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Our cheese

For Rolf Beeler, cheese is the embodiment of the uniqueness of a region, of a 'terroir', combined with the technical prowess of the cheese-maker, the skill of the affineur, and the time that it takes to let the cheese age until it has developed its full character, until it is ready to enjoy. Each individual cheese has been either discovered by Rolf Beeler himself, or produced in collaboration with the farmers according to his instructions, and then finished in line with his beliefs through the correct storage and handling. With the sole aim of producing superior quality raw milk cheese, for the most sublime taste experience, direct from nature.

Raw milk cheese

Swiss raw milk cheese that is high in quality and rich in flavour have been Beeler's primary concern for many years. Because only cheese made from raw milk retains the full flavours of the grasses and herbage the cows grazed on, and thus also the pristine flavour of the region. In addition, thanks to its vitamin content and low cholesterol level, raw milk cheese is much more nutritious than dead, pasteurised cheese. The additional expense involved in manufacturing and storing raw milk cheese gives a boost to the enjoyment, the taste experience and the wholesome goodness the cheese offers. Beeler cannot understand, for example, how Emmental, once the flagship of Switzerland's cheese industry, has so fallen out of favour in the international market. Nowadays, Emmental is usually rolled out of the cellar at just seven months old, and thus much too young. The Emmental quality had already gone downhill, because the cheese is no longer aged in a humid environment, but in a dry one. Certainly this saves on manual labour, but the loss in flavour is substantial.

Emmental has the potential to be one of the best hard cheeses in the world. This is precisely why it has been copied all over the globe. For many years now, Rolf Beeler has been selling Emmental cheese made in the old way, aged in a moist environment and properly matured for 16 to 18 months. A delicacy that when it is sliced, reveals the 'tears of joy' rolling out of its 'eyes', with a flavour that thrills food-lovers from all corners of the globe.

Parmesan a copy of Sbrinz?

Even with the larger wheels, Rolf Beeler vouches for the quality and unique flavour of his cheeses. He still personally hand-picks each cheese. In addition to Emmental, Beeler has high hopes for the Sbrinz. "A good, well-aged Sbrinz is a match for any Parmigiano Reggiano", Beeler is convinced: "Its flavour is more complex and less salty!" And, with a smile, he adds: "Don't forget that the Italians used to take Sbrinz from Switzerland and carry it over the Alps to Italy. At some point, they got tired of the travelling back and forth, and just copied the Sbrinz. . . and Parmesan was born!"