Blog

/Blog

JUMI Aarewasser

By |May 8th, 2018|Blog|

AAREWASSER made by Kaserei Glauser (Emmental, Switzerland) Washed with pure spring water from the Aare River (hence "aarewasser") throughout the production process, this raw cow's milk cheese offers a mild and creamy reflection of Aare [...]

JUMI Après Soleil

By |May 8th, 2018|Blog|

APRES SOLEIL made by Kaserei Glauser (Emmental, Switzerland) Aged 11 months in sunlight-filled caves. The finished cheese offers a firm texture with subtle crystallization and a distinctive nutty flavor. Fitting as an aperitif, friendly enough [...]

Producer Spotlight: JUMI Cheese

By |May 4th, 2018|Blog|

PRODUCER SPOTLIGHT: JUMI JUMI was created as a project between two friends, Mike Glauser and Jurg Wyss, to honor and promote the cheesemaking traditions and innovations of Glauser's family – fifth generation Emmental Valley cheesemakers. [...]

Üsi Minnie

By |April 11th, 2018|Blog|

Üsi Minnie Kaserei Oberli Rislen St Gallen, Switzerland Like Üsi Lussi, Üsi Minnie is a tribute to the culture of cheesemaker Christian Oberli’s home region of Canton St Gallen. Üsi Minnie is made at an elevation [...]

Üsi Lussi

By |April 5th, 2018|Blog|

Üsi Lussi Kaserei Oberli Rislen St Gallen, Switzerland Üsi Lussi, which translates affectionately  to "our dairy cow," is a tribute to the culture of cheesemaker Christian Oberli's home region of Canton St Gallen, Switzerland. The cheese [...]

Guntensberg

By |March 8th, 2018|Blog|

Guntensberg is a supple and savory raw cow's milk cheese, made from the milk of Brown Swiss and Braunvieh cows in the historic Toggenburg region of Northeast Switzerland. Third generation cheesemaker Reto Guntensperger makes this [...]

Pascal Beillevaire: Mille Trous d’Ariege

By |March 8th, 2018|Blog|

A mix of cow's and goat's milk in the Ariege tradition. This cheese has a lovely brown, regularly brushed rind and a supple, pale yellow paste punctuated by a multitude of  small holes or "trous," [...]

Gruyere Fromagerie Margot

By |October 13th, 2017|Blog|

GRUYÈRE comes from la Gruyère, a région in the canton of Fribourg, where the cheese is made. Made of whole cooked and pressed raw cow's milk. This Gruyere is made by only two producers at [...]

Affinage in America: Crown Finish Caves

By |October 6th, 2017|Blog, Producer Spotlight, USA|

Crown Finish Caves is a cheese aging facility located in an 1850's lagering tunnel thirty feet below the street in Crown Heights, Brooklyn.  From Crown Finish Caves:   "Located in the historic former Nassau Brewery [...]

GLACIER BLUE

By |July 21st, 2017|Blog|

GLACIER BLUE made by Cascadia Creamery (Trout Lake, WA) -- An approachable blue with a luxurious texture and deliciously rich flavor. One bite of this masterpiece will wrap your palate in a blanket of salty [...]