Swiss, Cows milk, Hard texture cheese
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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...
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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...
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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."...
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Sbrinz
For Reference Only
Sbrinz is not very known outside Switzerland; this extra-hard mountain gourmet cheese takes almost twice as long to mature as Emmental or Gruyere. It is more like an Italian Grana cheese and will keep for a long time without requiring a cool environment.
Produced in large flattish wheels, Sbrinz has a hard, thick, golden-brown rind and an extremely hard, grainy paste. The aroma is very tangy and piquant. This gourmet cheese has a very distinctive aroma with rich coffee and chocolate tones and a lemony tang. The flavor is really mellow and mature with a slightly burnt quality to it.
Sbrinz is very good shaved into paper-thin curly slices....
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