The World Cheese Awards will visit Italy for the first time, taking place in Bergamo on Friday October 18, 2019.
The awards, now in their 32nd year, will form part of the city’s yearly FORME cheese festival in the mediaeval heart of Bergamo. Last year, the awards took place in Bergen, Norway.
They’ll also shine a spotlight on Lombardy’s culinary culture, giving the region’s producers an opportunity to showcase their food and drink on a world stage. The FORME festival itself will feature:
- Panel discussions
- Training sessions
- An exhibition of all 50 Italian ‘DOP’ cheeses (‘Denominazione di Origine Protetta’, which means ‘Protected Designation of Origin’).
‘The very heart of the cheese world’
John Farrand, Managing Director of the Guild of Fine Food, organisers of the World Cheese Awards, said: “The World Cheese Awards is extending its international reach year-on-year. So it’s very important for us to partner with like-minded organisations that understand the power and potential of this global cheese gathering.
“Uniting with FORME feels like a very natural fit for us. We’re hugely honoured to be bringing the competition to Bergamo in 2019, a beautiful city with a wealth of cheese heritage.
“With over 200 of the world’s top cheese people set to fly in for the awards, Bergamo will become the very heart of the cheese world this October.
“We’re anticipating yet another record-breaking year, hoping to top 3,500 entries for the first time.”
12,000 kilos of cheese
President of the Progetto Forme Francesco Maroni added: “We’re very proud to present the fourth edition of FORME. The numbers from last year are already clear: over 40,000 visitors and participants, with 12,000 kilos of cheese sold and tasted at the market.
“This huge event, alongside the new addition of the B2Cheese fair, will serve to promote excellence in production throughout Italy.”
The World Cheese Awards will take place on Friday October 19, 2019. They’ll form part of the FORME festival, which will on October 18-20, 2019.
For more information, please contact any of the following:
Sam Brice at Freshly Ground PR
+44 (0) 7961 635 960
Amy Brice at Freshly Ground PR
+44 (0) 7717 893 123
Tortie Farrand at the Guild of Fine Food
+44 (0) 1747 825 200