Being recognised as a producer, rather than for a specific cheese, is testament to a person’s skill, story and determination in the world of cheese. ‘I feel like these awards are really honest,’ says Graham Kirkham, who continues to make Lancashire cheese to his mother’s recipe (the real life Mrs Kirkham). ‘There was a good gathering of fantastic cheesemakers and the judges were really good. The public voted as well and it was really nice to get them involved. The whole thing just has a really good feel to it and I’m so chuffed and happy to be a part of it.

‘It’s nice to get recognition. When you win an award you realise it’s all worth it, because it is hard work and you can get bogged down just staring at the four walls of your dairy all day. To win just feels really fantastic.’

Runner-up: Ludlow Food Centre

Cheesemakers know how important winning awards are, but all too often the shops selling their cheeses are overlooked. That’s why we had a special category for Best Cheese Retailer which went to Country Cheeses, a company that started with six cheeses and a market stall in Devon. ‘We’ve never won any awards before – we’re a tiny shop that sells mostly West Country cheeses and work with the dairies directly to source our products,’ says Marie Talbot, a manager of one of Country Cheeses’ three shops in Devon. ‘We just can’t believe we won when we were up against companies like The Cheese Shed. It’s phenomenal! Our customers are amazing and are the ones who got us here today. These awards are great because it recognises the retailers as well as the producers. We’re always promoting artisan cheese wherever we can and it’s so nice to meet the individual people behind them.’

Runner-up: The Cheese Shed

Rollright is one of those cheeses that became an instant classic the first time it hit the shop shelves, which is why David Jowett and his company Kingstone Dairy was named Best New Producer. Based in Oxfordshire, David’s only been selling Rollright since March 2015, which is amazing seeing as it now has pride of place in reputable cheese shops up and down the country.

Runner-up: Yorkshire Pecorino

Made by Two Hoots Cheese on the Hampshire/Berkshire border, Barkham Blue won the blue category due to its rich, buttery flavour and mild taste, complemented by its unique rounded shape and beautiful blue-green veins.

Runner-up: Stichelton

This fresh goat’s cheese wowed the judges thanks to its soft, mousse-like texture and light, tangy flavour. It’s been made in Salisbury for many years, but has achieved national recognition in the past few thanks to a slew of awards.

Runner-up: Perroche

Cornish Gouda doesn’t just taste fantastic – it has a heartfelt story behind it too. ‘It feels great to be rewarded for all the hard work,’ says Giel Spierlings, who set up Cornish Gouda four and a half years ago. ‘I came home from college to see a for sale sign on the farm gate and decided I was going to start making cheese to try and keep the farm going. My mum and dad bought the farm with a big mortgage and the industry just collapsed so there was no money and they were going to sell up, but I decided that I wanted to carry on farming. I started buying milk off them at a fair price and turning it into cheese, read lots of books and carried on learning until I made this award-winning one.’

Runner-up: Lincolnshire Poacher

This fantastic ewe’s milk cheese is better than anything the Italians can make, and founder Mario Olianas is one of the most passionate cheesemakers in the UK. ‘I’ve been making cheese for four years now, and I’m really chuffed to bits for Yorkshire Pecorino to be crowned the best semi-soft cheese in Britain. It all started when I went to visit my brother in Sardinia, and found out he was making cheese, and it actually tasted good! So when I came back to Yorkshire I told my wife we needed to make some that’s better. It took us six months to find the right milk, but from then on we’ve been winning awards every year. My brother quickly surrendered and after today, I don’t think he can say anything about cheese!’

Runner-up: Wyfe of Bath

The best new producer also took home the trophy for soft cheese. Rollright’s blushed pinky-orange rind means top marks for appearance but it’s the buttery centre and gentle taste that really won the judges over. It’s comparable to a Reblochon, but offers so much more.

Runner-up: Sharpham Brie