Thomas Stadleman, the second-generation cheesemaker at Kaserei Stofel, celebrates the tradition of haymaking with this unique Bergkase, covered with the trimmings from the first cut of high Alpine grasses. Ten months of aging the raw cow’s milk cheese with this special hay coating allows a light woodsy aroma to enter the paste. In its heart, the semi-hard paste still tastes milky and delicate, a distillation of the sweet, custardy milk of the region.
Kaserei Stofel is a second generation village dairy located in the Unterwasser, a historical region known for dairy in Canton St. Gallen. Thomas Stadelman worked alongside his father for decades, producing traditional Tilsiter. Eventually Thomas took over production and moved the dairy’s output into the 21st Century with a range of cheeses firmly rooted in tradition while expressing a modern influence.
Since 1995 the dairy has utilized only organic cow, goat and sheep milk fed from Alpine pastures above 900 meters. As the last milk processor in the Unterwasser, Stadelman is committed to preserving his dairy’s link to the agrarian tradition of the region and to the 17 families that deliver milk from their historic pastures. In order to maintain this tradition, Thomas and his family undertook the building of a new modern dairy after seeing his production capacity limited by his increasingly cramped workspace. He is now able to process this local milk into his remarkable cheeses, in addition to bottled fluid milk and yogurt.
FORMAT 15lb tomme
TYPE Cooked/pressed Hay covered
MILK Unpasteurized cow Brown Swiss/Braunvieh 17 contributing herds
RENNET Traditional calf rennet
PRODUCER Thomas Stadelman Kaserei Stofel
REGION St Gallen Switzerland
AGE 10 months
PROFILE Semi-hard, pliable paste. Milky and delicate, with subtle grassy acidity.