Switzerland

Matured for over a year in the Langruti cellars under constant supervision by highly experienced cheesemakers, Antique Gruyere ends up with outstanding properties. With a rustic structure and remarkable taste, this is a cheese to savor and enjoy.

During the alpage season, from April through October, the remaining Swiss farmers who practice traditional transhumance move their herds to high Alpine pastures where they graze on fresh meadows and wildflowers. The raw milk produced by these cows is considered the gold standard for Swiss cheese making. Its flavor is very much dependent upon its environment, the altitude, and local...

During the alpage season, from April through October, the remaining Swiss farmers who practice traditional transhumance move their herds to high Alpine pastures where they graze on fresh meadows and wildflowers. The raw milk produced by these cows is considered the gold standard for Swiss cheese making. Its flavor is very much dependent upon its environment, the altitude, and local...

Similar to Gruyere but easier to handle, Swiss Peaks is the perfect cheese for cooking. The flavors are nutty, sweet and herbal. It melts beautifully like true alpines do. It’s also made with milk from grass fed cows, is lactose free, and the microbial rennet is suitable for vegetarians.

If you want fondue that will stretch and ooze, this is the cheese blend for you. The mix of premium alpine cheeses are designed to be the perfect balance for melting or sprinkling on your favorite dish. The Raclette gives the blend that elastic ooey consistency when melted, while the Gruyère adds depth and flavor. The Emmentaler and Mountain Cheese balances out the funky qualities...

An alpine cheese covered with wildflowers from the meadows of Switzerland, this floral beauty isn’t just pretty on the outside, it’s packed with flavors of French onion soup and sweet carrots. Here is the long list of flowers and herbs that decorate the rind: winter savory, dill, garlic, caraway, lovage, marjoram, mint, leek, chive, parsley, juniper berries, onion, marigolds,...

Made in a small town in Switzerland, just west of Liechtenstein, Hornkuhkäse is no ordinary alpine cheese. The milk used is that of horned cows. In the town of Urnäsch, where the cheese is made, virtually all cows still have their horns, as opposed to the 20% in Swiss agriculture. The symbiotic relationship between animal and farmer is fundamental there, and the cheese reflects...

Crunchy, hearty flavors of salt, broth, with a slightly sweet finish.

The Hoch Ybrig is made in the style of a Gruyere. Due to the smaller wheel, it ages more quickly.

Fresh and dried herbs are used and reflected both in the rind and the paste. The cheese is aged for at least half a year in a cellar.