The full awards list, all 15 pages is up. Great to see a number of American winners… but I’m particularly interested in the number of Spanish and Swiss winners making cheese other than Mancgeo and Emmental. You see, it was very recently that both countries basically drove the creation of just a very few well-known cheeses, losing many historical cheeses along the way, to say nothing of curbing creativity.
Now artisans are flourishing with recipes ancient and new. Looking forward to a reawakening from these regions!
Click for the list.