial end of the industry and my cheeses look pretty feral and fualty when they are put next to some of these cheeses.”
Not faulty, it’s hand crafted. To me that just makes it more appealing.
Keep at it. I’m looking forward to my order arriving on Thursday.
Nick Bultman
August 24th, 2008 at 7:48 am
Well done Nick. We like feral and faulty. Looking forward to our first cheese club package (we missed out last time). Saint is possibly the lost memorable cheese I have ever eaten
Sally
August 24th, 2008 at 7:48 am
Hey Nick
Well done in the cheese competition and here’s to more gold, gold,
gold!!
Keep up they great work.
Best wishes
Paul