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Maker to Monger Sessions w Adam

Maker to Monger: Cellar Sessions

With our Maker to Monger: Cellar Sessions, we get a chance sit down with some of our cheesemakers and export partners for a round table discussion. You’ll get an opportunity to learn more about the products they make and sell, how they ended up in their current positions, and general background of all that they do for us. Through these interviews, we hope to bring you one step closer to our beloved producers.

Käserei Tufertscwhil: Walter Räss

Famed cheesemaker Walter Räss, joins us to talk about growing up in an Appenzeller dairy, the story behind the creation of Challerhocker, and how the growth in production of his original recipe cheese has impacted his career and dairy.

Hofkäserei Kraus: Albert Kraus

Cheesemaker Albert Kraus sits down with us to discuss where his passion for cheese comes from, rebuilding and expanding his Bavarian dairy, and taking over production of everyone's favorite flower covered cheese, Alp Blossom.

Almnäs Bruk: Thomas Berglund

Thomas Berglund, current owner of the 12th century Swedish dairy Almnäs Bruk talks to us about the rich history of the farm, reviving cheese production there in the early 2000's, and the future of their farmstead herd and how it will affect production moving forward.

Fromage Gruyére S.A.: Guy Arpin

Joining us for this Cellar Session is Export Mangager for Fromage Gruyére S.A., Guy Arpin. He tells us about his early days in the industry as a cheesemaker, the history of FGSA, and what all that it takes for a cheese to be considered Gruyére.

Kaasaffineurs Van Tricht: Frederic Van Tricht

Our guest for this session is Frederic Van Tricht of the highly respected Belgian affineur, Kaasaffineurs Van Tricht. He shares with us the story behind his family's business, how OG Kristal came to the US market, and why beer and cheese are such a match made in heaven.

Formaggi Ciresa: Alberto Ciresa

For almost 100 years, Formaggi Ciresa has been a leader in the affinage and exporting of some of the finest Northern Italian cheeses. Third generation owner Alberto Ciresa sits down with us to explain how his grandfather started the company, the growth and changes it's gone through in its century of existence, and the care and attention they put into aging their cheeses.

Käserei Obere Mühle & Hofkäserei Kraus: Arturo Chiriboga

Mastermind of cheese and creator of Chiriboga Blue, Arturo Chiriboga joins us for a Cellar Session. We find out how this Ecuadorian immigrant ended up in Bavaria, what inspired him to make Chiriboga, and how he is transitioning to work at Hofkäserei Kraus.

ABOUT US

Our family has been importing cheese since the 1940’s. We are experts in introducing product lines to the U.S. marketplace.

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CONTACT

  • 718-937-7452
  • info@columbiacheese.com
  • Contact Us

Happenings

columbia_cheese

Mountain cheese and moooooo(re).

Columbia Cheese
We have one more holiday post for you and it’s a We have one more holiday post for you and it’s a good one. Today marks the old New Year’s Eve, according to the Julian calendar, and that means it’s time for Silvesterklaus!  Each year on St. Sylvester’s Day, the people of Appenzell celebrate our favorite Swiss tradition, dating back to the 1600’s.  They don elaborate  costumes and continue to parade through the streets ringing bells, yodeling, and wishing everyone a happy New Year.  These costumes can take months to produce and come in three variations: The Beautiful, The Pretty-Ugly, and The Ugly.  Seen here is a group of Beautiful Silvesterklaus, but we highly recommend you search for pictures of the two other variations, you won’t regret it.  And with that, Happy New Year one more time from everyone at team @columbia_cheese!
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Repost from @appenzellerland.ch
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Alter Silvester in Urnäsch #silvesterchlausen #altersilvester #urnäsch #tradition #brauchtum #silvester #chläus #chlausen #schuppel #appenzellerland #appenzellerhinterland #zäuerli #zauren #13januar2020
Today is National Milk Day! We’re grateful for t Today is National Milk Day! We’re grateful for the ladies who provide the amazing milk for all of our cheeses, and all the families who care for these animals.  Without their hard work and dedication, none of the cheeses we import would be the same.  We’re lucky to be able to source such great products, and it all starts with milk!
It’s growing colder and darker each day as we dr It’s growing colder and darker each day as we drift further into Winter.  This weekend screams for fondue and carbs.  We obviously love fondue here @columbia_cheese, but if you’ve ever been to one of our Fonduels, than you know we don’t always stick to traditional methods when preparing everyone’s favorite melted cheese dish.  Check out our recipe below featuring #1655gruyere and #chällerhocker.  Resolutions be damned, you know you want Fondue this weekend!
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Ingredients
1 lb of your favorite Alpine cheeses
12 oz Hard Cider (trust us, it adds a refreshing, tart twist to a classic)
2.5 Tbsp Corn Starch
Salt and Pepper to taste
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Method of Preparation
1) Start by shredding your cheese and add to a large mixing bowl.
2) Add the cornstarch to the cheese and mix together.  The cornstarch helps prevent clumping of the cheese which will help to make for a better textured fondue, as well as ensuring proper emulsification. 
3) Pour cider into a medium sauce pot and place on stove over medium-high heat. 
4) Bring the cider to a gentle simmer.  You’re not looking to cook off the alcohol, but rather simply bring the cider to a hot enough temperature to melt the cheese. 
5) Once the cider is boiling, begin to add in the grated cheese a handful at a time.  Whisk the mixture until each handful has melted before adding more. 
6) Continue to add in cheese by the handful until everything has fully melted and you’ve achieved your desired texture.  It should have some good cheese strands when stretched, but not too thick and viscous or thin and soupy. 
7) Finish with some salt and pepper and serve in your favorite fondue pot.
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