Parmalat's Extra Mature Cheddar, 2009 SA Dairy Product of the Year

Parmalat once again dominated this year's award ceremony and the company also claimed top honours in the Qualité stakes by clinching four awards. This is the sixth consecutive year that Parmalat has secured the most awards at this prestigious annual event which serves as benchmark for South African dairy quality.

Parmalat took the prestigious Qualité awards in the following categories:

• Salted butter - Bonnita Salted Butter;
  
• Mild Cheddar - Parmalat Mild Cheddar;
  
• Matured Cheddar - Parmalat Matured Cheddar, and
  
• Extra Matured Cheddar - Parmalat's Extra matured Cheddar made specially for Woolworths.

Parmalat also raked in the highest number of SA Champion accolades, boasting 17 trophies. (The second best performer in this category won seven trophies.)

Parmalat's Dairy Championship first class winners were:

• Baby Gouda;
  
• Matured Gouda;
  
• Mild Cheddar;
  
• Matured Cheddar;
  
• Extra Matured Cheddar;
  
• Vintage Cheddar;
  
• Camembert without condiments;
  
• Camembert with condiments;
  
• Feta with condiments (Parmalat secured the first, second and third prizes in this category);
  
• Blue or White Veined Cheese;
  
• Semi-Hard Cheese;
  
• Cheese spread (Parmalat secured the first, second and third prizes in this category);
  
• Processed Cheese;
  
• Salted Butter;
  
• Flavoured Butter;
  
• Innovative Butter, and
  
• Vanilla Dairy Ice Cream.

The SA Dairy Championships - now in its ninth year - drew 770 entries in five categories: cheese, butter, yoghurt, cultured milk and ice cream. Following close scrutiny by a formidable team of 35 judges from the ranks of top dairy technologists and scientists, 77 dairy products emerged as SA Dairy Champions. A mere 14 products - less than 2% of the overall entries - received the coveted Qualité mark of excellence.

Parmalat employee Gerald Garnard from the Simonsberg plant in Stellenbosch was also named as one of four Western Cape pupil cheese makers who have been awarded bursaries to study cheese making in Burgundy, France. The quartet will undergo practical and theoretical training in the production of typical French type cheese at a number of cheeseries, followed by a marketing module, which will focus on the commercial aspects of the cheese industry and the innovative uses of cheese.

Issued by: Karen Geldenhuys
Contact: karen.geldenhuys@parmalat.co.za