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S U B S C R I B E
WRS stories about cheese
Food Scout: Producing an AOC standard Sbrinz cheese
Thursday, 28 February, 2013
Food scout Amy Eber discovers the flavorful Sbrinz cheese, which has been made for hundreds of years in Central Switzerland. The extra hard, full fat, raw milk cheese is only one of 11 cheeses in the country to receive the AOC (appellation d’origine contrôlée or controlled term of origin) designation:
Thursday, 28 February, 2013
Food scout Amy Eber discovers the flavorful Sbrinz cheese, which has been made for hundreds of years in Central Switzerland. The extra hard, full fat, raw milk cheese is only one of 11 cheeses in the country to receive the AOC (appellation d’origine contrôlée or controlled term of origin) designation:
Food Scout: A tasty water buffalo mozzarella from Emmental
Thursday, 26 January, 2012
Food scout Amy Eber visits the cheese making Aegerter family in Schangnau, Emmental. They produce such varieties as Schangnauer mountain cheese, nut cheese, and Edelweiss cheese. However what interests her the most are three varieties of mozzarella made using locally-sourced water buffalo milk, sheep milk and cow milk. Eber describes how Herr Aegerter has perfected the tricky mozzarella making process, and why each variety requires a very skilled hand to produce:
Thursday, 26 January, 2012
Food scout Amy Eber visits the cheese making Aegerter family in Schangnau, Emmental. They produce such varieties as Schangnauer mountain cheese, nut cheese, and Edelweiss cheese. However what interests her the most are three varieties of mozzarella made using locally-sourced water buffalo milk, sheep milk and cow milk. Eber describes how Herr Aegerter has perfected the tricky mozzarella making process, and why each variety requires a very skilled hand to produce:
Raw milk cheeses survive '80s crisis (just barely)
Thursday, 6 October, 2011
In 1987, a listeria outbreak killed 34 people and led to the removal of Vacherin cheeses from the Swiss marketplace, leaving mountains of rotting dairy and casting a shadow over all soft cheeses—and especially raw milk. Nevermind that Swiss Vacherin was already being heat-treated at the time. Today, there’s a resurgence of interest in raw milk and raw milk cheeses. More and more people are pointing to its lifelong benefits, saying they outweigh the risks—and some experts say Switzerland’s high quality raw milk cheeses are its only hope of competing on the marketplace. ABE, the Consumer Show investigates:
Thursday, 6 October, 2011
In 1987, a listeria outbreak killed 34 people and led to the removal of Vacherin cheeses from the Swiss marketplace, leaving mountains of rotting dairy and casting a shadow over all soft cheeses—and especially raw milk. Nevermind that Swiss Vacherin was already being heat-treated at the time. Today, there’s a resurgence of interest in raw milk and raw milk cheeses. More and more people are pointing to its lifelong benefits, saying they outweigh the risks—and some experts say Switzerland’s high quality raw milk cheeses are its only hope of competing on the marketplace. ABE, the Consumer Show investigates:
Food Scout: Discovering a brand new alpine cheese
Thursday, 29 September, 2011
Food scout Amy Eber hikes high up Mount Bummere above Lenk in the Bernese Oberland to meet cheese makers Rosemarie von Kanel, Emil von Kanel, Käthi Buhler and Niklaus Buhler to see how their new cheese, Gletscherbach, is made. Gletscherbach cheese is combined at a ratio of two to one with locally produced Vacherin. Wine is added and it is packaged and sold as ready-made fondue. All the consumer has to do is stir while slowly heating it up:
Thursday, 29 September, 2011
Food scout Amy Eber hikes high up Mount Bummere above Lenk in the Bernese Oberland to meet cheese makers Rosemarie von Kanel, Emil von Kanel, Käthi Buhler and Niklaus Buhler to see how their new cheese, Gletscherbach, is made. Gletscherbach cheese is combined at a ratio of two to one with locally produced Vacherin. Wine is added and it is packaged and sold as ready-made fondue. All the consumer has to do is stir while slowly heating it up:
Dateline CH: High franc puts holes in profits for Emmental cheese
Friday, 19 August, 2011
Reporter Imogen Foulkes casts her eye on the strong franc — and how it is denting profit margins for Swiss products, such as Emmental, the cheese famous for its holes:
Friday, 19 August, 2011
Reporter Imogen Foulkes casts her eye on the strong franc — and how it is denting profit margins for Swiss products, such as Emmental, the cheese famous for its holes:
Battle continues over Emmental cheese
Friday, 24 June, 2011
An AOC (Appellation d’Origine Contrôlée) label on a product such as cheese or wine means it is an expression of local culture and therefore boosts its appeal for many consumers. Swiss producers of Gruyère won the right to the AOC label over French Gruyère cheese 10 years ago. France, Germany and Switzerland are now battling it out over the exclusive right of the Swiss to use the label for Emmental cheese, famous for its holes. WRS’s Jordan Davis reports:
Friday, 24 June, 2011
An AOC (Appellation d’Origine Contrôlée) label on a product such as cheese or wine means it is an expression of local culture and therefore boosts its appeal for many consumers. Swiss producers of Gruyère won the right to the AOC label over French Gruyère cheese 10 years ago. France, Germany and Switzerland are now battling it out over the exclusive right of the Swiss to use the label for Emmental cheese, famous for its holes. WRS’s Jordan Davis reports:
Food Scout: The case of the Lumberjack cheese
Thursday, 27 January, 2011
Food scout Amy Eber discusses a court case brought by manufacturers of A.O.C. Vacherin Mont d’Or cheese attempting to ban two small cheese makers from selling their products claiming they were imitations and therefore confusing to consumers. The defendants were Ernst Diriwächter and his Försterkäse, and Willy Schmid and his Toggenburger Bergfichte:
Thursday, 27 January, 2011
Food scout Amy Eber discusses a court case brought by manufacturers of A.O.C. Vacherin Mont d’Or cheese attempting to ban two small cheese makers from selling their products claiming they were imitations and therefore confusing to consumers. The defendants were Ernst Diriwächter and his Försterkäse, and Willy Schmid and his Toggenburger Bergfichte:
Fondue's the glue between these expats
Monday, 17 January, 2011
If you thought fondue (anywhere outside Switzerland) was a 1970s dinner party relic, think again. For one group of Swiss expats living in London, regular cheese fondues offer the perfect opportunity to meet up and talk about home. UK correspondent Nina-Maria Potts reports:
Monday, 17 January, 2011
If you thought fondue (anywhere outside Switzerland) was a 1970s dinner party relic, think again. For one group of Swiss expats living in London, regular cheese fondues offer the perfect opportunity to meet up and talk about home. UK correspondent Nina-Maria Potts reports:
The great fondue debate
Monday, 20 December, 2010
Since human beings first dipped lumps of bread into melted cheese, a high-stakes debate has raged: What drink best helps digestion of fondue? Some argue that it’s white wine because the alcohol supposedly breaks down the fatty cheese. Others insist it has to be tea—without milk or sugar. Now, researchers have finally found the answer. One of them is Mark Fox, a professor of gastroenterology at University Hospital Nottingham and a lecturer at Zurich University. WRS’s Vincent Landon asked him about the experiment:
Monday, 20 December, 2010
Since human beings first dipped lumps of bread into melted cheese, a high-stakes debate has raged: What drink best helps digestion of fondue? Some argue that it’s white wine because the alcohol supposedly breaks down the fatty cheese. Others insist it has to be tea—without milk or sugar. Now, researchers have finally found the answer. One of them is Mark Fox, a professor of gastroenterology at University Hospital Nottingham and a lecturer at Zurich University. WRS’s Vincent Landon asked him about the experiment:
Food Scout: Belper Knolle cheese
Thursday, 28 October, 2010
Amy Eber takes a train to the small town of Belp in canton Bern to visit the innovative cheese maker Peter Glauser and taste his unique invention, Belper Knolle:
Thursday, 28 October, 2010
Amy Eber takes a train to the small town of Belp in canton Bern to visit the innovative cheese maker Peter Glauser and taste his unique invention, Belper Knolle:
Gourmands deliberate over the 'big cheese'
Thursday, 30 September, 2010
The tension among hardcore gastronomes is palpable. A grand Gruyère or Emmentaler or lesser-known cheese of Swiss creation is vying for the title Swiss Champion Cheese. Over 600 different types of cheese will be exhibited in Neuchâtel at the Swiss Cheese Awards. Susan Flory talks to Steve Stettler, a jury member who came all the way from Wisconsin to taste the contenders:
Thursday, 30 September, 2010
The tension among hardcore gastronomes is palpable. A grand Gruyère or Emmentaler or lesser-known cheese of Swiss creation is vying for the title Swiss Champion Cheese. Over 600 different types of cheese will be exhibited in Neuchâtel at the Swiss Cheese Awards. Susan Flory talks to Steve Stettler, a jury member who came all the way from Wisconsin to taste the contenders:
Swiss cheese set to dip after a banner year
Friday, 25 June, 2010
The cheeses of Switzerland flew off the shelves outside of the country, especially in Germany, Italy and France. Exports were up 1.6 percent to 62,000 tons of Swiss cheese. But projections for this year say export numbers could dip. Alex Helmick talks to David Escher, the CEO of Switzerland Cheese Marketing.
Friday, 25 June, 2010
The cheeses of Switzerland flew off the shelves outside of the country, especially in Germany, Italy and France. Exports were up 1.6 percent to 62,000 tons of Swiss cheese. But projections for this year say export numbers could dip. Alex Helmick talks to David Escher, the CEO of Switzerland Cheese Marketing.
Dateline CH: A beginner's guide to fondue
Thursday, 12 November, 2009
With winter around the corner, Imogen Foulkes offers advice on how to tackle the quintissential Swiss dish, which consists of very little but melted cheese.
Thursday, 12 November, 2009
With winter around the corner, Imogen Foulkes offers advice on how to tackle the quintissential Swiss dish, which consists of very little but melted cheese.
How the Swiss fell in love with British cheese
Monday, 9 November, 2009
It’s cheeky really. Who could even think of importing cheese into a country renown for its emmentaler, gruyère, and raclette? And British cheese at that! Well, it all began with true love. English expat Michael Jones moved to a farm to be with his Swiss sweetheart, Astrid, after falling in love in over fine British cheeses. Now they have a nationwide online cheese delivery service and a stand at the specialty food market in Zurich’s main train station every Wednesday, from which they sell some of the United Kingdom’s most delicious cheeses. While introducing something foreign is not always easy in rural Switzerland, in Zurich, most of their customers are now Swiss. WRS video journalist Amy Wong made a trip to the market to try some of Great Britain’s tastiest cheese.
Monday, 9 November, 2009
It’s cheeky really. Who could even think of importing cheese into a country renown for its emmentaler, gruyère, and raclette? And British cheese at that! Well, it all began with true love. English expat Michael Jones moved to a farm to be with his Swiss sweetheart, Astrid, after falling in love in over fine British cheeses. Now they have a nationwide online cheese delivery service and a stand at the specialty food market in Zurich’s main train station every Wednesday, from which they sell some of the United Kingdom’s most delicious cheeses. While introducing something foreign is not always easy in rural Switzerland, in Zurich, most of their customers are now Swiss. WRS video journalist Amy Wong made a trip to the market to try some of Great Britain’s tastiest cheese.
Stir It Up: Fond of fondue?
Tuesday, 17 February, 2009
Pete Forster and Anne Glusker agree to disagree as to the merits of the quintessentially Swiss molten cheese dish, fondue, in a discussion that takes in a variety of fondue types and another cheesy Swiss favorite, Raclette.
Tuesday, 17 February, 2009
Pete Forster and Anne Glusker agree to disagree as to the merits of the quintessentially Swiss molten cheese dish, fondue, in a discussion that takes in a variety of fondue types and another cheesy Swiss favorite, Raclette.
