Appenzeller
Your price:
€ 11,49
Appenzeller is a semi-hard mountain gourmet cheese that looks a little like Gruyere but is sharper and has a more pungent farmyard aroma and a distinctively fruity taste, which lingers for a while on the palate.
Originally from the mountain canton of Appenzeller, Switzerland, close to Austria, it is also manufactured in the Swiss cantons of Saint Gallen and Thurgau. Small brown Swiss cows graze on the rich pasture of the alpine forelands and the milk they produce is made into a delicious and full flavored Swiss gourmet cheese, of which the recipe is still kept a secret.
Appenzeller's maturation time is 7 to 12 months and usually peaks at around 9 months. Appenzeller has a characteris...
|
Cheese fondue
Your price:
€ 12,61
Cheese fondue may be a traditional winter meal that you share with friends and family, but why not eat this great dish outside during the summer period.
With this ready-to-warm product you will be ready in no time, and still offer an evening meal that is special. Serve it with vegetables, rustic bread and nice red or white wine.
Alternatively you could make your own cheese fondue with Emmental cheese and Gruyère cheese. Please click here when you are intested in the recipe....
|
Emmental
Your price:
€ 9,29
Emmental is a traditional Swiss gourmet cheese with cooked pressed paste. It is produced starting from milk believed of high quality resulting from specific breeds of local cows primarily nourished on grass and the hay.
When most of the world thinks of "Swiss Cheese" they are really thinking of Emmental. Ours is not some imitation processed cheese, this is the real deal.
Emmental is one of the largest cheeses in physical size in the world. More than 264 gallons of milk is required for one cheese. During the whole of the ripening process the cheeses have to be turned regularly. In the past this had to be done by hand and the strong muscles of the cheese makers were much feared in the w...
|
Emmental, cave matured
Your price:
€ 12,34
Emmental is one of the largest cheeses in physical size in the world. More than 264 gallons of milk is required for one cheese. During the whole of the ripening process the cheeses have to be turned regularly. In the past this had to be done by hand and the strong muscles of the cheese makers were much feared in the wrestling ring. It has a characteristic smooth pale yellow rind. The flexible paste is a lovely deep yellow color with holes the size of cherries, walnuts, or even golf balls.
Commonly known quite simply as "Swiss" cheese, the gourmet cheese Emmental has many imitators. The original gourmet cheese came from the soft meadows of the Emme river valley near Bern. The farmers her...
|
Etivaz
Your price:
€ 13,53
L’Etivaz AOC is a traditional and artisanal cheese from the mountains of Western Switzerland. The Etivaz cheese can be seen as a little brother of the well-known Gruyère cheese.
This gourmet cheese has a very distinct taste of the alpine pastures, filled with wild flowers and herbs, resulting in a superb smooth flavor that gives you a melt-in-the mouth feeling.
The cheese is creamier and less sharp than the Gruyère....
|
Gruyere
Your price:
€ 9,96
The milk for the Swiss gourmet cheese Gruyère is brought to the dairy by the producers, and every delivery is strictly controlled and analyzed. The milk will undergo no thermic treatment until its transformation into cheese. This guarantees the preservation of the flora that gives Gruyère AOC its typical taste.
The cheese maker adds the cultures that will mature the milk. Once maturation is achieved, the cheese maker adds the rennet. In the space of 3 or 4 minutes, the contents of the vat totally changes in appearance. A warm odor fills the dairy.
After about three months, the Gruyère cheese wheels are transported to a "finishing house" to complete their maturation (several more mont...
|
Gruyere, cave matured
Your price:
€ 12,59
The origins of the gourmet Swiss cheese name Gruyere date back to 1655 when Gruière depicted the district of the canton of Fribourg in Switzerland where the cheese is made. Gruyere is a picturesque area in the alpine foothills with lush pastures which surround the lovely village of Gruyeres, a Medieval market place.
A Gruyere cheese has a long maturation process of 5 - 12 months. The quality of the cheeses of the different maturation ages are equal, and the preference depends on the consumer’s taste.
The presence of holes in the cheese is desirable but not essential. They have a diameter of 4-6 mm. Small individual cracks are permitted. The cheese is smooth to the touch with a slightl...
|
Raclette
Your price:
€ 10,60
The name Raclette means "scraper" and refers to a group of gourmet cheeses which are melted to make a traditional Swiss dish of the same name. These are mountain cheeses made originally in the Vallais region but are now produced throughout Switzerland. Although the French also produce a fine Raclette, we believe that the traditional Swiss Raclette cheese is superior and demanding of your selection.
We have two types of Raclette in our assortment; the one you see right now and a Raclette cave matured.
The texture of the Raclette is very smooth and it seems to melt in the mouth even without heating. The aroma is strongly reminiscent of the farm with a mixture of fruit and wine aromas. Th...
|
Raclette cave matured
Your price:
€ 12,21
Our cave matured Raclette was kept in sandstone caves and developed a uniquely intensive aroma in about six months. If you prefer a slightly softer version, please try the 'normal' Raclette.
This gourmet cheese is extremely creamy and smooth. The typical black rind has been removed for an unbeatable Raclette gourmet cheese experience and worthy of your selection.
Raclette gourmet cheeses are produced in wheels about half the size of Gruyere with beige to brown rinds and dark ivory to yellow pastes.
Raclette cheese can be versatile - have a look at the Raclette cookbook....
|
Sapsago
For Reference Only
Sapsago is a pale green gourmet cheese from the Canton of Glarus and is something of an acquired taste.
It is made from skim milk and buttermilk and flavored with fenugreek and melilot, a wild clover which grows in the locality and gives the cheese its unique flavor. The gourmet cheese is extremely hard and is made for shredding.
Sapsago has many names and may even simply be referred to as "green cheese." It is pressed into small truncated cones called "stockli."...
|