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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: Alpkäserei on October 30, 2012, 01:02:23 AM

Title: Three Cheers for the Swiss
Post by: Alpkäserei on October 30, 2012, 01:02:23 AM
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  ;D

http://www.worldchampioncheese.org/contest/results?event=55&eventClass=278 (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,