Engelberg

Engelberg

Swiss Mountain Cheddar

the Gemini Star of the Cheese World –
a smear ripened cheddar made from Swiss mountain and alpine milk. Walter’s Engelberg Cheddar is balanced with a bright citrusy profile with umami and whiskey notes near the rind.

CHEESEMAKER

Walter Grob: “I want to step out of traditions and unfold my visions”

During my three-year apprenticeship with Gourmino cheese maker Christian Gerber, I was really indoctrinated with professional pride. I spent two summers in the Alps and nine months in a cheese factory on Vancouver Island. In between I graduated from 2 technical colleges and at the age of 24 was a master cheese maker (highest training as a cheesemaker).

My vision is to utilize the pristine mountain and alpine milk from the Engelberg region – and to produce a cheese that is more famous than the Titlis Mountain in the Uri Alps. I have the freedom to implement my innovative cheese making ideas now that I am the tenant and operator of the Engelberg cheese dairy since 2017.

STORY

traditional Swiss craft meets innovation

Walter Grob, does not only rely on the tried and true. Walter takes the Swiss cheese craft and natural elements as the foundation of his work and lifts them up with innovation.

In Engelberg, the largest ski mecca in Central Switzerland, it is rumored that Queen Victoria of England took her cheese provisions with her when she visited Engelberg Monastery on August 29, 1868. For Walter Grob, this history was incentive enough to think about producing a delicious cheddar in Switzerland. His vision is for the the Engelberg Cheddar to become more famous than the Titlis Mountain.

Differentiation

“I mix Swiss tradition with innovation”

“Engelberg” is made from rich mountain and alpine milk without colors or additives. Instead of maturing in bandaged cloth or plastic. It is turned and brushed by hand with a salt water smear and develops a healthy, rustic rind. Gourmino is convinced that the Queen of England would buy the cheddar cheese in Engelberg today. We are proud to have another real trouvaille with differentiation in the Gourmino range with the Engelberg Cheddar.

Affinage

Smear ripened

Engelberg Cheddar is matured for five months in the cellar of the Engelberger cheese dairy and cared for by hand with salt and water. This gives the Engelberg Cheddar a healthy and rustic rind.

Engelberg Cheddar is not ripened in plastic or cloth.

PROFILE & CHARACTER

Engelberg:
“Swiss Mountain Cheddar”
the first smear ripened cheddar recipe from Swiss mountain milk with full fat content – turned and washed by hand and aged on wooden boards
RAW INGREDIENTS:
fresh mountain and alpine raw milk from cows grazing on flower meadows and eating carotene.
FAT CONTENT:
45 % FDM
WEIGHT PER WHEEL:
approx. 5.5 kg (12 lb)
AGE:
5 months
TEXTURE:
slightly crumbly
COLOR OF THE RIND:
darkbrown
CRYSTALS:
yes
Brand:
selected & proved