New Zuercher Items
Sepertino may be a new name to Zuercher & Co., but this company, located in
the Piedmont region of northern Italy, is no stranger to cheesemaking. The
Sepertino family began their small-scale production in 1930 with Nonna Genia
and Nonno Pietro at the helm. Today, Anna Maria and Mario, along with brother
Gabriele, oversee Caseificio Sepertino, leading them into the new millennium.
Despite newer facilities, care is given to retaining traditional processing
techniques, including the use of linen sheets for draining, hand-massaging
wheels with salt and/or oil and aging cheeses on white fir boards.
the Zuercher staff was impressed with the quality of the Sepertino items we
sampled. We were also collectively impressed by its cost in relation to the
quality, something that is particularly difficult to find amongst Italian
specialty products. We elected to place a trial shipment in order to allow our
customers to decide if they agree. Supplies are extremely limited at this
point, so we suggest acting quickly if you would like to be the first to try
these products. If customer demand supports future importation, we would be
excited to continue its availability. Let us know what you think!
centrifuges its cream to create this butter. Beautiful Himalayan pink salt is
added, but added with a light hand (demi-sel translates to “half-” or “slightly
salted.”) As a result, the butter remains highly versatile for use in recipes
for sauces and baked goods. Its texture is light and creamy, making it equally
delicious when eaten raw, slathered onto fresh bread, muffins, breakfast
radishes or baked potatoes.
an effort to stay true to the traditional cheeses of the Italian Piedmont
region, Sepertino dedicates DiBianca Piemunteisa to that spirit. This
toma-style cheese uses only the milk of the bianche piemontesi breed, or white
Piedmont cattle. While this native breed’s milk is becoming increasingly more
rare, Sepertino commits to producing this unpasteurized cheese as a way of
preserving the past. DiBianca has a straw-yellow color with scattered eyes
throughout. You will notice its buttery flavor with a backbone of earthy
minerality and a lactic tang.
made with unpasteurized cow’s milk, has a semi-soft texture, ivory paste and a
square-shaped grey exterior. Its uncommon shape has age-old origins when Sola
cheese was pressed between wooden boards. Sola’s flavor is sweet and milky with
a delicately fruity and floral finish.
Tomme de Chèvre
Adrienne” is a beautifully bloomed goat cheese with a thin coat of ash under
its snowy coat. It has a fudgy texture towards the center and a runny, melted
ice cream texture near the rind. Tomme de Chèvre Grand-Mère Adrienne displays
flavors of buttermilk, lemon and faint minerality, and makes an elegant
addition to a cheese course or simple meal with a fresh salad, bread and white
wine or wheat beer.
by farmhouse cheeses within the Burgundy region of France, l’Ami du Chambertin is
a soft cows’ milk cheese washed in marc de
Bourgogne, a regional pomace brandy. Bearing similarities to its younger cousin,
Époisses, this cheese is fruity and aromatic with a firm backing of beef and vegetal
in Normandy, and originally created by Cistercian monks, Pont l’Évêque remains
one of France’s most popular cheeses. The cheese, formed in a traditional
square shape, is washed in saltwater brine, and develops a pale orange Brevibacterium linens skin with a soft
covering of fleurie on top. Its golden ivory paste is soft and creamy and
tastes tremendously vegetal, reminding one of asparagus, broccoli and
Le Grain d’Orge
with milk of the Normande cow in northern France, Le Grain d’Orge shares
similarities to Livarot. The cheese displays an orange crust as a result of
washing with Calvados, the prized apple brandy from the same region. Le Grain
d’Orge has a soft, springy paste and a sweet, yeasty flavor.
spring seasonal cheese, St. Pat, starts with organic Jersey milk from Chileno
Valley Dairy. Jersey cow’s milk is known for its high butterfat content.
Additionally, the beauty of creating seasonal cheeses is the ability to
emphasize the nuanced differences each season’s milk brings. For St. Pat, this
means highlighting their rich bloomy wheels with a distinctive green wrap of
wild nettle leaves to commemorate spring’s arrival. The nettle leaves are harvested
from Fresh Run Farm in nearby Bolinas, and add a smoky artichoke or asparagus
flavor to the cheese.