Chue Fladae Cheese

Chue Fladae (aka “Stanser Flada”) is a washed-rind, soft, cheese made by the Josef Barmettler creamery (“molkerei“) in Stans, Switzerland. It is creamy to the point of being runny.

Made from raw milk from cows, it is smelly but not overly strong tasting.

The cheese is round, weighing from 300 to 350 g.

It is aged 4 to 5 weeks and packed in a round wooden box for sale.

“Stanser Flada, from the village of Stans, 26 minutes away by postal bus, is the market’s most interesting and tastiest cheese, best eaten with a spoon from its small, round, wooden container. The rind – dark, wrinkled, orange-brown – smells like a barnyard, but when you break it, the cheese that oozes out smells sweet and buttery. The flavors emerge in layers: fresh milk, cream, a hint of almonds.” —  Haas, Scott. A market qualified to be called a big cheese. Boston, MA: The Boston Globe. 29 November 2009.

Cooking Tips

Chue Fladae cheese can be spoon eaten at room temperature.

Nutrition

53% milk fat.

History

The cheese was developed jointly by Rolf Beeler and Sepp Barmettler to be a year-round version of Vacherin Mont d’Or. ^[1]Swiss Cheeses Pre-order guide. Armonk, New York: World’s Best Cheeses. March 2017. Page 14.

Language Notes

The makers of the cheese have over the years referred to the cheese variously as Stanser Fladä, Stanser Chuefladä, Chua Fladä,. In 2022, they were referring to it as “Beeler Stanser Flada Cows Pat.” The “Stans” part comes from Stans, Swizerland, where it is made.

Chuefladä is Swiss-German for “Kuheflade“, which in English means “cow patty.”