To paraphrase The Eurythmics, “sweet dreams are made of cheese.” Cheese is one ingredient with the power to make almost everything taste better, so it’s no surprise that there are entire awards detected for finding the best variety!
This year’s World Cheese Awards were held in Wales (where you would be able to sample Perl Wen, a creamy cross between Brie and Caerffili). The competition was fierce, with more than 4,300 entrants, and 250 cheesemakers, chefs, and writers on the judging panel.
Switzerland claimed top honors, with a matured gruyère that had a crumbly texture and was made from raw cow’s milk. Le Gruyère AOP surchoix had been entered by Swiss cheesemaker Vorderfultigen and affineur (refiner) Gourmino.
Described by the judges as “a cheese with a lot of taste and bouquet,” it is said to have melted in the mouth with notes of herbs, fruits, and leather.
“To crown Le Gruyère AOP surchoix as this year’s World Champion Cheese is so well deserved,” declared John Farrand, the managing director of the Guild of Fine Food, which organizes the World Cheese Awards. “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.”
