Heublumen Bio

International selection: 
Selection by milk: 
Milk Treatment: 
Raw milk



When the Swiss government changed the laws governing subsidies to dairy farmers, it opened a lot of doors for cheesemakers to explore their craft. The Stadelmann family is a fine example of this revolutionary approach to cheesemaking. In the 1980s they split from the Tilsiter consortium and struck out on their own developing a line of new cheeses that remain true to their Swiss heritage.

The Heublumen starts with organic, raw milk. As its name implies, the young cheeses are coated with hay and bits of native grasses that fall from bales of hay on the farm. After four months of aging, the cheeses are semi-firm in texture. The milky flavor lends itself well to the woodsy, floral notes of the herbs and grasses which are imbued into the cheese.

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