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Decided the list of the winning types of cheese of the 5th edition of the international organic cheese exhibition. The prize-giving ceremony at the Biofach exhibition in Nuremberg.

Feta, ricotta, pecorino, mozzarella cheese and many others: exactly 120 organic types of cheese coming from dairies among the mountains and the valleys of Italy, Germany, Switzerland, France, Belgium, Spain and Greece that took part to the 5th edition of BioCaseus, the International exhibition for the Prize of the best organic cheese.

39 classified types of cheese, three per each of the 13 officially recognized categories, based on the maturing period and processing: fresh and soft cheese without rind, ricotta cheese, soft cheese with rind, soft cheese with washed rind, soft cheese with mouldy rind, medium hard cow milk cheese (4-8 months of maturing period), medium hard sheep and goat’s milk cheese (4-8 months of maturing period), hard cheese (more than 8-16 months of maturing period), hard cheese (more than 16 months of maturing period), fresh stringy cheese, mature stringy cheese (more than 60 days), cheese with herbs, flavoured cheese; considered the wide range of products, 3 sub-categories have been added to the 10 selected at the beginning, one for the ricotta cheese, one for the medium hard sheep and goat’s milk cheese and one with a maturing period longer than 16 months.

A jury of 36 experts constituted by representatives of the Institute for the Quality and the Agricultural and Food Technologies of Veneto Agricoltura, by representatives of ONAF (National Organization of Cheese Tasters) of Veneto, Friuli Venezia Giulia and Emilia Romagna, by representatives of the Consortiums for the Protection of DOP cheese, by buyers of dairy products of the Italian and foreign organized distribution industry, has judged the different types of cheese (every participating cheese has been examined by at least 6 judges), evaluating in sequence its scent, taste-flavour, shape, colour, holes and consistency. The technical chart used for the evaluations considered the 60% of the value for those typical organoleptic aspects, such as scent, taste-flavour and the structure of the cheese, the 30% for the aesthetic characteristics of the rind and of the cheese and the 10% for the consistency of the cheese.

Unanimous the decision and the credit expressed by the jury concerning the high quality of the competing cheese: more than 60% of the cheese has obtained a score higher than 80/100 and no cheese has received less than 72/100: the score given to each cheese of the competition corresponds to the average of the judgements given during 6 single samplings; all the data have been submitted to a statistic analysis, determining a Standard Deviation, in order to avoid some irregular data to effect the result.

The very good results of the exhibition are a clear sign of the fact that many operators and pioneers of the Organic, not that much expert or able, had to leave it to real experts: organic cheese producers are no more “ugly duckling”, but they have learnt and are now able to face with no fear the challenges that a more and more tough and competitive market is asking them.

The prize-giving ceremony of the 39 classified types of cheese takes place during the Biofach exhibition of Nurnberg, on 17th February at 16:00hrs at the stand of Buonitalia, pavilion 4 stand 228.

Biocaseus has been organized by the FederBio Section of Producers Members (Italian Federation Organic and Biodynamic Agriculture) in cooperation with Consortium Ecosviluppo Sardegna, IFOAM (Organic Agriculture International Federation), ONAF (National Organization Cheese Tasters), AVeProBi, ICE (Foreign Commerce Institute) and Veneto Agricoltura.

Bologna, 22nd January 2010


Beautiful, good, healthy and of quality:
Unanimous the judgement of BioCaseus’ Jury