The magic date: September 16, 2016

August 19, 2016

Once again the time has come. In the northwestern part of Switzerland the production of the famous Vacherin Mont d’Or has begun. The AOC has announced Friday, September 16, for the release of the first batch.
The dairy of Charles and Patrick Hauser in Le Lieu again produces the Petit Vaccarinus exclusively for Quality Cheese. It is not a Vacherin Mont d’Or AOC because the milk is heated to a higher temperature than in the requirements. Due to the 60 days aging rule, which the FDA hopefully will abandon soon, the first batch of Petit Vaccarinus will enter the U.S. on October 4, 2016.

But please put your orders in NOW and call World’s Best Cheeses at 1-800-843-2378 (East) or 1-800-477-5262 (West).

Last year's Petit Vaccarinus at a Wholefoods store in the Bay area. (photo courtesy of Janet Fletcher)

The Petit Vaccarinus at a Wholefoods store in the Bay area.  (photo by Janet Fletcher)

 

The Making of Alpkaese Heuboden

July 24, 2016

Watch Fritz Tschudi making his famous Alpkäse Heuboden. We shot this video during our Switzerland trip with last year’s winners of the Adopt-an-Alp contest. It will also be shown in some stores of the Kroger Company who adopted Alp Heuboden. Heuboden is one of 27 Alps that belong to the Glarona Coop. The wheels from these Alps are aged in the Glarona communal cellars in Glarus.

Video

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Visit Booth# 1436 at the NASFT

June 9, 2016

It’s hard to believe but the Fancy Food Show in New York is again upon us. As usual Quality Cheese will show its portfolio and new items at booth# 1436 of World’s Best Cheeses. New for the East are Cinderella, Bruni Blue, and Cabochon, all introduced at the show in San Francisco in January. However Helveticus, A 1652, Roter Zottel and Aargauer Buffalo are completely new.

So make sure you visit us from June 26 to 28 at the Javits Center.

Here is the cast

NEW

Aargauer Buffalo

A 1652

Bruni Blue

Cabochon

Cinderella

Helveticus

Roter Zottel

STAPLES

Berggenuss

Mostardo

Seebodenkäse

Schaf Weichkäse

Schafkäse Beeler

…and the winners are…

March 21, 2016

The 4-panel jury has spoken: Antonelli’s Cheese Shop in Austin/TX, Cheese Addiction in Long Beach/CA, Skagit  Valley Food Coop in Mount Vernon/WA and Stadium Thriftway in Tacoma/WA are the winners of the ADOPT-AN-ALP® 2015 contest. The winners get the chance to visit the Alp they adopted as well as other exciting places during a week long trip to Switzerland in June 2016, sponsored by our partner MIFROMA USA.

The criteria for the contest were not the amount of cheese sold but rather the creativity, efficiency, understanding and passion every single team put into the ways of communicating and sharing the program with its customers.

The winners are in Texas and the West Coast, so what about the cheesemongers in the Eastern United States? Well, they get a chance to do better this year. The Adopt-an-Alp program 2016 will start at the end of March.

Click here to read the Media Release of the winners announcement.

Adopt-an-Alp at NoMad

March 14, 2016

Can you imagine the joy and pride the Reichenbach family felt after being informed that their Hobelkäse produced in the remote Bernese Alps during transhumance has made it to the tables of one of the finest places in New York City? Alpage Satteleggli is featured in the NoMad Hotel (see pictures below) in the heart of Manhattan. Chef Mark Welker who also supported the Adopt-an-Alp program during its introduction in 2013 raves about the cheese and already has committed to the same alp for 2016.

The NoMad chose a Hobelkäse because it is on of the favorite cheeses of owner and chef Daniel Humm (Eleven Madison Park) who is Swiss and grew up in Strengelbach, a good 2-hour-drive from Alp Satteleggli.

NoMad

… served at the NoMad Hotel in New York City

Perfectly shaved Alp Satteleggli and condiments...

Perfectly shaved Alp Satteleggli and condiments…