Sponsored content by Cactus • Insights •Food Trends• 01.10.2018
Over the past 50 years, the majority of artisanal cheeses have passed into the hands of large industrial companies who produce huge volumes of standardised cheeses. However, renewed interest in terroirs and age-old know-how is now coming to their rescue, as a growing number of consumers are keen to rediscover authentic cheeses with pronounced flavours.
To rediscover what cheese should really taste like and encourage you to awaken your taste buds and develop a taste for artisanal, raw milk speciality cheeses, you have to search for producers who create natural products using their artisanal craftsmanship.This challenge of sourcing craft cheeses has been met by retailers which provide you extensive range of aged cheeses from France, Switzerland, Italy… and from our own terroir - because here in Luxembourg too farmers and producers are working passionately to produce matchless cheeses.
You will taste the difference. Those artisanal cheeses offer you a unique taste experience.
You have to discover their complex flavours, especially the case with aged cheeses - because they are aged, their taste and texture are developed to reach their full potential, each cheese being carefully looked after in a maturing cellar - a process which may take a few weeks or a few years depending on the individual cheese variety.
The aged cheeses, these raw milk artisanal or farmhouse cheeses still have their natural, wild bacterial flora, which brings out their fragrances and aromas. More subtle and sophisticated, these cheeses may vary in taste depending on the season – and also to be taken into account is their maturity, which is dependent on how long they are aged.
Make your choice among those authentic cheeses:
In the heart of the Our National Park, Yves Radelet produces artisanal cheeses. His cheeses are made with raw cow’s and goat’s milk which he collects himself from the farm.
Our favourite: Caprice de Drauffelt
Jos Schank’s Farm inHupperdange
‘Hëpperdanger’ cheeses are organic, from a rural terroir, typical of northern Luxembourg. Here, at Jos Schanck’s farm, the environment is respected along with everything that is part of it: humans, animals and products. These are artisanal cheeses made with organic milk.
The artisan cheese maker Vom Chäser is based in the Swiss Alps. For its speciality cheeses, local suppliers deliver their milk fresh from the meadows directly to the cheese dairy. Vom Chäser sells under its own name a considerable number of cheeses from small family cheese producers who have no commercial structure. Why not try Chalet de Maman or Amour de Belle Garde.
Beppino produces Occelli cheeses from Piedmont and for almost 40 years has been working to reinvent the cheese of his local area, the mountains of northern Italy. Among the range of his cheeses available at Cactus, why not try his Barolo Flavoured Occelli and Occelli in Chestnut Leaves.
There are many more to discover and to enjoy. Become an ambassador for artisanal cheese.
Discover the great range of craft cheese supported by a local retailer: