March 20, 2017
A panel of 4 judges, all engaged in some regard with Alpkäse in Switzerland, have given their grades of all participants in the Adopt-an-Alp® contest of last year’s transhumance. The top three grades went to Piazza Italian Market in Easton, MD, Bianchini’s Market in Portola Valley and San Carlos, CA as well as Caseus in New Haven, MD. Behind those the competition was very close. In general we noted not only a significant increase in the number of participants (15) but clearly in ideas and enthusiasm.
The three winner’s will visit their adopted Alp this summer, a journey sponsored by Mifroma, our partner in Adopt-an-Alp®.
To see pictures of the winners click here and for some displays click here.
January 14, 2017
“Cheese Plus”, on of our favorite stores in San Francisco, hosts this special event as usual before the start of the Fancy Food Show. It takes place on Friday, January 20, from 5 to 7 pm and will present several high end providers of foods. Amongst them is Caroline who will introduce the crowd to the cheeses of Alp Mettenen which is part of the Adopt-an-Alp program, introduced by Quality Cheese in 2013.
Alp Mettenen in the evening when the sun sets on the people and their achievements of the day.
Caroline Hostettler of Quality Cheese and Laura Werlin at Cheese Plus.
Adopt-an-Alp has grown significantely since then, not the least due to the fact that cheeses produced in altitude during transhumance have been identified by many studies as to be essential for a healthy diet. The program is currently run through a partnership with Mifroma USA. For more info click here
To learn more about the event at Cheese Plus in San Francisco click here
January 10, 2017
Don’t even try to resist it, the Black Hole eventually is going to draw you in anyway! Don’t worry, you don’t have to travel to outer space for the encounter: The Black Hole is the newest gem in the portfolio of Quality Cheese and will be exclusively introduced worldwide at the World’s Best Cheeses’ booth (#3805) at the Fancy Food Show in San Francisco (Jan. 22 – 24, 2017).
We pride ourselves not only to bring the highest quality of traditional Swiss cheeses to the U.S. but also being at the forefront when it comes to innovations and new products. This is how we separate ourselves from the competition. And the “Black Hole” fits right into that category. It is the brainchild of Jakob Beer, an awardwinning maker of Emmentaler cheese, but with an innovative mind that has also created such outstanding cheeses as the Cinderella or the Bruni Blue. At this time we can only provide you with the visual attraction: Imagine big holes – suited to an Emmentaler – in which penicillium roqueforti grow a mold that turns from blueish to blackish to dark black with more age. And for the taste? Well, you’ve got to come to the booth to get sucked in.
Many of you know the Beeler Gruyère, but you probably don’t know its creator, Didier Germain at the “Fromagerie Les Martel”. Although making Gruyère is his main trade he also creates individual specialties. The “Bleuchâtel” (Blue Castle) is one of them. A blue enhanced with cream, beautifully balanced – you shouldn’t miss that one, either.
And here is the cast awaiting you at booth #3805 during the FFS at the Moscone Center in SF:
December 30, 2016
The participants of our Adopt-an-Alp® program have been very busy with decorative displays, menues and tastings to introduce Alpage cheeses from Switzerland to their customers. Photos, Flags, a mountain made of paper mache, even a painting of an Alp by a local artist – there is no limit to ideas. And new displays come in by the day. Check some out here
September 26, 2016
Our name of the game is “QUALITY”: producers for Quality Cheese Inc. dominated contests in Switzerland and Austria over the last days and amassed (gold) medals and top awards.
At the annual Swiss Cheese Awards in the Vallée de Joux 11 producers who are in our portfolio won a total of 16 (!!!) medals, 8 gold, 6 silver and 2 bronze. Christian Oberli, the maker of the Red Witch at the Rislen dairy, won double gold with his entries of Swiss Gold and Nieselberger. Another permanent winner is Ueli Moser: his Charmant won top award in the white mold category. Behind a Bio Gruyère the Gruyère AOP from Didier Germain won silver, this is the cheese that Rolf Beeler ages to a minimum of 16 months.
Swiss Gold is aged in the cellars of the Rislen dairy for at least a year.
Michel Beroud, maker of the Cru de Rougemont, Tête de Bruni and A1652 was awarded gold (soft cheeses smeared) and silver (white mold, behind Charmant). Click on the link below to see our winner’s list.
We are also extremely proud to be the representative of the Dairy Maran which is part of our Adopt-an-Alp program since its introduction in 2013. As the sole contestant from the program the Alpkäse Maran got the maximum of 20 points at the Alpage Awards of the Canton Grison in Landquart on Thursday, Sept. 22. With nearly 100 entries from 3 countries only 7 other products achieved maximum points.
Walter Niklaus with the 4 golds at the Alpage Olympics in Galtür/Austria.
Over the weekend it got even better for Maran: At the Austrian Alpage Olympics in Galtür with participants from Austria, Germany, Switzerland and Italy cheese maker Walter Niklaus and his crew amassed 4 golds for the Alpkäse, Saffron Brie, Camembert and “Stellentroll”, a new creation of the dairy which is located in Arosa in the Eastern Swiss Alps.
Diploma for Ruosalp
Ruosalp, on of the 20 Alps in the Adopt-an-Alp program 2016 has joined the award winners. At the annual Alp Cheese Contest of the Canton Uri the Alpkäse from Rousalp received the diploma that only is given for top quality. The judgement panel consists of cheese experts and end consumers. Alp Rousalp is operated by the family of Max Herger.