Laeticia Gaborit has been passionate about cheese for as long as she can remember. She turned her passion into a profession with a degree in cheesemaking, then set her sights on the coveted title of Meilleur Ouvrier de France Fromager (Best French Cheesemaker). Thanks to her know-how and determination, in 2007 she became the youngest woman ever to have obtained this rare distinction.

Bernard Mure-Ravaud, the man with the iconic mustache, is one of France’s greatest cheesemakers. After discovering the profession by chance when he was 15, he went on to win, in 2007, two major titles – Meilleur Ouvrier de France and Cheesemaking World Champion.

Eddy Baillifard discovered his calling for cheese, and livestock, as a child. He became a professional cheesemaker, opened a restaurant in the Val de Bagnes and, in 2015, became the Raclette du Valais PDO ambassador. Interestingly, he is the man behind the ‘Roboclette’, a robot which imitates Mr. Baillifard’s expert cheesemaking process, down to the last hand-gesture. For this project, Eddy Baillifard collaborated with entrepreneur Nicolas Fontaine and researchers at the Idiap institute in Martigny.

Philippe Moreau comes from a long line of food industry professionals, which may account for his discerning palate and extraordinary ability to sniff out exceptional ingredients, cuisine, and restaurants—particularly when it comes to cheese. In 2003, he made a life-changing decision to leave his position as a civil engineering site manager and pursue his dream of running a small local cheese shop. He’s never regretted taking the leap—the cheese industry has given him the opportunity to embrace his passion for food through exciting journeys, meaningful encounters, and delightful discoveries. He holds a special place in his heart for Italian and French cheeses and has honed his expertise by participating in various training programs offered by esteemed French cheesemakers. Recognizing his exceptional skills, Philippe was honored with the title of Vice Premier Cheesemaker for Belgium in 2010. Additionally, for over a decade, he has lent his expertise as an expert judge in numerous cheese competitions.

François Raemy is a master specialist for Fribourg Vacherin PDO cheese.

Roger Dubosson was born and raised in Troistorrents, in the Illiez Valley. He moved to Fribourg to learn the cheesemaking trade, then went on to manage the Verbier dairy for 36 years. He is a master cheesemaker, deeply devoted to preserving and passing on traditional craftsmanship and expertise.

A certified master cheesemaker, Andréas has crafted several Swiss cheese specialities for different dairies over the years. He has also worked independently, running a small village dairy in the Broye region of Fribourg.

When health issues put an end to his work in the dairies, he was fortunate enough to find a new professional calling with FROMARTE, the parent association representing Swiss cheesemakers and artisans. This has allowed him to participate in various international culinary events showcasing Swiss cheeses, but also to deepen his knowledge of cheeses produced outside of Switzerland

Currently, one of his main activities is organising the Swiss Cheese Awards, the national competition for Swiss cheeses held every two years. The most recent edition took place in Bagnes in 2022, as part of the Valais Raclette AOP Festival.