The Rolf Beeler Selection Vacherin Fribourgeois is no longer in our portfolio. Its producer, our friend Marc-Henri Horner of the dairy Marsens-Vuippens, has decided to stop exporting his wonderful cheeses to the U.S. The FDA was asking for so many changes that “I basically had to build a new dairy, and their requirements have nothing to do with reality”, says Horner. Of course, he is certified to export to the EU zone, but American bureaucrats who only function when they have their “rule book” at hand tell us what we can eat and what not. What a pity!
Transhumance has started everywhere in Switzerland and our Adopt-an-Alp program is in full swing. We just returned from our week long winner’s trip. Check out all the videos and updates.
On Sunday the NASFT Fancy Food Show opened it’s doors at the Javits Center in NYC. We introduced our new portfolio that has been slimmed. And most of all: We have lowered our prices thanks to negotiating SIGNIFICANTLY. Just ask the salespeople of World’s Best Cheeses. You will be surprised.
Palo Alto, Berkeley, San Francisco, and Boston – those were the four battlefields where the (Alp-)Sbrinz AOP and Parmigiano Reggiano squared up. Francis Percival, Author of “Reinventing the Wheel”, revealed to the crowd the score behind Parmigiano whereas Caroline, of course, informed about the Sbrinz, one of the staples of Swiss cheese making.
Although they had the same title all four events differed slightly from each other – but they had one thing in common: All events sold out! Here are the details…
Sigona’s, Palo Alto, April 6, 2019
Set up as a “boxing match” a crowd of over 70 people watched the “punches”. It was streamlined commercial manufacturing vs. centuries old craftsmanship. The biggest difference is in the treatment of the animals. Whereas the Sbrinz cows graze outside and in altitude during the summerly transhumance the Parmigiano cows are never allowed outside to munch on fresh grass. In the end the crowd judged a win by points for Sbrinz.
The Cheeseboard, Berkeley, April 7, 2019
So huge was the interest in Berkeley that the Cheeseboard offered to consecutive sessions. And it were very sophisticated crowds that attended on this Sunday afternoon.
The events turned into a question and answer battle, especially the Sbrinz was unknown territory for many.
Bar Agricole, San Francisco, April 8, 2019
Limited to 20 people an elite attendance filled the famous restaurant Bar Agricole on Monday night. The guests first got to taste the two cheeses, then Sbrinz and Parmigiano were incorporated into a fantastic dinner that everybody thoroughly enjoyed.
The Cheesecellar, Boston, April 10, 2019
After flying across the country Caroline and Francis ended their tour with a very special event. Adam Shutes, owner of The Boston Cheesecellar and one of the Adopt-an-Alp contest winners, invited to his formidable house in Roslindale where an elaborate crowd spent a pleasant evening. The cozy atmosphere led to a more intimate event, with a lot of questions and individual conversations.