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ALP BLOSSOM

Alp Blossom is a multinational collaboration between producer and affineur. Alp Blossom begins its life at Sennerei Huban in a manner very similar to the Sennerei’s flagship cheese Hubaner, a typical mountain cheese of the region. At about 6 months the cheese is transported to HofKaserei Kraus in Bavaria, the makers and agers of Alex. There the cheese is hand rolled in a vibrant mix of edible wildflowers and herbs that is representative of the wild flora the cows graze on.

The flowers and herbs are applied after aging, so the flavors of the cheese shine through, only to be accentuated by the wonderful aromas and subtle flavors imparted by the coating. Sennerei Huban was founded in 1901 as a co-op and the first cheese school in Austria. The dairy functions as a 34 member coop, with average herd size of about 15 Brown Swiss cows. All farms are located within 5 k of the coop and fed on pasture or hay year round. The sennerei was rebuilt in 2009 and modernized. In 2011 they bought a new press, which allowed them to focus on Hubaner production. The sennerei processes about 800 k cheese per day. They make mostly Emmentaler and a number of other cheeses, but exclusively produce Hubaner.

The head cheesemaker, Hans Kempf, has worked there for 14 years.

FORMAT 10# wheel
TYPE Cooked/pressed Washed rind
MILK Pasteurized cow Brown Swiss/Braunvieh, 34 contributing herds)
RENNET Traditional calf stomach
PRODUCER Hans Kempf of Sennerei Huban
REGION Vorarlberg, Austria
AGE 6 months+
PROFILE Dense, semi firm texture with herbaceous aromas permeating the paste. Cornflower, marigold, rose, lavender, parsley, rosemary, garlic, savory, sea salt, onion, oregano, paprika, ginger, cultures, rennet

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Chällerhocker

Walter Rass, the cheese maker from for Kaserei Tufertschwil in the Canton of St. Gallen, Switzerland, uses his years of experience crafting Appenzellar to create an original variation of the time honored favorite: Chällerhocker. By altering the cook temperature, making his own rennet, and using unskimmed milk, Rass presses the curds into molds and allows them to rest a day before initiating the washing process.

Chällerhocker translates roughly to ‘sitting in the cellar,’ which is exactly where Ross keeps the cheese to age. For at least 10 months the cheese matures on wooden planks, each wheel carefully turned and brushed with Rass’ perfected brine.

Due to Its repeated washings, Challerhocker has a slightly tacky rind and smells of peanuts. The paste is firm and smooth, dense enough to be deemed fudgy, with an aroma of brown butter and cashews, and lingering flavors of malt and caramel.

Kaserei Tufertschwil lies nestled in Lutisburg, Switzerland, a town of 300 people, about 700 meters above sea level up in the Saint-Gallen region of Northeastern Switzerland. Originating as a dairy in 1896, it was bought by the Rass family in 1987, and has continued to follow the traditional village dairy model to this day. Walter Rass, Master Cheesemaker , honed his skills making Appenzeller, but new Swiss dairy regulations allowed him to create Chällerhocker in 2003. Rass makes cheese once a day, using milk sourced from within a mile of his cheese making facility that is dropped off twice daily by the dairy farmers.

FORMAT 15lb Tomme
TYPE Cooked/pressed Washed rind
MILK Unpasteurized cow Brown Swiss/Braunvvieh 13 contributing herds (1 herd Simmental)
RENNET Traditional calf stomach Produced on-site
PRODUCER Walter Rass, Kaserei Tufertschwil
REGION Saint-Gallen Switzerland
AGE 10 months+
PROFILE Chällerhocker has a slightly tacky rind and smells of peanuts. The paste is firm and smooth, dense enough to be deemed fudgy, with an aroma of brown butter and cashews, and lingering flavors of malt.

 

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Chiriboga Blue

Arturo Chiriboga, a native of Ecuador, creates this twist on Bavarian blue at Kaserei Obere Mühle in the foothills of the Bavarian Alps. Drawing on his love for Roquefort and the region’s traditional Bavarian Blue, Arturo makes this cheese four times per week, using milk from local, grass fed dairies who belong to the Obere Mühle cooperative. Ready for market at barely a month old, Chiriboga Blue is rindless, with a thick paste, creamy mouth feel and bright, tangy flavors. Its light veining adds a bit of tangy punch to the flavor, but overwhelming flavors of cream and butter linger on the palate.

Kaserei Obere Mühle is located in Bad Oberdorf, a picturesque mountain town at the foothills of the Bavarian Alps. Arturo Chiriboga, the master cheesemaker at Obere Mühle, was born and raised in Equador and went to Europe as a young adult to learn the art of making cheese. In Europe he met and fell in love with a Bavarian girl, who he followed home to the Alps to begin his career in cheesemaking. Obere Mühle dairy uses only organic milk of the highest quality, from five local farmers who belong to the Obere Mühle Cooperative. The milk is used to make 14 varieties of cheese, from traditional Alpine style cheeses, to Chiriboga Blue.

FORMAT 5.5lb wheel
TYPE Semi soft blue
MILK Pasteurized cow
RENNET Traditional calf stomach
PRODUCER Arturo Chiriboga Käserei Obere Mühle
REGION Bavaria Germany
AGE 1 month
PROFILE Thick, creamy mouthfeel with bright, tangy flavors

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Gorgonzola Prelibato

Hand-made with fresh whole milk from the Alpine Valleys that encroach the Swiss-Italian border, Gorgonzola Prelibato is aged just 8-12 weeks to develop a soft, unctuous paste with blue and green veining from the penicilium, adding to the flavor and texture of the cheese.

Caseficio Pedretti makes two variations of Gorgonzola Dolce, Prelibato and Marca Oro. Similar to Marca Oro, Prelibato curd is cut smaller , salted more, and aged at a higher temperature than Mara Oro. These methods produce a tighter, slightly drier curd which is easier to handle and holds up better than its creamier cousin. We especially recommend Prelibato for cheese counters with a precut program or food service programs.

Founded n 1927, Ciresa is the key affinatore of Lombardy cheeses, their central range reflective of the cheeses of the historic land of Lombardy. They work closely with their producers to ensure the cheese is make to Ciresa’s specifications. While most of Ciresa’s affinage occurs at the main office in Introbio, Ciresa has a special location in Novara for the care and aging of Gorgonzola.

The production of Ciresa Gorgonzola is carried out in a peculiar place: the dairy is situated in a national nature preserve. This family of master cheese makers have worked in this dairy for more than 50 years, and have worked hand in glove with Ciresa the entire time. They receive one milk delivery per day , dividing that milk into two batches. They have twin 3000L vats in which they make between 200 – 250 wheels of cheese each day, with almost daily pick- ups from Ciresa. No salting is done at the dairy; this is left for the affinatores at Novara.

FORMAT 3.5 lb
TYPE Blue vein, Semi-soft
MILK Pasteurized cow
RENNET Traditional Calf stomach
AFFINATORE Formaggi Ciresa
REGION Lombardia Italy
AGE 8-12 weeks
PROFILE Gorgonzola Prelibato is unctuous and velvety, but with a much sweeter and complex flavor profile due to its bright, pocketed blue veins. The mild nature of the cheese allows it to pair well in both savory and sweet applications.

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Gorgonzola MOUNTAIN

Gorgonzola Piccante, or spicy Gorgonzola, comes in two varieties from Ciresa: Formaggi, Piccante and Mountain. D.O.P. protected, Piccante a full 26 lbs and while the Mountain is only 13 lbs. Aged over 70 days, Piccante and Mountain Gorgonzola will have more aggressive flavors than younger cousin Dolce, with notes of cherries, chocolate and black peppercorn. Texture is spreadable yet dense, almost fudgy.

The production of Ciresa Gorgonzola is carried out in a peculiar place: the dairy is situated in a national nature preserve. This family of master cheese makers have worked in this dairy for more than 50 years (today is the third generation) and they have worked hand in glove with Ciresa the whole time. Milk is received once per day, and divided into two batches of cheese production. They have twin 3000L vats in which they make between 200 – 250 wheels of cheese each day, with almost daily pick- ups from Ciresa. No salting is done at the dairy; this is left for the affinatores at Novara.

Founded in 1927, Ciresa is the key affinatore of Lombardy cheeses, their central range reflective of the cheeses of the historic land of Lombardy. They work closely with their producers to ensure the cheese is made to Ciresa’s specifications. While most of Ciresa’s affinage occurs at the main office in Introbio, Ciresa has a special location in Novara for the care and aging of Gorgonzola.

FORMAT 1/26 lb, 2/13 lb, 1/13 lb (Mountain)
TYPE Blue vein, Semi-soft
MILK Pasteurized cow
RENNET Traditional Calf stomach
AFFINATORE Formaggi Ciresa
REGION Lombardia Italy
AGE 8-12 weeks
PROFILE Aged over 70 days, Piccante and Mountain Gorgonzola will have more aggressive flavors than younger cousin Dolce, with notes of cherries, chocolate and black peppercorn. Texture is spreadable yet dense, almost fudgy.

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Ciresa Taleggio

Ciresa Taleggio is made at a small dairy in Lombardia by 30-year veteran cheesemakers. Using three open vats, they make cheese three times daily. After two to three days of aging the cheese is moved to the Ciresa aging facilty in Introbio to mature.

Once at Introbio, the cheese is moved to an aging room to be hand salted, washed, turned and cared for. During the first 10 days, Taleggio is dry salted, which allows the cheese to mature with a dry, sturdy rind. After the initial ten days, it is washed with a brine solution for the remainder of its maturation. DOP dictates 35 days minimum aging, but Ciresa ages up to an additional fifteen days to allow for development.

This square, washed rind cheese has a peach colored rind that is slightly tacky to the touch, with yeasty and mushroom notes on the nose. The paste is stark white and dense, with no eyes. Its texture is plump and pudgy, almost spreadable at room temperature. Flavors are cream filled and bright, with just a slight earthy taste on the finish.

Formaggi Ciresa is a leading affinatore of Lombardia. Their work includes selection, aging, packaging, and distribution of cheese, particularly the traditional cheese families of Lombardia: Stracchino, Gorgonzola, Latteria & fresh cheese. Founded in 1927, their multi-generational relationships with cheesemakers allow for incomparable representation of these regional styles, in addition to PDO cheeses throughout Italy.

FORMAT 5 lb square
TYPE Washed rind
MILK Pasteurized cow
RENNET Traditional Calf Rennet
AFFINATORE Formaggi Ciresa
REGION Lombardia Italy
AGE 8-12 weeks
PROFILE When young flavors are surprisingly bright, fruity, and clean, with just a slight
earthy taste on the finish, which will mature in age to bring out more developed flavors of
mushroom and earth.

*Check with your rep on what cheeses are available. Columbia Cheese has a large list of cheeses available they may not be listed here.