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.


Even cats are drawn to the book