Switzerland

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.

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...

It has a round shape with a smooth, pink to deep orange, slightly sticky, natural rind. Raclette has a pleasant, nutty, sweet, and fruity flavor. The flavor will intensify as this elastic cheese is melted. Raclette is produced in several cantons north of the Alps, and is guaranteed free of additives as it is made in accordance with its original recipe. It is not only a cheese but...

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....

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

This cheese is a true classic among Swiss cheeses. The rind is reddish-brown, typical for a smear cheese. The paste is ivory to light yellow with some small holes (“eyes”) throughout. The flavor is slightly pungent with a nutty aroma.

Vacherin Fribourgeois is a hearty and potent Swiss cow’s milk cheese with a semi-soft to firm texture, depending on age. Vacherin Frigourgeois is an “old fashioned” Vacherin with an uneven, craggly rind and harsh edges. Its taste is grassy, nutty, and with the perfume of fresh-cut hay.

For more than one and a half centuries and up to the present day, this cheese has been made in village dairies. The flavor is mild and nutty, and the cheese has its famous cherry-sized holes. These eyes are formed as bacterial cultures release carbon dioxide during the ripening process. The texture is semi-firm, and the taste is slightly sweet and nutty, with a bit of a sharp...

In 1932, the farmers of the area decided to unite their efforts in order to guarantee the affinage of the “fruits” of their pastures. They built the cheese cellars at L’Etivaz. The entire product is made in the traditional manner by individual farmers. During the summers, families and their herds move from pasture to pasture when the grasses and flowers are ready,...

Matured for over a year in caves under constant supervision by highly experienced cheesemakers, Cave Aged Gruyere ends up with outstanding properties. With a rustic structure and remarkable taste, this is a cheese to savor and enjoy.