Rockflower (Fluehblüemli) Swiss Cheese Aged by Gourmino Cut & Wrapped by igourmet

Mature, refined, and incredibly delicious, Rockflower (Fluehblüemli) aged Swiss cheese boasts a creamy taste and soft texture on the palate. Crafted in Entlebuch, Switzerland and matured in the Swiss mountains, its taste profile strikes a balance with nuanced hints of cooked cream, umami, and pine nuts.

Situated 770 meters above sea level near the tranquil village of Werthenstein, cheese maker, Silvio Schöpfe’s Emmentaler has been meticulously crafted for a century in his modest mountain dairy. Inherited from his father Albert in 2009, Silvio’s family business thrives on collective effort. Beyond Emmentaler, his passion lies in innovating new cheese varieties. These specialties allows him to channel creativity while making the most of the pristine mountain milk from nine local dairy farmers. The production of these unique cheeses operates independently from Emmentaler’s quantity restrictions. 

Silvio’s cheeses take inspiration from nature and the storied traditions of Central Switzerland. “Fluehblüemli” or Swiss Rockflowers (Primula auricula) are resilient yellow alpine blossoms that thrive amidst rugged limestone formations. Predominantly found in the Swiss Pre-Alp region and adorning the slopes of their home mountain, the Pilatus massif, these flowers have enchanted countless hikers. They symbolize times past and harken back to the legend of the “Wildmannen,” who once inhabited the area’s caves. These individuals tended to chamois, the alpine counterparts of many goat species. The chamois fed on these alpine blooms, crafting cheese from their milk. When conditions permitted, the “Wildmannen” ventured down to the valley, assisting farmers in exchange for food and milk.  In homage to the untamed spirit of these wild people, Silvio, his father Albert, and their team replicate this cheese.

After maturing and receiving meticulous care for four months at Kleinstein mountain dairy in Central Switzerland, the cheeses travel to Reichenbach in the Kander Valley for mountain affinage. Nestled at the base of Blüemlisalp, a striking mountain massif in the Bernese Oberland, Gourmino’s cheese warehouse is where the “Fluehblümli” cheeses mature, receive care, and age. Under the watchful eye of their cave master and his team, this process takes a minimum of 10 months in ideal climatic conditions.

• Made from fresh raw milk sourced from content cows grazing on flower-rich meadows, close to the renowned UNESCO Biosphere in the Entlebuch, high above Werthenstein.

 • We cut and wrap this cheese by hand from a 14 lb wheel.