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Selected by “The Cheese Ladies”
We remember the first time someone referred to us as “The Cheese Ladies”. Amused, we first denied the title. We are simply a small business – two moms passionate about supporting artisanal cheesemakers. Then we kept hearing it. More and more people introduced us as “The Cheese Ladies”. It made us stop and think… we have visited nearly every canton in Switzerland and tasted the artisanal cheeses made there. Maybe we were becoming “The Cheese Ladies” after all?
The first question people ask us is “what is your favourite cheese?” There are so many that we love that it’s difficult to select just one. Oftentimes our favourites change by mood, seasonality, or social setting. It is important to understand that choosing the right cheese creates the atmosphere.
Today, we present four kinds of cheese, each delicious in its special way.
Girenbaderli – Chäse Girenbad, Hinwil/ZH
Girenbaderli is a Camembert-like specialty, which is rarely made in Switzerland. Its ultra soft texture envelops your mouth for a total sensory experience. Girenbaderli’s complex flavours are perfectly enhanced by its bloomy rind. This cheese is the first to disappear on every cheese platter we have served. We find a pleasant fusion of flavours between the milk, the ripeness of the cheese, and the tropical, floral notes and fresh acidity offered by a Riesling-Sylvaner.
We recommend baking it, wrapped in foil and garnished with rosemary, garlic, and thyme.
Tomme de Bufflonne – Stähli Produits Fermiers SA, Travers/NE
This soft tomme is rich with a slightly firm texture and a bloomy rind. It has an intense dairy flavor that allows the buffalo milk to shine through without masking its pure flavors. The buffaloes graze in the nearby pastures not far from the cheese factory. The Tomme de Bufflonne with its authentic milk flavor and creamy touch is perfectly matched with the acidity and red fruit flavors of a rosé made from Pinot Noir grapes.
This tomme will be sublimated thanks to a spicy jam (Prune-Rocoto from Spicy Girls kitchen for example).
Salvatore – Fläcke-Chäsi, Beromünster/LU
This hard cheese is made from raw cow’s milk. It is matured for 10 to 12 months in a natural cellar. It has a strong mushroom flavour and an earthy, bold character. Salvatore is an ideal cheese to accompany a young Pinot Noir. This cheese is a marvel as an aperitif or at the end of a meal with some nuts.
Hobelkäse – Sennerei Simplon, Simplon Dorf/VS
Hobelkäse is an extra hard cheese made from raw cow’s milk and matured for 24 months. It can be cut into pieces or very thin slices. Its taste is full-bodied and reminiscent of the strong character of the mountain people! The medium acidity of a Païen is a perfect match for the Hobelkäse, leaving an elegant note in the mouth.
We suggest grating it on an artisanal pasta dish or to serve it with pickles as an aperitif.
About Us
Every month, L’Atelier du Fromage offers a new discovery of Swiss artisanal flavours. The Cheese Ladies, Lhney Steiner and Johana Eidam Vautherot, travel to the four corners of Switzerland to find artisanal cheeses and good quality wines that will please any foodie. The boxes are prepared once a month and delivered directly to your home by Swiss Post.
Lhney and Johana have travelled to all the Swiss cantons and visited many artisanal cheese dairies. The meetings with the cheesemakers and winemakers are always a great pleasure. Sharing the passion and know-how of these craftsmen is at the heart of their mission.
