Competitors have 30 minutes to produce a cheese-based starter, (2 portions) using at least one of four award winning British cheeses supplied by Artisan Cheese Makers Alsop & Walker to be served either hot or cold. Finalists can request samples from Alsop & Walker to be sent in advance of the event and product will be available at the event on the day of the competition.  Competitors must use at least one of the following: Cheesemaker’s Special - Silver in the World Cheese Awards A hard cheese with a hint of caramel undertones, creamy to taste with a depth of flavour and a delicate crunch of natural crystals. Idle Hour – Silver – World Cheese Awards and Gold – British Food Awards A semi-hard cheese; creamy tasting with citrus undertones and a hint of nut, in a natural edible rind. Has a slightly crumbly texture with a hint of lemon. Mayfield – Silver – Great British Food Awards – A Semi-Hard Emmental style cheese that is sweet, nutty, and creamy Sussex Brie – Gold – British Food Awards A semi-hard creamy tasting mild blue cheese with a natural edible rind. After being opened for a short period the blue will start to bloom. Matured for 12 weeks, can be held for 25 weeks to develop stronger blue characteristics. Details of the cheeses that competitors can choose from can be found at: www.alsopandwalker.co.uk/product-category/cheese/ Judges will be looking for originality in the use of the cheese which should make up at least 50% of the dish. A balance of flavours and tastes with a good level of skills shown will also be considered. All additional ingredients are the responsibility of the competitor.