Author: Tom Merkli

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Spring Artisan Cheese News

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Your question for Rolf Beeler, Raclette revival in Melbourne & more
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https://en.wikipedia.org/wiki/Rolf_Beeler

** Spring brings your question to Rolf Beeler
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It’s finally Spring. And for us this means a trip to Europe is on the agenda where we’ll be able to visit Rolf Beeler and some of his selected cheesemakers. So, is there anything you always wanted to ask the ‘Pope of Swiss cheese’? If so, then this is your chance: send us your question before the end of the week and we’ll select the best 3 to ask Rolf in front of a camera and publish it in one of our next newsletters.

Send us your question for Rolf (mailto:[email protected]?subject=My question for Rolf Beeler)

** Cheese of the month: Willi’s Jersey Blue
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A Swiss blue cheese? Yes, move over France & Italy, this cheese is a serious contender for any cheese board’s blue cheese spot. It’s a creation from legendary cheese maker Willi Schmid and is part of Rolf Beeler’s exclusive Selection.

When cut the Jersey Blue is specially appealing as you can see the fine, light blue to dark green veins that grow into the core from the outside. Willi tenderly squeezes each wheel by hand to create this unique effect.

Taste-wise the Jersey Blue has a butter feel from the rich Jersey milk along with powerful flavours of the blue mould and a very long finish. A true masterpiece indeed.
Watch our Jersey Blue video (https://www.youtube.com/watch?v=s1d_Agn2Il0)

https://instagram.com/swisskrisfood/

** Melbourne’s Raclette scene is heating up
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Raclette is the latest craze in Melbourne. There are 2 new operators launching the Swiss delicacy to the public: First SwissKris is presenting his retro-stryle Alpine Eaterie in the form of a renovated caravan (pictured) during the upcoming September versions of Hank Marvin, Melbourne’s newest eat-street market in East St. Kilda (http://www.hankmarvin.com.au/) .

Second, self-proclaimed affineur and former Spring St Grocer Fromager Anthony Femia from Maker & Monger (http://www.makerandmonger.com.au/) has just launched his cheese cart in Prahran Market. On the menu is Swiss raclette amongst other cheesy specialities.

En guete – as we like to say in Switzerland.
More about our Raclette (https://www.alpineexpress.com.au/our-cheese/selection-rolf-beeler-raclette/)

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Happy Swiss National Day from The Red Cow

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1st August is Swiss National Day. Read more…
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Bringing you beautiful raw milk cheese from Switzerland


Artisan Swiss cheese from Rolf Beeler to celebrate Swiss National Day

** 1st August is Swiss National Day
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Hi Cheese Friend

Since 1891, the first of August has been celebrated as Swiss National Day. The date refers to a historic alliance concluded in 1291 by the three cantons of Uri, Schwyz and Unterwalden. This alliance was to become the focal point around which the Switzerland of today was built over the next 500 years.

So cut up some artisan Swiss cheese, crusty bread and celebrate with Switzerland its 724th birthday.

And – as our little birthday gift to you – receive 10% off any of our online store (https://www.alpineexpress.com.au/shop) items this weekend with code 1AUGUST

The Red Cow
Exclusive Importer of the Sélection Rolf Beeler Cheese

Photo Credit Title photo: MySwitzerland.com (http://www.myswitzerland.com/en-au/swiss-national-day-august-1st.html)

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This Sunday: Swiss National Day celebrations & cheese sale in Heidelberg

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Celebrate with cheese, Bratwurst, raclette & Swiss music this Sunday in Heidelberg.

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** Swiss National Day Celebrations & Artisan Cheese Sale
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** 2nd August, Heidelberg VIC
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** JOIN US AT
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** Austrian Club in Heidelberg this Sunday 11am to 4pm
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Experience an afternoon of Swiss Folklore in true Swiss fashion and let us mark Switzerland’s Foundation Day together in what will be the closest thing to the “Bundesfeier” in Australia.

The Red Cow is partnering with Walmas to bring you a range of authentic Swiss cheese to taste and buy. Among them our famous Sélection Beeler Gruyère (https://www.alpineexpress.com.au/our-cheese/selection-rolf-beeler-gruyere-aoc/) , the Jersey Blue from the Toggenburg (https://www.alpineexpress.com.au/our-cheese/selection-rolf-beeler-jersey-blue/) , 3 different Tilsiter and more.

Date: Sunday, 2nd August 2015
Place: Picnic area of Austrian Club, Heidelberg West
76-90 Sheehan Road, Heidelberg West VIC 3081
Time: 11am to 4pm
Entry fee: gold coin donations
So bring your family and friends and say hi to us this Sunday in Heidelberg.

See you there!

The Red Cow
Exclusive Importer of the Selection Rolf Beeler Cheese

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August Celebrations for Swiss National Day

Selection_Beeler_Range__MG_7485_W1-72dpi

1st of August is Switzerland’s birthday, the 724th to be precise. There are numerous events throughout Australia to celebrate this day: In Melbourne you can enjoy traditional food, music & dance at the annual Swiss National Day Celebrations in Heidelberg. In Sydney and Perth two of our retailers celebrate with Swiss cheese masterclasses together with Tom.

Victoria

  • The Red Cow cheese tasting & sale in partnership with Walmas
    Sunday, 2nd Augut 2015, 11am to 4pm
    Austrian Club, Heidelberg
    Event infos can be found here

 

New South Wales

 

Western Australia

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July Artisan Cheese News

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Celebrate with cheese, Toggenburger & health benefits
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https://www.alpineexpress.com.au/2015/07/09/august-celebrations-for-swiss-national-day/

** Celebrate with Cheese
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1st of August is Switzerland’s birthday, the 724th to be precise. There are numerous events throughout Australia to celebrate this day. The Red Cow is part of 3 events: In Melbourne you can enjoy traditional food, music & dance at the annual Swiss National Day Celebrations in Heidelberg. In Sydney and Perth two of our retailers celebrate with Swiss cheese masterclasses together with Tom…

Get all the event details (https://www.alpineexpress.com.au/2015/07/09/august-celebrations-for-swiss-national-day/)

https://www.alpineexpress.com.au/our-cheese/selection-rolf-beeler-toggenburger/

** Cheese of the month: Rolf Beeler Toggenburger
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This is a bold cheese. Don’t be scared though as the Rolf Beeler Toggenburger is of course superbly balanced.

It origins in the picturesque surrounds of the Toggenburg, a pretty, pre-alpine area in the northeast of Switzerland.

There Rolf works closely with cheesemaker Stefan Buehler creating these sensational 6kg wheel of raw milk deliciousness.

A little while back Tom actually filmed the process of making this cheese.
Watch the video (https://www.youtube.com/watch?v=vHYKQdfO2Zw)

https://www.alpineexpress.com.au/2015/07/06/health-benefits-of-cheese/

** Health benefits of cheese
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Cheese contains a host of nutrients like calcium, protein, phosphorus, zinc, vitamin A and vitamin B12. Cheese can also help to prevent dental diseases and fight cancer. Plus hard cheese like most of our Swiss raw milk cheese contain virtually no lactose.

We’ve now put together a list of helpful resources for you that are explaining these benefits further.
Read more (https://www.alpineexpress.com.au/2015/07/06/health-benefits-of-cheese/)

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Health benefits of cheese

Health benefits in Cheese

Cheese contains a host of nutrients like calcium, protein, phosphorus, zinc, vitamin A and vitamin B12. Cheese can also help to prevent dental diseases and fight cancer. Plus hard cheese like most of our Swiss raw milk cheese contain virtually no lactose.

Below are a number of resources highlighting the health benefits of cheese further:

Australian resources

 

American resources

 

British resources

 

Let us know if you come across any other research or articles that you would like to see listed here.

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May Artisan Cheese News

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May: Alpine Express, the monthly cheese subscription service has launched & more
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http://www.alpineexpress.com.au

** New: Alpine Cheese delivered to you monthly
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Alpine Express – the cheese subscription service is our newest baby: It lets you discover new artisan alpine cheese every month. By subscribing you will receive one new alpine cheese every month conveniently shipped to your door. Sign up before the end of the week and use coupon ‘first50’ to get the first box at half price.

Find out more (http://www.alpineexpress.com.au/)

https://www.alpineexpress.com.au/our-cheese/selection-rolf-beeler-gruyere-aoc/

** Cheese of the month: Rolf Beeler Gruyère
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Our Sélection Beeler Gruyère embodies everything Rolf Beeler is about. This 33kg-wheel cheese is carefully selected from a cheesemaker that gets his milk from around 1,000m above sea level. That’s important as the variety in the grass leads to a more floral and richer milk.

Rolf matures his Gruyère caringly over 18 months. During the first 12 months it is washed in a salt brine solution then during the final 6 months it is only treated with natural mineral water in order to retain the natural flavours.

This raw milk Gruyère is perfect on every cheese board or as an indulgent ingredient in a cheese-dominated dish.
Where to buy (https://www.alpineexpress.com.au/where-to-buy/)

https://www.alpineexpress.com.au/2015/05/04/recipe-the-perfect-fondue/

** Recipe: the perfect Fondue
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Last month we portrayed our Rolf Beeler fondue set (https://www.alpineexpress.com.au/products/rolf-beeler-fondue-set/) , this month it’s time to provide you with the recipe for the best cheese fondue. As you will see, the recipe is simple and if you get the right ingredients and follow the instructions, it will turn out just like the one you had in the Swiss alps.
Get the recipe (https://www.alpineexpress.com.au/2015/05/04/recipe-the-perfect-fondue/)

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Recipe: the perfect Fondue

The days are getting shorter and colder, so it’s certainly time to bring out the Fondue set. This traditional and iconic Swiss dish seems to have a bit of a revival here in Australia, hence we tend to see quite a few recipes and myths floating around. So, let’s look into what is actually necessary and what’s just, well, a myth.

Growing up in Switzerland this dish was part of my upbringing. But mind you, at home we never prepared the fondue like the typical Swiss-German family, oh no, my parents used to live in the French speaking part (the birthplace of this dish) before I was born. There they learnt the traditional – and in my opinion – best way of making an authentic, Swiss cheese fondue. In Switzerland they call this one “moitié-moitié”, meaning “half-half” and referring to the cheese mixture of half Vacherin Fribourgeois and half Gruyère.

You will see that the best thing about this fondue – besides its amazing taste of course – is that it’s really simple and works every time.

Ingredients (per person):

  • 200g grated cheese mix (half Vacherin Fribourgeois, half Gruyère)
    if you want a superb mix, I suggest you use 1/4 aged Gruyère like our Sélection Beeler Gruyère and 1/4 younger Gruyère (or simply purchase the Alpine Express Moitié/Moitié cheese mix)
  • 100ml dry white wine (the original recipe calls for a Swiss Fendant (chasselas grape), but you can get to a similar result with an unoaked Chardonnay, a dry Riesling or a Gewürztraminer).
  • 1 garlic clove
  • 1 tsp corn starch
  • ca. 50ml Kirsch (yes, it has to be Kirsch, no cutting corners here – and make sure you the as-good-as-you-can-afford quality)

Preparation:

Slice the garlic and pour the cheese mix, the wine and the garlic in a fondue pan (Caquelon). Put it on the stove on medium heat. Yes, the stove. You can cook your entire fondue on the little burner that was part of your fondue set, but it will take a long time and is really the right way of doing it. Some people prefer to rub the pan with the garlic but I find it better to be sliced and put in.

Stir the mixture regularly. I only use a normal fork for this and I don’t bother with the figure 8 that everybody says you have to. As long as you mix everything, you’re fine.

Make sure the mixture does never boil. It will take a little while depending on the amount of cheese. Then, mix the Kirsch with the corn starch and once the mass is fully liquid (no lumps in the cheese!) add this mixture to the pan. Now constantly stir and wait until the mixture transforms into a slightly thicker, uniform consistency. Should the liquids not bind, use a bit more of the starch/Kirsch solution. Also to get the corn starch to react, it needs a bit of temperature (but not boiling!).

Finally, add a bit of freshly ground pepper and serve.

Bon appétit!

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April Artisan Cheese News

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April: The inaugural Raw Milk Cheese Appreciation Day is here, Vacherin Fribouregois & more…
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** Get on board the inaugural Raw Milk Cheese Appreciation Day!
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This Saturday is Raw Milk Cheese Appreciation Day. And that means we’re celebrating with our entire range of high-end, artisan cheese of the unpasteurised kind. As you know this is our speciality so we’re super happy to be able to provide you with a number of retail locations where you can taste our wonderful cheese this Saturday.

Find out where to participate (https://www.alpineexpress.com.au/2015/04/13/saturday-18-april-is-raw-milk-cheese-appreciation-day/)

https://www.alpineexpress.com.au/our-cheese/selection-rolf-beeler-vacherin-fribourgeois-aoc/

** Cheese of the month: Vacherin Fribourgeois
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Our Sélection Beeler Vacherin Fribourgeois is a very special cheese. This variety is traditionally known as fondue cheese, but since the redevelopment of its raw milk variety, the Vacherin Fribourgeois is firmly back on any sophisticated cheese boards.
Read more (https://www.alpineexpress.com.au/our-cheese/selection-rolf-beeler-vacherin-fribourgeois-aoc/)

https://www.alpineexpress.com.au/products/rolf-beeler-fondue-set/

** Back in the Shop: Fondue set
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Just in time for the colder months! Our brilliant Rolf Beeler Fondue Set is back in store. The package includes a cast iron caquelon for the best heat distribution, a burner, pedestal, 6 forks and a recipe booklet. So don’t wait, get ready for your fondue experience now!
Buy Now (https://www.alpineexpress.com.au/products/rolf-beeler-fondue-set/)

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Saturday 18 April is Raw Milk Cheese Appreciation Day

Traditional cheese lovers everywhere have cause to celebrate on April 18th, 2015, designated the world’s first Raw-Milk Cheese Appreciation Day.

The Cheese of Choice Coalition and the prestigious Guilde Internationale des Fromagers are teaming up for this new worldwide holiday. Cheese enthusiasts from Melbourne to Manhattan, Milan to Montreal, are encouraged to participate in events celebrating the distinctiveness and cultural heritage of raw-milk cheese.

Since cheese was first discovered many millennia ago it has been made with pure raw milk. In fact, it was only in the last century that cheese began to be made with pasteurized milk. Traditional cheesemaking was a way of preserving fluid milk that in the millennia before refrigeration was prone to spoilage in just a few short days. The natural microflora in raw-milk produces cheese – such as Comte, Le Gruyère, Parmigiano-Reggiano, Roquefort, and many other originals – that are characteristic of local environments, expressive of terroir, evocative of complex flavours, and beneficial to health. Raw-milk cheeses are not only delicious; they’re nutritious. Scientific studies reveal that, when consumed in moderation, cheese is a tremendous way to add healthy fats, minerals, vitamins and probiotics to your diet.

The Red Cow is – of course – also participating in this worldwide event with our extensive range of raw milk cheese. To celebrate the day we’ve organised a number of tastings across the country where you can taste raw milk cheese first hand. The following retailers participate with specially organised tastings of our raw milk varieties on Saturday, 18 April:

Melbourne

  • Spring St Grocer, Melbourne CBD
  • Leo’s Fine Food & Wine, Kew
  • Bill’s Farm, Queen Victoria Market

 

Adelaide

  • The Smelly Cheese Shop, Adelaide Central Market

 

Sydney

  • Stinking Bishop, Newfarm

 

Perth

  • Little Cheese Shop, Bayswater

 

See our ‘where to buy‘ page for exact addresses of the above retailers