World Cheese Awards Draw 5,200 Entries as Global Producers Compete in Switzerland

World Cheese Awards Celebrate Global Craftsmanship as Thousands of Cheeses Compete in Switzerland

The World Cheese Awards opened in Bern with an overwhelming mix of aromas, flavors and textures as more than 5,200 entries from 46 countries arrived for the event. The gathering, now in its 37th year, is one of the largest cheese-focused competitions worldwide and a major platform for both traditional artisans and experimental producers. Judges, industry experts and visitors spent the first day navigating a sensory landscape that ranged from subtle and floral to intensely pungent.

The annual competition, organized by the Guild of Fine Food in the United Kingdom, brings together producers across Europe, the Americas, Asia and Oceania. Switzerland, a country closely linked to cheese-making traditions, contributed nearly a fifth of this year’s entries.

A Global Showcase of Tradition and Experimentation

The exhibition hall in Bern offered a vast display of cheeses that differed by region, milk type, aging method and culinary style. The combined aroma — a blend of nutty, earthy, tangy and strong notes — filled the space long before visitors reached the tables.

Organizers say this diversity is exactly what makes the event accessible even for those who think they dislike certain styles. John Farrand, managing director of the Guild of Fine Food, said the variety on offer often changes people’s perceptions.

“I would sit down with them and take them on that journey through cheese,” he said, noting that many who claim to dislike blue cheese simply haven’t explored the full spectrum. “There’s always a blue cheese for somebody.”

The show included everything from classic Swiss wheels to camel, buffalo and donkey milk cheeses. Some varieties had reputations for extreme pungency, such as France’s Époisses de Bourgogne and “Stinking Bishop,” a washed-rind English cheese known for its distinctive aroma.

A Precision-Driven Judging Process

Strict standards for judges

Judges approached the tables in coordinated groups, each wearing bright yellow aprons. Their evaluations were based on texture, aroma, flavor, balance and overall craftsmanship. Hard cheeses were cut and pressed to the nose, while soft varieties were tasted with spreaders to assess consistency.

The judging area was accessible only under escort, with security ensuring that no entries were touched by unauthorized visitors. Journalists could observe and smell the cheeses but were not permitted to taste.

More than 265 judges participated in the blind taste test. All labels and origins were removed to keep the process impartial. Cheeses were scored and then awarded bronze, silver, gold or the highest category — “Super Gold.” Only the top selections were reviewed by the “Super Jury,” a panel responsible for naming the final 14 contenders.

During one judging round, Paul Thomas, a cheesemaker from Germany’s Urstrom Kaese, sampled a blue cheese topped with cherries and designed to evoke a Manhattan cocktail. He praised its creativity but noted its finish. “Right at the end it leaves me with something… a slightly off flavor toward the back of the tongue,” he said.

Switzerland Takes the Top Prize

A strong year for Alpine producers

This year’s winning cheese came from the Vorderfultigen Mountain Dairy, located south of Bern. The “spezial” Gruyère scored 85 points and impressed judges with its depth and balance. Made from raw cow’s milk, the cheese was drained overnight, dry salted and aged for more than 18 months.

The runner-up was “Crémeux des Aldudes aux fleurs,” a floral, creamy cheese from the Basque village of Etxaldia in southwestern France. Third place went to a 9-month-aged Appenzeller Edel-Würzig, another Swiss entry known for its fragrant and spicy character.

Other finalists came from Britain, Japan, the Netherlands, Slovakia and the United States, reinforcing the global nature of the competition.

Beyond the top awards, more than 20 cheeses were recognized as national or regional winners, such as best American, Basque, Japanese or Ukrainian cheese. Additional prizes honored specific categories, including raw-milk varieties, goat’s cheese and smoked cheeses.

A Diverse Lineup Reflecting Global Trends

Regional styles and innovation

The competition highlighted how the global cheese industry has evolved. Traditional producers continue to refine well-known regional varieties, while younger artisans experiment with mixed-milk blends, botanical infusions, unpasteurized preparations and unique aging techniques.

The presence of camel, donkey and buffalo cheeses pointed to broader interest in alternative dairy sources — a trend gaining attention in parts of Africa, the Middle East and Asia. Cheeses infused with herbs, flowers, spirits and fruits also reflected the growing desire for inventive flavors.

Charlie Turnbull, director of the Academy of Cheese, pointed to a pungent washed-rind cheese whose scent was driven by Brevibacterium linens — a bacterium also found in human skin. “It’s challenging,” he admitted, but said the flavor was surprisingly rewarding. “Hints of fruit, lots of meaty notes, some ham stock. At the end of the day, taste trumps everything.”

A Celebration of Craft and Community

The three-day event also served as a meeting point for cheesemakers, chefs, retailers and enthusiasts. Many producers use the World Cheese Awards to secure international recognition or partnerships. Others come simply to learn from the craft of peers.

While other large competitions exist, including the World Championship Cheese Contest in Wisconsin and a prominent French cheesemonger competition, organizers say the World Cheese Awards remain unique as a cheese-only global event. The competition, originally founded in Britain, has been hosted in Italy, Spain and Norway before returning to Switzerland this year.

As judging concluded and visitors toured the finalist displays, the exhibition hall offered a final reminder of what draws thousands of people to such an event each year: the combination of tradition, innovation and the universal appeal of cheese.