Vive le Cheese partners with the Craft Guild of Chefs to find the best French cheese recipe
Vive le Cheese and the Craft Guild of Chefs have announced the start of a nationwide competition to find the best innovative, yet simple, recipe that includes French cows' cheese as an integral ingredient of the dish.
The competition, which runs until November 28 2010, is open to chefs, sous chefs and Craft Guild members. Applicants from around the country will be given the challenge to develop their recipe using the French cheese allocated to their region:
• Scotland and Northern Ireland – Camembert
• North England and Midlands – Brie
• South East England – Epoisses
• South West England – Emmental
• Wales – Comté
• London – Bleu d'Auvergne
Recipes will be judged by a panel of experts who are looking for innovation, creativity and something a little unexpected that demonstrates what the concept of "living life on the wedge" means to the chef. In addition to this, the recipes should also be simple to understand, quick to cook – no more than 30 minutes in total – and easily recreated at home.
Following two rounds of judging, five runners up and one overall winner will be announced in January 2010. The runners up will have their recipes and a short filmed interview published on the Vive le Cheese website, Youtube channel and Facebook page, as well as sent to their local newspapers.
The overall winner will have their recipe and their filmed video appearing in UK food magazines and websites. An extra special VIP prize for the winner will be revealed on the Craft Guild of Chef's website on October 4.
The campaign is supported by the French dairy farmers regrouped within CNIEL (the Interprofessional Centre for the Dairy Economy) and FranceAgriMer, a national establishment for agriculture and fishery products, supervised by the French Ministry of Agriculture & Fisheries.
• To enter the competition or to request further details, please email bethan.wallace@sopexa.com for information or an application form
bethan.wallace@sopexa.com.
Words: Sheila Eggleston
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