Words from The French Pantry
Thomas Stadelmann, a second-generation cheesemaker, is passionate about crafting unique cheeses inspired by the traditional "mountain" style. Made from organic milk and boasting a texture akin to Gruyère, these cheeses feature grassy, fresh pasture notes complemented by the sweetness of creamy caramel. During maturation, they are gently turned and lightly washed, preserving moisture and adding a subtle barnyard nuance to the rind. The addition of herbs and hay flowers to the rind not only enhances the cheese's distinctive flavor but also gives it a striking visual appeal.
The Imlig Käserei Oberriet AG dairy, located in a picturesque village in the heart of the St. Gallen Rhine Valley, has perfected its traditional cheese-making methods over generations. The milk used is sourced exclusively from local farms committed to animal welfare, ensuring the highest quality.
One of their signature creations, Blumenkäse—known as “blossoms cheese”—is as delightful to look at as it is to taste. The crust, adorned with dried marigold, blueberry, and rose blossoms in vibrant yellow, blue, and red hues, creates a visual feast. Infused with a mix of herbs including mountain savory, mint, and juniper berries, it exudes an enticing aroma. After six months of aging, the cheese develops a delicate, slightly tangy flavor profile. The crust, enriched with herbs, offers a unique taste experience, making Blumenkäse a sensory delight for the eyes, nose, and palate alike.
