Christian Oberli produces Bodensee at his namesake Kaserei Oberli located in Northeast Switzerland.
Bodensee is first bathed in brine for two days, and set in the aging room to mature for four months. This short aging period results in a mild cheese, with a supple paste, dotted with small eyes. The aroma is mild and buttery , the flavor light and lactic. The rind is brushed with annatto, veiling the thin white rind with an orange glow. Bodensee melts well, especially for regional dishes such as fondue or tartiflette.
Kaserei Oberli was originally built in 1918 and engaged primarily in the production of Emmentaler cheese for export.
When the family passed the dairy to the second generation, they began the transition to Tilsiter cheesemaking, and they produced this cheese exclusively until 1998, when the increasing consolidation and industrialization of some AOP cheeses influenced third generation Christian Oberli to diversify his production.
Now the dairy is well known for their Schweizer Gold, their range of Raclette and their new Sennenkase, produced in two vats in the newly updated dairy.
FORMAT 1/15 lb square, 1/15 lb round
TYPE Cooked/pressed Washed rind
MILK Raw cow
RENNET Traditional calf stomach Produced on site
PRODUCER Kaserei Oberli Rislen
REGION Canton St Gallen Switzerland
AGE 4 months
PROFILE Bodensee Butterkase is a mild cheese with a supple, semi firm paste, dotted with small eyes. The aroma is mild and buttery, the flavor light and lactic. The rind is brushed with annatto, veiling the thin white rind with an orange glow.