Mexico’s Cheese Triumph at World Awards 2025

In a historic year for the cheese industry, Mexico has once again demonstrated that its dairy tradition can compete—and stand out—against powers with centuries of experience. At the World Cheese Awards 2025, held for the first time in Switzerland, the country won six medals among more than 5,244 cheeses from 46 nations.

While Switzerland celebrated at home the crowning of its Le Gruyère AOP as the best cheese on the planet—an 18-month-matured Gruyère praised for its crystalline texture and “brothy, umami” flavor—Mexico burst into the competition with cheeses that speak of origin, territory, and evolution.

The fact that among the finalists there were also cheeses from Japan, Slovakia, and the United States reinforces the global character of this industry. But what is truly relevant is that, despite competing against countries with much more robust production structures, Mexico achieved six recognitions, four of them for cheesemakers from Jalisco and one for Querétaro.

Mexican Cheeses That Conquered Switzerland

• Gold Medal – Best Latin American Cheese
  Andante, from Finca Las Luciérnagas (Huimilpan, Querétaro)
  Made with sheep’s milk and certified animal welfare practices. A cheese that reflects technical precision and respect for origin. The farm offers guided tours, integrating production and gastronomic outreach.
• Silver Medal – Mozzarella
  La Providencia (San Miguel El Alto, Jalisco)
  Pasta filata cheese, produced with pasteurized whole milk. With a typically sweet flavor and moldable texture, it represents a Mexican version of an Italian classic executed with rigor.
• Silver Medal – Cheddar
  Quesos Navarro (Tepatitlán de Morelos, Jalisco)
  Made with pasteurized fresh cow’s milk. Recognized for its versatility and character. A cheddar that, according to the judges, could compete in any international market.
• Silver Medal – Panela
  Quesos Navarro (Tepatitlán de Morelos, Jalisco)
  One of the most popular fresh cheeses in Mexico, traditionally cured in whey. The jury highlighted its authenticity and high moisture content.
• Bronze Medal – Fresh Cheese
  Quesos Navarro (Tepatitlán de Morelos, Jalisco)
  With colonial roots, it was brought by the Spanish. Today it is consolidated as a product of popular identity and technical quality.
• Bronze Medal – Menonite Cheese
  Quesos Navarro (Tepatitlán de Morelos, Jalisco)
  Originating from northern Mexico, linked to Menonite migration. With brief maturation (45 days), its creamy texture and characteristic flavor have made it a favorite both in its fresh and melted versions.

From Tradition to Technical Perfection

The competition’s jury evaluated each cheese for appearance, aroma, body, texture, and flavor. This year, 265 judges participated in 110 teams, with a final phase defended by a Super Jury made up of specialists from 14 countries. Only 14 cheeses advanced to the final stage. None were Mexican, but the result positions the country as an emerging actor with great potential.

While the Swiss Gruyère fascinated for its potency and complexity—”a cheese that would make anyone, even if not an expert, get excited and want to know more,” according to judge Perry Wakeman—the Mexican cheeses conquered with their authenticity and ability to reinterpret international styles without losing identity.

Mexico did not compete with volume (Switzerland entered 948 cheeses). Its medals come from family producers, some with decades of history, others with a contemporary vision and tourist approach. This is the case of Finca Las Luciérnagas, where cheese is not only produced.

An International Context of Transformation

The World Cheese Awards are facing a generational change. This year, the Es La Leche award was added, recognizing the importance of dairy quality and sustainability, awarded for the first time to the Galician producers Airas Moniz. A competition for young affineurs was also held, won by the American Hanna Lee, only 25 years old.

The next edition will be held in Córdoba, Andalusia. A fertile ground for Mexico to focus its strategy and plan a more robust presence, considering its growing interest in matured cheeses, sustainable practices, and links with rural tourism.