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Rolf Beeler is a Swiss affineur known for his raw milk artisan cheeses, which he develops for more than 30 years. He does not make cheese himself but collects terroir-based cheeses from the best small, artisanal cheesemakers,〔Sue Style ("The trend: Swiss cheesemakers" ), Financial Times, Retrieved on 2013-11-15〕 and then ages them to create the final product. Rolf Beeler is regarded as Switzerland’s best maître fromager (cheese ager) and dubbed "The Pope of Cheese" by cheese connoisseurs.〔Haas, Scott ("The Cultural Diversity of Cheese" ), Gastronomica, Winter 2012, Retrieved on 2013-11-15〕〔("From Arlington to The Alps! Katie Carter Journeys to Switzerland!" ), Arrowine, Retrieved on 2013-11-15〕 ==Career== Prior to becoming a cheese specialist, Rolf Beeler tried school teaching and even DJing, but his passion for good food prevailed. He opened his own grocery store where he sold only the products he personally liked. He then discovered that he wants to work particularly with cheeses. Beeler sold his store and started to work directly with cheese makers in Switzerland and abroad, including world-renowned French cheesemaker Bernard Antony.〔("Rolf Beeler profile" ) at The Cheese Course, Retrieved on 2013-11-15〕 Then, Beeler turned his house basement into small cheese cellar and started to age and ripen his favourite cheeses, which he bought from small local producers. Restaurateurs liked his cheeses, the business went up, and soon there was not enough space to stock all the wheels of cheese at his house. Then he came up with a new strategy. He now allows the cheese to ripen at the cheese makers cellars and educates them on how to handle the process of ripening. He also visits his cheese makers at least once a week to check the product and discuss the further steps of aging. After succeeding in production of traditional Swiss cheeses, Rolf started to develop new cheese recipes in collaboration with his fellow cheesemakers. Wine-washed Hoch Ybrig was the first one, and many followed. All new Beeler's cheeses are highly welcomed by cheese lovers and professionals alike.〔("Hoch Ybrig" ), Culturecheesemag.com, Retrieved on 2013-11-15〕〔("Bierdeckel" ), Culturecheesemag.com, Retrieved on 2013-11-15〕〔Janet Fletcher ("Cheese course: Napfkäse is not just another Swiss cheese" ), San Francisco Chronicle, Retrieved on 2013-11-15〕〔("Alp Drackloch by Rolf Beeler" ), igourmet.com, Retrieved on 2013-11-15〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Rolf Beeler」の詳細全文を読む スポンサード リンク
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