Toggenburger Seletion Rolf Beeler

Origin:Werdenberg, Canton of St Gallen, Switzerland

Milk: Cow (raw milk)

Rennet Type: Animal rennet

Style: Semi-hard

Classification: Artisan   

Shelf Life: 7-10 days, this product is cut to order 

Goes well with: Dry Oloroso Sherry, full-bodied and aromatic white wines

Similar cheeses: First koning, Eidgenossen kase, Die Rote Hexe, Vully Noir, Comte, Swiss Gruyère Vieux

Toggenburger cheese originated in Liechtenstein and is a testament to the rich dairy heritage of the region. Named after the Toggenburg valley, a hub for dairy farming, the cheese reflects the deep agricultural roots and traditions of its origins. As it spread to the Swiss canton of St. Gallen, particularly the Werdenberg region, Toggenburger became a symbol of the local craftsmanship in cheese-making. Over the years, the methods and techniques have evolved, yet the cheese remains a beloved part of the local cuisine, echoing the pastoral lifestyle of its origins.

The making of Toggenburger cheese is a delicate process that begins with partially skimming cow's milk and allowing for a long lactic curd setting of 48 to 72 hours. This meticulous step is crucial for developing the cheese’s distinctive texture and flavor. After forming, it undergoes a slow maturation of 6 to 9 months in cold cellars, during which the cheese transitions from a soft paste to a harder texture, encased in a layer of speckschicht, or fat. The result is a cheese that offers a smooth, buttery consistency, intertwined with grassy notes and a hint of creamy caramel sweetness. This flavor complexity is enhanced by affineurs like Rolf Beeler, who masterfully age the cheese to bring out its unique characteristics.

These narratives offer a comprehensive look at Toggenburger cheese, capturing both its rich history and the refined artisanal techniques that define its production and aging process.

Rolf Beeler is a master affineur, highly regarded in the world of fine cheeses for his exceptional skill in aging artisanal cheeses to their peak flavors. Though he does not produce cheese himself, Beeler has an extraordinary talent for selecting and nurturing raw milk cheeses that embody the unique terroirs of their regions. Based in Switzerland, his work involves collaborating closely with small-scale cheesemakers who are as passionate about quality and sustainability as he is.

Beeler's approach to affinage is both an art and a science. He selects cheeses that show potential for complexity and depth, then ages them under meticulously controlled conditions to enhance their natural flavors and textures. His selections often include cheeses that are lesser-known, bringing them into the limelight and elevating their status among connoisseurs worldwide.

His reputation is built on a foundation of respect for traditional methods and the cheesemakers’ craft, combined with a keen intuition for how a cheese will develop over time. Rolf Beeler's name has become synonymous with quality and excellence in the cheese world, making his selections highly sought after by gourmet shops, restaurants, and cheese lovers around the globe.

Ingredients: Raw cow's milk, salt, cultures, animal rennet.