Cheese assortment

Käse- Sortiment

Guest

Wouldn't it be possible to label the cheeses in the display case with the flavor "mild", "strong", etc.? This would make the decision much easier, especially if you don't know the cheese (yet).

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All replies (10)

Guest

... possibly also in color, as with packaged cheese
red=recent green=mild

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Guest

Hello patty78 and wef17

Thank you for your messages. This is a good idea and could make the decision easier for many customers.

I will be happy to pass on your input to our product managers.

Kind regards
Tanja, Migipedia team

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kangaruh

A small cantonal coat of arms on the shelf label would also be great. That way I wouldn't have to spend ages looking for the Appenzeller.

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Frederica

Hello Tanja,

A leaflet is available at the cheese counter or can be handed out on request.

In the "Cheese taste card", the cheeses are sorted alphabetically by name into the following groups: extra-hard cheese, hard cheese, semi-hard cheese, soft cheese, cream cheese and processed cheese.
In addition to the type of milk, the processing method and the fat in the dry matter in % are also indicated. Furthermore, the origin or region, the labels "From the region", "Organic", whether it is a "Seasonal offer", the flavor and the "Seasonal variations possible" are indicated in pictograms.

Since I own the book "Swiss Cheese" by Dominik Flammer and Fabian Scheffold, which was awarded the "Golden Pen 2010", I have been visiting the cheese counter a lot more and working my way through the local cheese specialties. During a visit to the cheese stand, a friendly member of staff drew my attention to the brochure when I asked him: "I've already tried 'Le Maréchal', 'L'Erguël' and 'Chaux d'Abel', which one should I try today? "" I was recommended the "Mont-Vully" cheese, which is described in the "Handorgel" as follows: cow's milk, thermized, F.i.T. 45 %, Fribourg, the taste can be guessed on a scale.

Best regards¨

Istanbul (characters, 1266)

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Guest

Hello Istanbul

Thanks for your tip about the leaflet. I'm sure that's a valuable tip for many cheese lovers. I'll have to pay more attention to it the next time I go shopping at the cheese counter so that I can inform myself a little better.

I buy the same cheeses over and over again - "Der scharfe Max", for example, is one of my favorites. With this leaflet, I might discover other cheeses that suit my taste.

Best regards
Tanja, Migipedia team

PS: Rather a lot of characters compared to your other posts, isn't it ;-)

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Guest

@Frederica

I can also contribute 2 typical cheeses from eastern Switzerland - one of them is even available in Migros Ostschweiz (on my next trip to GR)

In Migros it is the "Seveler Sauerkäse" - this type of cheese is also available in Toggenburg under the name Ploderchäs or Suurchäs. However, the sour aftertaste takes some getting used to and cannot be recommended to every palate...
more at http://www.alpen-sg.ch/sauerkaesebloderkaese.html

The second is an alpine cheese without rind and is available in Appenzell under the name Schlipfechäs, unpasteurized but only during the alpine season, so it is not an EU standard cheese. However, it is not always available, you always have to ask specifically for it, as if they only want to give it to the locals ... ;-) . If you rave about it, you will also get some tips on how to prepare it. The cheese dairy then cuts a kind of raclette slice, which will keep for 7-10 days in the fridge. 24 hours before eating, it must be "set", i.e. in my recipe in 2*2cm pieces in water and covered, pour off the liquid before eating and replace with a little coffee cream. I season with pepper before eating. This cheese is very easy to digest and is also very popular with children. Requires approx. 150g/person.
A variant of this cheese is also available in the St.Gallen Rhine Valley under the name "Brüähchäs", especially on market days in Altstätten SG, where it is sometimes even ready to eat, i.e. ready-made in cardboard tins.
The product is part of Switzerland's culinary heritage
http://www.kulinarischeserbe.ch/product.aspx?id=221

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Guest

Supplement to the shelf life: instead of 7-10 days - consume immediately if possible, especially if it is the non-pasteurized variety. When buying cheese that has already been "set", the question of shelf life is irrelevant = consume immediately!

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Frederica

@wef17,
Thank you for your interesting links and information.

The Bloder cheese from the Säntis massif is documented on 10 pages in the book. A year ago, after trying Blévita, I drove from Midor to Chur, my home town. On the way back, I made a detour via Unterwasser, where I bought a Bloderchäs at the Knaus dairy. Last Thursday I was in Bischofszell to taste some pasta. On the way to Rapperswil, where my wife was waiting, I made a stop in Lichtensteig, where I bought a piece of "Mühlistein" from Willi Schmid in the Städlichäsi.

Here is a short film about Bloder and sour cheese production.

http://w ww.toggenburgonline.ch/sauerkaese/

Greetings Istanbul

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Guest

Hello wef17 and Istanbul

Wow, you both really impress me with your background knowledge about cheese. I always read this information with great interest and try to remember it when I go shopping (unfortunately it doesn't always work) ;-)

Kind regards
Tanja, Migipedia team

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Guest

I miss a slightly wider range of goat's cheese in the self-service section. It's a shame that the LEGER soft goat's cheese has been removed from the range!!! ;( Was I one of the few people who liked it or what was the reason for this?

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