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.
Certified Mountain Cheese
Willi Schmid, Städtlichäsi Lichtensteig (eastern Switzerland)
Natural red-brown rind
2 lbs, 6 inch diameter, 1.5 inches high
Fat in Dry Matter:
Extremely creamy, up to runny
Min. 8 weeks
Cream, and tannins from the bark, really barnyardy
4 to 5 weeks after packaging
Raw cow milk, salt, rennet, cultures
Whether you’re a restaurateur, business owner or just want to buy this for personal consumption, get in touch with the distributor. You can call them for sales, or find shops that carry what you’re looking for.
12 W 27th St, Floor 14 New York, NY 10001