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These tiny French gherkins are the perfect accompaniment for any cheese board. Try melting some raclette over them and eat with a crusty baguette.

All-natural Dijon mustard is made with just four ingredients: water, mustard seeds, vinegar, and salt. Nothing but real mustard flavor in every spoonful.  Super creamy, this Dijon mustard is a Zuercher favorite!

Traditional French Dijon mustard produced with a high percentage of black mustard seeds.

Champagne wine vinegar from the city of Reims in the heart of the Champagne region.

Carefully aged using ancient, artisanal methods. Will enliven salads and sauces without overpowering them.

Classic, mellow cheese originally produced by Trappist monks in the early 19th century. Today it’s manufactured by the French industrial cheese giant S.A.F.R. The famous rind is dyed bright orange through the use of an Annato extract. Very similar to Danish Esrom and nearly identical to French St. Paulin.

A true AOC gem. Its signigficant fruity, nutty flavor is derived from milk from Manech and Basc Beanaise sheep – a perfect picnic cheese. Its texture is semi-firm and smooth with flavors reminiscent of hazelnut, butter, and herbs. Pairs well with nearly any fruit or vegetable, and salty meats such as Prosciutto di Parma.

Raclette’s name is derived from the French term “racler”, which means “to scrape”.  This cheese has a milky, fruity flavor which intensifies when heated and is a pasteurized version of the world’s best melting cheese. Slightly softer when compared to the Switzerland variety.

Raclette’s name is derived from the French term “racler”, which means “to scrape”. This cheese has a milky, fruity flavor which intensifies when heated. Raw milk (unpasteurized) version of the world’s best melting cheese. Slightly softer when compared to the Switzerland variety.

Name is derived from the French term “racler”, which means “to scrape”. Has a milky, fruity flavor which intensifies when heated. Brushed with white wine. Raw milk (unpasteurized) version of the world’s best melting cheese. Slightly softer when compared to the Switzerland variety.