Take 5,244 cheeses from more than 46 countries. Gather 265 expert judges in one vibrant city — in 2025, that city was Bern, Switzerland. Add the incredible Guild of Fine Food, the team behind the prestigious World Cheese Awards — and let the magic begin.
As dawn breaks on 13th November 2025 judges stream into the BernExpo’s Festhalle to be greeted by a breathtaking sight: more than 110 long tables laden with a cornucopia of cheeses. There are no labels, no clues to origin or maker, only discreet barcodes. Aprons are tied on — very yellow and smart ones at that — glasses of water are poured to keep palates clean, and the room hums with chatter as old friends reunite and first-time judges take it all in. The excitement is unmistakable.
Fran Warde, Perry Wakeman & New Zealand judge at the start of the day
When John Farrand, Managing Director of the Guild of Fine Food, calls the room to order, the energy sharpens into focus. He calmly briefs everyone on the process for the day. Many judges are seasoned veterans of the awards; for others, it is their first experience of judging on this scale. Soon they head to their designated tables, meet their fellow team, switch on their iPads, gather knives and cheese irons, and take a moment to decide where to begin.
Strategy is part instinct, part experience. Perhaps start with the younger, softer-looking cheeses and build towards the harder styles and powerful blues. Yet it is all educated guesswork. Some cheeses sit whole and proud, others are cut; some wear washed or vividly coloured rinds, others appear pale and understated. Appearances can be deceptive.
For the next three to four hours the hall settles into deep cheese concentration. Judges examine each of their 40 plus cheeses carefully, assessing appearance, inhaling aroma, feeling the body and texture, and finally tasting, analysing flavour and balance. Scores are entered into iPads and medals are awarded: Bronze, Silver and Gold. From the Gold medal winners, each table must agree on one exceptional cheese — their Super Gold — to send forward to the Super Jury.
In a change for 2025, the Super Jury, a panel of 14 internationally respected cheesemongers, makers and affineurs did not participate in the morning judging to ensure their palates remained fresh for the final decision. While anticipation builds for the afternoon finale, the other judges enjoy a well-earned lunch and the lively Capital of Cheese celebrations taking place across the venue. Tastings, bustling markets and masterclasses fill the space, alongside traditional Swiss horn playing and, from The Academy of Cheese, the exhilarating Young Cheesemaker of the Year competition. The young finalists display remarkable composure, presenting and performing in front of such an esteemed audience, they propose a cheeseboard, cutting and wrapping challenge, cheese identification, a perfect pairing with Peters Yard crackers and a MasterRind quiz. The winner was Hannah Lee a monger from Uplands Cheese in Wisconsin, USA.
As late afternoon falls, guests are ushered into a state-of-the-art theatre and the atmosphere shifts from studious evaluation to high drama — something akin to the glittering finale of Strictly Come Dancing. From the selection of Super Gold cheeses, each member of the Super Jury selected one to champion. One by one they step forward, speaking passionately about their selection and explaining why it deserves the title. Flavour, texture, balance and character are dissected live on stage.
Then comes the vote. Scores are written, paddles are raised, and the totals are added. The tension builds as a leader begins to emerge.
In an exceptional finish, the World Champion title is claimed in the final stages by an 18-month Le Gruyère AOP Vorderfultigen Spezial, produced by Bergkäserei Vorderfultigen. It is a thrilling moment for the host nation and marks the sixth time Le Gruyère AOP has received this honour, the maker Puis Hitz was in the theatre and was able to collect his award in person, even though overcome everyone roared and clapped. But even more thrilling, the cheese was championed by Perry Wakeman of Rennet & Rind, who was captivated by its beefy aroma, deep umami, broth-like notes and delicate crystalline texture, admitting he found himself returning to it again and again. And that is how the world crowns its champion — not just with medals and applause, but with passion, expertise and an unforgettable taste. This was a triumphant day for the Swiss and the 37th World Cheese Awards.
Above: Puis Hitz of Bergkäserei Vorderfultigen with his Le Gruyé AOP Vorderfultigen Spezial and Patrick McGuigan
Just for total cheese knowledge and interest the final round up of the 14 Super Gold cheeses can be found here and yes three are British!
https://gff.co.uk/world-cheese-awards-2025-super-golds-the-top-14-cheeses/