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…

Caroline@Greg: Transhumance

March 11, 2016

On Monday, March 7, 2016, Caroline was guest in cheesemonger Greg Blais’ weekly show “Cutting the Curd” on the Heritage Radio Network. She informed about her company Quality Cheese and its history as well about transhumance, a centuries old tradition to move the animals to the alp meadows during the summer. To support this she formed the Adopt-an-Alp program in 2013. She also explained the misuse of the terms “alpine” or “alpine style” which is abundant in the U.S. market. Click here for the podcast.

Adopt-an-Alp registered

February 19, 2016

Quality Cheese is excited to announce that we have registered our “Adopt-an-Alp” program in the US (Reg. No. 4,862,651) as well as internationally. In 2016 the program will include more Alps to choose from. We are also delighted that the consume of Alp cheeses has increased in 2015. More and more people recognize the health benefits of those products created during transhumance in the summer.

In the very near future Quality Cheese will also add the official logos for Alp and for Mountain cheeses to the sticker labels with the nutrition facts (see details here). This is in collaboration with the Swiss Society of Alp Economy. It shall help the end consumer to know when he/she  buys an Alp or a Mountain cheese. Many importers and retailers in the U.S. abuse those terms on cheeses that are neither one of them and declare “alpine” or “alpine style” which simply does not exist in Switzerland nor Europe.

Thanks for Visiting

January 31, 2016

We like to thank everybody who visited us at the World’s Best Cheeses’ booth during the Fancy Food Show in San Francisco. We were overwhelmed by the raving comments, especially for the 3 Bruni cheeses, Cinderella, Blue Wonder and Tête de Bruni, as well as the Rolf Beeler Toggenburger and the Cabochon.

These cheeses are available now through World’s Best Cheeses. As well as all the other ones listed below.

 

Favorites

Gruyère Beeler

Toggenburger Beeler

Screamer

Chardonnay Truffle

Sumpter (Säumerkäse)

Berggenuss

Jersey Blue

New

Cabochon

Wonder Blue (Blaues Wunder)

Cinderella (Bruni Black)

Tête de Bruni

Convenience Food

Apero-Tray

Sbrinz Dispenser Box

Sbrinz Nuggets Bag

Sap Sago stainless steel mill

Sap Sago plastic mill

Heidi’s Alp Spice Mix

Changes at InterCheese

December 3, 2015

In this first week of December significant changes are taking place at our Swiss partner InterCheese AG. Co-founder and -owner Daniel Daetwyler leaves the company, and his companion Peter Häfeli remains as the sole owner. Leonhard Wey, Engineer HTL in dairy science and formerly of Emmi, will take over the tasks of Daniel Daetwyler. He is also a member of the Executive Board. We are looking forward to a continuing successful collaboration with Peter Häfeli and Leonhard Wey.

At the same time Quality Cheese would like to express its deep appreciation for the support and sympathy Daniel Daetwyler showed us over all these years. We wish him all the best in his new ventures. Caroline + Daniel