Bern, Switzerland
My Tasting Notes From the World Cheese Awards
This year's judges tasted 5,244 cheeses from 46 countries. I tasted four, and wrote my notes like a real expert.
The World Cheese Awards came to Switzerland for the first time, and a Swiss Gruyère won, aged 18 months and made from raw cow’s milk. There were 5,244 cheeses and 265 judges. I wasn’t one of the judges. I had a fork.
My Notes
Cheese 1, the Gruyère. Firm and nutty. Eighteen months old and already a world champion. When I was 18 months old, I was also a champion, at sleeping.
Cheese 2, a blue. It has blue veins, like a map of rivers. Strong finish. My eyes watered, with respect.
Cheese 3, a soft one. It ran away from the knife and halfway across the plate. I admire its spirit. I caught it with a cracker.
Cheese 4, the fondue. Not an official entry. I found it at lunch, in a pot, with bread and long forks. The best cheese of the week, because it was hot and came with its own fork.
My Verdict
The judges chose the Gruyère, and I agree with them, after the fondue. A Swiss cheese winning in Switzerland, in front of its own fans. I can see why everyone was cheering.
I’ve also asked the organizers to add fondue as a category. They said fondue is something you make from cheese, not a cheese. I said a cheese that has been turned into something even better deserves a prize of its own. They’re thinking about it, I think.
Frequently Asked Questions
How can anyone judge 5,244 cheeses?
With 265 judges and a lot of crackers. On my own, it would take about a year, and a nap after every blue.
What's raw milk?
Milk that hasn't been heated before the cheese is made. The winning Gruyère was made from it. My milk at home is heated, by me, for hot chocolate.