Rolf Beeler Swiss Gruyere



Rolf Beeler Gruyère because Rolf believed life was too precious to be spent doing something just out of a habit. That every moment should be enjoyed with cheese and wine.

This gruyere cheese can be sliced, shredded, or cubed to be used in a variety of applications. It can also be used as a topping, garnish, or a standalone snack. No matter how you use this cheese, this gruyere will make any dish a crowd-pleasing one!

This Gruyère has been fully matured over 18 months and enjoys an aromatic-fruity flavor with a savory, salty base. It’s simply a Rolf Beeler master cheese with his signature fresh, milky taste as well as a long finish; aromas both sweet and robust; and, textures firm, but yielding.

Carefully cave-aged for a minimum of 16 months, this gruyere possesses deep, nutty flavor and firm, slightly granular texture that melts deliciously into a signature fondue that will showcase the exceptional taste and aromatics of this specialty gruyere.

The great balance of this particular Gruyère stems from the fact that during the last 6 months of its maturation, it is only washed in pure water than the usual salt brine. This allows the cheese to retain more of its natural flavors without getting overly salty.

A great table cheese and fondue cheese, this gruyere cheese can be sliced, shredded, or cubed to be used in a variety of applications. It can also be used as a topping, garnish, or a standalone snack. Serve as part of a cheese board with fruit and crackers, or as part of a comforting French onion soup.

Present your guests with warm, cheesy chicken cordon bleu, cheese souffle, or au gratin potatoes, to highlight the superior meltability and slightly sweet, salty, and earthy flavor of this gruyere cheese.

Almost all cheese will generally be best before at least 14 days, vacuum packed cheese generally about 2 months. Please note that with cheese this is often only a guidance and does not necessarily mean the cheese will be of lesser quality beyond that date.

Being a true AOP cheese (AOP stands for ‘appellation d’origine protegée’ translating to ‘protected designation of origin’) the Sélection Beeler Gruyère underlies strict quality controls only awarded to certain regional products made using only traditional methods and know-how.

Gruyère has its origin right in the heart of the foothills of the Fribourg Alps. It is undeniably one of the most influential Swiss cheeses with its history dates back to the pre-Roman era.

Rolf Beeler is a Swiss affineur known for his raw milk artisan cheeses. He does not make cheese himself but collects terroir-based cheeses from small, artisanal, cheesemakers and then ages them to create the final product.

After succeeding in production of traditional Swiss cheeses, Rolf started to develop new cheese recipes in collaboration with his fellow cheesemakers.

Today his Selection contains eighteen aged raw milk cheeses and can be found on the menu of more than 120 top restaurants in Germany, England, Switzerland, Scandinavia, USA and Australia.

Rolf Beeler

Maitre Affineur & Cheese Ambassador Nesselnbach, (Aargau conton) Switzerland

Just like a cheese does not simply happen Rolf Beeler did not choose to become a Maitre Affineur straight away. He originally and for many years was a school teacher. But he didn't only teach he also learned. For instance that life was too precious to be spent doing something just out of a habit. That every moment should be enjoyed. So he decided to devote his nights and days to music and became a DJ. And again he learned. This time his ever growing passion for good, honest food was the teacher. Rolf Beeler opened a small grocery store, stocked with only products he personally liked. His constant search for great food lead to many personal relation- and friendships.

And during those visits, lessons and common meals it became clear to Rolf that what he really, really wanted was being around and involved with cheese and wine. He sold his store and started to work with cheese makers. Not that he intended to start making cheese on his own. He was more interested in supporting small producers who worked hard and honestly - with respect towards the pasture, the animal and the raw milk - and helping them develop and marketing their products. So he transformed the basement of his house into a small aging cellar and began to ripen his very favorite cheeses to perfection.

The word spread quickly. Restaurants only wanted Rolf's cheeses anymore because they tasted better, more finished, different than any other on the market. Soon Beeler could not stock enough wheels in his own cellar anymore. So he started to work the other way around. Instead of him taking the cheeses away from their birth place he left them there and started to instruct the producers of how to take care of them. He went - and still goes - around all his places once or several times a week to check on the product, discuss the status and plan the next steps with the cheese makers.

Over time Rolf also started to develop recipes for cheeses he dreamed up in his mind and then went out to find the cheese maker he thought was ideal to produce this specific item. The Hoch Ybrig, a wine washed mountain cheese worked in the tradition of a Gruyere and the Chue Flada, an year round available version of the Vacherin Mont d'Or were two of the first famous babies with the signature of Rolf Beeler on their birth certificate. Many others have followed. By now the cheese makers who contact Rolf in the hope of a collaboration fill a long waiting list.

But Rolf does not only support producers. More than anything else he supports cheese itself. He only accepts the best and he only accepts raw milk. These two adjectives are sacred to him and there's not one single compromise he will tolerate. Rolf is not a man who speaks loud but he is one who speaks up. With an intensity, consistency and passion that makes everyone stop and listen. The medias do not call one "Cheese Pope" or "Rambo of Cheeses" for no reason. Rolf Beeler indeed is the best thing that could happen to Swiss cheese.

Milk Cow
Country Switzerland

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