The World Cheese Awards were granted at the International Convention Centre Wales in Newport on 3 November. For the fourth time, a Le Gruyère AOP surchoix, entered by Swiss cheesemaker Vorderfultigen and affineur Gourmino, scooped the highest accolade, World Champion Cheese.
The World Champion Cheese rose to the top of the record-breaking 4,434 entries in this year’s World Cheese Awards, where the best cheeses from around the globe went head-to-head at the world’s largest cheese-only event. The cheeses were scored on aspects such as the appearance of the rind and paste, as well as the cheese’s aroma, body and texture, with the majority of points awarded for flavour and mouthfeel.
To crown Le Gruyère AOP surchoix as this year’s World Champion Cheese is so well deserved. The judges in the room today, our cheese experts from all over the world, were clearly blown away by the quality of the cheese and dedication shown by the cheesemakers.
John Farrand, managing director of the Guild of Fine Food, organisers of the World Cheese Awards
This Le Gruyère AOP surchoix is a matured cheese made from raw cow’s milk which is full-bodied with a slightly crumbly texture. It was described as a “really perfect handcrafted cheese, smooth in your mouth and melting on your tongue” by the Super Jury member Christian Zuercher from Mifroma. The tense finale unfolded with Gorgonzola Dolce DOP, made by De’ Magi from Italy, coming in second place.
“This is a result that shows the quality behind all these people working together; 1900 milk producers, 155 cheesemakers and 11 refiners. This collaborative work results in such a high-quality cheese style, which is loved by the consumer. I’m so very proud to be representing Le Gruyère. Huge congratulations to cheesemaker Vorderfultigen and affineur Gourmino”, Dennis Kaser, international marketing manager of Le Gruyère AOP commented on the success.
This year’s World Cheese Awards was the 34th edition and saw more entries than ever before with a record-breaking 4,434 cheeses submitted from 42 countries and 900 companies from around the globe (10.9% UK based, 89.1% international). The cheeses included increased entries from Canada, Argentina, Slovenia and Israel, whilst India followed its first entry in 2021 with several more this year. Ukraine also saw a huge increase in entries after the World Cheese Awards was moved to Wales from its original 2022 location of Kyiv. Well-established cheesemaking nations such as France, Italy, Spain and the United Kingdom were well represented by both returning and new entrants, with a notable increase in Swiss entries.
I am proud Wales has hosted the world’s biggest cheese awards. This really is the ‘World Cup of Cheese’ and a celebration of excellence in cheese making from around the globe.
Lesley Griffiths, Rural Affairs Minister of the Welsh Government, Principal Global Partner of the World Cheese Awards
“It has also been great to see the strong Welsh presence at the awards who have been able to showcase their high-quality products”, said Lesley Griffiths, from the Rural Affairs Minister of the Welsh Government. “What a finale. This year’s World Cheese Awards has been a huge success and Wales has been the perfect canvas for this colourful event”, added John Farrand, managing director of the Guild of Fine Food.
The 4,434 international cheeses were sent to Wales by boat, truck, train and plane via 19 consolidation points around the world, removing barriers to entry for many artisan cheese producers. Each were closely examined by the panel of judges, featuring cheesemakers, cheesemongers, buyers, chefs, retailers and writers, to deem if they were worthy of a an award.
All entries were judged in a single day, as 250 experts from 38 different nations studied their appearance, texture, aroma and flavour. Bronze, Silver, Gold and Super Gold accolades were awarded during the morning session before the Super Golds were reassessed to find this year’s top 16 cheeses and this year’s World Champion Cheese. The 16 Super Golds were re-judged by the International Super Jury, which included Cathy Strange from Whole Foods Market (USA), Patricia Michelson from La Fromagerie (UK), Denis Priimagi from Cheese Kingdom (Ukraine) and Davide Fiori from Luigi Guffanti 1876 (Italy).
Top 16 best cheeses in the world
- Le Gruyère AOP surchoix, by cheesemaker Vorderfultigen and affineur Gourmino
- Gorgonzola Dolce DOP from De’ Magi
- Grosse Tomme de Bufflonne Cave Jacobine from Prolactine France
- Âlde Fryske from De Fryske
- Tomme de chèvre Cave Jacobine from Prolactine France
- Pata de mulo curado Los Payuelos from Quesería Artesanal Los Payuelos
- Greensward from Murray’s Cheese
- Devon Blue from Ticklemore Cheese
- Spenwood from Village Maid Cheese
- Grosse Tomme de chèvre Cave Rousseau from Prolactine France
- Sinodun Hill from Norton and Yarrow Cheese
- Gorwydd Caerphilly from Trethowan’s Dairy
- Großer Deichkäse 12 Monate from Rohmilchkäserei Backensholz GmbH & Co. KG
- MA-TRU’ Pecorino Amatriciano from F.LLI PETRUCCI SRL
- L’Ambra di Talamello from Rocca Toscana Formaggi S.R.L.
- Gentenaer from Little Cheese Farm
