Proud of my ancestral village of Wattenwil, Switzerland. Cheesemaker Adrain Mayer of the Käserei Grundbach of Wattenwil this year placed second in the world cheese championships with his cheese, Winzer Käse. Number 3 was an Appenzeller.
Looking through the list I am even happier to see that almost all of the top cheeses in the smear-ripeneed semi-soft category are Swiss http://www.worldchampioncheese.org/contest/results?event=55&eventClass=278
All top 3 Rinded Swiss stye are this years from Switzerland (makes sense, right?)
All top 3 Gruyere are Swiss
All the Appenzellers,
all the smear-ripened hard cheeses,