Read Mateo Kehler’s Blog on Planet Cheese

October 22, 2018

Our friend and foodwriter Janet Fletcher in California installed a new blog on her Planet Cheese. The contribution of her first guest, Mateo Kehler of Jasper Hill Farms, is a MUST READ. Here is the link to “Cheesemaking’s Existential Moment”.

It’s to die for

October 12, 2018

We just got our first batch of Petit Vaccarinus, the Vacherin Mont d’Or specially made for Quality Cheese. Cut open it doesn’t just look great, paired with our homemade bread it is literally to die for.


October 8, 2018

Adopt-an-Alp was present at a 3-Day-Seminar at the Culinary Institute of America in Poughkeepsie through to our membership with the host “The Society of Fellows”, a CIA Alumni organization. The presence of over 170 fellows allowed for intense networking.
Amongst them was Michael Polier, CEO and founder of “The Food Exchange” and initiator of the Adopt-an-Alp launch party in Los Angeles on November 5.

Michael Polier, CEO and founder of “The Food Exchange”, with the Adopt-an-Alp brochures.

Adopt-an-Alp party with the CIA

October 1, 2018

Monday, November 5, 2018 will be a historic day for the Adopt-an-Alp program. Together with our friend and partner Michael Polier from “The Food Exchange” and the Culinary Institute of America we will host a Launch Party at the Greenbar Distillery in Los Angeles. The event is by invitation only. Details below:

Petit Vaccarinus returns!

August 30, 2018

The date is set: On September 15 the first batches of the Vacherin Mont-d’Or will be released. So customers in the US can order the Petit Vaccarinus from that date on. One week later the official release party will be held around the Lake of Joux. That day the farmers will bring their animals down for the end of transhumance 2018 in the Jura mountains.

State-of-the-Art traceability

The Vacherin Mont-d’Or is not only one of the most searched cheeses, its production is the most meticulously observed and controlled. Beside weekly controls the AOP has introduced a new website based control which is considered the newest step in traceability from production to sales.

Here are the different steps:

Enter date of milk delivery and analysis of the milk

Enter the required data during the production process

Enter the data when the cheese goes into the cellars for affinage

Enter the data during affinage

Verification and control of all the entries before cheese is released

First data entry at begin of production

Follow all the stages in data entry required by the system

Real time entry

The first Vacherin Mont-d’Or with the “code of traceability”

The Swiss TV was there for the “historic” moment.