World Cheese Award 2013
After winning the in 2012, 13 Award affineur Walo is once again the most successful participant in the World Cheese Awards.
After the great success in 2012 with the world champion title for the best new cheese and 13 awards, affineur Walo von Mühlenen was the most successful participant again this year he entered 11 different cheese and received 11 awards including 3 Super Gold Medals. These new succes confirms the high quality and consistency of Swiss cheese specialities from the affineur Walo. The von Mühlenens' have been aiming to mature the best artisan raw milk cheese from Switzerland to perfection. The growing popularity of the cheese from affineur Walo in Europe and overseas shows that consistent pursuit of the best quality is the right strategy for Swiss cheese.
Awards of the affineur Walo von Mühlenen at a glance:
3 x Super Gold
- Affineur Walo Le Gruyère Switzerland AOP Gold Label, aged for14 months, in the class Gruyère
- Affineur Walo Le Gruyère Switzerland AOP Gold Label. aged for 14 months, in the class AOP cheese
- Stärnächäs extra-spicy, a semi-hard cheese from St. Gallen, aged for 8 months
1 x Gold
- Affineur Walo Le Gruyère Switzerland AOP Gold Label, aged for additional 14 months, in the class hard cheese
5 x Silver
- Red Nose Gold Label, hard cheese aged for 12 months with red wine
- Redwine Farmer Cheese, a semi-hard cheese aged 10 months with red wine
- Affineur Walo Le Gruyère Switzerland AOP Gold Label, aged for 14 months, in the class Gruyère
- Le Poya, hard cheese aged for eight months
- L'Armailli de la Gruyère, semi-hard cheese aged for 6 months
2 x Bronze
- Red Nose Gold label, hard cheese aged for 12 months with red wine
- The Star (Stärnächäs) extra-spicy, a semi-hard cheese from St. Gallen, aged for 8 months
The World Cheese Award is the largest and most prestigious cheese competition worldwide, with participants from all over the world. This year over 2,700 cheeses were evaluated again. It was held this year, as in the previous years, on the occasion of the BBC Good Food Show in Birmingham. Several large cheese trading companies alongside affineur Walo von Mühlenen represented Switzerland.
Affineur Walo von Mühlenen
Selected artisan raw milk cheese specialities from Switzerland
It is the passion of the Mühlenens to find the the very best raw milk cheese produced in the artisan dairies in Switzerland and to mature them to perfection. For the maturation, special cellars and ripening cultures are selected adapted to the specific need of each cheese. You can trust the quality of affineur Walo; we would never venture selling a cheese which is not perfect.
The high quality standard of the Mühlenens has brought them countless awards already; the main ones are certainly the world title at the World Cheese Award 1992, 2002, 2005 and the World Championships in 2006 in Wisconsin, as well as the World Champion title at the 2012 World Cheese Award.
The history of the Mühlenens
Our family has been at the service of Swiss cheese production for almost 2 centuries. Our history in the Swiss cheese and food industry began in Bern with Andreas von Mühlenen, born 1845. The son of Andreas, Ernst von Mühlenen, remained true to the industry, after a stint in the textile industry, and took over the cheese ripening company from Hans Bieri in 1909. The company was renamed as Mühlenen & Co. in the same time. In 1916, his brother Eugen also joined the company.
After the death of Ernst in 1934, his son Walo took over Mühlenen & Co. and mainly expanded exports to Europe and USA after the World War II. After Walo increasingly took care of his business in the chemical industry, his son Roger took over the activities in the cheese sector. In 1970, the family moved to the Canton of Freiburg and transformed Mühlenen & Co into a joint-stock company. After the death of Walo in 1972, the management went to his son Roger von Mühlenen. He expanded the company further and thereby laid utmost importance on the quality of the suppliers. In 1996, Roger's son, Walo von Mühlenen of the 5th generation took over the business. In 2006, the company founded by Hans Bieri and later renamed as Mühlenen AG was sold.
After the family finally left the company von Mühlenen AG, it placed a new range under the brand Affineur Walo of Mühlenen in 2012, which is sold successfully worldwide.
What is an affineur?
The task of the affineur is much more than just the maturation of cheese. It begins with the selection of the best cheesemakers and dairies. It is the combination of the best cheese makers and the dairies with a very good milk quality, which makes it possible to produce great cheese. If the cheesemaker and the cheese company are found, then it is the task of the affineur to advise them on how to improve the quality. Only then does the affineur select the best cheese and matures it to perfection. For the maturing process, adequate cellar environment with the specific maturing cultures is important. To give a special taste to the cheese, it is sometimes washed with different ingredients such as red wine or with a herbal brine. The last important task of the affineur is to select the cheese which is mature for sale and to decide which is the best packaging and logistics. It would be a shame if cheese made and matured with so much care were to be damaged in transit.