“We simply make the best cheese in the world.”

Of course, there's Leonardo da Vinci's Mona Lisa, Jonathan Bailey, the "Sexiest Man Alive," and Baia do Sancho in Brazil, considered the most beautiful beach in the world. And we recently acquired the "Gruyère AOP Vorderfultigen Spezial," which was named the best cheese in the world. So far, so good. The aforementioned painting certainly deserves its place of honor, and Mr. Bailey, as far as I can judge as a man, is quite attractive. I'm not familiar with the beach in Brazil, and I haven't yet had the chance to try the hard cheese from the canton of Bern. But I'm convinced that the former is uniquely beautiful and the latter is very delicious.

Hidden beauty

The thing is, with artwork, men, beaches, and even cheese, it's never just one or the other that truly stands out. Rather, thankfully, in every category there are always many who deserve to be at the top. True beauty often reveals itself in the hidden, as they say. This year, for example, I've already had the pleasure of discovering Bloderkäse from Obertoggenburg, the Musikkäse from Beat Wampfler, and the only Alpziger cheese in Switzerland, made by the Fischli family.

A paradise of diverse varieties

The highlight of my culinary tour unfolded in Bern, where over 5,000 (!) cheeses were on display for three days in one place. Instead of searching for exclusive cheeses in the most remote corners of Switzerland, you find them all gathered together at the World Cheese Festival. A true paradise for cheese lovers. My attention, or rather my palate, wasn't limited to the cheeses competing in the festival. A visit to the entire festival was worthwhile, where countless delicacies could be seen and tasted.

Hooray for the flower meadow!

First highlight: Bernese Oberland Hobelkäse AOP. Sliced ​​paper-thin, it reveals its pleasantly salty flavor, where you can practically smell the flower meadows on the alpine pastures and the wood fire of the alpine dairy. At the stand stands Walo von Mühlenen, a passionate affineur and the fourth generation to celebrate the "fascination of raw milk cheese." "Affineur Walo" has already won several awards for his products. For me, it's simply a matter of what my palate perceives.

England can also make cheese.

Switzerland isn't the only country that makes cheese: This becomes clear when tasting Colston Bassett Stilton, a creamy, delicate, and yet tangy blue cheese from the cheese affineur "The Fine Cheese Company" in Bath, in the south of England. "Everything is handmade, which keeps the cheese creamy," explains Michael, alternating between English and French. His Francophone roots have a positive impact on the quality of his products; after all, our western neighbor is a leader in soft cheese production.

Emmental cheese: Good things come to those who wait…

When it comes to hard cheese, we Swiss are unbeatable. This is evident at the stand of the Hofer Aarwangen village cheese dairy. Their Emmental cheese matured in the cellar for 21 months, and it has done it a world of good. The slightly nutty flavor, the delicate acidity – perfect. The maturation of a good wheel of cheese is never truly finished, explains master cheesemaker Thomas Hofer, speaking of slow ripening, protein breakdown, amino acids, and free fatty acids. "Simply incredibly fascinating," he concludes. Yes, this passion is palpable in the cheese.

Fondue from Aargau

Although we consume around 23 kilograms of cheese per year in Switzerland, the number of cheese dairies is declining. In the canton of Aargau, they are the second-to-last traditional cheese dairy, Fabian Spielhofer assures me at the Brülisauer Käse AG stand from Künten. The fondue has a delicate acidity and a light cherry note; it is mild yet flavorful.

Goat cheese with that certain something

At the "O'Lait" cheese shop, I'm tempted by a fresh goat's cheese with an ash coating. It's so busy that I have to wait. If you like goat's cheese, the patience is well worth it – the cheese is wonderfully mild and fresh, and the subtle ashy aroma gives it a special touch.

Hooray for curiosity!

There is so much more to discover; the variety of cheeses is impressive, overwhelming, and a true paradise for connoisseurs. Life is too short for boring, mass-produced cheeses with uniform tastelessness. That's why it's worth taking a look at the products that aren't among the "bestsellers" or award winners.

My conclusion: What fragrant flower meadows, seasoned alpine farmers, damp cellars, resourceful cheesemakers, and above all, countless bacteria can create never ceases to amaze me. When it comes to cheese, people with curious palates and a thirst for culinary discovery will definitely get their money's worth.