Kontakt
QR-Code für die aktuelle URL

Story Box-ID: 716993

Affineur Walo von Mühlenen Rue du Lavapesson 23 1763 Granges Paccot, Schweiz http://www.affineurwalo.ch
Ansprechpartner:in Herr Walo Von Mühlenen +41 79 217 54 11
Logo der Firma Affineur Walo von Mühlenen
Affineur Walo von Mühlenen

International Cheese Awards 2018: Swiss Affineur Walo celebrates success once more

Freiburg-based affineur Walo von Mühlenen wins multiple awards at the International Cheese Awards in the English town of Nantwich

(lifePR) (Granges Paccot, )
With a total of 11 awards at the International Cheese Awards, the Swiss cheese specialists at Affineur Walo reaffirm last year’s success and once again underline the extraordinary quality of their cheeses.

Affineur Walo honored with 11 awards at the Nantwich Cheese Show

The Nantwich Cheese Show is the traditional “summer picnic” of the English cheese industry, and also hosts the International Cheese Awards. These take place annually over two days in July, on a green meadow near Nantwich. A new record was set this year with more than 5,000 registrations from all over the world.

With a total of 11 awards, including 3 gold, 3 silver, 3 bronze, and 1 highly recommended, Affineur Walo confirms the extraordinary quality of their cheeses. Here is an overview of the awards:

Gold:
  • Red Wine Bärgler: Hard cheese, matured with red wine for at least 12 months.
  • Stärnächäs: Semi-hard cheese from St. Gallen, produced by Marcel Gabriel, matured for at least 8 months.
  • Le Poya, made of milk from Freiburg and produced by Milco SA: Hard cheese, aged for at least 10 months.
Silver:
  • Affineur Walo Le Gruyere Extra Sharp: Matured in a cave for at least 14 months.
  • Gallus: Hard cheese produced by Marcel Gabriel, matured for at least 12 months.
  • Red Wine Sennechäs, matured by Affineur Walo: Semi-hard cheese from eastern Switzerland, aged for at least 7 months and matured with red wine.
Bronze:
  • Affineur Walo Le Gruyere Extra Sharp: Matured in a cave for at least 14 months.
  • Gallus: Hard cheese from eastern Switzerland, produced by Marcel Gabriel, matured for at least 12 months.
  • Armailli de la Gruyère: Semi-hard cheese, produced by Milco SA in Sorens, aged for at least 8 months.
  • Le Poya, made of milk from Freiburg: Semi-hard cheese, produced by Milco SA, aged for at least 10 months.
Highly recommended:
  • Red Wine Bärgler: Semi-hard cheese, matured with red wine for at least 12 months.
Affineur Walo’s cheese has grown popular around the world

Swiss Affineur Walo has made it its goal to age the best cheese from Switzerland to perfection. With the steadily rising popularity of Affineur Walo’s cheese in Europe and overseas, they are proving that they have found the right path and that it pays off to consistently strive for top quality.

Today, cheese by Affineur Walo is available all around the world: at cheese specialty shops and department stores like Harrods in England; at the department store Kaufhaus as well as various Edeka distributors such as Scheck-in, Hieber, or Zur Heide in Germany; in the USA, mainly on the east coast; and in the major Japanese cities of Tokyo, Hanshin, Nagoya, Kyoto, Hiroshima, Fukuoka, and Sapporo.

Website Promotion

Website Promotion

Affineur Walo von Mühlenen

The von Mühlenen family has served the Swiss cheese production industry for nearly two centuries. Andreas von Mühlenen laid the foundations for this enterprise in Bern, where he launched his company in 1867. His son Ernst von Mühlenen remained loyal to the industry and changed the name of the family business to Mühlenen & Co. in 1909. In 1916, his brother Eugen also joined the company. After the death of his father Ernst, Walo von Mühlenen continued to develop the cheese company and, after the war, expanded exports to Europe and the USA in particular.

In 1972, he named his son Roger von Mühlenen his successor as CEO. He continued to expand the business while placing great value on the quality of suppliers. Roger's son, Walo von Mühlenen, took over the operations in 1996, now in the fifth generation. In 2006, the affinage in Düdingen was sold and the company restructured. Since 2011, the family is represented by the brand Affineur Walo.

With this long tradition in cheese-making, it is hardly surprising that the von Mühlenen family and its team have already won numerous awards in previous years. The most important of these certainly include the title of World Champion at the 2005 World Cheese Awards, the three World Championship titles at the 2006 World Championships in Wisconsin, as well as the Supreme Champion award at the International Cheese Awards in Nantwich.

Für die oben stehenden Stories, das angezeigte Event bzw. das Stellenangebot sowie für das angezeigte Bild- und Tonmaterial ist allein der jeweils angegebene Herausgeber (siehe Firmeninfo bei Klick auf Bild/Titel oder Firmeninfo rechte Spalte) verantwortlich. Dieser ist in der Regel auch Urheber der Texte sowie der angehängten Bild-, Ton- und Informationsmaterialien. Die Nutzung von hier veröffentlichten Informationen zur Eigeninformation und redaktionellen Weiterverarbeitung ist in der Regel kostenfrei. Bitte klären Sie vor einer Weiterverwendung urheberrechtliche Fragen mit dem angegebenen Herausgeber. Bei Veröffentlichung senden Sie bitte ein Belegexemplar an service@lifepr.de.
Wichtiger Hinweis:

Eine systematische Speicherung dieser Daten sowie die Verwendung auch von Teilen dieses Datenbankwerks sind nur mit schriftlicher Genehmigung durch die unn | UNITED NEWS NETWORK GmbH gestattet.

unn | UNITED NEWS NETWORK GmbH 2002–2024, Alle Rechte vorbehalten

Für die oben stehenden Stories, das angezeigte Event bzw. das Stellenangebot sowie für das angezeigte Bild- und Tonmaterial ist allein der jeweils angegebene Herausgeber (siehe Firmeninfo bei Klick auf Bild/Titel oder Firmeninfo rechte Spalte) verantwortlich. Dieser ist in der Regel auch Urheber der Texte sowie der angehängten Bild-, Ton- und Informationsmaterialien. Die Nutzung von hier veröffentlichten Informationen zur Eigeninformation und redaktionellen Weiterverarbeitung ist in der Regel kostenfrei. Bitte klären Sie vor einer Weiterverwendung urheberrechtliche Fragen mit dem angegebenen Herausgeber. Bei Veröffentlichung senden Sie bitte ein Belegexemplar an service@lifepr.de.