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The Emme Valley – origin of the Emmental cheese in Switzerland
** August gives you insight into our Emmental cheese maker
Hi Cheese Friend
Wow, August has definitely turned out to be a very busy cheese month for us. With winter clearly here, we haven’t stopped convincing young and old to eat more quality cheese. We spent many hours on the retail floor sharing our wonderful artisan cheese to as many potential customers as we could find. From Leo’s Fine Food and Wine in Kew to the specially organised Swiss National Day picnic in Heidelberg, we shared samples from our full range and met some great people along the way.
Then there were the events and media involvement too. Tom for example cooked up a full fondue for Triple R’s food radio show “Eat It” a couple weeks back. You can listen to the segment here (http://ondemand.rrr.org.au/player/128/201307281200) (it starts around the 11 minute mark). We also still fondly remember our Beer and Cheese matching event with Slow Beer at the end of July and this week’s Wine & Cheese matching class with renowned Richmond Hill Cafe & Larder.
In last month’s newsletter (http://eepurl.com/CvRc1) we promised you portraits of our cheese producers and immediately kicked off with Didier, our Gruyere producer. This month we move East to the German part of Switzerland and our iconic Rolf Beeler Emmental AOC:
Hansruedi in front of his Emmental wheels
Region: Emme Valley (about 40km from Berne, Switzerland’s capital)
Cheese produced: Emmental AOC*
Hansruedi (pictured above and below with Tom) and his wife Silvia run the small diary farm in the Emme Valley which gives the cheese it’s name. These days most Emmental you find in the market are actually produced elsewhere in Switzerland, so it’s a delight to see a passionate cheese maker producing authentic cheese in the actual region it originated from. It surely doesn’t get much better than this. And when Tom asked Hansruedi why he thinks this is the best place on earth to produce this particular cheese, he didn’t hesitate long before telling Tom to drive him up to a nearby hill. There he pointed out the few hundred year old trees, where he likes to have a rest every now and then. But more importantly, from this beautiful spot you get a perfect 360 degree view of the landscape, the farms, hills and pastures where the cows graze that produce the sensational milk that’s the main ingredient for the Rolf Beeler Emmental. This picture shows it nicely:
Hansruedi and Tom next to the famous tree
Hansruedi and his small crew run a true artisan production. They only produce two wheels of Emmental each day. The wheels then get carefully treated – initially on a daily, later on a bi-weekly or weekly basis in the heated cellars of the dairy farm. After about 4 months the Emmental wheels are assessed for their quality by tapping on them with a type of hammer. The sound coming back tells the cheese maker the quality and size of the iconic eyes (holes) that have developed. Only the very best of those are then selected for the Rolf Beeler Selection and matured for a further 14 months. Hansruedi is very proud of his cheese, but one element concerns him. He told me it’s very hard to find passionate people willing to put in a lot of hard work for this wonderful product. Starting to come of age, Hansruedi worries that he might not find a successor soon enough so that his craftsmanship can be passed on. We certainly hope he will find one!
*AOC stands for “appellation d’origine controlee”, which translates as “controlled designation of origin”.
Rolf Beeler Selection Emmental AOC
Head into one of our stockists (https://www.theredcow.com.au/where-to-buy/) and pick up a piece of this lovely cheese, you now know that Hansruedi put all his passion into it!
LIKE US AND WIN
Another way we like to keep you updated with upcoming events and current cheese news is through our Facebook page..
All you have to do is go to our Facebook page and like it through the button below. This will automatically place you in the draw to win one of our very special Swiss army cheese knives just like the one pictured above. Competition closes end of (Melbourne) day 31st August.
Happy ‘Liking’ and happy Swiss artisan cheese munching!
The Red Cow
Exclusive Importer of the Sélection Rolf Beeler Cheese
Copyright © 2013 The Red Cow (Australia) Pty Ltd, All rights reserved.
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