Fromagerie de La Brevine - Winner 2010 World Champion Cheese competition

Written by Edouard D., Bakery, Deli & Cheese Buyer on Friday, July 09 2010

 World Champion: AOC Gruyere by Cedric Vuille (shown in the center of the image)

An international panel of expert judges named a Swiss Gruyere cheese as the 2010 World Championship Cheese.
Cheese maker Cédric Vuille, Switzerland, took top honors out of 2,318 entries from 20 countries for his Gruyere.
 Get this: out of possible 100 points, the Gruyere scored 98.79 in the final round of judging. In that round, judges re-evaluated all gold-winning cheeses to determine the champion.
 Thousands of cheese makers from around the world participated, which made this THE largest international cheese competition ever held.

Cheese maker Background:

Cedric is only 31 years old! With wife Sara they have owned the Fromagerie de La Brevine in Switzerland since early 2006. It is located in the Canton of Neuchâtel in the Valley of La Brevine; also called the Siberia of Switzerland due to the frigid winter temperature. 

If you want to try this brand new cheese, it's JUST ARRIVED at Central Market. And...only at Central Market.

There are only 18 wheels of the Gruyere made by Cedric in the U.S and Central Market has secured all of them! So calling all connoisseurs and curious, don't let this world champion cheese get past your palate.

 Limited quantities beginning Thursday, July 15, 2010 in the Cheese Department.  Bon appetit!

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Comments

  • janene evard on 7.12.2010 at 4:52 PM

    Oh, gosh, we are going to the southlake store tomorrow afternoon. Is there anyway that we can get some of this gruyere tomorrow? We are Swiss and out place of origin is the canton of Neuchatel. We usually order etavay, from New York or when we get home. Neither one us have heard of this one.

    Just a note:

    We wish that you wouldn't precut your cheeses and wrap them so tight. They simply lose a lot of the flavor, for they can't breathe. I know you don't have a cheese bar but you do have some people who really know their cheeses.

    Janene Evard

Let us know what you think. Please keep in mind this is a public forum - help us "keep it clean." Thanks!

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