MADISON, Wis. -- Europeans are still the world's big cheeses, as a Gruyere from Switzerland has been named the world's best cheese at the 2010 World Championship Cheese Contest in Madison.

Judges lauded the hard cheese for its creamy texture and lightly fruity taste.

The cheese is made by Cedric Fragniere, of Kirchberg, Switzerland.

The runner-up in Thursday's competition was also from Switzerland. It's a smear-ripened hard cheese made by Andeer Sennerei. Third place went to Alois Pesendorfer, of Gmunden, Austria, who won in the category of open class semisoft cheese.

This year's contest featured some 2,300 entries from 20 countries. Organizers said that makes it the largest international cheese and butter competition in the world.

Judges picked gold medalists this week in about 80 categories. They ranged from gorgonzola and gouda to cheddar and feta. Those finalists are now in the running to become this year's big cheese.

The contest is held every two years. The 2008 winner was Le Gruyere Switzerland, a gruyere produced by Michael Spycher in the tiny Swiss village of Wasen.