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First, as promised, the results of the International Cheese Award 2023.

It was quite a successful entry, most notably winning the title of "Best Cheese with Additives" for our new creamy cheese with wild garlic.

The award-winning creation was developed in spring this year and will officially be available from September 2022. This latest award confirms our track record at the ICDA.

International Cheese and Dairy Award 2023

Over the years, the International Cheese and Dairy Awards has become a top international event. Originally a traditional summer festival for the English cheese industry, the competition is now held at the Staffordshire Event Ground in Stafford. This year's edition attracted over 4500 local and international producers from around the world, and we once again proved why we are one of the best, winning a total of 12 awards.

The 12 awards are made up as follows: "Best cheese with additions", 5 gold medals, 5 silver medals and 2 bronze medals. We were thus the most successful Swiss participants and once again confirmed the exceptional quality of Blumenwiesen cheese made with natural raw milk.

The International Cheese and Dairy Awards are not only a meeting place for cheese producers, but also a platform to present new trends and innovations in the industry. The competition not only creates an opportunity for renowned producers to present their products, but also serves as a meeting point for the industry and trade.

The awards at a glance:

Best cheese with additives: Affineur Walo, creamy with wild garlic, subtly aromatic.

Gold: 5

- Affineur Walo, creamy with wild garlic, discreetly aromatic

- Affineur Walo, Le Gruyere AOP extra 14 months affinated

- Stärnächäs extra from St. Gallen produced by Marcel Gabriel, 8 months affinated in 2 categories.

- Gallus: Hard cheese from Eastern Switzerland produced by Marcel Gabriel, affinated for at least 12 months.

Silver: 5

- Antoine the cheese artist, Count Antoine strong-delicate with milk from the Gruyere region.

- Affineur Walo, Le Gruyere AOP extra 14 months affinated.

- Stärnächäs extra from St. Gallen produced by Marcel Gabriel, 8 months affinated in 2 categories.

- Gallus: Hard cheese from Eastern Switzerland produced by Marcel Gabriel, affinated for at least 12 months.

Bronze: 2

- Affineur Walo Rotwii Bärgler, 12 months affinated with red wine.

- Affineur Walo Le Gruyere AOP 14 months affinated

Affineur Walo, brings the full flavour of the Swiss flower meadows to cheese counters and your table worldwide.

Two ranges of flower meadow cheeses are available:

i) Affineur Walo, the cheese for connoisseurs in search of the extraordinary Made according to the recipes of the von Mühlenen family, these cheeses have already won numerous prizes and are multiple world champions.

ii) Antoine the cheese artist, the original cheeses made according to original recipes by Antoine from the Gruyere region. Antoine lived in the 17th century as a shepherd and cheese maker and created and improved numerous cheese recipes. We have revived the tradition with these cheese recipes. Awarded by international juries as best raclette cheese and best innovation of the year 2022.

In addition to the Flower Meadow cheeses, Affineur Walo produces customised cheeses for the industry under the Cheespro Walo brand. Among others, Cagliata Walo, lean, Gran Pasta for grating, and Hi-Lo for modern dishes are available here.