Awards

How to become a cheese world champion?

The whole thing started with our partner in England, who regularly entered our cheeses in the two international competitions in England and so it happened that in 1992 we won the title of best cheese in the world at the World Cheese Award for the first time, and in 2002 we repeated this success. However, this was not so important for us and when our partner's company was liquidated in 2004, our winning streak threatened to come to an end.

But now we had to survive on the market on our own and I thought a few awards could not hurt. I entered my Gruyere Switzerland AOP into the World Cheese Award and hoped for an award. It was rather unexpected that I became world champion again. I thought I was lucky and tried the following year in America at the Cheese World Championship. I entered 2 cheeses and won 3 world championship titles, once in the Emmentaler category, then in the smeared cheese category and with the Emmentaler as the best cheese of all categories. Now I also slowly started to believe that it is not just luck, but the cumulative experience of 5 generations.

I then regularly took part in various competitions and regularly won awards. I also won the title three times at the third international competition, the International Cheese Award, so we are probably the only cheese producer to have won all three world champion belts.

Since we have been registering directly on a regular basis, we have won over 300 awards, in addition to the awards that our partner has won with our cheese. In other words, for more than 40 years, our quality has always been at the highest level. Today, the competitions are the benchmark for us. They show us whether we are on the right track, and so far, it has mostly been right.