Monte Azul strives to promote local products and fortunately, we are located in an area with bountiful and varied options. One of the most treasured are the Swiss style cheeses, homemade less than a mile from Monte Azul, and produced in the rural tradition of the Swiss Alps.
Katia and Wilberth, born and raised here in the Chirripó Valley, learned the technique from a Swiss cheese maker who later invited the couple to Switzerland where they trained in traditional cheese making methods with farmers in the Alps. The couple has brought to “The Switzerland of Central America”, as Costa Rica is known in the region, delicious and unique versions of those cheeses. In Switzerland the cheese had no name, so to keep the tradition, Katia and Wilbur insist on leaving their savory cheeses nameless.
The family farm produces milk from organically raised dairy cows. Wilbur is in charge of producing the milk for the cheese, while Katia is in charge of the cheese production. Young or aged, the cheese will delight the strictest fromageophile. Paired with a local desert liquor, we serve a desert entrée featuring these cheeses that may tempt you to skip the rest of dinner.
Guests at Monte Azul are privileged to participate in the cheese making process as one of the workshops we offer in collaboration with the family. In fact, it has been one of our guests’ favorites by far!
Update: Our very own Randy Langendorfer has embarked on the cheese making adventure. He continues to learn Wilberth and Katia's techniques and is exploring with Mazzerella, Ricotta, Swiss, and Chevre.
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