MONROE, Wis. - Two traditional Swiss cheeses, both available in the United States through Emmi Roth USA, were named two of the top three cheeses in the world this week at the 2012 World Championship Cheese Contest.
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 Gruyre AOC du Haut-Jorat, crafted by Ren 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 Tte de Moine AOC, crafted by Harald Kmpf in Courtlary. In addition, an Appenzeller made by Norbert Eberle in Steinach earned a bronze medal in the Appenzeller class, and Bndner Bergkse, made by Severin Caratsch in Mstair captured a bronze in the Smear Ripened Hard Cheese class.
The World Championship Cheese Contest is the largest international cheese and butter competition in the world. 2,503 cheeses were entered from 24 nations and 30 U.S. states. An international panel of 40 expert cheese judges gathered for three days in Madison, Wis., carefully examining more than 50,000 pounds of cheeses and butters.
For additional information on the contest, as well as complete results for all entry classes and contest photos, visit http://www.world