Rolf Beeler and Caroline Hostettler Selections

It’s almost nine years since Quality Cheese started to import the very best of the wide selection of Swiss cheeses. It was an adventurous task at the time, yet we were convinced that the quality of the work of affineur Rolf Beeler , called the “Cheese Pope” in Switzerland, sooner or later would be appreciated in this country, too. Over the years we have extended the selection and added our own line of handpicked cheeses, “ The Caroline Hostettler Selection”. We are proud of the praise we received from famous cheese sommelier Max McCalman who noted that “Caroline Hostettler raised the bar for artisanal cheeses in the U.S”.

It is the goal of Quality Cheese to proceed in that direction, to bring exciting handcrafted cheeses and dairy products to the U.S. In order to increase distribution and to fight the rising costs of the products, import, and domestic distribution, Quality Cheese Inc. went on to look out for a partner. We have chosen Crystal Food Import Corporation for two reasons: The Company has distributed our cheeses for several years and it matches our philosophy of offering quality products.

You will see another change: Both the cheeses of the «Rolf Beeler» and «Caroline Hostettler» selections will have distinguished labels. This is to guarantee the authenticity of the cheeses and to distance ourselves from the many copiers that walk in our wake.

· Alp Dräckloch  ~  Unique and complex
· Appenzeller  ~  8 month old, spicy due to herb brine
· Beermat  ~  Washed with unfermented beer
· Blaue Geiss  ~  Goat milk and blue mold, imagine!
· Centovalli  ~  Lactic and slightly smokey
· Chuefladä  ~  Yeah cowspat, spoon it out of the box
· Emmentaler  ~  The real deal, not washed by roboters
· Försterkäse  ~  Buttery, and spices from the bark band
· Gottardo  ~  Smell the grass and the mountain air
· Gruyére  ~  The best of all the gruyéres and comtés and...
· Gyrenbader  ~  6 oz of organic, creamy Camembert
· Hölzerne Geiss Försterkäses  ~  little sister, made with goat milk
· Hoch Ybrig  ~  Does this cheese need an introduction?
· Jura Montagne  ~  The Hoch Ybrig from Western Switzerland
· Millstone  ~  Your favorite doughnut, like Taleggio
· Prättigauer  ~  An alpage of strong and great character
· Raclette Combes  ~  A raclette cheese with smooth flavors
· Röteli  ~  The reblochon from central Switzerland
· Sbrinz  ~  4 years old, the grandfather of all cheeses
· Schafkäse  ~  Washed rind sheep milk, semihard, and rich
· Stanser  ~  Sheep Buttery, but with distinct to strong flavors
· Tessiner Geiss  ~  Sturdy rind, and a taste of rich pastures
· Tête de Moine  ~  The famous monkhead you got to shave
· Ticino Beeler  ~  A rustico from the south, thick grey rind
· Toggenburger  ~  Your alternative to an Appenzeller
· Tomme vaudoise  ~  Bloomy rind, creamy to runny inside
· Thurblau  ~  A rare swiss blue, but harmonic and creamy
· Urner Bergkäse  ~  Small production, age releases intense flavors
· Vacherin Frib.  ~  The original, the creamiest semihard cheese
· Val Bagner  ~  A raclette like the combes, just stronger
· Weinkäse  ~  Brushed with grape most, like cheese and wine
· Wildmannli  ~  Multicolor rind, the «wild little man» is delightful
· Alp Fideris  ~  Intense flavors, like the Prättigauer
· A Bite of Switzerland Past., mild and soft... and an Edelweiss label
· Bergblume  ~  No, not the Hayflower, the real one-green and herby
· Berner Oberländer Hobelkäse Summerproduction,  ~  aged 3 years, shave it
· Bio-Nusskäse  ~  Hearty chunks of walnuts, really nutty
· Brennesselchäsli  ~  Nettles give it a herby taste, white bloomy rind
· Brie Etoile  ~  Floral flavors in a star shaped brie
· Buure-Weichchäsli  ~  Small like crottins, so soft and so flavorful
· Dotziger Halfmoon  ~  A camembert-style (psst... it’s unpasteurized milk)
· Eidgenossenkäse  ~  Red smear rind, aged 5 months, with a sweet finish
· Fricalin  ~  From Vacherin Country, fruity flavors and hints of pepper
· Geisschäs  ~  3 oz of fresh goat, plain, with herbs, or pepper
· Heidiland  ~  The name from the famous novel, stronger than you expect
· Heidiland Raclette  ~  Well, melt it, it’s still tasty
· Herz-Chäsli  ~  Heart shaped, white mold, hints of mushrooms ( 7 oz)
· Holzhofer  ~  A centuries old recipe, aged in an old beer cellar
· Huus-Chäsli  ~  A crowd pleaser, creamy yet firm, milky flavors
· La Chaux doux  ~  Our original Vacherin Mont d’Or, seasonal
· Miss Chives  ~  Typical white mold, with chopped chives in the paste
· Mr. Walnut Mrs. Chives’  ~  husband, chopped (walnuts, that is)
· Riesling & Sylvaner  ~  Bathed in the famous swiss white wine for a night, Gorgeous!!
· Seeländer  ~  Typical swiss, hard, pressed, the cattle grazes on a lakeside
· Seelisberger Semihard,  ~  small production from the farmers cattle only
· Sennenkäse semihard,  ~  from canton Thurgau (northeast), local herds only
· Schlosskäse  ~  Same region, the cheese from the local castle, milky-sweet
· Schwingerkäse Entlebuch  ~  valley, smooth, with lingering spicy flavors
· Wildspitz  ~  Bio Raw cow and a gulp of goat milk, 3 months, great aging ability