Rueslåtten Ysteri at the World Cheese Awards

At Rueslåtten Ysteri in Hol, solid craftsmanship meets fresh mountain air, tradition and high-quality ingredients. Here, cheeses are made with unpasteurized milk from their own cows and goat milk from a neighboring farm. Now they will participate in the World Cheese Championship – in Switzerland, the very homeland of Gruyère.

– I have really wanted to participate in the World Championships in Switzerland, but have not had the chance before, says general manager and cheese master Jarle Rueslåtten.
He has followed the competition for several years, both as a participant and a judge. During the World Cheese Awards (WCA) in Trondheim in 2023, he himself sat on the judging table.

Together with his partner Rakel Hodne, he runs the cheese factory in Hol, one of eight that together make up Ostebygda.
– It will be exciting to see how our cheeses do this year, but we don't have high expectations. The competition is held in Switzerland, which is known for its long cheesemaking traditions with firm cheeses. We have submitted four of our own varieties to see how they fare, he says.

Award-winning cheese stays at home

The popular Kubbeoest – which is made from goat's milk in the summer and cow's milk in the winter – is not making it to Switzerland.
Although it won the Cheese of the Year award in The Norwegian Meal in 2019, and has won several medals in both the World Championships and the Norwegian Championships, it will remain at home.

“Soft and fresh cheeses simply cannot withstand the long journey. The risk that they will not look their best when unpacked is too great,” explains Jarle.
– Our hard cheeses are more robust and withstand transportation better.

A competition full of taste and coincidences

Last year, the World Cheese Awards were held in Portugal, with a total of 4,786 cheeses from 47 countries. 25 Norwegian producers submitted almost 120 cheeses – and the result was impressive: 10 gold, 15 silver and 22 bronze.

– Overall, this is a fantastic arena for Norwegian cheese production, says Jarle.
However, he believes that the results are influenced by many factors.
“Which cheese is ultimately voted the best in the world is largely a matter of taste and preference. The judges' preferences play a big role, and some tables may be more dominant than others,” he explains.

Cultural differences at the referee's table

As a former judge, Jarle has seen how taste, aesthetics and culture influence the assessment.
“During the judging in Trondheim, I noticed how different countries evaluate cheese differently. The Swiss judge emphasized appearance, rind and craftsmanship, while the French one focused more on taste and aroma,” he says.

He is excited about how Rueslåtten's hard cheeses, made in the Gruyère style, will be received in Switzerland.
“It will be interesting to see how our cheeses are liked in the country of origin. This is where the inspiration comes from,” says Jarle, who won gold last year for his Støls cheese.

From mountains to the world stage

For Jarle and Rakel, the World Cup is not just about competition.
It's just as much about showcasing what Norwegian artisanal cheese can be – and learning from the world's best cheesemakers.
– We are proud to represent both Hol, Ostebygda and the Norwegian cheese tradition. The fact that Norwegian cheese receives international attention is valuable for the entire industry, says Jarle.

Short-haul quality with international flavor

Rueslåtten Ysteri stands as a symbol of how Norwegian producers combine old techniques with modern knowledge.
With respect for nature, animals and craftsmanship, Jarle and Rakel have built a cheese factory that delivers products with a clear character and local identity.

When the cheeses are now sent to Switzerland, they carry more than just taste – they represent a piece of Norwegian mountain tradition.
Regardless of the result, participation in the World Cup is proof of how far Norwegian cheese has come.