Nidel the Toggenburg regional name for cream, best describes the clean, buttery flavor of the Nidelchäs cheese. This cream added, raw milk cheese is made similarly to a Tilsiter, only with a higher, 55% butterfat content and slightly different starter cultures. The added cream comes from the whey, where it is separated by centrifuge.
On average, Nidelchäs is made once a week. Aged 25 weeks, the cheese is washed throughout the aging period in fresh water, resulting in a dense, rich paste with a slightly tacky, orange rind.
Flavors of sweet grass and cream on the front are accompanies by stronger onion notes toward the rind. This is a mild, approachable cheese that will develop more flavor with age, but should always stay light, delicate and playful on the palate.
After 7 years of renting Käserei Neuwies, Philipp Müller and his family bought the farm and dairy last year. As the cheesemaker, owns the dairy and buys milk from 15 local farmers, who each have an average of 15 Brown Swiss cows. Thomas makes a variety of cheeses, focusing on Tilsiter, a popular regional style.
He began producing Nidelchäs after a friend of his produced a similar cheese and had a good response to it. Using a 100 position press, Philipp makes between 80-100 wheels of cheese each day, determining which cheese to make each day based on the amount and consistency of the milk he receives. His aging cellar can hold up to 7000 wheels at a time and all of Neuwies’ cheese is aged in house.
FORMAT 8 lb wheel
TYPE Cooked/pressed Washed rind
MILK Raw cow, Traditional Brown Swiss/Braunvieh, 15 contributing herds
PRODUCER Philipp Müller, Käserei Neuwies
REGION Canton St Gallen Switzerland
AGE 6 months
PROFILE Mild, approachable cheese with a dense, rich paste and slightly tacky, orange rind.