Switzerland

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...

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.

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

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.

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...

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

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.

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.

This Girolle is the exlusive machine used with Tete de Moine, an old monastery-style mountain cheese whose name translates to “monk’s head”. Traditionally it is sliced horizontally using a girolle to create ruffled, finely thin rosettes. Once the top part of the rind is taken off, the cheese resembles the bald top of a monk’s head. The firm, dense texture,...