Cow Milk, Hard, Raw

When we first tasted the Bergblume,
by cheesemaker Godi Thoenen, we immediately knew that this would be a good
seller. It is visually easy to distinguish from other classic Swiss hard
cheeses with its dark green/brown rind. A quick sniff on the surface reveals
the power of the herbs added to its washing brine. Fresh and dried herbs are
used and reflected both in the rind and paste. Additionally, Thoenen only uses
milk from cows that are fed naturally (grass/hay.) There is no silage feeding
used. The cheese is aged for at least half a year in the cellar.


Cow Milk, Hard, Thermalized

Fricâlin is made by cheese maker
Markus Wohlhauser in the dairy of Lurtigen, a small village of farmers just 2.5
miles east of the historical town of Murten. Wohlhauser has been in charge for
11 years now. However, the Fricâlin was an invention by his predecessor,
“because there was too much milk at the time." After the cheese
is made it stays at the dairy for only about a month because of space
restrictions. It is transported to the nearby town of Bulle where it is aged
for a minimum of 6 to 8 months, developing into a cheese with a nutty, malty
and buttery finish.


Milk, Hard, Raw

One of the most famous cheeses in
Switzerland, and one of the proudest exports of Rolf Beeler, Gruyère is made in
the show dairy of Les Ponts-de-Martel in the heart of the Gruyère region. It is
then aged in a cave for a minimum of 16 months – and exactly here lies the
difference. After about a year, Gruyère goes through a second fermentation, and
if the cheese was not impeccably made it will develop cracks and develop flavor
imbalances. That is why a majority of the Gruyère production is sold before
that time. Beeler Gruyère is one of the great pinacles of this classic cheese.  Also available in freshly cut quarter wheels.


Cow Milk, Hard, Raw

Hoch Ybrig was one of the main
reasons that Beeler cheeses got a name in the U.S. It is made by the
Dorfkaeserei (village dairy) in Kuessnacht am Rigi, which was established in
the middle of the 19th century. 

Hoch Ybrig is made in the style of a
Gruyère. Due to the smaller wheel, it ages more quickly. Cheesemaker Josef
Werder uses milk from cows that are fed with grass and hay only (no silage.)
The milk comes from several farms in the region of Mount Rigi and Lake Lucerne.
Apfelwein (cider with an alcohol
content of about 6%) is added to the brine and gives the Hoch Ybrig a hint of

MAXX (sw340)

Cow Milk, Semi-hard, Thermalized

When cheese maker Martin Egli joined
Daniel and Thomas Studer in the dairy Hatswil in 2003, the Scharfer Maxx was
created as a celebration. Made of fresh, thermalized whole milk, the semi-hard
cheese has a wonderful creamy paste with a hint of spice that really kicks in
on the finish. It is washed with a special brine (secret recipe, of course) and
aged a minimum of 5 to 7 months in a climate- and humidity-controlled cellar. Scharfer
Maxx undergoes a strict quality control, which is why the maturing period can
vary, depending on what the wheel needs.


Cow Milk, Semi-hard, Raw

This creamy, beefy cheese has notes
of caramelized onion within its sweet finish. Wilde Hilde is made in the
village of Waengi, in eastern Switzerland. Waengi is not far from the cities of
Winterthur, Frauenfeld and Wil, but is, nevertheless, in a typical countryside
setting. Just as the surroundings are green, the term "green” is also
applicable to Wilde Hilde’s production in terms of environmental practices. The
village actively supports bio-diversity, as does the dairy of Godi Thoenen.