The 2025 Mondial du Fromage cheese competition in Tours once again saw Savencia win numerous medals, recognizing the excellence and passion of its teams around the world. Among these awards, one cheese stood out in particular: Trou du Cru from Fromagerie Berthaut, which has joined the very exclusive club of the world's top 12 best cheeses!
Savencia won a haul of medals at the latest Mondial du Fromage de Tours 2025 cheese competition, held in September 2025! At this major industry event, the Group won a total of 33 medals for its cheese dairies:
14 gold medals for Fromagerie du Tholy, Fromagerie de Pacé, Fromagerie de Beauzac, Dorset Reserve, Holland Master, Fromagerie Poitou Chèvre, Fromagerie de Mauléon, Fromagerie Papillon, Rogue Creamery, and Fromagerie Berthaut.
7 silver medals for Fromagerie Berthaut, Fromagerie Poitou Chèvre, Fromagerie Louis Tessier, and Fromagerie Papillon.
12 bronze medals for Fromagers de Thiérache, Fromagerie de Beauzac, Fromagerie de Servas, Fromagerie Papillon, Mantequerias Arias, and Fromagerie Berthaut.
These medals recognize the excellence of the expertise of the teams at these cheese dairies, located in the heart of France and around the world.
Fromagerie Berthaut recognized for its excellence
After receiving an award in 2023 for its Epoisses AOP Perrière, which was named Best Cheese in the World (out of more than 1,600 cheeses), and more than 100 medals at the Concours Général Agricole for its cheeses, the teams at Fromagerie Berthaut have once again won a gold medal and a place in the Top 12 Best Cheeses in the World with Trou du Cru, another of the cheese maker's specialties.
This success makes Fromagerie Berthaut, a subsidiary of Savencia since 2013, the only cheese maker to have competed at this level in the last two editions of this major event in our sector.
Le Trou du Cru, 2025 champion
The smallest lactic curd cheese with a washed rind in the world, Le Trou du Cru is aged for four weeks, during which time it is rubbed seven times, gradually enriched with Marc de Bourgogne. This process “polishes” the shine of its beautiful orange rind and develops its rich aroma.
After four to five weeks of ripening, the cheese reveals its secrets: a supple texture, aromas of melted butter and raw cream, and an intense aromatic note that transports you to the heart of the Burgundy countryside from the very first bite.
