Sodiaal is one of the leading dairy cooperatives in France with products ranging from P.D.O. cheeses to Brittany butter, UHT milk and cream.
Midlands Semi-Finalists
Comte Knot
by Georgina Magowan
from Freshcut Foods
Comte Daddy
by Alexandra Cantrell
from Greencore
Alpine Allium and Cheese' Choux Custard Bun
by Joshua Berry
from Greencore
Kimchi'd Up Beef
by Matthew Brennan
from Samworth Brothers
Anvil Special 24.3 (+Raclette Halo)
by Barny Luxmoore
from The Jabberwocky
Northern Semi-Finalists
The Forger’s Feast
by Kirsty Fitzpatrick
from Deli Lites
Raclette, Pork and Bacon Cubanos
by Richard De'Ath
from Greencore
Marmite Cheesy Roast Beef Crumpet
by Abigail Pearce
from Greencore
Forbidden Fruit
by Ben Bradley
from On a Roll Sandwich Company
K-Pop Comte Street
by Ivor Peters
from Urban Rajah
Southern Semi-Finalists
Monte Cristo
by Kieran Mcgivern
from Around Noon
The Crown Of Monte Cristo
by Oliver Bloxham
from The FSC Group
#Notaphillycheese
by Stephen Jordan-Bird
from Samworth Brothers
Cosy Croll
by Edvinas Smigelskis
from Samworth Brothers
Raclette Sourdough
by Robert Lawton
from Leathams
The Brief
Sodiaal have chosen two delicious cheeses from their range for this year's competition.
First up is Raclette. A real crowd pleaser with a pleasantly mild flavour and springy texture when served cold, but perhaps more familiar served hot, where it takes on an indulgent creaminess.
Then there is Comté, the cheese that has it all. The ultimate gourmet cheese, which allows for a multitude of pairings.
Which will you choose? How will you use it?
Here's some more info to help you decide:
