It’s hard to believe it’s been 20 years. In December 1997 Quality Cheese was founded, and soon thereafter Caroline showed the first samples of our Swiss cheeses to potential customers in New York City. Products of a quality they hadn’t seen or tasted before.
Max McCalman of the late Picholine restaurant, and “Dean of Cheese” said: “Caroline Hostettler has singlehandedly raised the bar for artisan cheese making in the U.S.”
A lot has changed since. At the time Quality Cheese was the first and only one to offer more than commodities and to show that there is no Swiss cheese but great Swiss cheeses. In the meantime many have jumped on the waggon, the competition is growing. We have been copied over and over. Which we take as a compliment and which drives us forward.
Over the years we have kept on exploring and being fascinated by the health aspects of tradtionally made cheeses. In 2013 Caroline founded the Adopt-an-Alp program supporting transhumance, and cheeses that are more charcterful, tasty and healthy than any others. Adopt-an-Alp has been an unforeseen success. The program is growing, and soon, we will announce a surprising new part of the program.
Hence it’s only fitting that for our 20th anniversary we go further in that direction. We will streamline our portfolio. And together with our partners we introduce a new line: Cheeses made from certified mountain meadow milk. Milk from cows that are fed with grass and hay only, no silage or soy feeding is allowed. A lot of these animals graze in the Entlebuch area, one of 669 worldwide biospheres certified by UNESCO.
But that is not all. The Mountain meadow milk selection contains another jewel. Our partner InterCheese entered a collaboration with Michelin-starred chef Stefan Wiesner who calls himself an “Alchemist”. Check out this video and you will see why. Gault&Millau calls it “ECO Cuisine” or “Cuisine of the Future”.
Together with two mountain dairies Wiesner has created “The Alchemist’s Cheese” line. Available in the U.S. exclusively through Quality Cheese.
All these new cheeses have a story to be told. They are introduced at the Fancy Food Show in San Francisco in January 2018.
On this page you will find the newest researches about the health benefits of cheese and dairy in general. It contains information from around the world.
Eat butter and cheese! Check out this article, that was published in the British Newspaper “The Guardian” on Oct. 22, 2013.
How it all began, back in 1998. And just with the newest update, January 2018.
Videos, pictures, slideshows – our world of cheese in images. Watch Caroline’s Interview about the Red Witch!
Links you might want to check out.
This is Caroline’s Blog. And, of course, it’s all about food and passion (or the other way around). Read and live it!
Join us on our trip to the past and the future.