New York – Everybody knows that cheeses from Switzerland are great for fall and winter owing to the bold, full flavors of many of them. Those are cheeses that receive a lengthy amount of aging and typically a strong brine wash.
But not everybody knows that there are more types of cheeses coming out of Switzerland. In Janet Fletcher’s most recent column April 17, 2011, in San Francisco Chronicle, she sings the praises of Heublumen, a cheese that defeats this old notion.
The raw cow’s milk wheels made by renegade Swiss cheesemaker Thomas Stadelmann have no strong aroma and are unusually coated in hay “and matured for about four months, producing a natural rind with a fine, dry matting. The herbaceous coating perfumes the interior, imparting the scent of alfalfa mingled with aromas of buttered biscuits and toasted almonds. The finish brings a wave of sweet cream”, says Fletcher.
It is a cheese to tuck into a basket for a fine spring outing. A little bit of heat won’t harm its semi-firm paste and the delicate bouquet will never alarm the guests.
This seasonal cheese, along with many others from Switzerland, is available to the specialty food trade from regional distributors across the United States.
About Columbia Cheese:
Across Italy, Switzerland, Austria, Bavaria and Denmark we work intimately with every aspect…from European cheesemaker to U.S. cheesemonger. Columbia Cheese focuses on finding best in class cheese to represent the great heritage of cheesemaking in Europe. Traditional village dairies send their specialty cheeses made from the milk of animals grazing the lush mountainsides. These unique products, coupled with knowledge and materials make all the difference in seeing your specialty range sales flourish, which we are amply able to provide you. Learn more at www.columbiacheese.com
For additional information about this topic, please contact: Columbia Cheese, Sarah Zaborowski, 718-937-7452; sarah@columbiacheese.com
Source: Columbia Cheese
