Traditional cheese

Making Gruyère cheese is one of the oldest tradition of the Gruyère region. This hard cheese has been around since 1115. Handcrafted from fresh cow’s milk which is delivered daily. It is produced in small village dairies in wheels weighing between 65 and 85 pounds. The texture of Gruyère cheese is particularly delicate, with small, peasized holes.
Hard cheese, aged for a minimum of 150 days.

Emmentaler originated in the valley of the river Emme in the 13th century. It is the original Swiss cheese. It is still handcrafted the traditional way in small village dairies according to recipes handed down for over 450 years. The milk used is delivered twice a day. A wheel of Emmentaler weighs between 180 and 220 pounds and is enclosed in a natural rind.
Hard cheese, aged for a minimum of 120 days.

The art of cheese making is one of the carefully guarded traditions in the Appenzell region, the source of one of the country's great specialty cheeses. The making of Appenzeller cheese dates back some 700 years. Weighing from 15 to 20 pounds, the wheels are taken to storage cellars soon after being made, where they are rubbed regularly with a secrete mixture of water, wine, salt and herbs.
Semi-soft cheese, aged for a minimum of 90 days.

Tête de Moine AOC is a cheese made exclusively in the Jura region, where it was originally produced in the 12th century in the Monastery of Bellelay. The name “Tête de Moine” is French and means “monks head”. It is made in cylinders weighing from 1 - 2 pounds with a natural rind. The most unique feature of this cheese is best revealed when the cheese is gently pared away with a special tool called a Girolle, which scrapes the top of the cheese into decorative rosettes.
Semi soft cheese, aged for over 60 days.

A rich, creamy and smooth cheese with a semi soft texture.
Semi-soft cheese, aged for a minimum of 60 days.

Produced exclusively at cheese dairy “Fromagerie de Granges-Marnand”.
A hard cheese Le Maréchal is aged in humid caves enrobed in natural herbs. This gives the cheese its unique taste and flavor.
Hard cheese, aged for over 5 months

Cheese makers at village dairies throughout the Canton of Fribourg still produce this centuries old cheese from fresh milk, using the same methods handed down for many generations. With its semi firm, smooth texture is made in wheels of about 12- 18 pounds and has a natural rind. It boasts a pleasant, mild flavor which becomes pronounced with age. An excellent table cheese, its also a tasty addition to fondue.
Semi-soft cheese, aged for a minimum of 60 days.