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Beeler Hoch Ybrig

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

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

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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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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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...

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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.

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Appenzeller Extra Aged

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. The rind is treated with an extra spicy herbal brine and aged for 6 months. This gives the cheese a spicy and tangy flavor. A delicacy on a cheese...

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