Specialty Cheeses

Edam is one of the most famous Dutch cheeses, traditionally produced in a ball shape.  It is named after the small Dutch town of Edam where it was first produced. Now produced all over Holland, Edam is a young, mild cheese that is somewhat spicier than mild Gouda.

Gruyere is still made in village dairies using knowledge that has been handed down through generations, and of course, thorough training that cheesemakers now undergo. With a slightly sweet yet meaty flavor, Gruyere is smooth and creamy when young, and develops a more earthy and complex flavor as it ages. In this form the cheese is easier for foodservice to slice and also...

During the aging of Appenzeller the rind is treated with an herbal brine (a closely guarded secret that is handed down from generation to generation) that seeps through the rind and gives the cheese it’s uniquely zesty flavor. A delicacy on a cheese plate, this cheese also lends itself to many wonderful cooking applications.

During the aging of Appenzeller the rind is treated with an herbal brine (a closely guarded secret that is handed down from generation to generation) that seeps through the rind and gives the cheese it’s uniquely zesty flavor. The rind is treated with an extra spicy herbal brine and aged for 6 months. This gives the cheese a spicy and tangy flavor. A delicacy on a cheese...

It has a round shape with a smooth, pink to deep orange, slightly sticky, natural rind. Raclette has a pleasant, nutty, sweet, and fruity flavor. The flavor will intensify as this elastic cheese is melted. Raclette is produced in several cantons north of the Alps, and is guaranteed free of additives as it is made in accordance with its original recipe. It is not only a cheese but...

The cheese bearing the name Valais Raclette is the most famous of the Swiss Raclettes. The Valais Raclette (namely cheese made in the canton of Valais) is made from ancestral methods. The unique climate and Alpine meadows have an effect on the quality of the milk and the finished product leading to a washed/brushed orange to brown rind, ivory paste and a fragrant creamy texture....

Tete de Moine (literally Monk’s Head) is a cylindrical cheese with a smear rind and is semi-hard. This cheese is not cut but shaved with a girolle into rosette shaped slices. These are best produced when the cheeses come straight from refrigeration. Tete de Moine can be enjoyed with an apertif, as dessert cheese, or just a snack.

This cheese is a true classic among Swiss cheeses. The rind is reddish-brown, typical for a smear cheese. The paste is ivory to light yellow with some small holes (“eyes”) throughout. The flavor is slightly pungent with a nutty aroma.

Vacherin Fribourgeois is a hearty and potent Swiss cow’s milk cheese with a semi-soft to firm texture, depending on age. Vacherin Frigourgeois is an “old fashioned” Vacherin with an uneven, craggly rind and harsh edges. Its taste is grassy, nutty, and with the perfume of fresh-cut hay.

The ingredients for a traditional Swiss fondue are found inside this packet. Emmentaler and Gruyere cheeses are combined with white wine and Kirsch for making a quick and easy fondue at home.