a true rally of the taste buds
Made by Hansruedi Gasser at his Mountain Dairy Oberei, the re-release of the Schallenberg Réserve, now with additional #AffinageInTheMountain at Reichenbach, has a more pronounced flavor profile with toasted bread and floral notes balanced with the fresh cream richness as well as an umami character – a true rally of the taste buds.
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CHEESEMAKER
Hansruedi Gasser – award-winning cheesemaker with passion
“In the idyllically located mountain dairy Oberei near the Schallenberg pass, I make the award-winning Emmental AOP and other delicious cheese specialities like Schallenberg.
Repeating the title of “best Emmentaler AOP producer” means a lot to me! But I would not claim this title completely for myself. The award speaks for the traditional lifestyle and the specific farming methods keeping cows healthy and natural. All this gives us the privilege of buying fresh milk directly from dairy farmers in our area, which is the best way to produce cheese of such high quality.”
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STORY
with a view towards Schallenberg mountain
When Hansruedi looks through the window of his dairy, he has a direct view to the Schallenberg Mountain. A winding road leads up to the pass at 1’167 meter above sea level where you have a spectacular view of the Bernese Oberland. Especially in summer the region is a paradise for bikers.
Hansruedi developed the idea of making a cheese specialty from the remaining milk from Emmentaler AOP production and calling it Schallenberg. This task is not easy – as a master cheesemaker he wanted to develop a cheese from unprocessed, raw mountain milk, which despite its high fat content is qualitatively so pure that it can be ripened for a long time. The long hours of testing were well worth it! Schallenberg convinces with an unbelievably fresh creaminess and a complex flavor profile due to the rich mountain milk and the affinage in the mountain bunkers in Reichenbach. Tasting it reminds us that Schallenberg tastes like a fresh onion bagel with cream cheese.
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AFFINAGE
affinage in the mountain for 13-14 months
During the first twelve hours after production, the cheeses are turned every two hours. In the following 4 to 6 weeks Hansruedi cares for the young cheese wheels daily by hand with the salted water smear.
Once Schallenberg has developed a healthy and solid rind, it is aged in the mountain for 13 to 14 months. Deep inside the mountain, nature provides us with a perfect climate for ripening cheeses. It is here that Schallenberg develops its typical aromatic character under the constant supervision of our affineurs.
#AffinageInTheMountain – nothing is as perfect as nature
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PROFILE & CHARACTER
| SCHALLENBERG: | “the everything bagel with cream cheese” |
| RAW INGREDIENTS: | fresh raw milk from happy cows left to graze naturally |
| FAT CONTENT: | 58 % FDM, cream level |
| WEIGHT PER WHEEL: | approx. 6 kg (12 lb) |
| AGE: | 13-14 months |
| TEXTURE: | slightly creamy |
| CRYSTALS: | a few |
| TASTE: | toasted bread and floral notes balanced with the fresh cream richness as well as an umami character – a true rally of the taste buds. |
| BRAND: | affinage & selection |