A look ahead to the 2013 Nantwich Show and the 116th International Cheese Awards.
PUBLISHED: 00:32 29 July 2013
Europe’s largest cheese show is just one of many attractions at the annual Nantwich Show
The Nantwich Show will return with a bang this month after last year’s event fell victim to the weather. The one-day farming extravaganza will feature animal displays, shopping and spectacular shows in the main show ring.
The cattle and shire horse classes are always impressive and there will also be sections for sheep and poultry as well as classes for pigeons, floral art and home produce.
The show, which will be held on Wednesday July 31, will also feature more than 400 trade stands around the showground at Dorfold Park and plenty of opportunities to indulge in some retail therapy – there will be everything from tractors and clothes to traditional crafts.
There will be a death-defying performance by The Kangaroo Kid, stunt bike rider Matt Coulter and the Countryside Pursuits section will be bigger than ever, with more exhibits and demonstrations of rural crafts and skills, gundogs and falconry, than ever before.
But while those attractions will draw in the crowds, the big cheeses will be inside the massive marquees at the 116th International Cheese Awards.
Traditional favourites like Stilton, Wensleydale and Cheshire (of course) will share space with more unusual varieties as well categories for yogurt, cream, butter and ice cream.
Last year saw more than 3,900 entries from 28 countries and this year the show, on July 30th and 31st, has even more entries and the backing of celebrity chefs James Martin, Matt Tebbutt and Will Holland who will all give cookery demonstrations.
Richard Paul, the chairman of the International Cheese Awards, said: ‘The show is growing year on year and attracting cheese makers and producers from all four corners of the world.
‘The awards are a fantastic opportunity to learn more about how cheese is made, and to taste and buy a huge range of products – it is really exciting to see the prominence of the International Cheese Awards growing.’