Thursday, June 3, 2010
Largest
cheese sculpture - world record set by Tanys
Pullin
Royal Bath and West Show, Somerset, UK --
Cheeseaholic and cordon bleu trained chef Tanys
Pullin, 46, from Wells, has marked the anniversary
of the Queen's Coronation with a crown crafted from West Country
farmhouse cheddar which measures 1m in diameter, stands over
1.2m tall and weighed in at 500.4kg - setting the new world
record for the Largest
cheese sculpture.
Photo: The World's
Largest cheese sculpture has been carved from
a block of cheddar which weighs half a tonne. It took 90 hours
and a 1,322lb block of Farmhouse Cheddar for Pullin to create
the shape of a crown. (enlarge
photo)
She worked in a cold storage room to protect
the structure of the crown, which smashed the previous world
record by over 200kg, when it weighed in at 500.4kg.
Mother-of-four Tanys, from Wells, Somerset,
who also makes wedding cakes out of cheese, said she is ”very
relieved” to have broken the record.
'I was given a 600kg block of cheese. I spent
about eight days carving the crown and did 12-hour sessions
which did get a bit chilly in the fridge. 'Now it weighs just
below 500kg which blows the previous Guinness world record
out of the sky.'
The previous
Guinness World Record for the largest
cheese sculpture was 290kg, set in the USA in 2008,
with a carving of the Independence Day Treaty.
Tanys
said she was excited but also nervous, as "a cheese sculpture
of this size has never been attempted before."
Strict rules mean that the sculpture must
be made from a single piece of cheese and is not allowed to
be supported by an internal structure.
The self-proclaimed Nigella Lawson
of the cheese world began her career as a chef in London before
owning her own cheese company in Dorset.
'I was trained in London at the Cordon Bleu school,'
said Tanys. 'I then worked for several years for the Leadenhall
Wine Company running their restaurant and now I have my own
cheese company in Dorset.
'I am the cheese wedding cake goddess. I'm like
the Nigella Lawson of the cheese world.'
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Thursday, June 3, 2010
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