WCCC Silver Medal Winner — Andeerer Traum Cheese — Now Available In U.S.

Andeerer Traum cheese from Grisons in the southern part of Switzerland, rather close to Italy, took the silver medal in the 2010 World Cheese Championship Contest. The cheese, which weighs about nine pounds, has a cocoa aroma on the smooth, dry rind. The bright yellow paste is pliable with a hint of salt, caramel and vegetal notes.

Andeerer Traum means dream from Andeer and it's named after the idea that continues to inspire the creations of cheesemakers Maria Meyer and husband Martin Bienerth, who started the Andeer dairy in 2001. They want the farmers to keep their old ways of raising animals, including maintaining their horns and keeping the fluid milk in Andeer, sending only finished products, like cheese, away from the town.

Maria cultivates homemade starter cultures and varies the amount of cream skimmed from her milk and length of time the wheels are aged to create different flavor profiles in her cheeses and to keep them available year-round.

Each wheel gets a standard issue casein label but they are also easily recognizable on the shelves by the markings on their sides.
Four years ago the couple bought the house next door to the dairy and starting building two small caves. Well made for keeping humidity and temperature in check, they are also gorgeous. Entering them feels like walking into a tranquil country chapel. The thick wooden doors open onto a cool space with deep green granite floors and stone with Maria’s name engraved on the wall near the little window that allows passersby to enjoy the view from sidewalk level.

Source: Columbia Cheese