“Swiss Delights”

Moser Mini Senf (Mini Mostardo) – Dotzigen, Switzerland

Pasteurized, cow’s milk

About: “A discreetly sharp surprise:  If you bite into this Buure Weichchäsli tongue unexpectedly pushes on mustard seeds. And you realize: To this cheese, the cheese has added mustard. Luckily. This Moser creation contains a fine, handmade filling of mild Dijon mustard. He fits with the picnic, belongs to the aperitif buffet, is suitable as Bettmümpfeli (bedtime snack).”  www.moser-kaese.ch

Sbrinz – Switzerland

Raw, cow’s milk

About: “Sbrinz AOP is an aromatic extra-hard cheese from Central Switzerland that has traditionally been made for centuries. 30 selected valley and mountain dairies produce this cheese each day from first-class raw milk, rennet and salt. Sbrinz is a 100% natural product made without any additives. It is even stored in its area of origin. Since 2002, Sbrinz has been awarded the “AOP”, or controlled term of origin label (Appellation d’Origine Protegé). This guarantees that all the Sbrinz cheese that goes on sale complies with the strict quality requirements set out in the specifications.

Matured for at least 18 months

It takes a long time, an extremely long time, before this aromatic cheese from central Switzerland is ready to be eaten. The maturing process lasts for at least 18 months – the longer the cheese is kept, the more aromatic and full-flavored it becomes.
Sbrinz AOP is the only Swiss cheese that can be eaten in three different ways; at the age of 18 months, it can be sliced or shaved into extremely thin rolls. From the age of 24 months, it is ideal served as an aperitif or on a cheeseboard broken up into pieces (“Möckli”). Last but not least, grated Sbrinz gives many dishes that extra special touch. Sbrinz AOP is tremendously adaptable and tasty, perfect for every occasion!” www.cheesefromswitzerland.com

Kuntener – Switzerland

Raw, cow’s milk

About: A Swiss take on the famed Reblochon.  “Cheese maker Sepp Bruelisauer calls his Kuntener “little stinker” which certainly tells you that this is an aged reblochon-style cheese. Washed rind at its best, the Kuntener definitively wakes up your nose, but on the palate, you have intense flavors of grass, hay and a bit barnyard. It’s best enjoyed by taking it out of the fridge at least 20 minutes before eating. When the paste starts running the flavors really will explode” www.qualitycheese.net.
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For those of you with the added Charcuterie of the Month:

Guanciale – Alle-Pia in Atascadero, CA – “Traditional cured pork jowl.  An absolute must for creating authentic dishes like carbonara or Amatriciana.  It has more fat than pancetta.  The higher fat content melts wonderfully over pastas and sautés beautifully.  Slice thin or dice and add to any dish.  Eat it plain, put thin slices over warm bread as an appetizer, sauté in a pan with onions, add to spinach or any other dish for amazing flavor” www.allepiasalumi.com/products/guanciale.