Wednesday, March 24, 2010

Cheese World's Equivalent to The Olympics

The olympics of cheese and largest annual cheese competition, The World Cheese Championships, has crowned another Gruyere from Switzerland as best cheese in the world for two years in a row.

The Associated Press reports that Cedric Fragniere, from Emmi Kase in Kirchberg, Switzerland took the grand title. The first runner up, made by Andeer Sennerei, was also from Switzerland clearly distinguishing Switzerland once again, as a premiere cheese maker of the world.

Overall, there were over 79 categories on display in Madison Wisconsin this year, with awards given in each category to cheesemakers from all over the globe. Sheep cheeses from Spain, Havarti and Feta from Denmark, Gouda and Edam from The Netherlands and some surprising stand-outs for Mozzerella, Provolone, Parmesan and Ricotta from the United States are just a few (full list here). France only took one award this year in the Brie category.

U.S. cheesemakers, Tillamook County Creamery from Oregon and Kiel Cheesemakers, Flat Creek Lodge and Cabot Creamery took titles in the Cheddar category, along with Canada and Ireland, something to truly be proud about.

Savvy and curious consumers are propelling the cheese industry to make new varieties of cheese, resulting in the need for new categories in the games this year. The contest winners were announced March 18, 2010 among the 2,300 entries.

No comments: