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Winners of the Cheese World Cup - by
Winners of the Cheese World Cup
The Santa Fe cheese "Frutos del Campo" from San Carlos Sud won the silver medal at the prestigious World Cheese Awards 2025 held in Bern, Switzerland, standing out among more than 5,200 cheeses from 46 countries.
🧀 Achievement Details
- Award-winning product: a Sbrinz-type cheese, with a hard mass and intense flavor, aged for 12 months.
- Company: Frutos del Campo S.A., a dairy SME located in San Carlos Sud, Las Colonias department, Santa Fe.
- Competition: 5,244 cheeses from 46 countries participated, evaluated by an international jury of 267 experts.
- Argentine representation: only 12 companies from the country applied, and Frutos del Campo was the only one to obtain a medal.
- Organization: the contest was coordinated by the Guild of Fine Food, considered the "World Cheese Cup".
🌍 Importance of the award
- International visibility: positions the Argentine cheese industry on the world map.
- Regional pride: the commune of San Carlos Sud celebrates this achievement as a symbol of quality and tradition.
- Economic impact: it opens doors to new markets and exports for SMEs.
👉 In summary: Frutos del Campo brought the Santa Fe flavor to Switzerland and managed to make an Argentine cheese among the best in the world, consolidating the reputation of national dairy production.
The most awarded Argentine cheeses in international competitions stand out mainly in the World Cheese Awards, the most prestigious competition in the sector. In the 2025 edition held in Bern, Switzerland, Argentina won a total of 12 medals, including 2 gold, several silver and bronze.
🧀 Ranking of the most awarded Argentine cheeses (World Cheese Awards 2025)
|
Stand |
Cheese |
Producer |
Medal |
Characteristics |
|
1 |
Reggianitto 18 months |
Dairy Cowboy |
🥇 Gold |
Hard cheese, long maturation, Italian style adapted to Argentine tradition |
|
2 |
Tuscan |
Ventimiglia Cheese Factory |
🥇 Gold |
Hard dough cheese, intense flavor, made in Cordoba |
|
3 |
Sbrinz argentino |
Fruits of the Field (San Carlos Sud, Santa Fe) |
🥈 Silver |
Stationed 12 months, the only winner in Santa Fe |
|
4 |
Artisanal Blue Cheese |
Various producers |
🥈 Silver |
Recognized for its quality and distinctive flavor |
|
5 |
Pategrás Cheese |
Several Argentine SMEs |
🥉 Bronze |
Traditional on the Argentinian table, semi-hard style |
|
6 |
Argentinian Gouda cheese |
Regional producers |
🥉 Bronze |
Local adaptation of the Dutch classic |
|
7 |
Sardinian cheese |
Producers from Cordoba |
🥉 Bronze |
Strong, ideal for grating |
|
8 |
Fontina Cheese |
Patagonian producers |
🥉 Bronze |
Semi-hard, with sweet notes |
|
9 |
Argentinian Brie Cheese |
Dairy SMEs |
🥉 Bronze |
Soft cheese with moldy crust |
|
10 |
Argentinian Camembert cheese |
Boutique producers |
🥉 Bronze |
Similar to Brie, with a creamy texture |
📊 Keys to Argentina's performance
- 12 medals in total in 2025: 2 gold, several silver and bronze.
- Santa Fe, Córdoba and Patagonia were the most prominent regions.
- Hard and seasoned cheeses (Reggianitto, Tuscan, Sbrinz) are the ones that receive the most international recognition.
👉 In conclusion: the most awarded Argentine cheeses are the Reggianitto from Lácteos Vaquero and the Toscano from Ventimiglia (gold), followed by the Sbrinz from Frutos del Campo (silver). This ranking shows how the national cheese tradition manages to compete on an equal footing with powers such as Switzerland, Italy and France.
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