{"id":31100,"date":"2017-07-26T14:50:13","date_gmt":"2017-07-26T18:50:13","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=31100"},"modified":"2019-06-06T12:16:39","modified_gmt":"2019-06-06T16:16:39","slug":"planet-cheese-how-do-they-do-that","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-how-do-they-do-that\/","title":{"rendered":"Planet Cheese: How Do They Do That?"},"content":{"rendered":"

\"Planet<\/a>
\nPlanet Cheese<\/strong><\/a> is a weekly blog devoted to everything cheese: products, people, places, news, and views. James Beard Award\u2013winning journalist Janet Fletcher writes <\/em>Planet Cheese from her home in Napa Valley. Janet is the author of <\/em>Cheese & Wine, <\/em>Cheese & Beer, and <\/em>The Cheese Course and an occasional contributor to <\/em>culture<\/strong>. Visit <\/em>janetfletcher.com<\/a> to sign up for <\/em>Planet Cheese and view Janet\u2019s current schedule of cheese appreciation classes.<\/em><\/p>\n

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A-may-zing. A terrific aged raw-milk cheese from Switzerland for $20 a pound. If you\u2019re accustomed to paying at least half-again as much for the best Swiss cheeses, you may be asking yourself, \u201cHow do they do that?\u201d I know I am. I asked the importer, who had one answer, but he also warned me that the price would likely climb. So now\u2019s your chance.<\/p>\n

Ch\u00e2teau Heitenried<\/a> is a new creation from a 150-year-old Swiss affineur, Lustenberger and D\u00fcrst. The company matures and markets traditional Swiss cheeses like Emmentaler, Appenzeller, Gruy\u00e8re, and T\u00eate de Moine. A lot of the product is pre-cut and pre-packaged for sale in grab-and-go environments like supermarkets.<\/p>\n

But San Francisco-area importer Michele Lanza wasn\u2019t interested in pre-cut cheese. He sells to fine cheese shops and higher-end markets, and he knows his picky customers want whole wheels. The first shipment of Ch\u00e2teau Heitenried just arrived, in its beautiful whole 12- to 14-pound format, and retailers are loving the astonishing quality for the price.<\/p>\n

\n
\"Michele

Michele Lanza<\/em><\/p><\/div>\n<\/div>\n

I had always assumed that Lanza, who owns the importer\/distributor Fresca Italia<\/a>, was a native Italian. But he was born in the German-speaking part of Switzerland and spent the first nine years of his life in Zurich. The cheeses he snacked on in childhood were Swiss. \u201cI am half Swiss,\u201d he says jokingly, in a thick Italian accent. \u201cI have always had an inclination for these cheeses.\u201d<\/p>\n

Lanza says he can offer Ch\u00e2teau Heitenried at such a good price because there are \u201cfewer hands\u201d on it\u2014by which he means fewer middlemen with their inevitable markups. He is buying direct from the affineur. Still, he made it clear that the introductory price is just that. Once we all fall in love with this aromatic cheese, the tab will rise.<\/p>\n

Produced with raw cow\u2019s milk and matured for at least five months, Ch\u00e2teau Heitenried smells like French onion soup. It is richly beefy, with the scent of concentrated meat stock, roasted leeks and toasted walnuts. It has a thin, tacky, flesh-colored rind and a few pea-sized eyes in its golden paste, and the texture is creamier, softer and more supple than Gruy\u00e8re.<\/p>\n

A malt-forward beer, such as a brown ale, doppelbock or maibock, would be a good match. Wine drinkers, open a rich white\u2014an Alsatian Pinot Gris or barrel-fermented Chardonnay. More retailers will surely pick up this cheese, but for now, look for it at Market Hall Foods<\/a> in Oakland; Gus\u2019s Market<\/a> and Rainbow Grocery<\/a> in San Francisco; Atelier by JCB<\/a> in Yountville; Mollie Stone\u2019s<\/a> (multiple locations); Oliver\u2019s Markets<\/a> (multiple locations); and The Truffle Cheese Shop<\/a> in Denver.<\/p>\n<\/div>\n<\/div>\n

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<\/center>\"Planet<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n
 <\/div>\n","protected":false},"excerpt":{"rendered":"

A look at Ch\u00e2teau Heitenried, the latest offering from Swiss affineur Lustenberger and D\u00fcrst<\/p>\n","protected":false},"author":85,"featured_media":31103,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[13352,1228,13356,13353,13346,1559,1936,13349,851,13355,1131,13347,13351,13354,13348,13357,1730,4166,1227,908,3992,13358,13350],"coauthors":[305],"class_list":["post-31100","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-alsatian-pinot-gris","tag-appenzeller","tag-atelier-by-jcb","tag-chardonnay","tag-chateau-heitenried","tag-doppelbock","tag-emmentaler","tag-fresca-italia","tag-gruyere","tag-guss-market","tag-janet-fletcher","tag-lustenberger-and-durs","tag-maibock","tag-market-hall-foods","tag-michele-lanza","tag-mollie-stones","tag-olivers-markets","tag-rainbow-grocery","tag-swiss-cheese","tag-switzerland","tag-tete-de-moine","tag-the-truffle-cheese-shop","tag-zurich"],"acf":[],"yoast_head":"\nPlanet Cheese: How Do They Do That? 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