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Queijeiro de Friburgo vence 4o Campeonato Mundial de Fondue
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Damien Raemy won the title with his mixture of Gruyère and Vacherin cheese.“It's a fondue from home,” he told Swiss public television RTS on Sunday.
He is part of a family of cheesemakers from Corbières, canton Fribourg, where he makes Gruyère and Vacherin cheese together with 23 milk producers.
“It's an daily job, but we work as a team,” he explains.
+ Fondue – a 'natural processed product'
The fourth Fondue World Championships brought together over 10,000 visitors and more than 200 competitors, both amateurs and professionals. Fondues had to be composed of at least 50% AOP Gruyère cheese in order to compete.
+ World Fondue Championships: a seriously cheesy business
A jury of food professionals and amateurs tasted dozens of fondues, which were evaluated according to five criteria: taste, visual appearance, consistency, homogeneity and general impression.
After a pre-selection of 23 finalists, the jury named Damien Raemy the winner in a grand final held in front of hundreds of spectators.
For the first time, qualifying rounds were organised in other parts of the world: Belgium, France, Brazil and Canada.
+ Switzerland says sorry! The fondue invasion
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