menu
Hornkuhkäse

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...

View More
Beeler Hoch Ybrig

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

View More
Hostettler Bergblumenkase

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.

View More
Hostettler Fricalin

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

View More
Antique Gruyere Wheel -Switz. Langruti Cellars 12+ Months Old

Matured for over a year in caves 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.

View More
Gruyere Wheel Alpage

Gruyère Alpage is made essentially as Gruyère was 100 years ago. From April through October, the tradition of transhumance takes place. During the springtime, cheesemaking families move their herds from the lowlands up to Alpine mountain chalets. The grasses, flowers and herbs flourish during the warm months, producing lush feed for the cows. Wheels of cheese are produced in the...

View More
Emmental Wheel Antique

Mild but full flavored, creamy open air taste, with a subtle nutty flavor.

View More
Sap Sago Cones

Made from the same recipe for over 500 years, Sap Sago is made from skim milk and blue fenugreek, a clover-like plant known for its medicinal qualities. Sap Sago is used almost exclusively as a low-fat grating cheese with a light taste. It is known as Schabziger in Switzerland.

View More
Raclette – Valais

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. ...

View More
Tete de Moine

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 stright from refrigeration. Tete de Moine can be enjoyed with an apertif, as dessert cheese, or just a snack.

View More
Search: