Products

Named “little Reggiano” by the Italian immigrants to Argentina, Reggianito has a grainy texture and a strong salty taste. It is usually shaved or grated to be used in cooking or on top of dishes. The grated version here comes in a five pound bag.

This Girolle is the exlusive machine used with Tete de Moine, an old monastery-style mountain cheese whose name translates to “monk’s head”. Traditionally it is sliced horizontally using a girolle to create ruffled, finely thin rosettes. Once the top part of the rind is taken off, the cheese resembles the bald top of a monk’s head. The firm, dense texture,...

The ingredients for a traditional Swiss fondue are found inside this packet. Emmentaler and Gruyere cheeses are combined with white wine and Kirsch for making a quick and easy fondue at home.

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.

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.

Tete de Moine (literally translates to “monk’s head”) is a cylindrical, semi-hard cheese with a smear rind.  This cheese is not cut, but shaved with a girolle into flower shaped rosettes. 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.

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....

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...

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...

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.