Over a thousand cheeses tasted in Val de Bagnes (VS)

100 and fifty jurors tasted greater than a thousand cheeses on Thursday as a part of the twelfth version of the “Swiss Cheese Awards” competitors which is happening this yr in Val de Bagnes. The Valais commune will eat and speak about cheese till Sunday.

The 150 jurors met on Thursday morning in a big room at Espace Saint-Marc in Le Châble, capital of the city of Val de Bagnes. They got here from throughout Switzerland but in addition from the US, Canada, New Zealand, Nice Britain, France, Germany, Austria, Italy, and even from Japan the place the cheese may be very appreciated, confirms to Keystone-ATS Andréas Leibundgut, undertaking supervisor “Swiss Cheese Awards” at Fromarte, the umbrella affiliation of Swiss cheese artisans.

Gruyère, Tête de Moine, Glarner Alpkäse and even semi-hard and comfortable goat’s cheese are a few of the 32 classes of cheese introduced throughout its “Swiss Cheese Awards”. “The competitors is open to any cheese maker; this yr, we have now round 300 producers who can current a most of 1 cheese per class”, particulars Andréas Leibundgut.

Hazelnut, caramel or curd

For this twelfth version, 1064 cheeses had been within the working. A single juror tastes about forty of them for 5 to 6 hours; “it isn’t a job to be underestimated, you must dangle on and be very targeted”, continues the undertaking supervisor.

The jurors had been clearly chosen for his or her curiosity in cheese. They’re sellers or consumers of the commodity, enterprise house owners, coaching managers, journalists or enlightened customers.

They first study the looks of the product: measurement, form, shade, texture. Then they scent the items and squeeze them between their fingers to understand their energy, aromas, consistency, earlier than tasting them and appreciating the whole lot within the mouth.

Aromas of caramel, hazelnut, curd, herbage…, between two bites the jurors rinse their style buds with just a little water or bread. “A cheese tasting may be very very like a wine tasting”, notes Andréas Leibundgut.

The champions of every class shall be introduced Thursday on the finish of the day and can participate within the election of the “Swiss champion” on Friday, elected by international jurors solely. “It is extra in regards to the election of a favourite as it’s tough to check a Gruyère with a goat’s cheese for instance”.

Cows, horses, mules

The “Swiss Cheese Awards” had been created in 2000. First annual, the touring occasion grew to become biannual in 2004. “The purpose is to advertise cheese but in addition to provide producers the chance to current their merchandise and to have the ability to consider it,” says Andréas Leibundgut.

The final version came about in Lucerne in 2018 earlier than the Covid led to a pressured break in 2020. “Through the years, phrase of mouth specifically has labored very nicely and Fromarte now has a database of some 2000 to 2500 cheese producers possible to participate within the competitors”.

The occasion has a finances of roughly 400,000 francs. It’s financed specifically by sponsorship, producer registrations, voluntary companies and federal help by way of gross sales promotion.

The “Swiss cheese Awards” happen this yr as a part of the 18th version of Bagnes Capitale de la Raclette which takes place till September twenty fifth. On this system specifically, the cheese market, manufacturing of Raclette AOP and Fontina DOP in a cellular laboratory, tastings, conferences, heifer fights and even the standard Sunday procession with cows, horses, mules, sheep, canines from Grand-Saint- Bernard and music.

www.bagnesraclette.ch

This text has been printed robotically. Supply: ats