An ash-coated goat’s log made in the New Forest has been named Supreme Champion at the British & Irish Cheese Awards 2026. Dazel Ash from Rosary Goats Cheese rose to the top in a field of over 600 entries, judged by 60 industry experts, to take the top prize at the 30th anniversary edition of these prestigious Awards.
Produced by Chris and Clare Moody in a small dairy, tucked behind their family home in Wiltshire, Dazel Ash is a log-shaped cheese, coated in edible ash, which matures to develop a delicate, crinkled rind. Dazel Ash has a fresh and clean flavour profile including citrus and earthy notes, as well as a floral sweetness, while its white interior offers a striking contrast against the black rind.
Said Chris Moody from Rosary Goats Cheese: “We are absolutely delighted to have won Supreme Champion for Dazel Ash at the British & Irish Cheese Awards. It is an honour to receive such an accolade from judges so knowledgeable in artisanal cheesemaking. The Cheese Awards have always been a marvellous showcase for British and Irish cheesemakers, especially the small producers. The sudden burst of enthusiasm that you get from winning an award reminds you why you started making cheese in the first place!”
Added Julius Longman, chairman of the British & Irish Cheese Awards: “As our British and Irish cheesemaking communities continue to go from strength to strength, we’re delighted to celebrate their work at the British & Irish Cheese Awards, welcoming more cheese entries and more judges yet again this year. Huge congratulations to all of our winners, and of course to our Supreme Champion, Dazel Ash from Rosary Goats Cheese, which was up against some truly astonishing cheeses in this year’s hotly contested final. It was a special year for the Awards, as we celebrated our 30th anniversary. Thank you to all of our friends across the industry who do their bit make the British & Irish Cheese Awards so special – in particular our partners in Ireland, who have helped us bring a record-breaking number of Irish cheeses into the competition this year.”
All entries into the British & Irish Cheese Awards 2026 were judged at The Bath & West Showground near Shepton Mallet, Somerset, on Friday 20 March, by experts including cheesemakers, cheesemongers, cheese experts, buyers and commentators. Gold, Silver and Bronze awards were decided in Round 1, before all gold winners were judged again to identify the category trophy winners. Following a final round of judging with the category winners, the 2026 Supreme Champion was selected.
Around the UK and Ireland, the Best Irish Cheese trophy was presented to Hegarty Cheese for Templegall, an Alpine style cow’s milk cheese made in Cork; the Best Scottish Cheese trophy went Highland Fine Cheeses in Tain for its Ooh La La, a soft and silky lactic cheese made with cow’s milk and a little extra cream; and the Best Welsh Cheese trophy was awarded to Golden Hooves for its regeneratively farmed Smoked Cheddar.
The British & Irish Cheese Awards also received a record-breaking number of Irish entries into this year’s competition, as event organisers, The Royal Bath & West Society, worked alongside CÁIS – The Association of Irish Farmhouse Cheesemakers, Bord Bia – The Irish Food Board, and the Specialist Cheesemakers Association in the UK, to improve logistics around entry consolidation and transport. 48 Irish cheeses were judged in a field of over 600 entries, highlighting a growing renaissance for Irish cheese in the UK, a decade after the Brexit referendum which led to many Irish cheeses disappearing from British cheese counters. For more visit britishcheeseawards.com
