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Rolf Beeler | |
|---|---|
 Maitre Fromager Rolf Beeler and his Australia/New Zealand importer Tom Merkli | |
| Nationality | Swiss |
| Occupation | Affineur |
Rolf Beeler is a Swiss affineur known for his raw milk artisan cheeses. He does not make cheese himself but collects terroir-based cheeses from small artisanal cheesemakers and then ages them to create the final product.
After completing his education, Rolf Beeler worked as a school teacher and DJ. He ran his own grocery store for a time, then sold it and started to work directly with cheese makers abroad, including French cheesemaker Bernard Antony. [1]
Beeler turned his house basement into a small cheese cellar and started to age and ripen his favourite cheeses, which he bought from small local producers. Business went well and he expanded his range.
After succeeding in production of traditional Swiss cheeses, he started to develop new cheese recipes in collaboration with his fellow cheesemakers, starting with wine-washed Hoch Ybrig. He became known in Switzerland as “the Pope of cheese”. [2] [ verification needed ]
By the end of the 1990s, Beeler decided to expand to foreign markets and introduced his Sélection Rolf Beeler at the Slow Food Fair Salone del Gusto in Turin, Italy, in 1998. [3] [4] By 2013, Sélection could be found on the menus of more than 120 top restaurants in Germany, England, Switzerland, Scandinavia, USA and Australia. [5]
Cooleeney Farm produces a number of cheeses from both cow's milk and goat's milk from their premises near Thurles in County Tipperary, Ireland.
Durrus is a washed rind cow's milk cheese from Ireland. It was developed by Jeffa Gill in 1979, and is made by traditional methods. Durrus is produced in the valley of Coomkeen, near the village of Durrus on the Sheep's Head Peninsula in County Cork Ireland, where local herds provide the raw milk needed to make it.
Gubbeen Cheese is a surface ripened, semi-soft, cow's milk cheese with a pink and white rind. The flavours are creamy with mushroom and nutty aftertastes but vary depending on maturity of cheese. Gubbeen Farmhouse Products also produce a Smoked Gubbeen.
Stinking Bishop is a washed-rind cheese produced since 1972 by Charles Martell and Son at Hunts Court Farm, Dymock, Gloucestershire, in the west of England. It is made from the milk of Old Gloucester cattle.
Époisses, also known as Époisses de Bourgogne, is a legally demarcated cheese made in the village of Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region.
Lincolnshire Poacher is a hard unpasteurised cow's milk cheese that is generally of a cylindrical shape with a rind resembling granite in appearance. It is made at Ulceby Grange Farm in Alford, Lincolnshire, by craft cheesemaker Richard Tagg. The cheese is matured for between 14 and 24 months, depending on when the milk was collected.
Corleggy Cheeses is an Irish cheese producer in County Cavan. It was started by Silke Cropp in 1985 using milk from her own goat herd. Today Corleggy make a variety of different cheese from goat's milk, sheep's milk and cow's milk sourced from local farmers.
The International Mountain Cheese Olympics is a cheese festival and competition that has been ongoing for over 18 years. Cheesemakers from all over the world, including Switzerland, Japan, Mexico, Canada, Germany, Italy and many others compete to have the most exceptional quality of artisan mountain cheese. In previous years, the festival was held in Appenzell, Switzerland, and was originally intended to help promote the economic interests of the mountain regions of Switzerland. Currently, the festival is held in Galtür, Austria, a small ski resort village. Some popular tourist attractions in Galtür include hiking, biking, and open-air thermal spas regularly enjoyed by tourists and natives alike. Many people love the mountain air and crystal-clear lakes, but it is high-altitude sunlight, not snow, that is the new obsession. The festival will celebrate its 25th edition in September 2019.
Cowgirl Creamery is a company located in Point Reyes Station, California, which manufactures artisan cheeses. Founded in 1994, the company manufactures its own cheeses and sells other imported and domestic cheese and fine artisan foods. Its own cheeses include Red Hawk and Mt. Tam. Until April 2021, the company operated a storefront in the Ferry Building of San Francisco. Founders Peggy Smith and Sue Conley worked for years in the kitchens of the Bay Area, and Alice Waters' Chez Panisse, where Peggy worked for many years, is among many Bay Area establishments to incorporate cheeses from Cowgirl Creamery into its menu.
Beecher's Handmade Cheese is an artisan cheesemaker with retail locations in the greater Seattle area and several airports. The company was founded by Kurt Beecher Dammeier in 2003 and opened in Pike Place Market after Dammeier obtained a difficult to obtain storefront lease in the Market. Because Dammeier had never been a cheesemaker, he sought out the assistance of Brad Sinko, who helped run a family cheese-making business in Oregon. A second location was opened in 2011 Manhattan's Flatiron District; this closed in October, 2022.
Valley Shepherd Creamery is an artisan cheese making farm in Long Valley, New Jersey, and the winner of Edible Communities' New Jersey Food Artisan award in 2009.
Winchester Cheese Company was an artisan cheese producer in the town of Winchester, California, in Riverside County, Southern California.
The Marin French Cheese Company is a manufacturer of artisan cheese located in rural west Marin County, California. The company was founded in 1865 by Jefferson Thompson, and produces cheeses under the Marin French Cheese brand name. It is the oldest continually operating cheese manufacturer in the United States.
Carrigaline Farmhouse Cheese is a maker of semi-soft cheese made from cow's milk in Carrigaline, County Cork in Ireland. The O'Farrell family have produced cheeses on their farm in County Cork since 1988 using milk from their Friesian cow herd. The O'Farrell family business has since grown into a producer of artisan cheeses which have won several accolades and international cheese awards.
Cheese has been produced in Canada since Samuel de Champlain brought cows from Normandy in either 1608 or 1610, The Canadienne breed of cattle is thought to descend from these and other early Norman imports. New France developed soft, unripened cheeses characteristic of its metropole, France. Later British settlers and Loyalists fleeing the American Revolution introduced British styles such as cheddar.
Beenleigh Blue is a thin-rinded, unpressed soft blue cheese made from pasteurised ewe's milk and vegetarian rennet produced by the Ticklemore Cheese Company in Ashprington, Devon, England. The cheese originated in the 1980s with a limited line by Robin and Sari Congdon, and thereafter became available to consumers throughout the year.
Max McCalman is an American cheese scholar and advocate for artisanal cheese production. He is an author, was the first Maître Fromager in a North American restaurant, spearheaded the creation of the Artisanal Bistro and Artisanal Premium Cheese Center, and is an advocate for raw-milk cheeses.
Jasper Hill Farm is an artisan cheesemaker in Greensboro, Vermont, owned and operated by Andy and Mateo Kehler. Jasper Hill Farm is also the location of the Cellars at Jasper Hill, which provides aging, sales & marketing services.