"The first thing that hits you at the World Cheese Awards is the smell. As the 37th edition - part competition, part a celebration of cheese - kicked off in Switzerland on Thursday, some visitors might wish the offerings had more holes. With descriptions of odors including "stinky socks" and "sick dog," it's clearly a festival - and a challenge - for the nose as much as mouths, fingers and eyes. Welcome to sensory overload."
"John Farrand, managing director of the Guild of Fine Food in Britain, the event organizer, says some people who tell him they "don't like cheese, it's that awful smelly thing" just need to take time and consider the myriad choices. "I would grab them and sit down with them and take them on that journey through cheese," he said. "I get so many people say to me just impulsively 'I don't like blue cheese' and that's impossible really. There's so much of a range of blue cheese from over here to over here," - Farrand gestured around the hall - "there's always a blue cheese for somebody.""
An international cheese competition and celebration in Bern attracted over 5,200 cheeses from 46 countries for its 37th edition. The exhibition hall combined a complex jumble of aromas, with some cheeses described as smelling like "stinky socks" or a "sick dog," producing sensory overload. Nearly one-fifth of entries originated from Switzerland. The three-day event mixed competition with public tastings, where guided sampling can change initial aversions and reveal a wide variety of styles, including accessible blue cheeses. Large wheels such as a 265-pound Emmentaler were cut open, releasing powerful aromas that underscored the intensity and diversity of the entries.
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