Affineur Walo von Mühlenen is again the most successful participant at the World Cheese Award 2015

Affineur Walo von Mühlenen is again the most successful participant at the World Cheese Award with in total 12 Awards and 2 cheese in the final round of the 16 best.

With an impressing consistency Affineur Walo von Mühlenen mange to be always among the most successful participants. This year Affineur Walo had two cheese in the final round of the 16 best cheeses and was awarded with 5 Super Gold, 6 Gold and 1 Silver Award. This success confirms the high quality and consistency of Swiss cheese specialities from the Affineur Walo. The von Mühlenen’s have been aiming to mature the best artisan raw milk cheese from Switzerland to perfection. The growing popularity of the cheese from Affineur Walo in Europe and overseas shows that consistent pursuit of the best quality is the right strategy for Swiss cheese.

 Awards of the Affineur Walo von Mühlenen at a glance:

5 x Super Gold

  • Stärnächäs extra-spicy, a semi-hard cheese from St. Gallen, aged for 8 months
  • Armailii de la Gruyère, a Semi hard cheese from Gruyère aged 3 month
  • Affineur Walo Le Gruyère Switzerland AOP extra aged 14 month, in the class AOP cheese
  • Red nose, Gold Label a hard cheese, aged 12 month washed with red wine.
  • Red Wine Farmer cheese a hard cheese, aged 12 month washed with red wine.

6 x Gold

  • Le Poya a hard cheese from Fribourg, aged 12 month
  • Affineur Walo Le Gruyère Switzerland AOP extra aged for 14 month, in the class AOC cheese
  • Gallus a hard cheese from St. Gallen aged for 12 month
  • Affineur Walo Jura Mountain cheese, a hard cheese of the Swiss Jura, aged for 12 month
  • Affineur Walo Le Gruyère Switzerland AOP extra aged for 14 month, in the class Hard cheese
  • Affineur Walo Le Gruyère Switzerland AOP extra aged for 14 month, in the class rind washed cheese

1 x Silver

  • Affineur Walo Le Gruyère Switzerland AOP extra aged 14 month, in the class Gruyere

The World Cheese Award is the largest and most prestigious cheese competition worldwide, with participants from over 30 countries and all continents. This year over 2,700 cheeses were evaluated. It was held this year, on the occasion of the BBC Good Food Show in Birmingham. Several large cheese trading companies alongside affineur Walo von Mühlenen represented Switzerland.

 

Affineur Walo von Mühlenen

Stand for selected artisan raw milk cheese specialities from Switzerland

It is the passion of the Mühlenens to find the the very best raw milk cheese produced in the artisan dairies in Switzerland and to mature them to perfection. For the maturation, special cellars and ripening cultures are selected adapted to the specific need of each cheese. You can trust the quality of affineur Walo; we would never venture selling a cheese which is not perfect.

The high quality standard of the Mühlenens has brought them countless awards already; the main ones are certainly the world title at the World Cheese Award 1992, 2002, 2005 and the World Championships in 2006 in Wisconsin, as well as the World Champion title at the 2012 World Cheese Award.

 

What is an afineur?

The task of the affineur is much more than just the maturation of cheese. It begins with the selection of the best cheesemakers and dairies. It is the combination of the best cheese makers and the dairies with a the best milk quality makes it possible to produce a great cheese. When the cheesemaker and the cheese dairy are found, it is the task of the affineur to advise them how to improve the quality. Only then the affineur select the best cheeses and matures them to perfection. For the maturing process, adequate cellar environment with the specific maturing cultures are important. To give a special taste to the cheese, it is sometimes washed with different ingredients such as red wine or a herbal brine. The last task of the affineur is to select the cheese ready for sale and to decide which is the best packaging and logistics. It would be a shame if cheese made and matured with so much care were damaged in transit.

 

The history of the Mühlenens

Our family has been at the service of Swiss cheese production for almost 2 centuries. Our history in the Swiss cheese and food industry began in Bern with Andreas von Mühlenen, born 1845. The son of Andreas, Ernst von Mühlenen, remained true to the industry, after a stint in the textile industry, and took over the cheese ripening company from Hans Bieri in 1909. The company was renamed as Mühlenen & Co. in the same time. In 1916, his brother Eugen also joined the company.

After the death of Ernst in 1934, his son Walo took over Mühlenen & Co. and mainly expanded exports to Europe and USA after the World War II. After Walo increasingly took care of his business in the chemical industry, his son Roger took over the activities in the cheese sector. In 1970, the family moved to the Canton of Freiburg and transformed Mühlenen & Co into a joint-stock company. After the death of Walo in 1972, the management went to his son Roger von Mühlenen. He expanded the company further and thereby laid utmost importance on the quality of the suppliers. In 1996, Roger’s son, Walo von Mühlenen of the 5th generation took over the business. In 2006, the company founded by Hans Bieri and later renamed as Mühlenen AG was sold.

After the family finally left the company von Mühlenen AG, it placed a new range under the brand Affineur Walo of Mühlenen in 2012, which is sold successfully worldwide.

 

Contact:
Walo Von Mühlenen
Tel. 0041 79 217 54 11
Fax 0041 86 079 217 54 11
email: walo@affineurwalo.ch

www.affineurwalo.ch

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