Romanian artisanal cheeses continued their international ascent in November 2025, earning significant recognition at two of the world’s most prestigious competitions: the World Cheese Awards in Bern, Switzerland, and the Concours International de Lyon in France, where Romania was also represented on the jury.
These competitions evaluated thousands of cheeses made from cow, sheep, goat, buffalo, camel, and even mare’s milk, across all maturation styles. Romania’s presence and results highlight the expanding diversity, craftsmanship, and technical expertise of local producers.
Strong results at the World Cheese Awards in Bern
At the World Cheese Awards, Romanian producers delivered a compelling performance. Five Continents secured a gold medal for its 12-month aged Horezu cheese made from sheep’s milk. Caritas Dezvoltare Rurală earned two silver medals for its 6-month and 12-month aged cow’s milk cheeses. Additional recognition came through bronze distinctions awarded to Andy Zoofarm for its Bömbi félkemény cow’s milk cheese and to Agrotranscom-Ex for its smoked Brădet cheese.
Three gold medals at the Concours International de Lyon
Romania’s results at the Concours International de Lyon were equally impressive. Asociația Curtea Culorilor earned two gold medals for its 3-month aged Tondello and its 12-month aged Gran Sârbova, both crafted from cow’s milk. A third gold medal was awarded to the collaboration between Asociația Curtea Culorilor and Fabrica de lapte “TU”, Fraher, for the 12-month aged Traian cheese.
A growing market and rising technical standards
According to Alina Iancu, jury member at the Concours International de Lyon and founder of Revino Gourmet, these achievements reflect a clear and promising trend.
“The 2025 results confirm a clear and steady trend: Romanian producers are increasingly focusing on aged cheeses, investing in artisanal techniques, modern technologies, and long-term maturation. In recent years, the number of local workshops dedicated to aged cheeses has grown significantly, and the impact is visible both locally and through international recognition,”, Alina Iancu, juror at the Concours International de Lyon and founder of Revino Gourmet.
Romanian producers are increasingly investing in maturation, artisanal methods, modern technology, and extended aging processes. The number of workshops specializing in aged cheeses has grown significantly in recent years, driving stronger visibility at home and greater recognition abroad.
These international accolades also play an important role in elevating Romania’s gastronomic identity. They strengthen the global presence of local producers, boost gastronomic tourism, showcase the potential of Romanian cheeses, and motivate new generations of artisans. Together, these developments contribute to building a sustainable and competitive industry grounded in authenticity and craftsmanship.
