The 37th World Cheese Awards, a unique blend of competition and celebration, commenced in Bern, Switzerland, on Thursday, offering a sensory experience like no other. The event, which runs for three days, attracted cheese connoisseurs, culinary experts, and curious consumers from around the globe. With over 5,200 cheeses from 46 countries, including a significant Swiss contingent, the exhibition hall was a melting pot of aromas, flavors, and textures. Descriptions of the cheeses ranged from ‘stinky socks’ to ‘sick dog,’ yet the diversity and craftsmanship of the offerings were undeniable. The competition, judged by 265 experts, focused on attributes such as aroma, texture, and flavor, culminating in the selection of a ‘Super Gold’ winner. This year’s top honor went to a ‘spezial’ Gruyere from the Vorderfultigen Mountain Dairy in Switzerland. The event also highlighted regional and national bests, showcasing the global artistry of cheesemaking. Despite the olfactory challenges, the World Cheese Awards remains a testament to the enduring appeal and cultural significance of cheese.
Heady odors and sensory overload as 5,200 cheeses compete for the World Cheese Awards
