Petit Vaccarinus

September 25, 2013

The first batches of the Petit Vaccarinus, our Vacherin Mont d’Or, have arrived in the U.S. We have gotten a lot of praise for this wonderful cheese. Of course, it is the cheese makers who deserve the accolades.

Again, the Hauser family, one of 12 certified producers of the AOP, specially produces for Quality Cheese under the name of “Petit Vaccarinus”. For more info click here

Vacherin Mont d'Or

Hand on a treasure

 

Petit Vaccarinus cut

Treasure unleashed

Truffle mini, Duetto, and Alpenchili

August 14, 2013

There is good news from the Moser Premium line (BonCas). Starting in the month of October his famous Chardonnay Truffle will come in a mini version, weighing only 50 instead of 150 grams (5 oz).
Truffle Mini At the same time the “Buure-Weichchaesli” (The farmer’s little softie) will increase its size to the same as the Truffle Mini (from 40 to 50 grams), but the price will remain the same. This has to do with new equipment that has been installed at the Ueli Moser facility in Dotzigen, close to Caroline’s hometown of Biel/Bienne.

Already available are two novelties from Moser that we introduced to the market at the Fancy Food Show in New York this Summer. One is the Alpenchili, a camembert-style cheese that has a crust of dried alpine herbs and peppers.
Bio_Duetti_mit_EtiketteWith the Duetto Ueli Moser enters the trade of convenient foods. It is a soft cheese covered with Sesame seeds. This idea goes back centuries when farming did not have the amenity of motorized equipment. Harvesting the crop was an extremely hard work, and soft cheeses with the added Sesame seeds were a good nutrition source for the reinforcement of bones and muscles. Melted over the fire they were considered a delicacy.
The Moser Duetto comes in two versions: In a tray for microwaving, and in one for backing in the oven. Two simple ways to have a healthy and satisfying snack.

Quality Cheese in FOUR Magazine

June 1, 2013

We have entered “the World’s Best Food Magazine”: FOUR, produced in London with 85,000 hard copies and with thousand of online subscribers, is found in the most prestigeous places, hotels, restaurants, airlines over the world. In its June 2013 edition is a feature about Swiss Chef Daniel Humm of Eleven Madison Park and NoMad Hotel in Manhattan who has just moved to the number 5 spot in San Pellegrinos best restaurants on the planet. Within his feature Quality Cheese has placed an ad.
Click here and go to page 42

Swiss Cheese Book

September 2, 2012

 SwcheeseEngltitleThis is not your regular cheese book, we promise! It is at the same time an encyclopedia, a documentation, a report – but the sum of it is more than that: SWISS CHEESE is a passionate and detailed reflection about a basic food in a country where cheese means more than everywhere else in the world. In Switzerland 75% of the cheese is still made of unpasteurized milk; cheese has defined  this country’s picture to the rest of the world like chocolate and watches.

Author Dominik Flammer has captured the history, the tradition, the development of a trade as well as the trends, always with a strong support for artisan cheesemaking. Here it is about the real thing, not what the big dairy companies want you to believe.

But SWISS CHEESE is also a visual orgy. Acclaimed photographer Fabian Scheffold delivers, well, snapshots, but also set-ups that rival any artistic painting.

You can order this book for the price of $ 95 plus tax and shipping from Quality Cheese.

Cat&Book

Even cats are drawn to the book