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
Hostettler Fricalin

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

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
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
Gruyere King Cut

Gruyere is still made in village dairies using knowledge that has been handed down through generations, and of course through 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 convenient...

View More
Appenzeller

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.

View More
Search: