The Best Cheese in the World is Made in Switzerland: Raw Milk and 12 Months of Patience

Le Gruyère AOP, produced with raw cow's milk and aged for 12 months in natural caves, was crowned as the world's best cheese at the World Cheese Awards held in Norway. The Swiss classic impressed the international jury with its firm texture, nutty aroma, and a perfect balance between salty and sweet flavors. Each wheel of 35 kilograms requires more than 400 liters of fresh milk. The maturation process, conducted under controlled temperature and humidity, allows lactic bacteria to transform sugars into complex aromatic compounds. The result is a cheese with deep flavors, buttery notes, and nutty undertones, embodying the excellence of Alpine tradition.

“Le Gruyère is the emblem of Swiss expertise, a product that combines nature, technique, and time,” noted the jury of the contest.

Beyond accolades, this cheese symbolizes an artisanal craft that withstands industrialization: transforming fresh milk into edible art.