Mifroma Premium Cheese Line

L’ETIVAZ AOP Private Collection

SENIOR

LE BON DU JURA

SPALEN

MILCHZAPFE HEIDA

CRESTA

GREEN FAIRY

GLARNER ALPKÄSE AOP FORMAGGIO D’ALPE PIORA AOP HOP ON TOP CEWETIE

CHAPEL HILL CH

SPITZEBÄRG GOAT

WE CLIMB TO NEW HEIGHTS MIFROMA PREMIUM is a line of only the finest cheeses made in Switzerland.

We have sourced cheeses from all regions, of all milks and types. Cheeses that reflect craftmanship through taste and texture.

Cheeses that show character and tell a story. You will happily listen.

Cheeses from Switzerland.

Switzerland. Naturally.

www.cheesesfromswitzerland.com

PREMIUM

cEWEtie This cute little round won “Best Sheep Milk Cheese” at the Swiss Cheese Awards 2014 Franz Scheuber took a brave step when he

recipes and find out how to achieve consist-

decided to establish himself as a producer

ency in quality. Patience, big effort and an open

of high end niche products. Looking back, he

mind helped him. Meanwhile Scheuber and his

thinks he should have done it even earlier. And

team of five craft about 60,000 gallons of milk

the newest award proves him right.

a year into unique and surprising specialties.

All milk is silage free and comes from twelve

There only were two choices after the Swiss

farms in a radius of no more than seven miles

government - just before the year 2000 - stopped

from his Fläcke (stain) dairy in Beromünster, a

to financially support producers of those classic

rural village between the lakes of Sempach and

cheeses it until then had tried to push: Either a

Baldegg, in the Lucerne canton.

cheese maker moved on and found a niche, or he prepared for his downfall. Scheuber refused

cEWEtie is made of thermized milk from Lacaune

to accept the second option and started to reori-

and Ostfriesen sheep. It is a semisoft, small

ent his business. The fact that not only cheese

shaped cheese with a smeared, dry rind and a

makers but also farmers were affected by the

complex paste with beautiful, very tiny holes.

sudden change of dairy politics resulted in a

The cheese tastes of almonds and nuts, and its

rapid growth of available sheep and goat milk.

slight sweetness makes it more elegant than

And that’s where Scheuber saw his chance.

powerful. According to the producer the cEWEtie by now has the profile he always wanted to see in

The years of learning and switching from work-

it. - The judges at the Swiss Cheese award agree:

ing with only cow milk weren’t easy. He had to

The little cutie (cEWEtie) was chosen as the best

get used to the different milks, come up with

sheep milk cheese made in Switzerland.

CEWETIE

WHEEL

ITEM NUMBER

9909

PACK SIZE

2 x 2 lbs

AVG. NET WT.

2 lbs

AVG. GROSS WT.

4.85 lbs

CASE (L x W x H)

10.23 x 10.23 x 3.14 inches

CASE CUBE

0.33 cubic feet

TI/HI

8 x 10

ALLERGENS

Milk

MOISTURE

41 - 43 %

pH LEVEL

6.0 - 6.6

WATER ACTIVITY

0.92 - 0.96

AGED

min. 90 days

INGREDIENTS

Sheep milk, cheese culture, salt, enzymes

CHEESE TYPE

Semisoft cheese

DIAMETER

4.7 inches

PREMIUM

Chapel Hill, CH This cheese took its dairy up yet another notch Just like his father and before that his grand

located between St.Gallen and Zurich. A cheese

father, Christian Oberli had successfully been

also, that would let the high quality of the milk

making semisoft cheeses. When he decided to

shine through: None of the cow herds produc-

start working with unpasteurized milk, Chapel

ing milk for Oberli grazes more than 7 miles

Hill, CH took his reputation up to a new level.

away from the dairy. All milk is used straight away and not treated in any way.

Christian Oberli and his Käserei Rislen always have had a firm leg in the Swiss cheese landscape. His

The short hill literally starting at the back door

grandfather had founded the dairy and estab-

of his dairy appeared to Oberli like an omen

lished a solid quality level as well as clientele.

and he therefore decided to include it into the

After taking over the company from his Dad, Oberli

name of his new cheese: First off, there’s only

continued to do what he was used to and what all

one chapel, two farms and two cow herds up

three of them had been good at all this time: semi-

there, and part of the milk he uses for Chapel

soft cheeses from cow milk, pasteurized.

Hill comes from those herds. And secondly,

CHAPEL HILL, CH

WHEEL

ITEM NUMBER

9903

PACK SIZE

1 x 8.8 lbs

AVG. NET WT.

8.8 lbs

AVG. GROSS WT.

9.25 lbs

CASE (L x W x H)

10.23 x 10.23 x 3.14 inches

CASE CUBE

0.19 cubic feet

TI/HI

8 x 10

ALLERGENS

Milk

MOISTURE

38 - 40 %

pH LEVEL

6.0 - 6.6

WATER ACTIVITY

0.92 - 0.96

AGED

min. 120 days

INGREDIENTS

Cow’s milk, cheese culture, salt, enzymes

CHEESE TYPE

Semisoft cheese

DIAMETER

9.8 inches

the hill stood as a symbol of what the cheese And then came the day, on which Oberli decided

maker was about to achieve - to take a step up

to try his hands on raw milk. His vision was a

to the next and higher level.

cheese that was balanced, yet came with a little kick and a personality. A cheese that reflected

Chapel Hill has a surprisingly creamy paste

the silent beauty of the rich land around Rislen,

and complex flavors of herbs, grasses, hay and

a tiny hamlet outside of the village Rossrüti,

nuts. It is aged five months or more.

PREMIUM

Cresta Here, the term cave aged for once is not misused Cresta ripens underneath the healthy soil

The Cresta is a seasonal cheese only made

of the same named forest. And the natural

from October to May. During this time the

stone cave has turned out to be a perfect

five herds of cows that produce the organic

aging room.

milk for Cresta graze on the meadows surrounding Sufers, a village with less than

Of course there’s other cheeses that ripen in

130 inhabitants on 4,200 feet altitude. Sufers

cellars. But without a doubt there’s none other

is located in the Rheinwald region of the

than the Cresta that gets to age in a natural

Graubünden canton, not far from the Italian

stone cellar with an entrance hidden behind two

border and the Ticino canton.

metal doors of some governmental station, in the midst of a forest and directly underneath

Cresta has a fine and dry rind and a compact

a massive dam holding the water of Sufner See

paste with a creamy mouthfeel. Even though

(lake Sufers). The perfect conditions this cave

it could be enjoyed at a much earlier age,

offers for the cheeses - a steady humidity and

Zinsli likes to keep the Cresta in its spectacu-

constant temperatures between 44 and 48

lar cave at least a year. By then, the cheese

degrees Fahrenheit - makes, at least for producer

is full flavored and comes with that little kick

Dionis Zinsli, up for the inconvenience of bringing

that makes well matured mountain cheeses

the wheels down from his tiny dairy to the cellar.

so unique and charming.

CRESTA

WHEEL

ITEM NUMBER

9907

PACK SIZE

1 x 22 lbs

AVG. NET WT.

22 lbs

AVG. GROSS WT.

11.5 lbs

CASE (L x W x H)

13.38 x 13.38 x 3.14 inches

CASE CUBE

0.33 cubic feet

TI/HI

6 x 10

ALLERGENS

Milk

MOISTURE

36 - 38 %

pH LEVEL

6.0 - 6.6

WATER ACTIVITY

0.92 - 0.96

AGED

min. 300 days

INGREDIENTS

Cow’s milk, cheese culture, salt, enzymes

CHEESE TYPE

Hard cheese

DIAMETER

10.6 inches

PREMIUM

Formaggio d’Alpe Piora AOP The most traditional cheese of Ticino - and the most imitated one No other canton in Switzerland produces more

altitudes between 6,000 and just under 7,000 ft.

different kinds of cheeses than Ticino. Yet every

and count as some of the richest and most unique

single one of the vast collection is crafted just

ones, growing herbs, flowers and grasses that

in the matter of the Formaggio d’Alpe Piora AOP,

can’t be found anywhere else. This lush land high

the role model for all.

up in the Leventina valley belongs to private folks.

A corporation is in charge of the state of the art

FORMAGGIO D’ALPE PIORA AOP

WHEEL

ITEM NUMBER

9912

PACK SIZE

1 x 15.4 lbs

AVG. NET WT.

15.4 lbs

AVG. GROSS WT.

15.9 lbs

CASE (L x W x H)

10.23 x 10.23 x 3.14 inches

CASE CUBE

0.19 cubic feet

TI/HI

8 x 10

ALLERGENS

Milk

MOISTURE

36 - 38 %

pH LEVEL

6.0 - 6.6

WATER ACTIVITY

0.92 - 0.96

On the fact sheet, nothing about the Formaggio

dairy built in 2005. The milk of the circa 260 brown

d’Alpe Piora AOP sounds exceptional. It is hand

cows grazing in the area throughout the summer

made in a traditional and simple way. The cows

are crafted into roughly 3,000 wheels, which are

graze on the abundant alpine pastures from the

distributed between the partaking farmers at

beginning of June until the end of September, and

the end of the alpine saison in accordance to the

the cheese is produced from that milk and during

amount of cattle they had up on Alpe Piora.

AGED

min. 120 days

of raw milk and with the use of one specific starter

Formaggio d’Alpe Piora AOP has to be aged at least

INGREDIENTS

culture. The Formaggio d’Alpe Piora AOP is aged,

two months but reaches its peak after a matura-

Cow’s milk, cheese culture, salt, enzymes

until the end of the alp season at least, right where

tion time of at least four to five months. It has a

it was made. As is the case with so many alpine

natural rind and a hard, very smooth paste with

cheeses, not only from Ticino, but in general.

some small holes. The flavors appear milky and

CHEESE TYPE

Hard cheese

DIAMETER

9.8 inches

that period of time exclusively. The cheese is made

sweet at once, and they remind one of rich cream, And yet, this cheese is more prestigeous than any

with herbaceous and aromatic, sometimes green

other from that region. The pastures on the larg-

notes. - A pure and precious delicacy. No wonder

est cheese producing alp of Ticino are located on

every one wants to copy it.

PREMIUM

Glarner Alpkäse AOP One cheese, countless variations Be alerted: This cheese only is for the flex-

centrifuges, no storing. Warming over wood

ible consumer. What you get when you order

fire, use of bacteria culture used for these

it can derive from different alps, at various

seasonal wheels exclusively. - The goal clearly

maturation levels, and in several flavor and

is to produce purest, most honest, highest

texture profiles. - How exciting for the ones

quality Alpage cheeses. And reach that target,

who don’t mind a little diversity!

these producers certainly do.

Glarus is one of the smallest and oldest cantons

Glarner Alpkäse AOP is a pressed cheese made

within Switzerland. It consists of an array of high

of raw cow milk. It gets washed with a simple

mountains and narrow valleys, plus a few small

brine during the first four weeks. After this

towns. Agriculture and transhumance - people

time the cheese makers bring the wheels down

moving with herds they tend to in accordance

to the communal cave where they receive their

with the seasons - still marks the lifestyle of so

further affinage. The cheese has a dry, brown

many of its inhabitants.

rind and an ivory to yellow paste with few

GLARNER ALPKÄSE AOP

WHEEL

ITEM NUMBER

9911

PACK SIZE

1 x 15.4 lbs

AVG. NET WT.

15.4 lbs

AVG. GROSS WT.

15.9 lbs

CASE (L x W x H)

13.38 x 13.38 x 3.14 inches

CASE CUBE

0.33 cubic feet

TI/HI

6 x 10

ALLERGENS

Milk

MOISTURE

36 - 38 %

pH LEVEL

6.0 - 6.6

WATER ACTIVITY

0.92 - 0.96

AGED

min. 120 days

INGREDIENTS

Cow’s milk, cheese culture, salt, enzymes

CHEESE TYPE

Hard cheese

DIAMETER

11.8 inches

round holes. The flavors can vary from milky The Glarner Alpkäse only got its AOP status

mild with a hint of acidity all the way to vege-

in 2014. The restrictions Glarona - the coop

tal, herbaceous and hints of toast, depending

owned by the 27 Glarner Alpkäse AOP produc-

on the Alp the specific wheel was made at and

ers - came up with are stern and old fashioned.

the age it has. The cheeses become dryer and

No treating, heating or mixing of the milk, no

develop a nice little bite over time.

PREMIUM

Green Fairy Eye catcher and palate pleaser No, we won’t tell you that it is the fairy who

lands. The mixture of herbs is kept secret and

puts the herbs into this cheese. But fairies

can vary according to the seasons. And the

actually are involved in the making process.

ladies who grow, tend to, harvest, hand cut and finally bring the herbs to the dairy indeed

GREEN FAIRY

WHEEL

ITEM NUMBER

9902

PACK SIZE

1 x 15.4 lbs

AVG. NET WT.

15.4 lbs

AVG. GROSS WT.

15.9 lbs

CASE (L x W x H)

13.38 x 13.38 x 3.14 inches

CASE CUBE

0.33 cubic feet

TI/HI

6 x 10

ALLERGENS

Milk

MOISTURE

36 - 38 %

pH LEVEL

6.0 - 6.6

WATER ACTIVITY

0.92 - 0.96

From the outside, the Green Fairy might just

are fairies. (Just ask the cheese makers.) -

look like so many other cheeses. Cut open

The milk is another reason the Green Fairy is

though, the story drifts into a completely

unique and precious. Only pure mountain milk

different direction. The hard paste is heavily

from the region surrounding Lenk, the village

spiked with tiny specks of herbs, lending it a

at the very far end of Simmental valley, is used

lively green hue. The first bite reveals that the

to make this cheese. So no long commutes, no

herbs are fresh - not dried - and of all different

frantic pumping. The milk gets straight from

kinds. Nothing gets stuck in one’s teeth, but

the cow to the dairy.

AGED

min. 60 days

notes - even coolness - left on the palate at the

The Green Fairy is made by Lenk Milch, a

INGREDIENTS

very finish of this milky-creamy experience.

corporation founded in 1999 with the goal to

Past. cow’s milk, alpine herbs, cheese culture, salt, enzymes

Rare deliciousness.

support and unite the local dairy farmers and CHEESE TYPE

Hard cheese

DIAMETER

11 inches

there is a breeze of fresh, green, herbaceous

market their niche products professionally, The alpine herbs are organically grown in

so that they actually have a future and can

different areas of Berner Oberland (Bernese

keep the region’s tradition of cheese making

Alps), a region in which the flora still is much

alive. The wheels are aged between two and

more diverse and rich than down in the flat

three months.

PREMIUM

Heida This mountain cheese gets a royal treatment by the “best white wine in the world” Heida is one of the most highly regarded

That the Heida Barrique 2012 got honored as

white wines in the world. One cheese maker

“Best White Wine In the World” at the Interna-

uses this noble juice to refine his cheese.

tional Wine Challenge in London only helped.

HEIDA

WHEEL

ITEM NUMBER

9908

PACK SIZE

1 x 15.4 lbs

AVG. NET WT.

15.4 lbs

AVG. GROSS WT.

15.9 lbs

CASE (L x W x H)

13.38 x 13.38 x 3.14 inches

CASE CUBE

0.33 cubic feet

TI/HI

6 x 10

ALLERGENS

Milk

MOISTURE

36 - 38 %

pH LEVEL

6.0 - 6.6

WATER ACTIVITY

0.92 - 0.96

Lack and inconvenience are not always bad. Not

So Heinzmann started to work on a Heida

for instance, when they guide people towards

cheese. He decided to not just wash the

creative solutions. - Like it was the case in

wheels with the wine but to let the yeasts in

Visperterminen, a village on 4,100 feet altitude

the grape must do some work as well. There-

in the rocky Wallis canton. Life and work aren’t

fore Heinzmann uses the Fine Yeast of the

easy in this area, and therefore, especially after

wine to influence not only the texture and

the industrialization, many people left. The few

flavor of the cheese, but to also develop a

who remained decided to work hard, put forces

wonderfully aromatic and darkish rind.

AGED

min. 300 days

Heida is a sturdy mountain cheese crafted of raw

INGREDIENTS

Cow’s milk, cheese culture, salt, enzymes

CHEESE TYPE

Semisoft cheese

DIAMETER

11.8 inches

together and make their lives better.

One of them is cheese maker Nikolaus Heinz-

milk and tastes best after 10-12 months of aging,

mann. He realized that St.Jodern Kellerei, a

but matures gracefully up to 1 1/2 years. Under

vintners coop producing the prestigeous Heida

the impressive rind hides a compact inside that

wine - made of a Salvagnin grape wit the same

is smooth when younger and becomes more

name - had done a great job promoting the fact

dry and brittle over time. The flavors dance

that their vineyard was the one on highest alti-

between rustic and elegant, zingy and sweet. -

tude in all of Europe. People started to refer to

Heida is a marriage of two stars, and the delight

Visperterminen as Heida-Dorf (Heida Village).

when eating the cheese is according.

PREMIUM

Hop on Top When beer makes the difference Using beer to refine a cheese is no novelty.

noble affinage turn Hop on Top into a mighty

But the technique cheese maker Franz Renggli

fine cheese full of taste and character. But it

came up with truly is.

is the finishing touch that ultimately makes it special. Renggli coats the wheels with the dried

HOP ON TOP

WHEEL

ITEM NUMBER

9913

PACK SIZE

1 x 10 lbs

AVG. NET WT.

10 lbs

AVG. GROSS WT.

10.4 lbs

CASE (L x W x H)

10.23 x 10.23 x 3.14 inches

CASE CUBE

0.19 cubic feet

TI/HI

8 x 10

ALLERGENS

Milk, Gluten

Entlebuch, a vast area located between the

and ground remains of the beer barrel. Dark

city of Luzern and the Emmental region, not

and coarse the cheeses turn, with a big nose

only is well known for its cheeses but also for

of grain.

MOISTURE

36 - 38 %

Renggli, a young artisan always on the outlook

Hop on Top is produced of thermalized milk

pH LEVEL

6.0 - 6.6

to create unique and different cheeses, took

from cows grazing in the “Entlebuch Biosphäre”

advantage of this fact. Together with the folks

(bio sphere), a vast area protected by UNESCO

WATER ACTIVITY

0.92 - 0.96

at the brewery in Entlebuch - a village named

because of its wholesomeness and role model

AGED

min. 120 days

just like the entire region - he developed a

status. The meadows are considered mountain

cheese that combines both the creaminess so

land, some are located above 3,000 feet. Reng-

INGREDIENTS

typical for all of Renggli’s cheeses as well as

gli’s dairy can be found high above the village

Cow’s milk, cheese culture, salt enzymes

the robust, earthy flavors of beer.

of Schüpfheim, to which it belongs, on 2,800 CHEESE TYPE

Hard cheese

DIAMETER

9.8 inches

the production of grains and, thus, beer. Franz

feet elevation. 16 farmers working and living To wash a cheese with beer during its ripening

within a diameter of 2.5 miles deliver slightly

time certainly isn’t new. Yet, five months of this

over 900 gallons of milk daily.

PREMIUM

Le Bon du Jura An organic cheese from the rolling hills of Jura What happens when simply perfect milk gets

region is famous for are reflected in its rich

into the cauldrons of two passionate crafts-

and aromatic cheeses.

LE BON DU JURA

WHEEL

ITEM NUMBER

9914

PACK SIZE

1 x 15.4 lbs

AVG. NET WT.

15.4 lbs

AVG. GROSS WT.

15.9 lbs

CASE (L x W x H)

13.38 x 13.38 x 3.14 inches

CASE CUBE

0.33 cubic feet

TI/HI

6 x 10

ALLERGENS

Milk

MOISTURE

35 - 37 %

pH LEVEL

6.0 - 6.6

WATER ACTIVITY

0.92 - 0.96

AGED

min. 180 days

INGREDIENTS

Cow’s milk, cheese culture, salt, enzymes

CHEESE TYPE

Hard cheese

DIAMETER

12.6 inches

men? A wonderful cheese like the Le Bon du Jura is born.

The producer pair has been playing with both recipes and affinage for almost two years before

They deeply love the Gruyère they make. They

they arrived at what now is the gorgeous Le Bon

also are proud of their Raclettes, soft ripened

du Jura (“The Good of Jura”). This is cheese with

and washed rind cheeses. Oh, and their yogurt

a character, it comes with a bite and a soft edge

and wonderful butters. - But then there is Le Bon

at the same time. There are notes of hazelnuts,

du Jura. And that’s when Hans-Peter Furrer’s

caramel and cream, and the aromas remind of

and Willi Berger’s eyes really light up.

barns and sweet smelling cheese aging rooms.

The finish is nicely balanced, long and round. Le

This hard cheese is made of organic cow milk

Bon du Jura has a reddish-brown rind from the

delivered daily by a dozen farmers spread

8 months long washing, and an ivory colored,

throughout the Ajoye, the lovely region liter-

firm yet smooth paste with few small holes

ally leading from the backyard of Furrer’s

every here and there. It is a perfect munching

and Berger’s Fromagerie des Reussilles up

cheese and very versatile for pairing with wines

and down the soft hills of the Bernese Jura.

and beers, but also has a great melting ability. -

The lush grass and ubiquitous pine trees this

Fondue, any one?

PREMIUM

L’Etivaz AOP Private Collection The “crème de la crème” of a precious cheese - just for you Not all L’Etivaz AOP is the same, and that’s the

AOP from the milk of 68 cows. The raw milk cheese

beauty about it. We found that even more beautiful

appears complex in tastes, aromas and textures,

would be to consistently get the best one. That’s

yet is very easy to eat. There is sweetness and

how L’Etivaz AOP Private Collection was born.

salt, creaminess and crunch, the perfect hint of lovely acidity and green notes. Descriptions like

Most probably you never have had a mediocre

clean, fresh and crisp come to mind, and taking

L’Etvaz AOP. This is a top notch seasonal and alpine

in account the genuinity and floral richness on

cheese, taken care of by a role model coop that

those alps, they only make sense.

early on has demonstrated a sense for taking great care of not only the product but also its marketing.

The roots of L’Etivaz AOP reach back to the 12th

What could then be even better than L’Etivaz AOP?

century. 1932 the coop of L’Etivaz Alpine Cheese

To enjoy the wheels from only one and the same

Producers was founded, and only two years

producer exclusively, we thought. So we chose

later - with the target to optimize the quality of

our favorite cheese - who turned out to be one

the cheese and its commercialization - the first

judged with the maximum score of 20 points - and

communal aging cellar was constructed. In the

the folks from the coop gave us their blessings to

meantime the building counts four caves and is

name it L’Etivaz AOP Private Collection.

able to hold 30,000 wheels. In 2000 L’Etivaz was the first cheese to receive AOP status in Switzer-

It is made on Alp Grand Ayerne, 4,500 ft. above

land. Until this day 72 families still move up to the

sea level, in the L’Hongrin area of the lush Pays

Alps of Pays d’Enhaut in order to produce L’Etivaz

d’Enhaut (Vaud canton). In a chalet built in the

AOP in the 130 remaining chalets situated on alti-

year 1900, René-Maurice Lenoir crafts his L’Etivaz

tudes between 3,000 and 6,000 feet.

L’ETIVAZ AOP PRIVATE COLLECTION

WHEEL

ITEM NUMBER

9905

PACK SIZE

1 x 66 lbs

AVG. NET WT.

66 lbs

AVG. GROSS WT.

66.6 lbs

CASE (L x W x H)

23.62 x 23.62 x 4.72 inches

CASE CUBE

1.75 cubic feet

TI/HI

4x4

ALLERGENS

Milk

MOISTURE

35 - 36 %

pH LEVEL

6.0 - 6.6

WATER ACTIVITY

0.92 - 0.96

AGED

min. 210 days

INGREDIENTS

Cow’s milk, cheese culture, salt, enzymes

CHEESE TYPE

Hard cheese

DIAMETER

23.6 inches

PREMIUM

Milchzapfe First was the idea. Then came a long phase of experimenting.

And now we can enjoy a cheese that looks like a cured sausage.

He loves all kinds of cured meats. So much,

Which leads to the next question: What does it

that he decided to create a cheese that looks

take to create a rind that looks like the casing of

just like a big link of salami. And the first sight

a cured sausage? To put it roughly again: It takes

makes clear: Cheese maker Roli Rüegg did a

a very specific bacterial flora. After many failures

fantastic job.

and lots of expensive pig feed, as he describes it, the young cheese maker finally found the perfect

No cheese is easy to make. Each craftsman will

aging room: A natural argillite cave with naturally

confirm that. But not all cheeses are identically

high humidity in the village of Saland. Over time

tricky to produce. Roli Rüegg will insist on this

this environment lets the cheese grow a thick,

fact. - First there is the problem with the shape.

velvety, white to grayish rind.

While most cheeses might be round, not many are cylindrical. So how does one get a sausage

Milchzapfe is made of raw cow milk and reaches

shaped cheese? Well, let’s put it this way: At birth,

its peak after about five months of aging. It is

the Milchzapfe is a rectangle. On the second day it

piquant in taste without being sharp or aggres-

is pressed through a round tube, hand patted into

sive. The best way to enjoy this cheese is to put

its unique form and clad in a salami net. And this

it - with the rind on - onto a Girolle and curl it

way it goes on a hook in the aging cellar, in order

into tiny rosettes, or to cut it paper thin on a

to mature and develop its beautiful rind.

meat slicer. Which will not surprise anybody…

MILCHZAPFE

WHEEL

ITEM NUMBER

9910

PACK SIZE

2 x 4.8 lbs

AVG. NET WT.

4.8 lbs

AVG. GROSS WT.

10.6 lbs

CASE (L x W x H)

10.23 x 10.23 x 3.14 inches

CASE CUBE

0.19 cubic feet

TI/HI

8 x 10

ALLERGENS

Milk

MOISTURE

27 - 30 %

pH LEVEL

6.0 - 6.6

WATER ACTIVITY

0.92 - 0.96

AGED

min. 120 days

INGREDIENTS

Cow’s milk, cheese culture, salt, enzymes

CHEESE TYPE

Hard cheese

DIAMETER

9.8 inches

PREMIUM

Senior Only the very best wheels get honored with this name The term senior not only is related to age. It

the Rigi - or better: Senior - comes after three

also suggests a certain level of recognition and

months in the aging facility in nearby Brunnen.

respect. And in the case of this cheese it means

At this point Reichmuth and his crew taste and

the highest step on the ladder of quality.

judge the cheeses and decide which wheels are destined to become Seniors. Only those

Erich Reichmuth treats his cheeses like

cheeses who show all the qualities it takes to

humans. He admits that each single one has its

mature into sheer perfection are chosen. And

character and individuality. And that not each

from thus on called Senior.

one is driven by the same purpose. - So when the Senior actually is born, Reichmuth and his

Senior is made of pasteurized cow milk

team don’t call it this name yet. Nor do they

produced by herds grazing in the close vicin-

know which specific or how many wheels of

ity of Rigi and the famous Rütli meadow,

that one batch indeed will become Seniors.

where Switzerland more than 720 years ago was founded. The cheese has a very smooth

At birth, this cheese is simply called Rigi, refer-

paste and stays extremely creamy even after

ring to the big, beautiful mountain towering

7 months of aging or more. The flavors are

Schwyz, a small town in the historically very

robust and rustic, with notes of grasses, herbs

important Urschweiz (original Switzerland),

and burnt sugar. A cheese that truly deserves

where it is made. The moment of truth for

its name - and recognition.

SENIOR

WHEEL

ITEM NUMBER

9901

PACK SIZE

1 x 13.2 lbs

AVG. NET WT.

13.2 lbs

AVG. GROSS WT.

13.66 lbs

CASE (L x W x H)

13.38 x 13.38 x 3.14 inches

CASE CUBE

0.33 cubic feet

TI/HI

6 x 10

ALLERGENS

Milk

MOISTURE

34 - 36 %

pH LEVEL

6.0 - 6.6

WATER ACTIVITY

0.92 - 0.96

AGED

min. 200 days

INGREDIENTS

Past. cow’s milk, cheese culture, salt, enzymes

CHEESE TYPE

Hard cheese

DIAMETER

11.8 inches

PREMIUM

Spalen The wooden barrels in which it used to be transported gave this mighty cheese its name The people from central Switzerland demon-

Spalen. Almost. - Nowadays young Sbrinz is

strated a sense for business very early on.

called Spalen, Sbrinz that has not reached the

Already during the Middle Age they migrated

maturing age of eleven months yet. At this

over the Alps down to Italy in order to sell their

point, the cheese gets its first inspection, and

cattle. And a certain cheese called Spalen.

from then on has to be called Sbrinz AOP.

It was not an easy task to bring the Spalen to

Spalen is very traditional in the Nid- and

Italy. Already back then the cheese was larger in

Obwalden cantons, although technically it can

size than most, very compact and heavy. But it

be produced where ever Sbrinz can. Spalen

was well worth to pack it into wood barrels and

is shaped like a tall drum and can weigh

on mules’ or cows’ backs. Especially the north-

anywhere from 50 to 80 pounds. Its rind is fine

ern Italians absolutely loved the Spalen and so

and oily, the paste hard with an elasticity and

it brought good money, sometimes a little free

no single hole. Crafted of raw and whole cow

wine and - in the best case - the sale of a cow.

milk, it tastes of sweet cream, grasses and milk.

SPALEN

WHEEL

ITEM NUMBER

9904

PACK SIZE

1 x 77 lbs

AVG. NET WT.

77 lbs

AVG. GROSS WT.

77.6 lbs

CASE (L x W x H)

23.62 x 23.62 x 21.65 inches

CASE CUBE

7 cubic feet

TI/HI

4x2

ALLERGENS

Milk

MOISTURE

30 - 32 %

pH LEVEL

6.0 - 6.6

WATER ACTIVITY

0.92 - 0.96

AGED

min. 270 days

INGREDIENTS

Cow’s milk, cheese culture, salt, enzymes

CHEESE TYPE

Hard grating cheese

DIAMETER

21.6 inches

And even though the cheese is very firm, it has Over time, more convenient ways of travel

a smooth and charming texture.

made the tedious, several days long trips unnecessary. The Spalen slowly mutated

Not only were they good in doing business,

into the Sbrinz. Sbrinz was nominated an

these central Swiss, they also were and still are

AOP cheese. And people tended to forget the

great cheese producers.

PREMIUM

SPITZEBÄRG GOAT

WHEEL

ITEM NUMBER

9906

PACK SIZE

1 x 4.4 lbs

AVG. NET WT.

4.4 lbs

AVG. GROSS WT.

4.85 lbs

CASE (L x W x H)

10.23 x 10.23 x 3.14 inches

CASE CUBE

0.19 cubic feet

TI/HI

8 x 10

ALLERGENS

Milk

made of goat and sheep milk.

MOISTURE

39 - 41 %

stands as a hamlet above Langnau, the (unof-

The Spitzebärg Goat is named after the steep

pH LEVEL

6.0 - 6.6

ficial) capital of the Emmental region. It thus

hill Gohl is located at. The semisoft, only 4

comes to no surprise that all the cheeses Hans

lbs weighing cheese is pasteurized, has a

WATER ACTIVITY

0.92 - 0.96

Guggisberg, the meanwhile retired owner, used

smeared rind and a dense, smooth paste

AGED

min. 60 days

to craft were massive wheels of Emmentaler.

that sometimes shows tiny holes. It can be

Until the day that is, some 40 years ago, when

consumed between the young age of six weeks

INGREDIENTS

a neighbor brought him milk from one pet goat

and up to four, five months, when the flavors

Past. goat’s milk, herbs, cheese culture, salt, enzymes

he had gifted his kids with.

are pronouncedly goaty, yet still noble and CHEESE TYPE

Semisoft cheese

DIAMETER

7.9 inches

Spitzebärg Goat How a classic Emmentaler producer ended up making tiny goat cheeses What does a cheese maker do when a neigh-

fresh goat cheeses. Almost three decades later,

bor shows up with a bucket full of goat milk?

when son Samuel took over from his Dad, he

He invents a new cheese. And what does the

decided to go the interesting route rather than

son of a cheese maker do after he takes over

the known one and try new things. He resigned

the operation? He dumps the tradition and

from his contract with the Emmentaler organi-

produces nothing but new cheeses.

sation and instead started to create novelties

Gohl, where the Guggisberg dairy is situated,

balanced. - The Spitzebärg Goat is a perfect This little incident marked the start of a new

example that tiny does not mean minor. And

area. Guggisberg bought additional goat milk

that breaking out of a system can be refresh-

and began producing small batches of simple,

ing and enlightening.