Swiss Gruyère Crowned World’s Best Cheese at 2025 World Cheese Awards

Introduction

In a monumental achievement for Swiss cheesemaking, a premium Gruyère AOP aged over 18 months from Bergkaserei Vorderfultigen has been named the world’s best cheese at the 37th World Cheese Awards, held on November 13, 2025, in Bern, Switzerland. This victory highlights the excellence of traditional Swiss Gruyère production amid fierce global competition from 5,244 entries across 46 countries. Organized by the Guild of Fine Food since 1988, the awards celebrate artisanal craftsmanship, and this year’s event marked the first time it took place in Switzerland—the homeland of renowned Alpine cheeses like Gruyère.

For cheese enthusiasts searching for the best cheese in the world, this win underscores Gruyère’s timeless appeal: its nutty depth, crystalline texture, and perfect balance of terroir-driven flavors. Produced in the Gantrisch pre-Alps region south of Bern, this award-winning Swiss Gruyère exemplifies how mountain dairies maintain AOP standards, ensuring authenticity and superior quality.

Analysis

The judging at the World Cheese Awards 2025 followed a rigorous, multi-stage process designed to identify the ultimate champion among thousands of cheeses. Over 265 international experts—cheesemakers, chefs, buyers, retailers, and journalists from more than 40 countries—donned yellow aprons to evaluate entries in Bern’s Festhalle exposition hall.

Judging Criteria: Appearance, Aroma, and Flavor

Judges began with visual inspection, assessing the cheese’s exterior rind and interior paste for consistency and appeal. Next came the nose: aromas revealing the cheese’s terroir, fermentation, and aging notes. Finally, taste determined balance, complexity, and harmony. As Polish cheesemaker and super jury member Kuba Maziarczyk explained, this systematic approach ensures objectivity.

French judge Laurent Dubois emphasized terroir reflection and equilibrium: “Cheese should mirror its origin, balanced in taste, aroma, and texture—not too young or aged, but harmonious through tradition.” Perry Wakeman, a grand final judge, praised the winning Gruyère AOP as “flinty” with “subtle” crystalline structures, a “substantial cheese” that creates a real impact and sparks passion for cheese appreciation.

Super Jury and Selection Stages

Initial rounds narrowed contenders, followed by a second evaluation. The super jury, comprising experts from 14 countries, made the final call. British judge Nigel Barden noted the event’s excitement: diverse blues, hard cheeses, and surprises that refresh the palate, embodying the joy of global cheese discovery.

Summary

The 2025 World Cheese Awards supercharged Swiss pride as Bergkaserei Vorderfultigen’s 18-month-aged Gruyère AOP triumphed over 5,244 rivals from 46 nations. Presented by Swiss cheesemaker Hitz Pius, this victory—the sixth for Gruyère—affirms Switzerland’s cheesemaking legacy. Held in Bern for the first time, the event drew 2,000 spectators, with next year’s edition set for Cordoba, Spain. Key to success: impeccable texture, aroma balance, and terroir authenticity, as lauded by international judges.

Key Points

Practical Advice

To experience world-class Swiss Gruyère like the 2025 winner, follow these steps for selection, storage, and enjoyment. This guidance helps home cooks and aficionados replicate the judges’ discernment.

How to Select Authentic Gruyère AOP

Look for the official AOP seal, guaranteeing production in the designated Swiss regions using raw cow’s milk, natural rennet, and salt. Opt for “Gruyère Speciale” aged 18+ months for crystalline crunch and nutty intensity similar to Bergkaserei Vorderfultigen’s champion. Purchase from reputable cheesemongers who source directly from Alpine dairies.

Storage and Serving Tips

Store Gruyère at 8-10°C (46-50°F) wrapped in breathable cheese paper to prevent drying. Serve at room temperature (18-20°C) for optimal flavor release. Slice thinly to showcase tyrosine crystals—those “flinty” bits judges adore. Pair with crisp whites like Chasselas or bold reds like Pinot Noir; complement with fruits, nuts, or dark bread.

Pairing and Recipe Ideas

Melt into fondue with Emmental for Swiss authenticity, or grate over gratins. For tasting, start with younger (5-12 months) for milder notes, progressing to aged like the winner for caramelized, savory depth. Educational tastings: Compare AOP Gruyère against generic versions to appreciate terroir differences.

Points of Caution

While celebrating the award-winning cheese, buyers must beware of imitations. Non-AOP “Gruyère-style” cheeses from outside Switzerland may lack the regulated quality, using pasteurized milk or additives that dilute flavor. Always verify the AOP stamp to avoid subpar products. Over-aging beyond 24 months can make even premium wheels overly brittle—stick to 18-24 months for balance. Consume within weeks of purchase for peak freshness, as prolonged exposure dulls aromas.

Comparison

Gruyère AOP stands out among hard cheeses for its versatility and aging potential. Compared to Emmental (known for larger holes and milder nuttiness), Gruyère offers denser paste and subtler eyes with pronounced crystalline development. Versus Comté—a French rival—Swiss Gruyère emphasizes alpine herbs and earthiness from Gantrisch pastures.

Versus Past World Cheese Winners

Prior Gruyère triumphs (five total) share this 2025 profile: long aging and terroir purity. Other recent winners include Spanish goat cheeses or Italian blues, but none matched this entry’s “impactful” flintiness. Statistically, hard Alpine cheeses dominate, with Switzerland securing multiple top spots due to consistent AOP enforcement.

In blind tastings, the Bergkaserei wheel excelled in harmony, outshining creamier entries that lacked structure. This positions it as the pinnacle of best cheese in the world for 2025, blending tradition with innovation.

Legal Implications

Gruyère AOP enjoys protected status under the Appellation d’Origine Protégée (AOP) designation, governed by Swiss and EU law since 2001. This legally mandates production in specific cantons (Fribourg, Vaud, Neuchâtel, Jura, Bern), using unpasteurized milk from local cows grazing on regulated pastures. Violations, like mislabeling foreign cheeses as “Gruyère,” incur fines up to CHF 100,000 and product seizures, as enforced by Switzerland’s Federal Office for Agriculture. This protection preserves the winning cheese’s integrity, ensuring consumers receive genuine Swiss Gruyère with verifiable terroir-linked qualities.

Conclusion

The crowning of Bergkaserei Vorderfultigen’s Gruyère AOP as the world’s best cheese at the 2025 World Cheese Awards reaffirms Switzerland’s mastery in artisanal dairy. Through meticulous judging of appearance, aroma, and flavor, this triumph celebrates small producers like mountain dairies in the Gantrisch region. As John Farrand of the Guild of Fine Food notes, these awards remind us that small-scale cheesemaking yields extraordinary results. Cheese lovers worldwide can now seek out this champion, savoring its flinty texture and balanced depth while supporting AOP traditions. With Cordoba 2026 on the horizon, the global quest for excellence continues—proving Swiss Gruyère’s enduring legacy.

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