While Tilsiter still makes up the bulk of production for Philip Müller at Käserei Neuwies, a decrease in demand has led him to create some new, original styles of cheese.  One of these unique creations was discovered by accident even.  One day while making cheese, unintentionally left the whey undrained from the curd.  Rather than abandon the entire batch, he continued to mold the curds and whey together.  As the cheese aged, the curds began to knit together, with layers of whey trapped between them. 

The final result, is a paste with a marbled rock aesthetic, helping to give the cheese its name, which translates to “ancient rock”.  The inclusion of whey of course also affects the flavor profile, adding a bright acidity that cuts through and balance the creamy mouth feel.  Notes of spring onions and garlic are also abundant.  While this creation may have been unintentional, it’s brought about a cheese that stands out in a crowded category of the case.

FORMAT 10lb wheel
TYPE Cooked/pressed Washed rind
MILK Unpasteurized cow Brown Swiss/Braunvvieh 15 contributing herds
RENNET Traditional calf stomach Produced on-site
PRODUCER Phillip Müller, Käserei Neuwies
REGION Saint-Gallen Switzerland
AGE 4-6 months
PROFILE The whey adds a bright acidity that cuts through the creamy mouth feel, as well as creating a slight crunchiness in texture. The classic alpine notes of garlic and spring onion are also abundant.