OUR CHEESES

Beemster Royaal Grand Cru – 12 months

• Producer: Beemster Cono Kaasmakers – Netherlands
• Distributor/Supplier: Disalp
• Competition: World Championship Cheese Contest 2026 – World Champion Cheese
• Wheel weight: approximately 12 kg for the whole wheel.
• Profile: Beemster Royaal Grand Cru – official Beemster profile

IThe first cheese in our selection is also the one arriving at B2Cheese with the most recent and prestigious title. Beemster Royaal Grand Cru was crowned World Champion Cheese 2026 at the World Championship Cheese Contest in Madison, Wisconsin.

Produced by Beemster CONO Kaasmakers, a Dutch dairy farmers’ cooperative, it originates in the Beemster polder, a UNESCO-recognized area. It is a cow’s milk Gouda, made with milk from farms in North Holland and aged for around 12 months on wooden boards.

The jury awarded it 98.68 points out of 100, surpassing 3,375 cheeses from 25 countries.

Sensory analysis

Visually it shows a compact paste, ranging from straw-yellow to golden, with visible tyrosine crystals. To the touch it is firm and rigid yet highly soluble.

On the nose, butter, toasted nuts, and light caramel notes emerge. On the palate it is rich, full-bodied, and very well balanced, with a mellow sweetness accompanied by hints of hazelnut, butter, and caramel. The texture is firm but melts progressively, leaving a long, savory, toasty finish.

It is a fascinating cheese that combines sweetness and umami, its texture made even more pleasant by the tyrosine crystals typical of great aged Goudas.

Blue Stilton – Long Clawson Dairy

One of the great British classics could not be missing.

Long Clawson Dairy's Blue Stilton is produced in Leicestershire by a cooperative founded in 1912 by twelve local farmers. Today the cooperative brings together around thirty farms, all located within roughly thirty miles of the dairy.

It is a PDO Stilton made from pasteurized cow's milk, blue-veined, with a natural rind. The traditional wheel weighs about 8 kg and typically matures for 8 to 14 weeks, though longer aging is not unusual.

Sensory analysis

The paste is ivory-colored, streaked with the characteristic blue-green veining that radiates from the core toward the rind.

On the nose, notes of forest floor and buttery lactic aromas appear, alongside hints of cream, mushroom, and cellar.

The paste is crumbly but quickly turns creamy on the palate. The flavor is savory, mildly spicy, and grows progressively more complex, with a long persistence and a pleasantly bitter-tinged finish.

It is a substantial blue cheese, yet not aggressive: the strength of the mold is balanced by the rich, creamy body of the paste.

 Brie de Meaux AOP – Fromagerie Dongé

Brie de Meaux is one of France's iconic cheeses, and Fromagerie Dongé's version stands as one of the most authoritative interpretations of the appellation.

It is made from raw cow's milk, following a still strongly artisanal process. The extremely delicate curd is extracted by hand using the traditional "pelle à brie." Aging lasts at least four weeks.

Fromagerie Dongé has been awarded for many years at the Concours Général Agricole in Paris.

Sensory analysis

The rind is white, velvety, and bloomy; with aging it may take on light hazelnut hues.

The paste, initially firm at the core, gradually softens into a creamy texture just beneath the rind.

On the nose, cream, butter, button mushroom, and forest-floor notes come through.

On the palate it is initially sweet and milky, with a pleasant acidity that keeps it balanced. Notes of fresh mushroom, walnut, and grass follow.

It reaches its best expression when aging is advanced enough for the paste to soften almost all the way to the center of the cheese.

Shropshire Blue – Long Clawson Dairy

Shropshire Blue is one of the most recognizable blue cheeses in British tradition, thanks to its striking deep orange color streaked with blue-green mold veining.

Long Clawson, also the producer of Blue Stilton, is a Leicestershire dairy cooperative that maintains a strong connection with local farmers.

Sensory analysis

The paste is soft and crumbly, with a very distinctive bright orange color and pronounced blue-green veining.

On the nose it is intense, with notes of butter, warm milk, mushroom, and cellar.

On the palate it is crumbly yet creamy, savory and mildly spicy, with a sweet component that softens the blue character. Notes of nuts and light spice become more evident with aging. The finish is long and pleasant.

It is a blue cheese with a strong personality, yet with an enjoyable softness on the palate.

 Gruyère AOP Vorderfultigen Spezial – 18 months

Gruyère AOP Vorderfultigen Spezial, aged over 18 months and produced by Bergkäserei Vorderfultigen and cheesemaker Pius Hitz, was crowned World Champion Cheese 2025 at the World Cheese Awards in Bern, ahead of 5,244 cheeses from 45 countries.

The jury particularly praised its crystalline structure and its intense character, with notes of meat broth and umami flavor.

Sensory analysis

The paste is compact, ivory-gold in color, with small tyrosine crystals that testify to its long aging.

The aromatic profile is deep: butter, dried fruit, hay, broth, spices, and light toasted notes.

On the palate it is initially firm, then gradually melts. The savory, umami component is particularly pronounced, accompanied by notes of hazelnut and meat broth.

The persistence is very long.

A cheese in which time is not simply aging, but a builder of complexity.

 Gruyère AOP Vieux – Fromagerie La Côte-aux-Fées

If the previous Gruyère was the best cheese in the world at the World Cheese Awards, this one claimed the same title at the Mondial du Fromage in Tours 2025.

Fromagerie La Côte-aux-Fées' Gruyère AOP Vieux, produced by Simon Miguet and aged by Margot Fromages, was chosen as overall champion among nearly 1,900 cheeses, judged by around 320 international professionals.

Sensory analysis

It is a mature Gruyère, with a compact paste and a captivating texture thanks to its solubility and the presence of tyrosine crystals.

The aromatic profile is intense: cooked butter, dried fruit, broth, hay, spices, and light toasted notes.

On the palate it is full-bodied, savory, and deeply umami, with a complex aromatic progression. Time contributes a pleasant crunch, while the rich component keeps the finish harmonious.

 Cosacavaddu Ibleo – aged 24 months

This is one of the Italian cheeses that best tells the story of the bond between farming, territory, and tradition.

Cosacavaddu Ibleo originates in the heart of the Iblei Mountains and is produced by Alessandro Criscione, a fifth-generation farmer and cheesemaker, following techniques passed down through the family.

It is a pasta filata cheese made from raw whole cow's milk. The monumental wheels, weighing 12 to 14 kg, have a distinctive rectangular shape.

The world champion sample was aged for 24 months.

Sensory analysis

The rind may be natural or coated with olive oil, smooth and oily. After such long aging, the paste is compact.

On the nose, notes of matured milk, hay, Mediterranean herbs, and light animal notes emerge.

On the palate the long aging brings out dried fruit, butter, broth, and savory sensations, while retaining a sweet component. The persistence is long, leaving Mediterranean aromas in the mouth.

 Beaufort AOP – Coopérative Haute-Maurienne Vanoise

Beaufort is one of the great French alpine cheeses, and its identity is inseparable from the mountains.

The Haute-Maurienne Vanoise cooperative has been producing Beaufort since 1954 and today gathers milk from around 40 farmers. Roughly 11,000 wheels are produced each year.

The specifications call exclusively for raw, whole milk from Tarine and Abondance cattle.

The wheel is imposing, weighing around 40 kg, with the characteristic concave heel.

Sensory analysis

The paste is smooth, elastic, and melting, ranging in color from ivory to a deeper yellow.

On the nose it recalls warm milk, butter, fresh grass, and alpine flowers.

On the palate it is initially firm, then melts quickly. It is sweet with clear milky notes of cream and butter, along with hints of dried fruit, butter, and hay, accompanied by an elegant savoriness.

The finish is long and clean, with an aromatic sensation that clearly evokes pasture and alpine surroundings.pascolo e ambiente alpino.

  Formaggio d'Alpe Ticinese – Alpe Cristallina

Formaggio d'Alpe Ticinese tells the story of a dairy tradition deeply tied to summer alpine production.

The cheese from Alpe Cristallina carries within it the identity of the mountain pastures and the wild flora characteristic of the Ticino region.

In 2025, Formaggio d'Alpe Ticinese featured prominently at major international competitions: Cetra's Pian Laghetto 2024 batch won Gold at the Mondial du Fromage.

Sensory analysis

The paste is compact and elastic, becoming increasingly firm with aging.

On the nose, hay, alpine herbs, butter, and dried fruit emerge, alongside a very elegant animal note.

On the palate it is intense yet balanced: the first sweet notes recall warm milk and sizzling butter, evolving toward toasted and vegetal sensations. The persistence is good.

It is a classic example of a cheese in which the land itself becomes an ingredient.

Olavidia – Quesos y Besos

In 2021, the cheese world discovered a small artisanal Spanish dairy: Quesos y Besos.

Their Olavidia was named the world's best cheese at the World Cheese Awards 2021, beating out more than 4,000 competitors.

It is a goat's milk cheese produced in the province of Jaén, in the Guarromán area, by a family of cheesemakers now in its fourth generation.

Its most striking feature is the black central line, made with vegetable ash, running through the paste.

Sensory analysis

The paste is soft, growing progressively creamier as it ages.

On the nose, goaty aromas emerge alongside cream, mushroom, and light vegetal notes.

On the palate it is delicate, with a pleasant acidity; the tasting evolves toward forest-floor notes, and the goaty character becomes more pronounced without being overpowering. The aromatic component is complex yet elegant.

It is a cheese that proves size, aesthetics, and aromatic complexity can coexist in a small format.

1955 Pecorino – Busti

The name already tells a story. 1955 is the year the Busti family began their dairy business.

1955 Pecorino today represents one of the most important expressions of Busti's production and is aged for at least 18 months. The dairy was born from the experience of Alessandro and Remo Busti, shepherds originally from the Alta Garfagnana region.

In 2026 it was selected among the ten Coups de Cœur at the Salon du Fromage in Paris, a selection that also included major international cheeses.

Sensory analysis

The paste is pale straw-yellow, compact yet surprisingly soluble and melting.

On the nose, melted butter, matured sheep's milk, hay, and dried fruit emerge.

On the palate it is full and structured, but not aggressive. The long aging brings well-integrated notes of dried fruit, butter, broth, and light animal sensations.

The finish is long, savory, and warm.

Il finale è lungo, sapido e caldo.

Rogue River Blue – Rogue Creamery

This is a cheese playing "on home turf" at B2Cheese.

In 2019, right here in Bergamo, Rogue River Blue was named the World's Best Cheese, becoming the first American cheese in history to win the overall title at the World Cheese Awards.

It is produced by Rogue Creamery, an artisanal Oregon dairy founded in 1933.

It is an organic blue cheese, cave-aged and wrapped in Syrah grape leaves previously soaked in pear brandy.

Sensory analysis

The paste is soft and creamy, with intense blue-green veining.

On the nose it is very complex: cream, butter, ripe fruit, dried fruit, spices, and a slight alcoholic sensation.

On the palate the blue character is pronounced yet perfectly integrated into the cheese's paste, at times becoming slightly crunchy. The tasting brings back the cream, with delightful notes of morel mushrooms and fresh forest fungi, occasionally hints of chocolate, dried fruit, and spice.

The grape leaf and cave aging contribute to an extremely distinctive personality.

Le Crémeux – Fromagerie Moléson

Here, the name is practically a statement of intent.

Le Crémeux is a Swiss cow's milk cheese produced in the Canton of Fribourg and enriched with cream. It is aged for about four months in Fromagerie Moléson's cellars.

In 2026 it was selected among the ten Coups de Cœur at the Salon du Fromage in Paris.

Sensory analysis

The paste is soft and melting, with an extremely creamy texture.

On the nose it is fresh, milky, and buttery.

On the palate its richness is immediately evident, balanced by a pleasant acidity. The finish is long, soft, and generous.

It is an interesting cheese, with a compact, pressed paste of very high solubility.

 Brebis d'Or – Fromagerie Moléson

Brebis d'Or is a small Swiss soft sheep's milk cheese, distinguished by a feature that becomes part of its very identity: a band of spruce bark encircling the wheel.

In 2026 it was chosen among the ten Coups de Cœur products at the Salon du Fromage.

Sensory analysis

The soft, creamy paste initially expresses all the sweetness of sheep's milk.

The spruce band introduces delicate balsamic, resinous, and woody notes that blend with the milky profile.

On the palate it is soft, enveloping, and delicately savory, with an aromatic persistence longer than one might expect given the cheese's size.

It is also particularly enjoyable warm, simply popped in the oven: the paste becomes more fluid and the woody notes become even more perceptible.

 Bleu de Chèvre “La Mémée”

One of the most intriguing entries in the selection is this goat's milk blue cheese.

La Mémée is presented by Société Laitière de Laqueuille as their only blue-veined goat's milk cheese. It was selected among the Coups de Cœur 2026 at the Salon du Fromage.

Sensory analysis

The paste is soft, streaked with the characteristic blue mold.

On the nose, goat's milk, mushroom, cellar, and light vegetal notes emerge.

On the palate the blue veining offers a savory, mildly spicy component, while the goat's milk retains a fresh, recognizable aromatic personality.

It is an interesting cheese, especially for the contrast between its goaty and blue-veined components, two aromatic identities we normally associate separately, coexisting here.

Queijo de Ovelha Amanteigado – Quinta do Pomar

We close with another world champion.

In 2024, in Viseu, Quinta do Pomar's Queijo de Ovelha Amanteigado won the title of world's best cheese at the World Cheese Awards, ahead of 4,786 cheeses from 47 countries.

It is a Portuguese raw sheep's milk cheese, coagulated using a vegetable rennet obtained from thistle.

Its distinctive trait is its texture: once it reaches the right degree of ripeness, the paste becomes almost liquid and is traditionally eaten with a spoon, after removing the top of the wheel.

Sensory analysis

Visually it shows a washed rind and an ivory-colored paste.

The texture is extraordinarily creamy, to the point of becoming almost fluid.

On the nose, goaty—er, sheep-like sensations, butter, hay, and delicate vegetal notes appear.

On the palate it is buttery, rich, and enveloping, with a pronounced sweetness immediately balanced by a characteristic bitter, herbaceous note derived from the thistle rennet.

It was precisely this balance that struck the jury: wonderfully balanced aromas and flavors, great creaminess, and a pleasant herbaceous note closing out the tasting.

omme de Chèvre “La Crémeuse” – Cave Rousseau

Tomme de Chèvre “La Crémeuse” is a goat’s milk cheese aged in Cave Rousseau’s natural cellars for about 8 weeks. It is one of the references in the aging lineup of Prolactine France, a company operating as an affineur-fromager and merchant. In 2026, it was selected among the ten Coups de Cœur at the Salon du Fromage following a blind tasting involving 175 products. The official jury describes it as a particularly delicate tomme, featuring a unique flora developed during natural cellar aging along with fine, subtly fruity aromas.

Sensory analysis

It features a naturally bloomy rind with a surface that displays the evolution of cellar aging, encouraging the development of a unique surface flora that plays a key role in building its aromatic profile. Its compact yet soft paste transitions into a creamy, melt-in-the-mouth texture as maturation progresses. Lactic notes of cream and butter dominate the nose alongside pleasant undertones of undershrub and a delicate caprine component. On the palate, fruity notes emerge together with sweet lactic sensations and subtle herbal nuances, offering a sweet, balanced taste where a gentle acidity keeps the mouth fresh. Described by Cave Rousseau itself as "gourmande et crémeuse", this goat cheese focuses not on intensity, but on its broad appeal to a wide audience.

Brique de Chèvre – Cave Rousseauf

Brique de Chèvre is one of the new additions to the Cave Rousseau line. Made from goat’s milk, it undergoes an average 8-week maturation in natural cellars. Its brick shape instantly sets it apart from traditional cylindrical tommes.

Sensory analysis

Unusual and intriguing, it immediately catches the eye with its rectangular shape. The natural rind forms over time thanks to the ideal temperature and patience within a cellar of unique characteristics. The paste displays the typical ivory hue of goat’s milk cheeses; compact yet tender, its structure remains well-composed. On the nose, the profile evokes goat’s milk, cream, and butter, while closer to the rind, notes of hay and fresh mushroom emerge. On the palate, the caprine character is distinct yet restrained and pleasant, giving way to lactic and herbal sensations alongside a subtle fruity note. The most compelling feature is its progression toward a light sweetness in the finish—a quality specifically highlighted and praised by the jury at the Salon du Fromage. The Brique perfectly embodies the philosophy of Cave Rousseau: revisiting a classic to create something truly extraordinary.