Every year, thrill-seekers gather in Gloucestershire to take part in one of the most perilous and exhilarating events—the annual cheese rolling race down the notorious Cooper’s Hill in Brockworth. This death-defying challenge sees competitors sprint, stumble, and tumble after an 8lb wheel of Double Gloucester cheese racing down a steep 1:2 gradient slope.
This year’s event was particularly challenging due to the dry weather, which hardened the track and increased the risk of injury. Despite the added danger, thousands of spectators turned out to witness the spectacle. Among the competitors was 23-year-old German Tom Kopke from Munich, who successfully defended his title as the men’s downhill champion, winning the race for the second consecutive year.
“It was crazy. This year was different,” Kopke said. “Last year the hill was muddy, but this year it was dry and dangerous, and many people got injured. I just shut off my brain and went for it. Everyone at the top said they wanted to take my title, but this is mine. I worked hard for this. I risked my life for this. It’s my cheese. Back to back.”
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The cheese rolling event has a long history, rooted in ancient festivals celebrating the return of spring. Though the official competition was cancelled in 2010 due to health and safety concerns after drawing huge crowds—including over 15,000 spectators in 2009—it continues to be held unofficially with police supervision.
Following warnings against using real cheese during a hiatus, this year marked the return of genuine Double Gloucester wheels, provided by long-time cheese-maker Rod Smart, who has supplied cheese for more than 25 years. The race uses four large cheese wheels weighing approximately 3kg each, alongside three smaller ones of about 1.5kg.
With roads closed for miles around the hill and participants traveling from across the globe, the cheese rolling races remain a madcap, adrenaline-fueled tradition that draws international media attention every year.