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Kohle–Hexerkäse

Blue Brain

Pink Queen

He had to create his own piercing equipment to and other avant-garde painters like Kandinsky striking pink colour made of absolutely natural quickly becoming the favourite Swiss cheese.
introduce the mould, which is still used to this or Chagall. Jumi’s Blue Brain or “Blau Hirni” - in ingredients? It is delicious, and when I tasted It is, however, so delicious that it starts to be in
day. His Bleuchâtel (formerly Bleu Suisse) has addition to its distinctive blue colours, is also a it first I immediately guessed that it might great demand here too, especially to bring joy
“noble blood and a tender heart”, and is only piece of sculpture. The creation of Jurg Wyss and have been made by a specialist in Appenzeller. and colour to tables during the festive period.
produced by this dairy, but can be purchased in Mike Glauser from the Emmenthal valley, it is I cannot explain why I guessed so; it was just “Witchcrafting” (or not so) with the Black.
specialised shops. I visited his dairy in Les Pons- the most unique blue, earning its name because something I felt. I therefore felt vindicated when Black cheese is reminiscent of the Dark Arts,
des-Martels, and was surprised to see in such a of the resemblance to a brain, or perhaps a huge I later discovered that the person who invented and it is no coincidence that one black cheese
remote area a long queue of people who came ball of blue ice cream. The form is not sculpted; this coloured cheese was the 2018 Wisconsin is called Kohle–Hexerkäse: witch cheese. The
to buy his cheese, from its home - Bleuchâtel it develops during the maturing process, and, USA World Champion for Appenzeller: Jürg method does not involve magic, however, and
maison. It is really different there, the “maison” despite its weird blue exterior, it does not have Stadlemann. I tasted the cheese that won him is actually more straightforward than any of
Bleuchâtel is unbeatable! blue cheese inside. The mould is merely a bizarre the championship, and it was superb, but this the above-described cheeses, as the blackness
covering, enhanced by a transparent plastic pink cheese called Pink Queen is no less good. is caused by charcoal, giving it a subtly smoky
Blue de Combremont, invented by the dome, and its taste will blow you away. The colour is a very striking pink. Stadelmann flavour. This cheese is produced by the Kaeserei-
cheesemaker Michael Hanke is the winner of the invented this bright pink cheese at the request of Marbach cheesemakers from the Canton of
Supergold World Cheese Award 2022 and the Commonly, people think of blue cheese as the Asian markets, who wanted a natural Swiss Luzern, Entlebuch UNESCO biosphere area,
silver in 2023. It is also an absolutely outstanding French, British or Italian, and not many know cheese in that colour. and seems that the charcoal is resistant to acid
cheese, but it is produced by traditional methods, about Swiss blues, but in fact they are the best: and so does not provoke chemical reactions in
by piercing the cheese to introduce the mould. please forgive me, my international colleagues I visited Jürg Stadelmann at his home in the cheese. It is a natural product and charcoal-
The method and timing of the piercing can differ, for saying so! This is not just my opinion: they Tottenburg (Canton of St.Gallen), and I was burning is an old tradition in Entlebuch, so it
as can the fungus used: usually it is Roquefort are world champions with world awards (and Blue de Combremont unsurprised that he does not live far from counts as a natural production speciality of this
penicillium, but not invariably. In addition, the the recent World Award Championship held just Pirouetting with the Pink the cheese genius Willi Schmid. Tottenburg UNESCO biosphere area. I am not sure if the
rennet may vary: raw or pasteurized milk can be recently in Bern, proved that again). Their talent, Pink Queen is famous for cheese production, outstanding black colour is attractive, but children would
used, and different shapes of cheese also affect craft and creativity, stemming from their lives, cheeses and brilliant cheesemakers. Jürg probably love it: even the name will be attractive
flavour - round, square, big, small – and course their rituals, their cows and their pastures; a part Kohle–Hexerkäse Stadlemann is definitely one of these and could to them. I found the colour and idea of charcoal
consistency may vary from soft to hard, and most of the deep traditions of this unique country, be called a magician of colours. He is the first to off-putting at first, but, when visiting a cheese
cheese artists use variations on these methods, and I firmly maintain, after having conducted make bright pink cheese, a very difficult process exhibition and experiencing his other cheeses,
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to list here a few more: Blue de Grangeneuve,, extensive research and visited more than a which took several months and many attempts and later visiting Entlebuch and learning about
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de Fribourg, des Mosses, de Lucerne, Aschwill thousand talented cheesemakers, that the Swiss to get a colour that does not fade or provoke the tradition, I tasted it and now find I love it.
Bio Bleu, Bleu de Tessin, Bleu de Martigny, Blues are the best! If I have not yet convinced unwanted chemical reactions. He tried the
Bleu du Valais, Bleu de Solliat, Bleu du Village, you, I will prove it through my forthcoming obvious candidates: beetroot, strawberries, but Adding pink and black cheeses to your cheese
Blue Dream, Bleu de Lenk, Bleu Geiss, Bleu de encyclopaedia of the Swiss cheeses. they either faded or affected the taste. He finally platter will definitely bring something special to
Rossinière, Fleur bleu de Combremon, Bleu du came up with an all-natural formula which is, of your table and will surprise all your guests, local
Sapalet, Le Bô. Pirouetting with the Pink. Producing blue course, a secret, although he was kind enough and foreign alike. Add Jersey Blue and it will be
cheeses is a challenging task, but Swiss to tell me. I will keep his confidence but can a masterpiece, as if you are bringing Kandinsky
One interesting cheese of this “Blue Period” is cheesemakers are succeeding to meet it. confirm that it was achieved with purely natural to your plate.
the Blue Brain, which surpasses even Picasso However, can you imagine a cheese of a ingredients. It was hugely successful in Asia;

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