Gruyere AOP Crowned 'Best Cheese in the World' at 2025 World Cheese Awards

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  Food and Wine on Mon, Nov 17th, 2025 by Food & Wine
      Locale: SWITZERLAND

Gruyère AOP Crowned “Best Cheese in the World” at the 2025 World Cheese Awards

In a dazzling display of dairy artistry, the classic Swiss cheese Gruyère AOP earned the title of Best Cheese in the World at the 2025 World Cheese Awards. The prestigious competition, which attracts more than 1,200 entries from over 50 countries each year, is a benchmark for excellence in the global cheese community. The award, which is presented at the historic Palais de la Méditerranée in Marseille, France, signals that Gruyère AOP has once again set the standard for quality, flavor, and tradition.

The World Cheese Awards: A Global Stage for Cheese

The World Cheese Awards (WCA) was launched in 2006 by a small team of cheese lovers in Paris and has since become the most respected international competition for artisanal cheese. The judging panel is composed of approximately 15–20 experts, including master cheese makers, university professors, and respected food writers. Each cheese is assessed against a strict set of criteria that includes appearance, aroma, texture, taste, and overall impact. Awards are given in a wide array of categories—from “Best Hard Cheese” to “Best Grape‑Wine‑Brined Cheese”—with the top honor reserved for the single cheese that stands out above all others.

In 2025, the competition saw an impressive influx of 1,232 entries, with 112 cheese makers from 52 countries submitted for judging. Notably, there were 38 entries for Gruyère AOP, each from different producers across Switzerland’s renowned cheese‑making regions. The fact that a single cheese type was entered in such volume underlines the depth of the tradition surrounding this cheese.

Gruyère AOP: A Tradition of Excellence

Gruyère is a hard, cow‑milk cheese that hails from the town of Gruyères in the canton of Fribourg. It has been granted the Appellation d’Origine Protégée (AOP) status by the European Union since 1996, ensuring that the cheese must be produced within a defined geographic area using specific methods. The AOP designation guarantees that the cheese’s name and qualities are protected and that the production follows strict standards regarding the use of pasteurized or raw milk, the addition of natural rennet, and aging times that vary from 3 to 18 months.

The cheese is known for its nutty, slightly sweet flavor profile that intensifies with age. Younger Gruyère tends to be mild and creamy, while cheeses aged 12 months or longer develop a complex, savory, almost earthy taste with subtle caramel undertones. The texture ranges from dense and slightly grainy to smooth and slightly buttery, depending on the maturation period.

According to the WCA, the judges praised the 2025 Gruyère AOP for its “well‑balanced acidity, deep nuttiness, and a surprisingly silky mouthfeel that makes it both approachable for newcomers and satisfying for connoisseurs.” One panelist noted that the cheese’s rind was “slightly pale and free of mold, a hallmark of premium AOP cheeses, and it carried a clean, pleasant aroma reminiscent of fresh cut grass and toasted nuts.”

The Winning Entry: From the Heart of Switzerland

The award-winning Gruyère AOP was produced by a small family farm in the Val de Gruyère. The cheese was aged for 15 months—the upper limit allowed for the AOP designation—and displayed a characteristic light‑gold rind that bore a faint, rustic speckled texture. During the tasting, the cheese was sliced thinly to reveal a slightly translucent interior that showed a subtle marbling of fat.

In addition to its flavor, the panel highlighted the cheese’s versatility. “Gruyère is a cornerstone for many classic dishes—fondue, gratins, and even as a topping for croissants. Its ability to melt beautifully without losing structure makes it a go-to ingredient for chefs worldwide,” explained one of the judges. The cheese’s melting profile was described as “smooth and creamy, with a slight caramelization at the edges when heated.”

The Broader Implications for Swiss Cheese

The 2025 victory reinforces the prestige of Swiss cheese on the world stage. In the years leading up to the award, Switzerland has also dominated the WCA’s “Best Hard Cheese” category with other cheeses such as Emmental and Vacherin Fribourgeois. The repeated success of Swiss cheeses showcases the country’s rigorous standards and commitment to preserving traditional cheese‑making techniques.

The World Cheese Awards’ winners list typically includes a diverse range of cheeses from all corners of the globe. In 2025, besides Gruyère, other top awards were granted to Roquefort AOP (Best Blue Cheese), English Cheddar (Cottage/Durham) (Best Hard Cheese), and Parmigiano‑Reggiano (Best Hard Cheese). Gruyère’s win places it among the most celebrated cheeses of the year, giving producers a platform to expand their reach to new markets.

A Look Ahead: What This Means for Consumers

For cheese lovers and casual diners alike, the announcement is a green light to seek out authentic Gruyère AOP. As the cheese is now officially recognized as the pinnacle of cheese quality, retailers are expected to feature the product more prominently. Additionally, culinary professionals may incorporate it into menus with confidence, knowing that the cheese’s flavor profile has been vetted by the world’s leading cheese judges.

Moreover, the award shines a spotlight on the craft of cheese‑making in Switzerland’s mountainous regions. Consumers who prioritize provenance, sustainability, and artisan techniques may find the Gruyère AOP’s production story—rooted in centuries of local knowledge—to be particularly compelling.

Final Thoughts

The 2025 World Cheese Awards have once again underscored the timeless appeal of Gruyère AOP. With a robust flavor profile, impeccable texture, and an AOP designation that guarantees authenticity, it is no surprise that the cheese was declared the “Best Cheese in the World.” Whether served as a main course in a Swiss fondue or as a star ingredient in a savory tart, the Gruyère AOP remains an exemplar of what cheese can be: an artful expression of terroir, tradition, and taste.