Gruyère Neuchâtel: The World’s Best Cheese – RTS.CH
- A Gruyère cheese produced in La Côte-aux-Fés, Neuchâtel, Switzerland, has been awarded the title of "Best Cheese in the World" at the Concours Mondial du Fromage in Tours,...
- Simon Miguet, a 34-year-old cheesemaker, received the news of his win on Tuesday morning while working at his dairy in la Côte-aux-Fés.
- Miguet returned to cheesemaking in Côte-aux-Fés just two years ago.
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Neuchâtel Gruyère Wins World Cheese Championship
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A Gruyère cheese produced in La Côte-aux-Fés, Neuchâtel, Switzerland, has been awarded the title of ”Best Cheese in the World” at the Concours Mondial du Fromage in Tours, France, on September 17, 2024. The victory marks a important achievement for cheesemaker Simon Miguet adn highlights the quality of Swiss AOP Gruyère.
last updated: September 17, 2024, 20:51:07 UTC
The Champion: Simon Miguet and His Gruyère
Simon Miguet, a 34-year-old cheesemaker, received the news of his win on Tuesday morning while working at his dairy in la Côte-aux-Fés. He described the moment as a source of “real pride,” explaining he had just finished his morning production when he received the notification via message according to RTS.
Miguet returned to cheesemaking in Côte-aux-Fés just two years ago. He attributes his success to diligent and meticulous work,particularly in handling raw milk,a crucial element in Gruyère production. “There are no great powers, especially in the work of raw milk.Cheeses, you really have to follow them,” he stated.
The competition: Concours Mondial du Fromage
The winning AOP Gruyère, aged over 12 months, triumphed over nearly 1900 other products from around the world at the Concours Mondial du Fromage held in Tours, France. The Concours Mondial du Fromage is a prestigious international cheese competition, recognized for its rigorous judging process and high standards.
The competition assesses cheeses based on appearance,aroma,texture,and taste,with a panel of expert judges evaluating each entry. Winning a medal at this competition is a significant honor for cheesemakers and a testament to the quality of their products.
What Makes AOP Gruyère Special?
AOP (Appellation d’Origine Protégée) Gruyère is a protected designation of origin cheese, meaning it must be produced according to strict guidelines in a specific geographical area. For Gruyère, this area encompasses parts of Switzerland, France, and potentially other regions depending on ongoing legal discussions. Gruyere USA details the AOP requirements.
Key characteristics of AOP Gruyère include:
- Raw Milk: Traditionally made with unpasteurized cow’s milk.
- Aging: Aged for a minimum of five months, with some varieties aged for much longer.
- Production Method: Produced in copper vats using traditional techniques.
- Flavor Profile: Complex and nuanced, with notes of fruit, nuts, and earthiness.
| Aging Period | Flavor Profile | Typical Uses |
|---|---|---|
| 5-7 Months | Mild, nutty | Sandwiches, gratins |
| 8-10 Months | More pronounced, fruity | Cheese boards, fondues |
| 12+ Months | Complex, earthy, crystalline | Gourmet cheese plates, shaved over dishes |