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Raclette – Valais

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....

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Emmental Wheel

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...

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Emmental Cuts Cave Aged

After maturing for three months, specially selected wheels of Emmental are placed under controlled conditions (temperature and humidity) in caves to age another eight to nine months. This is what gives Cave Aged Emmental its characteristic appearance, texture, and unmistakeable assertive and nutty flavor.

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Emmental Double Cut

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...

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Emmental Chub Cut

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...

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Gruyere Wheel Classic-Switz. Langruti Cellars 6+ Months old

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.

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Gruyere 1/4 Wheel

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.

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Selection Gruyere Wheel- Langruti Cellars 9+ Months Old

This Gruyere wheel is specifically selected after three months to go to maturing cellars where the temperature and humidity are controlled. Watched by experts, the cheese is washed and matured. The flavor will develop further, and the wheels may develop eyes, cracks, and protein crystals. With a rich, robust flavor, Selection Gruyere is truly a treat to enjoy.

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Cavern Gruyere Wheel 1/4’s

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.

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Gruyere Wheel I’Etivaz Alpage

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 at altitudes...

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