Whey to go for top producers

RICHMOND’S Wicked Cheese Co is hoping for gold at this year’s Royal Hobart Fine Food Awards, after taking out a slew of silver and bronze medals in 2017.

The fromagerie has put forward a range of cheeses — made from both cows’ milk and goats’ milk — and is hopeful of gaining a top gong at this weekend’s awards.

The coveted awards event, with medals from 18 general food categories in 469 classes, is one of the longest-running benchmarkers of fine food in the nation.

Royal Agricultural Society of Tasmania chief executive Scott Gadd attributes the volume of high-calibre entries and innovation points to the rise of fine food appreciation.

“The diversity of product keeps impressing us,” he said. “Every year we see something new. We see new flavours being introduced into products that you wouldn’t normally expect. There are some very exciting producers out there seeking to test the boundaries, which is great to see.”

The awards cover all categories of food from baked goods, cheeses and preserves to tea, coffee, olive oil and delicatessen products.

Wicked Cheese Co owner, Ashley McCoy, said the awards were gaining popularity as a benchmark of food excellence.

“It’s a local show and it’s getting more and more prestigious. As a consequence of the Tasmanian tourism profile growing and the food that comes out of Tassie being highly regarded, the show is getting more interest,” he said.

The winners will be announced tomorrow.