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Shredded Alpine Blend

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...

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Blumenkaese

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,...

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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...

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Beeler Hoch Ybrig – currently unavailable

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

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Hostettler Bergblumenkase – currently unavailable

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.

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Hostettler Fricalin – currently unavailable

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

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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.

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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...

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Emmental Wheel Antique

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

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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.

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