The “Berggenuss”, a cheese made in the UNESCO Biosphere in the Entlebuch Valley, has been featured by San Francisco Chronicle’s columnist Janet Fletcher on Friday, February 21, 2014. Read her column here.
Caroline’s uncle Roland and his wife Lisette live in the Senegal in Africa where they have opened a school to teach sewing and where they also do other charity work. Living on the “hot” continent is absolutely no reason not to enjoy a Swiss fondue. On the picture they share a fondue with friends while watching, well, soccer, of course.
Another great food show is behind us. We at Quality Cheese thank everybody who visited Caroline at the World’s Best Cheeses booth in San Francisco. And we are excited that our products got so much attention and praise. If you have any further questions, especially about our new items like the Glacier Creek, Holy Jacob, Lenker Butter, Duetto and Sheep Raclette don’t hesitate to contact us.
Thanks to our friend Manfred Schmid in Adelboden we have the Lenker Butter back in our portfolio. This is not a commercial product but an old fashioned dairy butter made in the dairy in the Lenk Valley in the midst of the Bernese Alps. The pasteurized milk comes from cows that spend the winter in the mountain zone and the summer on the alp meadows.