We are featuring new Swiss cheeses every week for the month of August and each week we are creating a 3 Cheese Board to highlight the different regions, textures and styles of Swiss Cheese. This week’s board is featuring the following cheeses:
Sélection Rolf Beeler Jersey Blue Lichtensteig Region
Selected by Rolf Beeler, produced by legendary cheese maker Willi Schmid. The Jersey Blue is Willi Schmid’s most decorated product: On two consecutive occasions, in 2010 and 2012, it won the “Best of Show” at the “World’s Jersey Cheese Awards”. The Jersey Blue is specially appealing cut when you see the fine light blue to dark green veins that grow into the core from the outside. The buttery feel of the Jersey milk coats the palate and then the powerful flavours of the mould burst out. It has an unbelievable long finish, a masterpiece indeed.
Sélection Rolf Beeler Vacherin Fribourgeois AOC Fribourg
This cheese is a washed rind cheese made from cow’s milk. It is produced exclusively in the alpine region and villages of the canton Fribourg which gives it part of its name. The other part stems from the latin word “vaccarinus” which means “little cow shepherd”. This raw milk cheese has a distinct, tangy, slightly bitter with a superbly creamy finish.
Milchzapfen (“Milk Icicle”) Hinwil, Canton Zurich
This unique cheese is produced in the form of a large salami, made from fresh raw milk. Originating in the mountainous region of the canton Zurich it is ripened in a hanging position in a vaulted cellar where the white mould grows naturally thanks to the perfect climate. It enjoys a mild to aromatic taste with a hint of white mould.
