Bernhard Meier is a master cheese maker who won gold at the International Alpine Cheese Olympiade. His Emmentaler Gotthelf Slow Food is produced at his dairy at Hüpfenboden. At this place in the heart of the Emme river valley, the cows of the 12 farmers graze at around 3300 feet above sea level a various choice of spicy herbs and flowers. This gives the Emmentaler Gotthelf Slow Food its uniquely balanced flavor profile.
Slow Food Label − The main criteria to be a Slow Food Emmentaler producer:
• 95% of the fodder must come from the farm’s ground, mainly grass, herbs and hay
• the distance to the cheese dairy must be less than 6 miles
• following the old tradition, the cultures to curdle the milk are self-produced, out of the day before’s whey
• the farmers supply their milk twice daily straight after milking, which makes 2 wheels of cheese a day
• At the Gourmino cheese house in Langnau the wheels ripen in the traditional humid conditions, weekly cared by hand by our team, they finally reach at least 18 months and have the typical bronze color and natural rind.
About Gourmino Swiss Cheeses: Booth #360
In the new era of Swiss cheese making, eleven master Cheese makers joined forces to market and promote their centuries-old techniques. The result is a collection of masterfully hand-crafted cheeses made in small village dairies.
Our mission is to promote these cheesemakers and their stories, while working carefully in our caves and closely with our partners to ensure that our cheese consistently embodies the highest representation of Swiss cheese making, from village to table.
Source: Gourmino AG
