Get drawn in…

January 10, 2017

Don’t even try to resist it, the Black Hole eventually is going to draw you in anyway! Don’t worry, you don’t have to travel to outer space for the encounter: The Black Hole is the newest gem in the portfolio of Quality Cheese and will be exclusively introduced worldwide at the World’s Best Cheeses’ booth (#3805) at the Fancy Food Show in San Francisco (Jan. 22 – 24, 2017).

We pride ourselves not only to bring the highest quality of traditional Swiss cheeses to the U.S. but also being at the forefront when it comes to innovations and new products. This is how we separate ourselves from the competition. And the “Black Hole” fits right into that category. It is the brainchild of Jakob Beer, an awardwinning maker of Emmentaler cheese, but with an innovative mind that has also created such outstanding cheeses as the Cinderella or the Bruni Blue. At this time we can only provide you with the visual attraction: Imagine big holes – suited to an Emmentaler – in which penicillium roqueforti grow a mold that turns from blueish to blackish to dark black with more age. And for the taste? Well, you’ve got to come to the booth to get sucked in.

Many of you know the Beeler Gruyère, but you probably don’t know its creator, Didier Germain at the “Fromagerie Les Martel”. Although making Gruyère is his main trade he also creates individual specialties. The “Bleuchâtel” (Blue Castle) is one of them. A blue enhanced with cream, beautifully balanced – you shouldn’t miss that one, either.

And here is the cast awaiting you at booth #3805 during the FFS at the Moscone Center in SF:

Black Hole



Buffalo Berglinde


Sufner Goat

Beeler Gruyère