Colombia’s dairy tradition celebrated a historic milestone after the artisanal cheesemaker HolaAndes, located in Guatavita, Cundinamarca, won the gold medal at the World Cheese Awards 2025, one of the most prestigious cheese competitions in the world. The recognition was awarded to its Extra Aged cheese, a creation that blends ancestral European techniques with the particularities of the Andean climate and campesino traditions.
The 2025 edition of the competition was held in Bern, Switzerland, where more than 5,244 cheeses from 46 countries were evaluated by a panel of international experts. For Colombia, this victory represents a significant step forward in its gastronomic positioning and provides a boost for the national dairy sector, which has traditionally been known more for its production than for its presence in global competitions.
Colombian extra aged cheese wins gold at the World Cheese Awards
The award-winning cheese, produced by HolaAndes, is an Extra Aged variety inspired by an 1847 Dutch Gouda recipe, carefully adapted by the cheesemaking team. It is made using milk from free-range cows raised in the Monquentiva area, a region known for its natural pastures and cold climate.
The cheese is naturally matured under Andean conditions, which gives it a firm texture, deep aromas, and a complex flavor—qualities that captivated the Swiss judges.
This recognition highlights not only the cheese’s excellence but also the rigor and dedication behind its production process. Master cheesemaker Tobias Rijnsdorp has been essential in adapting European techniques to Colombian conditions, resulting in a truly unique product.
HolaAndes: European tradition in the heart of the Andes
HolaAndes is an artisanal cheesery founded in 2017 in the Monquentiva district, a cold and humid paradise in the heart of the Colombian Andes. It was born with a clear mission: to transform the region’s milk into a high-value product, crafted with traditional techniques and a deep respect for the territory.
The cheesery’s inspiration comes directly from the birthplace of Gouda. Its master cheesemaker, Tobias Rijnsdorp, was born in the city of Gouda (Netherlands) and arrived in Colombia with an 1847 recipe that he patiently adapted to local conditions. The result is a cultural fusion that combines European cheesemaking traditions with the natural richness of the Andes and the fresh milk of free-range cows.
Behind the project lies a strong social component: the cheesery is led by young rural women belonging to the Colega dairy cooperative, who have found in this initiative an opportunity to strengthen the local economy through artisanal and sustainable work.
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