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Käserei Krümmenswil

Northeast of Zurich, in the Toggenburg region of Switzerland, Försterkäse is produced by 2nd generation cheesemaker Ernst Dirriwächter, schooled by parents and grandparents. The land is flat, with many rolling orchards, and the Diriwachter Schmid dairy produces new cheeses using traditional production methods. "Försterkäse" means the "lumberjack cheese," referring to the thick, chocolatey pine band traditionally used to bind runny cheese in a time before plastic molds. A two pound wheel of thermalized cow's milk, washed in brine and bound with pungent pine, the smell is fierce, but the soft paste is layered, complex, and gentle. The binding imparts a definite woodsiness that is salty and full without the barnyardy flavors of classic French washed rinds. An unusual treasure.

Just the facts

Country Switzerland
Region Sankt Gallen, Krümmenswil
Maker Käserei Krümmenswil
Milk Type Cow
Pasteurization Unpasteurized
Rennet Type Animal
Age 2-4 months
Cheese Type Stinky
Wheel Weight 1.5 lbs
Pairing Recommendations

Pour a glass of...

  • Farmhouse Ales

    Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

    Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.

  • Chardonnay

    This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.

    Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.
    Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne

    New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.
    Pair with: Slightly stronger cheese like sweet Prairie Breeze cheddar, or a mild washed rind like Keeley’s Across the Pond.


    Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.
    Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.

Försterkäse zoom

Makes a great cheese plate with...