As a leading export agency specializing in French specialty cheeses, we are proud to announce that four of our dairy partners have received exceptional accolades at the 2026 edition of the World Championship Cheese Contest. These results reflect the richness and authenticity of France’s cheesemaking heritage.
Among the most remarkable achievements is Maison Agour, a Basque dairy that continues to set the standard for excellence. Agour’s flagship PDO Ossau-Iraty achieved the highest score of the entire competition with an extraordinary 99.9/100, reaffirming the quality, tradition, and craftsmanship of Basque sheep’s milk cheeses. Other Agour cheeses also impressed the judges, including:
- Petit Agour truffle : 98.6/100
- Goat’s milk tomme cheese: 98.15/100
- Petit Agour: 97.9/100
- Secret de Compostelle : 96.9/100
- Cow’s milk tomme cheese: 95.34/100
These outstanding scores showcase Agour’s commitment to preserving authentic cheesemaking techniques while delivering the highest quality products. Each cheese embodies the rich heritage of the Basque region and the expertise of artisans dedicated to excellence.
In Auvergne region, Société fromagère du Livradois also earned international recognition for its traditional raclette, scoring an impressive 98.7/100. Made from 100% local milk sourced from mineral-rich pastures in the volcanic region, Livradois Raclette is carefully aged for eight weeks to develop its signature smooth texture and rich, aromatic flavor. This award highlights not only the dairy’s dedication to quality but also the exceptional terroir of Auvergne, which provides cows with a natural, nutrient-rich diet.
Maison Gabriel Coulet, a family-run dairy with five generations of heritage, showcased its innovation and tradition with the Brebis Folies Espelette Chili, earning a remarkable 98.5/100. As the first independent PDO Roquefort producer and the third largest in France, Maison Gabriel Coulet demonstrates mastery in crafting bold, flavorful sheep’s milk cheeses. The addition of Espelette chili adds a memorable, spicy kick to the uncooked pressed tomme, combining a soft yet firm texture with a powerful taste experience.
Finally, Paysan Breton, the cooperative dairy from Brittany known for centuries-old butter traditions, received a standout 98.1/100 for its Butter with Sea Salt Crystals. Made from pasteurized cow’s cream blended with Guérande sea salt, this butter delivers a perfect harmony of creamy softness and the delicate crunch of sea salt crystals. This recognition underscores Paysan Breton’s commitment to tradition, craftsmanship, and consistency in producing premium dairy products.
These accolades from the 2026 World Championship Cheese Contest celebrate the dedication, skill, and passion of our dairy partners. At Interval, we are proud to represent and export these extraordinary French cheeses specialties, offering international markets access to the finest cheeses and butters from across France. Each award-winning product is a testament to the unique know-how of its region, the artisanry behind its creation, and the enduring quality that defines French cheesemaking.
We warmly congratulate Maison Agour, Société Fromagère du Livradois, Maison Gabriel Coulet, and Paysan Breton for their exceptional achievements and for showcasing French dairy excellence on the world stage.