Want to try some of the delicious, award winning cheeses from the 2012 World Championship Cheese Contest? You’re in luck! Several of the cheeses are available in the United States through Emmi Roth USA.
Out of a record-breaking 2,204 entries from 24 nations, Emmi Winzer, a smear-ripened semi-soft cheese made by Adrian Mayer in Wattenwil, Switzerland, captured first runner up, while Emmi Appenzeller, a classic Swiss cheese crafted by Karl Germann in Andwil, Switzerland, was named second runner up. Both cheeses grace the shelves of Emmi’s curing cellars in Switzerland. Winzer, a distinctive artisan cheese carefully cured with red wine lees, is exclusively available in the United States through Emmi Roth USA under the Emmi of Switzerland brand.
Earning a silver medal in the Gruyere class was Le Gruyère AOC du Haut-Jorat, crafted by René Pernet. As an exclusive Emmi cheesemaker, many exquisite wheels from Fromagerie du Haut-Jorat are among those hand-selected and aged to perfection in Emmi’s natural sandstone caves of Kaltbach.
Emmi Roth USA cheeses crafted in Monroe, Wis., also fared well in the competition. Grand Cru Gruyere Surchoix, cured nine months or more, came in a close fourth-place finish in the Gruyere class, which witnessed a substantial increase in entries this year. Rofumo, a smoked Fontina perfect for melting and cooking, earned a Bronze medal in the Smoked Soft and Semi-Soft class.
Three additional cheeses made in Switzerland and offered through Emmi earned medals at the contest. Capturing a gold medal in the Smear Ripened Hard Cheese category was Tête de Moine AOC, crafted by Harald Kämpf in Courtlary. In addition, an Appenzeller made by Norbert Eberle in Steinach earned a bronze medal in the Appenzeller class, and Bündner Bergkäse, made by Severin Caratsch in Müstair captured a bronze in the Smear Ripened Hard Cheese class.
Source: Emmi Roth USA