On the “Swiss Cheese Awards”, tasting shouldn’t be a “job to be underestimated” – rts.ch

On the “Swiss Cheese Awards”, tasting shouldn’t be a “job to be underestimated” – rts.ch

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 additionally from the USA, Canada, New Zealand, Nice Britain, France, Germany, Austria, Italy, and even from Japan the place the cheese may be very appreciated, underlined Andréas Leibundgut, mission supervisor “Swiss Cheese Awards” at Fromarte, the umbrella affiliation of Swiss cheese artisans.

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

>> Interview with Martin Spahr, supervisor at Switzerland Cheese Advertising, in Couleurs locales:

Interview with Martin Spahr, advertising and marketing director, Switzerland cheese advertising and marketing / Native colours / 1 min. / as we speak at 19:00

Tasting, “not a job to be underestimated”

For this twelfth version, 1064 cheeses had been within the working. A juror alone tastes about forty of them for 5 to 6 hours. “It is not a job to be underestimated, it’s a must to grasp on and be very centered”, continues the mission supervisor.

The jurors had been clearly chosen for his or her curiosity in cheese. They’re sellers or patrons of the commodity, enterprise homeowners, coaching managers, journalists or enlightened shoppers.

Size, shape, color, texture or flavor: nothing is left to chance by experts when analyzing a cheese. [Gabriel Monnet - Keystone]Dimension, form, coloration, texture or taste: nothing is left to likelihood by specialists when analyzing a cheese. [Gabriel Monnet – Keystone]

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

Aromas of caramel, hazelnut, curd, grass… Between bites, the jurors rinse their style buds with slightly water or bread. “A cheese tasting may be very very similar to a wine tasting”, notes Andréas Leibundgut.

The champions of every class will probably 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”.

400,000 francs within the price range

The “Swiss Cheese Awards” had been created in 2000. Initially annual, the touring occasion grew to become biannual in 2004. “The intention is to advertise cheese, but additionally to offer producers the chance to current their product and to have the ability to assess 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 particularly has labored very properly and Fromarte as we speak has a financial institution of information from some 2000 to 2500 cheese producers seemingly to participate within the competitors”.

The occasion has a price range of roughly 400,000 francs. It’s financed particularly by sponsorship, producer registrations, voluntary companies and federal assist by means of gross sales promotion.

The “Swiss cheese Awards” takes place 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, amongst different issues, cheese market, manufacturing of Raclette AOP and Fontina DOP in a cellular laboratory, tastings, conferences, heifer fights and even the normal Sunday procession with cows, horses, mules, sheep, canine from Grand- Saint Bernard and music.

>> See additionally the interview with Jonathan Baillifard, Verbier cheese dairy supervisor, in Couleurs locales:

Interview with Jonathan Baillifard, Verbier cheese dairy manager [RTS]

Interview with Jonathan Baillifard, Verbier cheese dairy supervisor / Native colours / 1 min. / as we speak at 19:00

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