Viamala is a classic expression of Bundner Bergkase, a traditional regional mountain cheese that has remained essentially unchanged during its 150 year history. Isolated in a high Alpine location, Sennerei Nufenen’s cheese is a reminder of a time when village cheeses were meant to be consumed by the co-operatives families and neighbors all day long- its flavors are deep and resonant without being strong.
At nine months of age, Viamala brings to mind rich floral pastures, concentrated into cream and distilled into a cheese with deep minerality, blasts of grassy, rich cream and a slight whiff of the aging cellar. Its paste is semi-firm but toothsome, full of chewy, juicy texture.
Viamala is a quintessential village dairy, a co-operative reflecting generations of cheesemaking in Grisons (or Graubunden). The works exclusively with cows milk delivered by 22 small local member herds, two of which are maintained by the co-operatives own cheesemakers.
In summer, the Brown Swiss ascend to feast on high alpine pastures, occasionally congregating in a milking parlor high on the side of the mountain that gravity feeds the vat in the dairy below via a unique milk pipe. In Winter, the cows descend to the village and are fed exclusively from dried grasses culled from the same Alp, some cut from such remote elevations that there are cultivated only once every 24 months.
In 2010, the co-operative proudly built a modern aging cellar on site, ensuring quality for future generations.
FORMAT 10lb tomme
TYPE Cooked/pressed washed rind
MILK Raw cow Brown Swiss/Braunvieh 22 contributing herds
RENNET Traditional calf rennet
PRODUCER Christian Simmen Sennerei Nufenen
REGION Graubunden Switzerland
AGE 9 months
PROFILE Toothsome, juicy texture, with concentrated cream, deep minerality,
& blasts of grass.