Gruyère named world’s best cheese
A gruyère has been named the world's best cheese at the 2010 World Championship Cheese Contest.
Judges in Madison, Wisconsin – a top cheese-producing state – lauded the gruyère for its creamy texture and lightly fruity taste.
The cheese is made by Cédric Vuille from the Fromagerie de Provence-Mutrux, canton Bern.
The runner-up in Thursday’s contest also was from Switzerland: a smear-ripened hard cheese made by Sennerei Andeer.
Third place went to Alois Pesendorfer of Gmunden, Austria, for a semisoft cheese.
It was the third straight title for a Swiss cheese. The competition is held every two years, with this year’s contest featuring some 2,300 entries from 20 countries. Organisers say that makes it the largest international cheese and butter competition in the world.
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