learning from a master
When I originally wrote about this on my other blog, I entitled it: 'All you wanted to know about Blue Cheese but were afraid to ask'
But actually it was more like: 'More than you realised there was to know about Blue Cheese and had no idea of how much to ask.'
‘Hello!’ came the cheery greeting over the phone, ‘I think I have something that might interest you…’
After meeting Swiss cheesemaker Willi Schmid and tasting almost 30 of his cheeses in New York last winter, I knew I had to travel to Switzerland to learn more about this talented craftsman. I was thoroughly impressed with his innovative approach to cheesemaking and so curious as how one man can make so many superb cheeses. World famous Swiss affineur Rolf Beeler, the great Swiss cheese importer Caroline Hostettler, and the author of Swiss Cheese, Dominik Flammer all say Willi Schmid is the best. But, I needed to understand for myself, a knowledge-hungry cheese professional, what makes him so great and how does he do it? After spending two weeks with Willi Schmid at Städtlichäsi creamery in Lichtensteig, Switzerland, I came to understand what makes this cheesemaker and his cheese so special.