“Awesome cheese – loved the flavor and texture – one of my favorites; delicious raw cow’s milk – pricey; great bite – great acidity; very good – a bit pricey – fresh milk flavor is hidden; good; rich flavor with nut notes; devilishly sneaky; stunning red rind – name is a perfect match!” This is the comment from the panel for the Sofi Awards at the Fancy Food Show in New York at the end of June in regard of the Red Witch, an entry by World’s Best Cheese and from our portfolio. Producer is Christian Oberli from the Bodensee-Kaeserei AG.
The NoMad Hotel in Manhattan just won the James Beard Award for “Best Bar Program”. Our congratulations go to chef Mark Welker and owners chef Daniel Humm and Will Guidara. The NoMad’s cheese program consists of our cheeses exclusively.
“Can we kidnap the producer?” Also spoke Rose O’Dell-King, foodwriter and owner of “Rosy Tomorrow’s Heritage Farm” in North Fort Myers, FL. Such was her praise about our Lenker Bergbutter (alpine). It differs from commercially produced butter and what the US-customer is used to consume in many ways: It is made in a single dairy, located in the Lenk in the midst of the Bernese Alps. Beside the pasteurized cream that comes from healthy alpine cow’s milk it is enriched with the fat of the whey (yes, you read correctly) which results in a powerpack of flavors. We can’t believe you eat anything else.
Check out more comments from our facebook page, if that doesn’t convice you – what will?
Happy Stomachs – Caroline’s Blog about everything related to food, beverages and, of course, cheese has now been introduced to “Swiss Review”, the magazine for the Swiss abroad. Read!
At the World Championship Cheese Contest in Madison, WI our Tête-de-Moine has won “Best of Class” in the “smear ripened hard cheeses”. Our congratulations go to Franz von Bueren who produces the Tête-de-Moine in his dairy in the small village of Villeret, as well as to Godi Thoenen, producer of the Bergblume and Wilde Hilde, who came in second in the Appenzeller category.