Glacier Creek (Gletscherbach)
Cow Milk, Hard, Thermized
At the far end of the Simmen valley high in the Bernese Alps where one can admire the famous cascades of the Simme river lies "Alp Bummeren" at an altitude above 4300 feet. The beautiful lush meadow with different grasses, herbs and flowers like the "Enzian" are the birthplace of the Gletscherbach Kaese (Glacier Creek). Farmer Niklaus Buehler and cheese maker Ueli von Kaenel operate the Alp during a 100 day transhumance in the summer.
The Simmental cows give milk of the highest quality which is then made into a big wheel of cheese made in the Gruyère tradition. In other words: Glacier Creek is nothing else than an alpage Gruyère. It is then aged for at least 12 to 15 months in the cellars of the Lenkmilch AG, a co-op run by the valley's farmers. The aging process makes for a flavor laden cheese that becomes hard, almost brittle with the finish hinting at the fresh alpine milk. It is excellent as an aperitif but is also used in the Glacier Creek Fondue.
The idea for the Glacier Creek came from cheese maker Chris Leuthold of the Lenkmilch AG, a Swiss raised in New Zealand. He wanted to create a product that is different to the many alpage cheeses from the region.
INGREDIENTS: Cow milk, salt, rennet, cultures