Switzerland has named its three national cheese champions at the 14th Swiss Cheese Awards in Fribourg. An alpine Gruyère, a Tête de Moine and a soft Tomme took the top titles in a contest that drew a record 1,177 entries. More than 200 judges were involved in picking the winners.
Nicolas Brodard of the La Guignarde alpine dairy in Corbières, in the canton of Fribourg, won the hard cheese category with a Gruyère d’alpage AOP, a cheese made on summer mountain pastures. Marc-André Girardin of the Fromagerie de la Suze in Corgémont, in the canton of Bern, took the semi-hard title with Tête de Moine AOP, the regional speciality traditionally shaved into rosettes, whose origins go back to medieval monasteries. Arnaud Guichard of Fromagerie Fleurette in Rougemont, in the canton of Vaud, won the soft cheese prize with Tomme Fleurette, according to LFM radio, showing that smaller regional cheeses can hold their own against long-established names.
Judging was extensive. An international jury of 203 specialists assessed the entries, and a super-jury of 32 members then chose the three national champions. Alongside the three titles, the organisers handed out awards in other categories. Two further prizes went to Fritz Baumgartner of Trub, in the canton of Bern, for cheesemaking butter, and to Sarah Girardin of Bourrignon, in the canton of Jura, for the best cheese platter.
Fribourg was a natural host, as the canton is home to both Gruyère and Vacherin Fribourgeois. A public cheese market was held on 10 and 11 October in the city’s historic Bourg district. Behind the celebrations, however, the industry faces real pressures that a medal cannot solve on its own. AOP status protects traditional methods and geographic origin and helps producers stand out, but strict rules can also limit innovation. Small dairies are dealing with rising costs, shifting consumer tastes and competition from industrial producers, and an award alone cannot guarantee their financial success.
Origin is a commercial asset that is not secure everywhere. US courts have ruled that “Gruyere” is a generic term rather than a protected geographic name, which allows American producers to sell their own cheese under that label. For the winners, the medals bring prestige and publicity. The harder task is turning that recognition into lasting demand in a trade where reputations take years to build.
