Steiner's Hohberg cheese has arrived!
For 2019, Boston Cheese Cellar chose to adopt, and support an Alp, near the central Swiss city of Fribourg. There, 9 local dairy farmers graze their cows on the slopes of the Alp. They deliver their cow's milk daily to the cheesemakers Ruoti and Kevin, at Alpkäserei Gantrischli, from the windows which the father & son pair can see all of the dairy chalets in their valley.
Adam, owner of Boston Cheese Cellar, had the chance to visit them this year, and learn more. You can read about it on our blog.
Alpkaserei Gantrischli make 3 cheeses on the Alp which they send over to the USA: Alpkäse, the traditional hard cheese which can be aged for up to two years; Raclette, a cheese designed for melting; Vacherin Fribourgeois, Switzerland's best kept secret, it melts, but it's also divine to eat straight.
This week we received our first cheese of the year from the Alp: Raclette and the Alpkäse from 2018 (which has aged for an extra year).
The Raclette, a traditional Swiss & French melting cheese, is sticky on the outside, stinky and strong and tangy on the inside.
The 2018 Alpkäse has a beautiful craggy brown rind, with a firm interior paste, which tastes beefy, herbaceous, and salty.
Two very different cheeses, one stunning Alp. Come by the shop to try them and learn more!