Here it finally is: our completely redesigned website. New logo, new appearance and easier to navigate. Our product page has more information and better pictures. We are still working on details, and new stuff will be added frequently. Quality Cheese thanks Canton80 for the design. We hope you enjoy the new site, too.
Below you find the last part of the inaugural program from 2013:
The summer is gone, so here is our last update about this year’s transhumance. It covers what happened after mid July to September, and again there are some beautiful pictures, too. Read what the cheese makers have to say about their transhumance experience this summer and how life sometimes gets a little stressful even in a peaceful surrounding.
The wheels will arrive in the U.S. in the second half of October. Of course, the cheeses are still young, but they will be nice when the holidays come around and do well far into next spring.
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
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).
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.
With 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.
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