Contact:
Mr Walo von Mühlenen
Phone: 0041 26 492 93 30
E-Mail: admin@vonmuhlenen.ch
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Nantwich (pts014/02.08.2006/11:15) - Von Mühlenen is the first Swiss Company that has won the Supreme Champion Continental Cheese award at Nantwich. The Le Gruyère Premier Cru that won was produced in October 2004 at the Struss dairy in Fribourg. Beside this major prize, von Mühlenen also won:
Class - Best Cheese from Switzerland
- Winner and Gold for Le Gruyère Premier Cru
- Third and Bronze for Le Gruyère Reserve
Class - Cheese with additives from small producers
- Alpine Aster with herbs
The Nantwich cheese show is the traditional summer event of the British cheese industry, and with over 2000 entries from all over the world, it is one of the biggest cheese competitions in the World. From Switzerland all major cheese producers where present.
This success at the Nantwich Cheese Show, underlines the quality of the cheeses produced by von Mühlenen;
Earlier this year in April, von Mühlenen won three gold medals for its Emmental and Gruyère Premier Cru at the World Championships in Wisconsin USA, and furthermore, went on to win the overall title of "Worlds Best Cheese" out of 1700 different cheeses for its Emmental Premier Cru. In total von Mühlenen won 8 different World Champion titles.
Emmental Premier Cru (4 times World Champion)
- World Champion of all Categories in Madison, Wisconsin 2006
- World Champion of the Swiss Style Category in Madison, Wisconsin 2006, 2004, 1998
Le Gruyère Premier Cru (4 times World Champion)
- World Champion of "all Categories" at the World Cheese Awards in London 2005, 2002, 1992
- World-Champion of the Smear Ripened Category cheese in Madison, Wisconsin 2006
Le Gruyère Switzerland Premier Cru
Le Gruyère Premier Cru, is a Gruyère also produced in its region of origin, in the canton of Fribourg. It is carefully selected and ripened in the region for a minimum of 14 months in humid caves.
Emmental Switzerland Premier Cru
The Emmental Premier Cru is produced exclusively in its region of origin, the valley of the Emme, and it is here where Emmental first originated from. This carefully selected Emmental is then ripened for a minimum of 14 months in humid caves. Emmental is the most famous, most popularly produced, and most exported cheese from Switzerland.
Weighing in at between 175-240lbs (80 - 110 kg), the largest of all cheeses, Emmental is still produced respecting the age old traditions.
The Company
The Von Mühlenen family created its company and ripening cellars in 1861, and has ever since been an important player in Swiss cheese making history. Von Mühlenen has through the decades remained a family operation, with modern facilities centrally located near Fribourg in Düdingen, a region famous for its Le Gruyère Fribourg, Emmental Switzerland and Raclette Fribourg.
Cheeses by von Mühlenen are produced exclusively with pure raw milk, using traditional ripening methods dating back some 140 years. Primary production is completed by a group of more than 50 dairies in selected locations throughout Switzerland.
Images available at:
http://www.photopress.ch/image/von%20Muehlenen
Contact:
Von Mühlenen AG
Mr Walo von Mühlenen
Bonnstrasse 1, CH-3186 Düdingen
T: 0041 26 492 93 30
F: 0041 26 492 93 39
M: 0041 79 217 54 11
admin@vonmuhlenen.ch
http://www.vonmuhlenen.ch
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