All classes

We have simplified the entry process this year which has been designed to give more British cheesemakers the chance to win one of our prestigious medals.

 

We have removed the traditional cheese categories and reduced the number of classes from 38 to 22. This is to ensure more producers can progress to the final stage.

 

Under the new format, all 22 class winners will progress directly to the Final Supreme Judging session, which will be streamed live online on Wednesday 17 June 2026.

 

The revised structure removes the second-stage category judging.Previously, the awards were divided into eight broad cheese categories – Cheddar, Territorial, Blue, Enhanced, Speciality, Artisan Soft, Artisan Hard and Artisan Cheese from Farm’s Own Herd – each containing multiple classes.

 

Only one winner from each category progressed to the final, limiting opportunities for producers.

 

Sarah de Wit, founder of the Virtual Cheese Awards explains the changes; “When we launched the awards in 2020, we followed the traditional model of categorising cheeses under eight broad types. However, this limited the number of classes a producer could enter, and with only one category winner progressing to the final it could knock out a cheese that was otherwise excellent.

 

“Our new simplified structure creates broader classes and more entry routes, giving cheesemakers more genuine opportunities to win a medal. It strengthens our mission to celebrate and champion more of Britain’s outstanding producers – not just the top eight.”

 

We have also introduced 3 new classes:

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- PDO (Protected Designation of Origin) Cheese

- New Cheese (launched since June 2023)

- Raw Milk Cheese

 

We hope you find the new entry process simpler and it allows you to enter your cheese into more classes, therefore giving you more of a chance of winning a medal. It should also result in a more diverse and inclusive final.

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FAO Irish cheese makers, we are thrilled to be able accept entries to the VCA from you. However, for 2026 only, we may accept only pasteurised cheeses for simplicity.