UNIQUE, HAND SELECTED CHEESE FROM SINGLE PRODUCERS
Thoughtful selection, knowledge & export of specialist cheese from Switzerland.
Käseswiss has a focus on flavour, seasonality and direct relationships with cheesemakers. We are here to aid cheesemakers getting their cheese to customers, and to assist our customers to get extraordinary cheese whilst also experiencing a connection to where its source.
"Since 2005 KÄSESWISS has been leading the way in a commitment to grass-fed cheese with biodiversity of pasture being paramount".
What looks like a simple summer meadow in the Swiss Alps is in fact a complex ecosystem with over 100 different plant varieties.
Quality / Grass-fed
Quality. We have access to limited production cheese made from the milk of grass-fed animals. These are animals eating fresh pasture or hay with a biodiversity unmatched in many other countries. This is Alpine grazing in the summer months, high up in the mountains where there is remarkable biodiversity in plants.
Cheeses from Switzerland are mostly produced in small village and alpine cheese dairies.
Tradition / Environment
These cheeses are made possible by a special combination of environment, animals, and people. Cheesemakers continue the legacy of Swiss traditions, following alpine farming practices of small herds, ethical animal husbandry and unique methods in the cheesemaking room. Cheesemakers use raw milk and often self-produced starter cultures to make their cheese, allowing nature to do its amazing work with as little intervention as possible. The result is authentic cheese, produced by people working in tune with nature.
High-Quality Milk + Craftsmanship = Unique Natural Cheese
CLEAR TRACEABILITY, cOLLABORATION & COMMITMENT
Where our cheese is coming from is also easily recognised through these symbols:
The designation "Produit Suisse d'alpage" is reserved for products that have been produced and processed in the high altitude alpine regions during the summer months, produced according to the traditions of alpine farming practices.
Switzerland Mountain cheese (Bergkäse)
In order to be able to use the mountain and alpine labels, the cheese must be composed mainly of raw materials from these areas, and as a general rule, have also been made in such areas.The purpose of these labels is to provide formal protection to mountain and alpine products as well as greater transparency.
Switzerland AOP cheese
AOP stands for “Appellation d’Origine Protégée”, or “Protected Designation of Origin” (PDO) in English. Products labelled with this mark are produced, processed and refined in a clearly defined region. For AOP cheese, this means that the milk is sourced from the same region in which it is made into cheese and in which the cheese is matured.
Twelve different cheeses from Switzerland currently bear the AOP quality seal
Berner Alpkäse and Berner Hobelkäse, Bloder-Sauerkäse, Emmentaler, Glarner Alpkäse, L’Etivaz, Le Gruyère, Raclette du Valais, Sbrinz, Ticino Alpkäse, Tête de Moine, Vacherin Fribourgeois, & Vacherin Mont-d’Or
KÄSESWISS is actively supporting the production tradition and skill of Swiss Alpine cheesemaking, as well as promoting the value of high quality milk achieved through good animal husbandry and care of the Alpine lands. Our company places a strong emphasis on the sustainability of cheesemaking in Switzerland - and through our new initiative "Natural Alpine Cheese" we aim to help maintain traditions and improve the quality of the cheese that is made.
Export from Switzerland to U.K., Europe, Australasia, Asia +
We can take care of the whole process, door to door. With over 18 years in the Swiss cheese environment, we have built a complete network of partners who are reliable & solution orientated. From our building of long-term relationships with cheesemakers, affineurs, Swiss cheese industry insiders, transporters & local regulators, our partners have trust in our commitment to supplying extraordinary cheese.
ABOUT US - FOUNDER
Rachael Sills is the founder of Käseswiss. She believes in the importance of supporting cheese producers to get their cheese to the market, and to inform & educate so the end client understands the value, quality and provenance of the cheese they have bought. Through Käseswiss she aims to help maintain cheese-making traditions and improve the quality of the cheese that is made.
In placing a strong emphasis on the sustainability of cheesemaking in Switzerland, Rachael started the new initiative of “Natural Alpine Cheese” - to actively support the production tradition and skill of Swiss Alpine cheesemaking, as well as promoting the value of high quality milk achieved through good animal husbandry, a total focus on grass-fed milk, and care of the alpine lands.
Rachael comes from a background of dairy farming - with an understanding of the processes and challenges of farming, and 27 years working in the international specialist cheese industry. In addition to her expertise in cheese selection, she has hands-on experience in the cheesemaking and affinage fields which furthers her knowledge and understanding of the complete cycle of cheesemaking. Under Rachaels direction, Käseswiss has developed comprehensive export processes & routes, with excellent partnerships in the export framework.
Rachael is a regular cheese judge for Swiss, U.K. and other global cheese competitions. Rachael has a commitment to food being produced the right way, and the rethinking of modern farming methods.
“People often ask me how they should make a good cheese board. I always say, take one piece of very well made, delicious cheese, and put it on a board with your favourite knife - and perhaps a piece of in-season fruit. Beautiful and simple”.