MADISON: A gruyere from Switzerland has been named the world's best cheese, chosen from a record number of entrants from 26 nations in the World Championship Cheese Contest in Wisconsin.
The cheese from Bern, Switzerland made its maker, Michael Spycher of Mountain Dairy Fritzenhaus, a two-time winner. Spycher also won in 2008.
Another product from Switzerland, a hard cheese made from cow's milk called Gallus Grand CRU and made by Hardegger Kase AG, was runner-up Thursday, the Wisconsin State Journal reported.
APJudge Christophe Megevand inspects a wheel of Gruyere cheese at the biennial World Championship Cheese Contest.
The contest is the largest technical cheese, butter and yogurt competition in the world and started Tuesday in Madison with a record 3,667 entries.
The 55 judges taste, sniff and inspect the 132 classes of dairy products during the biennial contest. The judges include cheese graders, cheese buyers, dairy science professors, and researchers from 19 nations and 14 states.
The last time the competition was held in 2018, a hard sheep's milk cheese called Esquirrou made in France at Mauleon Fromagerie won top honors. It is imported by Savencia Cheese USA.
APChristian Schmutz, of the Swiss Cheesemakers Association, hoists a 77-pound wheel of the Best of Show winner in the World Championship Cheese Contest.
One judge and 30 people from a Japanese university could not attend because the university didn't allow international travel due to the new coronavirus, organizers said.
Three Wisconsin cheeses were finalists. A smoked gouda with cumin from Marieke Gouda of Thorp, a gorgonzola from Emmi Roth of Seymour and a cheddar from Maple Leaf Cheesemakers of Monroe all made the top 20.
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As a seasoned enthusiast and expert in the world of cheese, I can confidently delve into the details of the recent World Championship Cheese Contest in Wisconsin, where a Swiss Gruyere emerged as the world's best cheese. My extensive knowledge in the realm of cheese extends to the intricate processes involved in cheese production, the nuances of various cheese varieties, and the dynamics of international cheese competitions.
The winning cheese hails from Bern, Switzerland, crafted by Michael Spycher of Mountain Dairy Fritzenhaus, a two-time champion who previously claimed the title in 2008. This speaks volumes about the consistency and quality of Spycher's cheese-making skills over the years, reinforcing the notion that excellence in cheese craftsmanship is an enduring trait.
Another notable Swiss entry, the Gallus Grand CRU, a hard cow's milk cheese by Hardegger Kase AG, secured the runner-up position in the competition. This underscores Switzerland's prowess in producing top-tier cheeses, showcasing the diversity and excellence within the country's cheese-making landscape.
The World Championship Cheese Contest, a biennial event held in Madison, Wisconsin, is a colossal gathering that attracts participants from 26 nations. The competition featured a record-breaking 3,667 entries, making it the largest technical cheese, butter, and yogurt competition globally. This demonstrates the event's significance in the cheese industry, serving as a platform for showcasing innovation, craftsmanship, and the sheer variety of dairy products.
During the contest, 55 judges, including cheese graders, cheese buyers, dairy science professors, and researchers from 19 nations and 14 states, meticulously evaluated and critiqued 132 classes of dairy products. This multidisciplinary approach ensures a comprehensive assessment, considering sensory attributes, technical aspects, and scientific perspectives.
Notably, the 2018 edition of the contest saw a French hard sheep's milk cheese named Esquirrou from Mauleon Fromagerie emerge as the champion. This exemplifies the global nature of the competition, with different countries taking turns in claiming the prestigious title.
Despite the challenges posed by the new coronavirus, which prevented one judge and 30 individuals from a Japanese university from attending, the contest continued with resilience. The inclusion of judges from diverse backgrounds and the global representation further enhances the credibility and prestige of the World Championship Cheese Contest.
In the realm of Wisconsin cheeses, three finalists—smoked gouda with cumin from Marieke Gouda of Thorp, gorgonzola from Emmi Roth of Seymour, and cheddar from Maple Leaf Cheesemakers of Monroe—all made it to the top 20. This underscores the competitive nature of the Wisconsin cheese scene, with diverse flavors and styles vying for recognition on the world stage.
In conclusion, the World Championship Cheese Contest stands as a pinnacle event in the cheese world, bringing together expertise, innovation, and the rich tapestry of global cheese-making traditions. The recent triumph of a Swiss Gruyere reinforces the international appeal and excellence that characterize the ever-evolving world of cheese.
