
Michelin-starred chef Stefan Wiesner calls himself an Alchemist. Even if you don’t understand German [watch the short video](https://www.youtube.com/watch?v=FicdYNsrfoM&feature=youtu.be) and most likely you will say he has a point. You will get even better arguments with this [11-minutes-documentary](http://www.stefanwiesner.ch). You won’t believe the sources he finds and uses to flavor and/or create meals. It’s absolutely stunning.

So it is no wonder he created a cheese that contains an essence of hay - made by himself, of course. And believe us, you will get the floral, elegant aroma and the smell of freshly turned hay. Like all products of the "Alchemist's" line are made with "Certified Mountain Meadow Milk", meaning the cows graze in mountain areas and eat grass and hay (in the winter) only. So there's no silage or soy added.

Wiesner’s Restaurant “Rössli” (little horse) as well as the Mountain Dairy Marbach that is the producer of the line are located in the UNESCO Biosphere “Entlebuch”. The Entlebuch is the eastern extension of the Emmental valley where the famous cheese comes from. The region lies at the foothills of the central Swiss Alps. It’s hilly landscape is covered with swamps, marshes, and bogs as well as forests that decorate the slopes of the Alps.


Alchemist's #1: Hay


Michelin-starred chef Stefan Wiesner calls himself an Alchemist. Even if you don’t understand German [watch the short video](https://www.youtube.com/watch?v=FicdYNsrfoM&feature=youtu.be) and most likely you will say he has a point. You will get even better arguments with this [11-minutes-documentary](http://www.stefanwiesner.ch). You won’t believe the sources he finds and uses to flavor and/or create meals. It’s absolutely stunning.

So why a cheese with hay bits after his first creation of “Alchemist’s Hay”? You will immediately see and smell the difference. The hay bits are visible not only on the rind but in the paste as well. This, of course, gives a different texture, slightly crunchy. And the aromas of hay are more intense. All products of the "Alchemist's" line are made with "Certified Mountain Meadow Milk", meaning the cows graze in mountain areas and eat grass and hay (in the winter) only. So there's no silage or soy added.

Wiesner’s Restaurant “Rössli” (little horse) as well as the Mountain Dairy Marbach that is the producer of the line are located in the UNESCO Biosphere “Entlebuch”. The Entlebuch is the eastern extension of the Emmental valley where the famous cheese comes from. The region lies at the foothills of the central Swiss Alps. It’s hilly landscape is covered with swamps, marshes, and bogs as well as forests that decorate the slopes of the Alps.


Alchemist's #10: Hay Bits


Michelin-starred chef Stefan Wiesner calls himself an Alchemist. Even if you don’t understand German [watch the short video](https://www.youtube.com/watch?v=FicdYNsrfoM&feature=youtu.be) and most likely you will say he has a point. You will get even better arguments with this [11-minutes-documentary](http://www.stefanwiesner.ch). You won’t believe the sources he finds and uses to flavor and/or create meals. It’s absolutely stunning.

“Milchkaffee”, or Latte as is the term created by the Italians, is a staple on a farmers table for centuries. So the Alchemist thought of a cheese with that coffee flavor in case there was no coffee around. It took quite some experimenting with the additions of beans, chicory and instant coffee powder until it got Wiesner’s final approval. All products of the "Alchemist's" line are made with "Certified Mountain Meadow Milk", meaning the cows graze in mountain areas and eat grass and hay (in the winter) only. So there's no silage or soy added.

Wiesner’s Restaurant “Rössli” (little horse) as well as the Mountain Dairy Marbach that is the producer of the line are located in the UNESCO Biosphere “Entlebuch”. The Entlebuch is the eastern extension of the Emmental valley where the famous cheese comes from. The region lies at the foothills of the central Swiss Alps. It’s hilly landscape is covered with swamps, marshes, and bogs as well as forests that decorate the slopes of the Alps.


Alchemist's #5: Latte


You taste a Sbrinz and you go on a journey back to early production of cheese where this was the only way to preserve dairy when refrigeration was not available. The first written documents about Sbrinz go back centuries, and legend has it that the Parmigiano is a copy of the Sbrinz: The Italians got weary to transport these 80 lbs wheels over the Alps and started to make their own hard cheese. The main - and significant - difference is that Parmigiano is made from skimmed milk and way saltier. And: The cows graze on the Alp meadows whereas the red cows who provide the milk for the Parmigiano have to stay inside!

The "Golden Nuggets" as you call the pieces of Sbrinz you break off are an ideal companion for almost everything. The Beeler Sbrinz was one of only two cheeses that got 99 pts. in Max McCalman's "Guide to the World's Best", and in a blind tasting it beat all the Parmigianos at the Slow Food Show in Bra/Italy. It was also elected as "the cheese that goes with every imaginable drink”.

The winners of the Adopt-an-Alp contest visited the operation of Res Gut on Alp Chüeneren in mid June 2019. They were impressed with the facility and even more so with the craftsmanship of the cheesemaker. Res stays on the Alp throughout the year, however the animals are up there only in the summer.


Alp Sbrinz AOP


Appenzeller is one of the famous names in the Swiss cheese industry, just like Emmentaler or Gruyère. The Appenzell region in Eastern Switzerland with its rolling hills and green pastures is ideal for diary farming. So no wonder these cheeses have made themselves a name in the world.

What makes the Appenzeller so special is the brine. Of course, every cheese maker keeps the recipe of his brine secret. But it is generally made with a mix of herbs, liquor and/or wine. The brine is also responsible for that dark line just below the rind that can have different colors, often purplish.


Appenzeller


The Bergfichte most likely marks the beginning of Willi Schmid's reputation as an outstanding cheese maker. It was originally created during his time with partner Ernst Diriwaechter under the name "Försterkäse" and then changed to "Bergfichte" after the two split due to disagreements. The "Försterkäse" was still produced by his former partner but in no way matches the quality of the Bergfichte because it is a pasteurized cheese with quite a chewy consistency. We got many complaints from people buying the Försterkaese believing this was the original product. So don't make that mistake. If it is not from Willi, it is not the real thing. Because the Bergfichte is a washed rind cheese made from raw Jersey cow milk, with a centuries old recipe as its base. Other cheese makers have tried to copy it, unfortunately without coming close to the original.


Bergfichte


Franz Renggli is an innovative cheese maker in the UNESCO Biosphere in the Entlebuch valley. Operating in a certified mountain cheese zone he creates a lot of very smooth and creamy semihard cheeses. The “Berggenuss”, literally “enjoyment” or “treat” of the mountain, was one of the highlights we tasted during our visit in 2013. We actually tasted two different stages of aging, and even the early stage of ripening revealed mild but complex flavors. And it proved what Franz Renggli had explained: The quality of the pure mountain milk expresses itself in the product.
What really blew us away is the price: THIS IS A STEAL, PERIOD.


Berggenuss


It is not unusual that cheeses are produced seasonal. The Bergmatter is one of these, made with the winter milk when cows are only fed hay, and with the aging, only available between July and February. "This milk is completely different, and I thought this would make for a great cheese", says Willi Schmid who they call the “cheese wizard”.

The Bergmatter has a funky appearance, with its uneven, bumpy rind reminding of a clothbound Vacherin Fribourgeois. The careful aging of at least 8 months reveals a cheese that is packed with - tender - flavors. And as climax in the end "the finish reminds of foie gras", raves Willi. What else is there to say?


Bergmatter


A blue, of course, was the first alternate cheese Willi produced with the buffalo milk. As with all buffalo milk he uses thermization for food safety reasons. "Buffalos like to play in the mud like pigs", explains Willi in order to explain why eventual bacteria need to be killed. He doesn't use any rennet, the milk is just naturally soured. Then the same two blue molds are added as Schmid applies to the Jersey Blue. After 12 weeks of aging the blue and green veins have reached the center, and the result is a well balanced blue that is on the milder side.


Buffalo Blue


The Buure-Weichchaesli [Boore-Waykh-khäslee] is generally made like the RieslingxSylvaner and the Chardonnay. The differences happen through the latter stages. 2/3 of thermophile and 1/3 of mesophile cultures are added to pasteurized cow milk. On the surfaces Moser uses aerobic yeast cultures plus geotricum. The latter controls the growth of the yeast and keeps the surface dry. Once in their forms the cheeses are turned 3 to 4 times within the first 24 hours.
After that, the little camembert buttons take a salt bath for about 20 minutes. In the aging room the "chaesli" cool down quickly due to their small size. This results in a high activity of the mesophile cultures working deeper down and thus letting the yeast cultures on the surface take center stage. That makes the buttons quite firm, but with a creamy core.


Buure-Weichchäsli


Ueli Moser who - during his education as a master cheese maker - has also worked in France has made a name for himself for innovative cheese making. The Chardonnay Truffle definitively supports this claim. Made like the normal Moser Chardonnay, a decadent creamy Mascarpone core is added, enriched with shaves of black truffles. The thing with truffles is that in many products the aroma is overwhelming, especially when extracts are used. This is not the case here, the truffles are a supporting cast only, although an important one.

A hint: Just make a simple omelette, when it's almost done spread a few bits of Chardonnay Truffle and fold. Wait a moment to let the cheese melt and then eat - well if that doesn't lift your spirits we don't know what will.


Chardonnay Truffle


The Charmant is charming, indeed. This dense, runny paste that oozes out once the white mold rind has been cut is extremely seducing. It coates the palate, and when it is not too young the strong flavors linger on and on. This is great as a dessert, too. Very elegant cheese.


Charmant


The Chuefladä (or Cow's Pat) is another proof of the mastery of cheese maker Sepp Barmettler. It was the first co-production between him and Rolf Beeler, basically the central Swiss version of the Vacherin Mont d'Or, with the difference that the Chuefladae [Khooē-Flādə] is available all year since it is not made from winter milk only. This masterpiece is definitively a product for a cheese lover. Take a knife, cut open the lid (rind) and spoon the runny inside full of cream, fresh grass and barnyard on a piece of bread. Well, sometimes heaven is pretty close!


Chuefladä


Who doesn’t like the story of “Cinderella”, or “Aschenputtel” as it is called in German. And the Cinderella cheese is an outstanding product in every aspect, a product, you only find when you work closely with affineurs like Rolf Beeler, or, as in this case, with Christoph Bruni whom we finally brought on board after years of coaxing.

Made by Jakob Beer, and award winning cheese maker of Emmentaler in the dairy of Oberwil by Büren, just minutes from where Caroline grew up. And the Cinderella relates very close to the story: As much as rugs and relentless hard work cannot cover up the girls beauty, the grayish-blackish rind isn’t dull at all and attracts the eye in every cheese display. And once you get the chance to be introduced to it the - love - story grows. First the funky inside with a paste that shows little holes randomly scattered and black-blueish spots that make you ask“Is it a blue?” when in fact those spots are salt crystals: Sea salt from the island of Cyprus blackened with Carbonis Medicinalis.

But the biggest revelation comes once you put a piece into your mouth. How can such a brittle piece be so smooth, melting on your palate, releasing milky flavors and a powerful salty kick in the finish. You don’t need to find the second glas shoe to realize that this is a queen.


Cinderella


When cheese maker Martin Egli joined Daniel und Thomas Studer in the dairy Hatswil in 2003 the "Scharfe Maxx" (Randy Maxx) was created as a celebration. Made of fresh thermized whole milk the semihard cheese has a wonderful paste, creamy yet with the hint of spice that really kicks in in the finish. It is washed with a special brine (secret recipe, of course) and aged a minimum of 5 to 7 months in a climate and humidity controlled cellar. The Scharfe Maxx undergoes a strict quality control, that is why the maturing period can be shorter or longer.

It was exclusively introduced to the US market by Quality Cheese in 2006.


Der Scharfe Maxx


Yes, the “Zarte Klara” is the girlfriend of “Der scharfe Maxx”. He fell in love with her during their maturation time in the cellar. Click here (needs link) to see Maxx’ love letter to Klara. He was heartbroxen and inconsolable when she left after 3 months.

Indeed, Klara is mild, subtle, rich due to the much shorter maturation compared to Maxx. She is beautifully light brown, just a lovely asset to every cheese plate. And, of course, a perfect partner for the much sturdier and spicier Maxx. Both together will satisfy all different kinds of cheese connoisseurs.


Die Zarte Klara


Made by the UNESCO Biosphere Mountain Dairy in the village of Doppleschwand the "Diva" is sure to attract everybody's attention with its gold platted rind. Diva is our first cheese of the certified moutain meadow milk line.

The UNESCO Biosphere Entlebuch lies in the heart of Switzerland, protected by the massive central Alps. The valley is the eastern extension of the Emmental. Panning gold has had a long history in the area, particularly around the Napf peak. Still today you might find a nugget in the surrounding rivers and mountain creeks. Although gold panning in central Switzerland was mentioned the first time in the 12th century it reached its peak between the 16th and 19th century.


Diva


This is our partner InterCheese’s version of an instand fondue mix, that is easy to prepare since all the necessary ingredients are in the sealed bag: Shredded Vacherin Fribourgeois (for creaminess), Gruyère and a certified mountain cheese (for flavor and spice), as well as the required liquids white wine and Kirsch and cornstarch.

Put the content of the bag into a saucepan or a real “caquelon” over medium heat and stirr constantly until the cheese has melted. Add pepper, garlic, shallots, nutmeg or other spices to your liking - a perfect meal is ready.

The mix has an excellent shelf life. Or you can freeze the bag and keep it for several months.


Fondue Quality Cheese - Instant Mix


This is the real thing, the proof that Gruyère is not just Gruyère. One of the most famous cheeses in Switzerland and one of the proudest exports Rolf Beeler's Gruyere is made in the show dairy of Les Ponts-de-Martel in the heart of the Gruyère region. It is then aged in a cave for a minimum of 16 months - and exactly here lies the difference.

After about a year a Gruyère goes through a second fermentation, and if the cheese was not impeccably made it will develop cracks and get bad. That is why a majority of the gruyère production is sold before that. If you have not tasted the Beeler Gruyère you simply don't know Gruyère. It was the Top of the Show in the "Caseus Montaneus Awards" amongst over a 1000 cheeses. No matter what others say: The Beeler Gruyère is the best.


Gruyère AOP


The Hoch Ybrig (Hokh-Eebrig), together with Rolf's Gruyere, was the main reason that Beeler cheeses got a name in the U.S. When we started Quality Cheese at the beginning of 1998 this was one of the first handful cheeses we presented. It has been a flagship ever since. It is made by the Dorfkäserei (Village dairy) in Küssnacht am Rigi which was established in the middle of the 19th century. The Hoch Ybrig is made in the style of a Gruyere. Due to the smaller wheel it ages way quicker. Cheese maker Josef Werder uses only milk form cows that are fed with grass and hay only (no silage). The milk comes from several farms in the region of Mount Rigi and Lake Lucerne (Vierwaldstätter-See). Appel wine (cider with an alcohol content of about 6%) is added to the brine. It gives the Hoch Ybrig a hint of sweetness.


Hoch Ybrig


The Wooden Goat (Hölzige Geiss or Hölzerne Geiss) is a smaller version of the famous Bergfichte, and made of unpasteurized goat milk. Willi Schmid himself cuts the spruce bark that he uses around this little disk. The wood adds tannin to the already powerfull flavors. As with all strong cheeses they are not for everybody's taste, but the real cheese aficionado will indulge when he cuts into the top rind to reveal the creamy, runny inside. Of course, it is best to eat it with the washed rind, it adds a crunch to the texture.


Hölzige Geiss


The Holzhofer might not be one of the most familiar names in our portfolio, but we absolutely think it is a gem: A relatively small wheel that is packed with flavors, a cheese with a real kick in the end thanks to 8 months of aging in a former beer cellar. And it definitively comes from a very special place.

The Holzhof farm in Bissegg is a direct link from the past to the future. Having a reputation as a farm, beer brewery, restaurant and starch production a dairy was built at the Holzhof in 1869, and from there on it was only agriculture and cheese making. The first Tilsit was produced there in 1893.

Now Otto Wartmann is the fifth generation cheese maker. And few operations in the world are as environmental conscious as the Holzhof where the philosophy is to leave the least traces possible: from gras/hay to milk to cheese, the whey to feed the pigs, to the manure that is used as fertilizer and produces electricity. The Holzhof produces more electricity than it needs, the overproduction goes into the community's power net. We say: Hats off!


Holzhofer


Another specialty from Franz Renggli of the Oberberg Dairy that lies in the UNESCO Biosphere in the valley of Entlebuch. The cheese is very smooth with a creamy mouthfeel, the chopped pumpkinseeds give it a good bite as a nice contrast. Jack-o'-Pumpkinseed will add a surprise to your cheese plate, it pairs well with any wines of good acidity.

Due to the relatively high water content the cheese also melts well (like a raclette).
The milk comes from cows that graze in the mountain zones around the dairy (no silage). The roasted pumpkinseeds origin in the Steiermark province of Austria, also famous for its excellent pumpkinseed oils.


Jack-O-Pumpkinseed


The Jersey Blue is Willi Schmid's most decorated product: On two consecutive occasions, in 2010 and 2012, it won the "Best of Show" at the "World's Jersey Cheese Awards". The Jersey Blue undoubtedly proves the immense talent of its creator. Willi uses two different Italian molds. He doesn't reveal which ones, we only know Gorgonzola mold is not part of it. Natural calf rennet is used. The Jersey Blue is specially appealing cut when you see the fine light blue to dark green veins that grow into the core from the outside. The buttery feel of the Jersey milk coats the palate and then the powerful flavors of the mold burst out. It has an unbelievable long finish, a masterpiece indeed. The Jersey Blue can be enjoyed young but ages well. Of course, when it starts to dry out the flavors get sharper.


Jersey Blue


If you have never tasted a "Kaeserei Butter" (dairy butter) then - honestly - you don't know butter at all. An artisan dairy butter is nothing you can compare to a commercial butter. As the name says it is made in a dairy. Our Lenker Butter comes from the dairy in the Lenk in the midst of the Bernese Alps. The milk is from cows that spend the winter in the valley which, of course, is still a certified mountain zone. In the summer during transhumance they graze on the alp meadows in high altitude. The result: The quality of the milk is higher and the butter changes in color and taste according to the season.

The Lenker Butter has more fat content than commercially produced butter. 2/3 of the cream come from the milk, 1/3 from the remaining fat in the whey which is extracted with a centrifuge.


Lenker Butter


L’Étivaz in the “Pays-d’Enhaut” is situated along the western Alps in the heart of Gruyère with a centuries old tradition of cheese making. Until the 1930s the production of cheese in the Pays-d’Enhaut was in constant decline. Faced with this situation which was due essentially to problems of marketing arising from a drop in quality caused by the poor storage conditions in chalet cellars the ‘amodiateurs’ (land officers) of the region decided to form a cooperative in 1932.

In 1992 very strict internal regulations governing specifically the conditions of milk production, cheese-making and ripening were adopted to guarantee the quality of production of “L’Etivaz” cheese

On 24 September, 1999 L’Etivaz alpine cheese became the first Swiss AOP to appear in the Federal register of designations of origin and, in 2000 it appeared in the IGP (protected geographical designation) register.

### Production

The raw milk comes from cows which graze on the natural pastures of the Vaudois Alps and alpine foothills. It is these pastures, rich in wild flowers that create the aroma and provide the unique flavour of L’Etivaz AOP.

The milk from the evening milking is stocked in churns until the following morning when the cheesemaker skims off the cream with a ladle. The evening milk and morning milk are then poured into the copper cauldron.

The milk, enriched with lactic bacteria obtained from the production centre itself, is gently heated to 32°C over a wood fire. The cheesemaker then adds the rennet, which consists of natural enzymes extracted exclusively from the abomasum of young calves. After stirring the milk for a few minutes the cheesemaker stops the mixer and allows the milk to rest so that it can curdle.

When the milk has curdled, the cheesemaker cuts the curdled mass into ever smaller grains, using a cheese harp. This delicate operation requires a lot of know-how on his part. This mixture of curds and whey, sometimes as much as 1,000 litres at a time, is heated to around 57°C over the fire, under constant stirring. The cauldron is then swung away from the fire on the suspension arm.

The cheesemaker stretches a cheesecloth on a rod, slides it under the curds and lifts out the cheese mass which he then puts into a mould and presses. The wheel of cheese thus formed must subsequently be turned over several times. The producer then puts the L’Etivaz AOP casein mark on it as well as his initials in order to be able to guarantee traceability. The wheels remain in the press until the following morning.
Weighing between 15 and 38 kg, the wheels are rubbed with cheese dairy salt and kept at the alpine production centre for a maximum of 7 days.


L'Etivaz AOP


We are really proud to have been able to source this product. Mardi Gras(s) is an outstanding cheese made in the style and the size of a Gruyère that reveals its full power after an aging process of a minimum of 18 months. Made by Samuel Trachsel who operates four dairies in northeastern Switzerland where he also produces Gruyère AOP and Sbrinz AOP. Caroline was taken away when she first tasted the cheese, it was simply a "must have”.

The name and label have three meanings: The mask hides indeed a classic Swiss cheese (Gruyère), it is made of whole milk, therefore the French word "gras" for fat. The animals are only fed with hay and grass!


Mardi Gras


The Millstone ("Mühlistei" in Swiss, "Mühlestein" in German) is another example of the versatility of the Jersey cow milk, probably Willi's favorite ingredient. As small as the Jersey cows might be their milk contains the biggest fat globules, therefore the yellow color. As mentioned before, fat is the best flavor carrier, and the Millstone proves this again. It's a complex combination of milky flavors, cream with good acidity, and, of course, the moist smell of an aging cellar.

The natural gray mold in the aging caves of the "Städtlichäsi" give this cheese a funky look, but it is actually quite down to earth(y). With the Millstone Willi Schmid won the award of "Best Innovation" at the Swiss Cheese Awards.


Millstone


The mountain dairy Oberberg in Schuepfheim is operated by master cheese maker Franz Renggli and his wife Sandra with the children Sina and Linda. It is located in the only Swiss Bio-Sphere (organic production) aknowledged by UNESCO and situated across the moorland "Finsterwald" on a high plateau at an altitude of 3000 ft.
Franz Renggli only uses milk from the mountain zone and works with 16 farms in the vicinity. The cow breeds are Brown and Simmental.
For the Mountain Flower Enzian he uses thermized milk and animal rennet. The cheese is aged for at least 3 months and develops slightly spicy, but well balanced flavors. Of course, with the imprint of the famous mountain flower Enzian the cheese is visually attractive as well.


Mountain Flower Enzian


The Old Witch is nothing else than the - OLDER - sister of the Red Witch. In fact, it is aged for a minimum of 9 months and it doesn’t have the red rind that her younger sister gets added just before she leaves the cellar.
The Old Witch is tastier, no wonder: The extra 3 to 4 months of aging in the Rislen dairy makes it spicier, but as a surprise she’s not getting drier. On the contrary you still get that creaminess and elasticity of the paste. All in all incredible well balanced - a true star for every cheese plate.


Old Witch (Alte Hexe)


Now, if there's ever a story to be told about cheese - it has to be about the Vacherin Mont d'Or. An absolute delicacy (undisputed), a dangerous cheese (disputed), and a storied past. Legend has it that the recipe was brought to Les Charbonnières by a soldier of the Bourbaki army in 1871. However, documents found later tell of deliveries as far back as 1845.

The Vacherin Mont d'Or is one of the most searched for delicacies in Switzerland and France, but it also got some infamous reputation, especially after a listeria case in France in the 1980's.

Nowadays, the cheese is not made of raw but thermized milk. And the 12 producers in Switzerland are under constant quality and safety control of the AOC (Appélation d'origine controlée). This is the most supervised and controlled cheese in the world. Inspections are weekly, a computer system installed in 2017 is like the guardian over safety and quality. (For more got to: vacherin-montdor.ch/?lang=en)

Our Vacherin Mont d'Or is called Petit Vaccarinus, referring to another legend and a monk of that name who allegedly produced the Vacherin Mont d'Or. It is made by Patrick Hauser in Le Lieu in the famous Vallée de Joux. Our partners gave it this name because it is not in every aspect according to the requirements of the AOC. The Hausers heat the milk to a higher temperature. They also age it longer.

The product is seasonal from September to March when the cows are fed mostly hay. The fir band which by government decree is part of the weight gives it some tannin flavors.


Petit Vaccarinus (Vacherin Mont d'Or)


Raclette is a typical Swiss (and French) dish that has a long tradition. It’s melted cheese over steamed potatoes, pearl onions (or other pickles) and originates in the canton Valais in southwestern Switzerland. However it has long become a national dish therefore many different types of raclette and recipes, depending on the region, are available.
In newer times a lot of flavored raclettes have appeared (See below). Originally the wheels were round, but more and more you see the square raclettes which makes it easier to cut for the table grills at home.

Flavored Raclettes:

- White Wine, past. (14 lbs) square
- Roasted Onions, past. (14 lbs) square
- Garlic, past. (14 lbs) square
- Green Pepper, past. (14 lbs) square
- Paprika, past. (14 lbs) square
- Smoked, past. (14 lbs) square
- Porcini, therm. (15 lbs) square


Raclette


Mrs. Zuehlke, a cheese lover, is behind the creation of the Red Witch. In February when people celebrate the carnival, dress up (like on Halloween) she thought that a cheese that goes well with wine or beer or spirits would be nice for the long evenings. So she contacted acclaimed cheesemaker Christian Oberli, and they met in the restaurant of the main train station of the capital Berne to discuss proceedings.

He created the recipe, and with the cayenne peppery red rind as well as the "scary" label with the witch on her broom a visually attractive cheese was born. Made from raw whole milk the paste is creamy, easy melting, and relatively mild. But for Quality Cheese he increased the aging in his cellars from 5 to 7, 8 months when the Red Witch gets aromatic and nutty.


Red Witch (Rote Hexe)


Another one of Sepp Barmettler's creations. Röteli (from the German word "rot"/red) is made in the classic reblochon style, a washed rind cheese with a reddish rind. Our version is aged longer than normal in order to get the strong flavors.


Röteli


Ueli Moser is one of the premier producers of Swiss soft cheeses. His innovative style has brought him many awards. The Riesling x Sylvaner was one of his first creations.

On the sunny slopes of the hilly region of the Canton Thurgau grow the grapes of the Mueller-Thurgau variety. The provide the crisp, dry Riesling x Sylvaner wine in which the little soft cheese is fortunate to take a bath overnight at the tender age of 8 to 10 days. Moser uses pasteurized cow milk to which he adds 2/3 of thermophile and 1/3 of mesophile cultures. On the surface he uses aerobic yeast cultures plus geotricum. The latter controls the growth of the yeast and keeps the surface dry. During the first 24 hours the cheeses are turned 3 to 4 times. After that they go to the aging room, kept at a humidity of between 85 and 95% and a temperature of between 58 and 60 degrees (lesser humidity and higher temperature in the beginning, higher humidity and lower temperature towards the end).


Riesling x Sylvaner


Now here we got an oldie. Glarner Schabziger (Sap Sago) is produced since 1463, a time when Florida explorer Juan Ponce de Leòn still wore his diapers. The Ziger, nowadays produced by the Geska AG in Glarus, is the oldest branded article of Switzerland!

The recipe has stayed the same over all this time: Fresh skimmed cow’s milk from the Glarus mountains is heated to 194 degrees Fahrenheit. Patiently and slowly lactic acid is stirred in, the milk is divided into Ziger, that contains all of the protein, and whey. The whey is drained and the Ziger is cooled down and then put into a container where it stays for 4 to 12 weeks. After the raw Ziger is grinded, salt is added and further aged for up to 8 months.

Then, and only then, the famous blue fenugreek (trigonella melilotus-caerulea) is added which gives the Sap Sago the green color and the characteristic and unique flavor. Elbow pasta with Ziger was the favorite dish of Daniel’s dad.

The “Zigerklee” or “Blauer Bockshornklee” originally grew in the eastern mediterranean countires and Anatolia. It was brought to central Europe by the crusaders between the 11. and 13. century. Nowadays it’s only grown in the alpine regions.


Sap Sago


Although in Switzerland the term "Triple Cream" does not exist since every cheese over 60% FIT is called "Double Cream" the Screamer is a classic triple cream with a minimum of 75% fat in the dry matter. It is an unbelievable experience in indulgence and luxury, a creaminess that seems to last forever.

No wonder Ueli Moser's creation won "Best Innovation" at the 2014 Swiss Cheese Awards. Just one award of many in his portfolio.


Screamer (Fette Berta)


Sepp Barmettler, the acclaimed cheese maker at the dairy of the picturesque and historical protected little town of Stans at the shores of the Lake Lucerne, was one of the first to work with affineur Rolf Beeler. The Stanser Schafkäse with its natural rind is one of the many highlights of the Barmettler dairy. The milk comes from one herd that grazes on the slopes up to Alp Bleiki with the famous Buochserhorn (Buochser Peak) in sight. The cheese has intense sheep milk flavors, with a creamy finish though. Just marvelous.


Stanser Schafkäse


Swiss Wrestling is an indigenous and century old sport in Switzerland. Farmers and “Älpler” compete in a 12 to 14 m wide ring covered with sawdust. The Swiss Abbey Wrestler was created by the Milchmanufaktur Einsiedeln specifically for the “Innerschwyzer (Central Switzerland) Schwingfest” which took place in Einsiedeln in 2016.

The creamy, mild, rich, lush cheese is accompanied with great acidity and immediately became such a crowdpleaser that it earned its spot for permanent production. When we say mild then we mean the stage when it goes to sale after around 70 to 75 days of maturation. However it is worth the time to wait a bit longer. The cheese gets aromatic with aging fascinatingly without losing its creaminess or getting dry and sharp.

It might be for that reason that the Abbey Swiss Wrestler was an immediate success in the U.S. as well. Put this on your cheesetray and we guarantee you can’t do wrong.

Einsiedeln is a municipality and district in Schwyz, one of the three founding cantons of Switzerland (1291). The town is famous for its Abbey, a Benedictine monastery. It is dedicated to the “Lady of the Hermits” since the first inhabitant of the region was a hermit named Saint Meinrad. After Saint Meinrad was killed by two robbers in 861 other hermits emulated his example. One of them, Eberhard, previously Provost of Strassbourg, erected the monastery and church there in 934. It is a territorial Abbey and does not belong to a diocese. It was a known resting place on the pilgrimage to Santiago de Compostela. For the learning and piety of its monks, Einsiedeln has been famous for a thousand years. The study of letters, printing and music have greatly flourished there.

Swiss Wrestling or “Schwingen” is a national sport. The contestants wear breeches, throws and trips are common because the goal is to pin your opponent to the ground. The history of organized contests goes back to the “Unspunnenfest” in 1805. Brought by expatriots Swiss Wrestling is also performed in the U.S.


Swiss Abbey Wrestler


Our partner InterCheese has increased its production of convenience food, a way to separate them from a giant like Emmi. With state-of-the-art equipment they have become a leader in the trade. The tray of the famous Tête-de-Moine Roses (or better, rosettes) is just a quick way to present to guests an aperitive, or to enhance a cheese plate without any effort. What is usually created by putting a wheel of Tête-de-Moine on a girolle and shaving the rosettes is already done for you.


Tête-de-Moine Roses


The Tête-de-Moine AOP (Monk's Head) is not only one of the most special but also most historical cheeses. The name is first mentioned around 1790, the history though goes way back to the 12th century. In 1136 the monastery of Bellelay in the Swiss Jura Mountains was established, and the cheese making there is documented as early as 1192, almost exactly a 100 years before the foundation of Switzerland. There are two versions for the name: The first one refers to the monks' tonsure, the 2nd one to the fact that the cheeses were counted per "monk's head".

The picturesque dairy in Villeret is one of eight producers of the "Tête-de-Moine AOP". Located in Villeret in the valley of Combe-Crède the dairy gets the raw milk from six farmers twice a day. The cattle has to be fed naturally only (no silage), the milk is untreated.


Tête-de-Moine AOP


Quite frankly this is our favorite soft ripened cheese in the world. Caroline and Daniel discovered this gem during a skiing trip in Adelboden in the midst of the towering Bernese Alps in 2006. We found it in the beautiful shop of cheese maker Manfred Schmid who actually has this soft cheese made by three farmers. With an astonishing consistency in quality the "Berner Muentschi" (The Bernese Kiss) has never disappointed and been appreciated by many customers and top chefs. This is not just about the rich mouthfeel of double cream, it is packed with flavors none of them overwhelming though. There is a reason it is referring to a kiss, some say it is even better than that.


The Kiss


This tomme was our first discovery on our trip to Switzerland in the summer 2013. No wonder, the dairy of Les Reussilles is only about 15 min. away from where Caroline's parents live. We spent about two hours with cheese makers Hansruedi Fuhrer und Willy Berger, and even before tasting the cheeses we knew we had come to a special place.

The Tomme des Reussilles is made of raw whole milk that is less than 12 hours old. It reminds you of a Reblochon, but the paste is quite dense, the reason being a light press of the cheese (about 4,5 lbs) which loses more water. The intense flavors also come the fact that the cheese is washed with the exactly same smear that the dairy uses for their gruyères. The soft custard-like core and the crunch of the rind make a great mix of texture. There is a hint of wood in the flavor, and Willy Berger knows why: "The cows graze on the beautiful Jura meadows surrounded by woods. And that flavor, that aroma is simply in the air, outside and in the aging cellars."


Tomme des Reussilles


This is another classic Swiss cheese, known foremost for its important part in Fondues. Unfortunately very few cheese makers nowadays produce the Vacherin Fribourgeois the old way. At the top of the traditionalists is Marc-Henri Horner, cheese maker in Marsens near the city of Fribourg. Like all top cheese makers he has an immense passion, this becomes clear after you met him even for just a few minutes. And his approach is interesting, indeed: "I try to re-create the milk we had 50, 60 years ago", he explains while we stand in his old aging cellars where everything is done to provide the ideal environment. "The modern times with technology, pollution and so forth decrease the quality of the milk." In order to reach back into the last millenium Horner needs the support of the farmers: "I have to convince them that the easy way is not the best for quality." Once you taste his Vacherin you feel he has indeed made the trip back in time.


Vacherin Fribourgeois


Legend has it that Léon, a valaisan vintner, is the creator of raclette: On a cold day he melted a piece of cheese over a wood fire - and thoroughly enjoyed it. Nowadays raclette is well known all over the world and a typical dish in Switzerland and (eastern) France.

In the valley of Valais running east to west in between the two Swiss Alp ranges the procedure of melting cheese is known since the year 1574. The official name of raclette (racler means shaving in French) wasn’t introduced until exactly 300 years later, in 1874. Cheese of the Valais however can be traced back to the 4th century. During the Roman empire it was especially the Alpage (made during transhumance in the summer) that made a name for itself. Between the 14th and 19th century the cheese was also used as a payment method.

The production of Raclette du Valais AOP strictly follows a centuries old recipe. The AOP was created only recently, in the fall of 2009. Raclette is served with boiled potatoes, little gurkens (cornichons) and pearl onions. Per person you measure 300 g cheese, 200 g potatoes, 100 g each cornichons and pearl onions.


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