MADISON, Wis.--Beating out 1,941 entries from 19 countries, Michael Spycher of Kaserei Fritzenhaus in Wasen, Switzerland, took home the top honors for his Le Gruyere Switzerland at the 2008 World Champion Cheese awards here March 13.
Out of a possible 100 points, the Gruyere scored 98.82 in the final round of judging at the biennial cheese contest. Judges re-evaluate all gold-winning cheeses to determine the champion.
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First runner-up in the contest, with a score of 98.56, is a Gorgonzola made by CERPL Cheesemakers in Italy, and imported by DCI Cheese Co., Richfield, Wis. Second runner-up is an Emmentaler in the Rinded Swiss Style category, made by Bernhard Naf, of Kaserei Gunetershausen, in Guntershausen, Switzerland, which scored 98.42.
U.S. cheesemakers earned gold medals in 46 of the 77 categories, including first place awards in both butter classes and in the retail packaging class. Netherlands earned eight golds; Denmark had six; Canada had four and Switzerland took three. Austria, Australia and Spain all won two gold medals, while Sweden, Italy, France and South Africa each captured one apiece.
As with the American Cheese Society cheese competition, the number of cheeses entered continues to increase. In 2006, an Emmental wheel produced by Christian Wuthrich of Ruderswil, Switzerland, beat out 1,795 entries to earn the World Champion Cheese honors. Among the 30 U.S. states entered, Wisconsin earned 27 gold medals. New York took five golds, California and Idaho each took three, Iowa two, and Illinois, Indiana, New Jersey, New Mexico, Oregon, Rhode Island each earned one gold medal.
The Wisconsin Cheese Makers Association hosts the biennial competition, touted as the largest international cheese and butter competition in the world.
For complete results for all 77 entry classes and contest photos, visit www.wischeesemakersassn.org
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