Events

Gebsen Cheese – In Sync with the Tiny Giants

featuring Anton Sutterlüty, Vincent Somerville, and Studio ERBA

Anton Sutterlüty is originally from the Bregenzerwald and now lives in Vienna. Every spring and fall, he returns to the Vorsäss near Egg/Schetteregg as a cheesemaker, where he produces Gebsenkäse from the milk of local farmers—without using any cultivated or standardized bacterial cultures, but rather by allowing the milk itself to develop everything the cheese needs to mature.  The result is a cheese that tastes of terroir: of the soil and grass of the region.

As a microbiologist, Vincent Somerville has been researching the bacterial world of cheese for years. With his research group at ETH, he is investigating how bacteria and phages—viruses that infect bacteria—change over time and under different conditions. Using gene sequencers, he reveals the bacteriological processes behind Gebsen cheese and shares his findings.

Studio ERBA (Suzanne Bernhardt and Philipp Kolmann) provides a culinary setting for the alpine cheese tasting: using byproducts from cheese production, they create new, inspired dishes that convey the flavors of the terroir in their own unique way.

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