8 CIROV
Imagine my surprise: me, a cheese-loving Swiss, meeting an amazing cheesemaker during my Siberian adventures, one who could actually capture what cheesemania is about.
Logo and brand.
I drew a cheese in Affinity Designer, and we picked the fonts together over cheese and coffee. It was really nice.
Later, I generated a landscape with AI based on old Swiss découpage art I had lying around (I always carry some, haha), and added a barn and some cows I drew by hand. She liked it a lot, and so did I. It became a central part of the design.
The badge, and the woodcut countryside that wraps every pack.
Showing the cheese.
Selling the cheese in ready-made aperitif and tasting portions quickly became a necessity, and I couldn’t believe my eyes (my mouth, I mean) at how good that cheese actually was: a Swiss recipe (Belper Knolle) in the middle of Siberia.
I am VERY strict and critical about cheese. I’m the third generation of my family buying cheese from Maître Fromager Frederick Godel at the Riponne market in Lausanne, so I know what a freakin’ good cheese tastes like, believe me.
Cheese truffles rolled in coconut. The truffle range, the cheese platter, and a board for the table. Instagram stories: platter, cheese toasts, cheese crate.
The ultimate aperitif cheese box.
Zarina, the cheesemaker, partnered with my good friends at Taiga Delicacies to add branded honey and pine-cone syrup in small jars to her box, which we designed and then printed with my good friends at KraftLine Baikal. The result is a box that really impresses your guests, and if you bring a bottle with it, chances are they’ll remember that apéro for a long time.
The cheese box, closed and opened.
So, yeah.
I never expected I would work with cheese, and somehow it was a huge one to tick off my bucket list. I grew up in an orphanage after losing my parents, and every year we kids were gifted a visit to the Gruyère cheese factory and the Giger Museum next door. That’s how my love for cheese started.
I think Zarina makes some of the best cheese I have tried in Siberia, and I hope she grows her brand into a restaurant or café, so people can actually sit there and enjoy the goods with a drink or two.