The best raclette cheese comes from Champéry and Vouvry in Valais and Giswil in Obwalden. Two cheese dairies and one alp won the Raclette World Championship in three different categories on Sunday.

A total of 87 cheeses from seven different countries were tasted, as the organisers announced on Sunday. Switzerland, France, Italy, Belgium, Romania, Canada and Great Britain took part in the world championship.

Behind the Canadian candidate is an exiled Wallisian who makes raclette cheese overseas. The Romanian, on the other hand, acquired such a taste for processed cheese during his time as a doctor in Valais that he decided to produce it at home.

The organisers had hoped to also approach producers from Japan, Brazil and Argentina, but administrative difficulties thwarted these plans.

Best cheese from Switzerland

The judges met on Saturday in a hall in the village centre of Morgins VS to taste the different cheeses. These were divided into three categories: Raw milk from the alp, raw milk from the dairy and other raclette cheeses.

In a first step, a jury of 50 experts and consumers made a selection of 20 percent. These selected products were then evaluated by eight internationally recognised jurors. Colour, shelf life, texture, strength, aromas – nothing was left to chance.

In the raw milk cheese category, first place went to the cheese dairy “Le Pont” in Champéry VS and in the alpine raw milk category to the alp “Tanay” in Vouvry VS. In the “other cheeses” category, the winner was the cheese dairy “Seiler Sélection by Wyssmüller Maître Fromager” from Giswil OW.

30,000 raclettes and four tonnes of potatoes

The World Championship attracted more than 10,000 visitors. Over the three days of the event, around 30,000 raclettes were served and four tonnes of potatoes delivered for the occasion.

Behind the scenes, a dozen “cheese scrappers” were at work. These volunteers have the challenging task of making perfect raclettes, especially at the right temperature and without burning the top.

©Keystone/SDA