Since this is my first contribution to this blog please let me introduce myself: I am a Swiss food journalist turned cheese importer & wholesaler. My company, Quality Cheese, was born out of lack. When I moved to Florida fifteen years ago I immediately started to miss all the fabulous cheeses I had loved, been exposed to and eaten daily back home.

During a phone call with my friend, Affineur Rolf Beeler, I mentioned that I would have to start importing his products. Somehow this little joke stuck in my head. A few months later I ordered thirty pounds each of Rolf’s Gruyere, Sbrinz and Emmentaler. I set out for a trip that led me to five cities and chefs like Tom Keller, Daniel Boulud, Gray Kuntz and Charlie Trotter. Upon my return I found the first order on my fax machine. From a certain Mr. Max McCalman for (at the time) Picholine Restaurant.