Traditional cheese

Known as Switzerland’s spiciest cheese, Appenzeller® has been produced in Appenzellerland in the Swiss mountains for at least 700 years. The healthy, rich herbal meadows in the region are the source of the natural, robust, raw milk from cows fortunate enough to graze there. During the aging process, Appenzeller® is washed with special herbal brine that includes wine and cider, adding complexity to the cheese. The color and flavors deepen as the cheese matures. The underlying nuttiness is graced with a zingy spice, reminiscent of ginger, black tea and clove

This extraordinary, well-loved AOC-protected cheese is a true reflection of its origin in the Alpine foothills and the Fribourg high plateau. Cows fed on this region’s naturally aromatic Swiss flora produce unusually rich and fragrant high-quality milk. Only truly dedicated artisanal cheese makers are willing to invest the time and effort it takes to create this delicious washed-rind cheese. Emmi Vacherin® Fribourgeois has a semi-soft, creamy texture. The aroma is earthy and reminiscent of its ingredients: dewy alpine herbs, sun-warmed hay and roasted nuts. The flavor is well structured with milky sweetness, combined with hints of roasted mushrooms and the slight tang of buttermilk.

Emmentaler® AOC is revered worldwide as “The King of Cheese,” due to its size and popularity. Emmentaler®, the original Swiss cheese, was first produced more than eight centuries ago in the valley of the Emme River in the canton of Bern, Switzerland. Today Emmentaler® is still produced by family farms and expert cheesemakers, and it remains an essential part of Swiss communities, commerce and culture. The flavor is the standard against which most people measure Swiss cheese – nutty, with a slight acidity and a hint of herbs.

Le Gruyère® is one of the world’s most savored cheeses, made from recipes dating back to 1155 AD. To earn the Le Gruyère® AOC label, strict guidelines are followed. The farmer insures that the cows are fed on a naturally sustainable diet – pastured grass in the summer and hay in the winter. The cheese is made only in copper vats, which allow quick temperature changes and impart a unique, complex character. As the cheese slowly matures in special cellars, every wheel is delicately turned, lightly brined and brushed. This careful process brings out Le Gruyère’s® distinctive flavor, with notes of candied walnuts, dried fruit and spice.

Switzerland Swiss is an iconic cheese from Switzerland, popular for slicing and produced in convenient 200 pound blocks. Today, this unique cheese is made with milk from cows raised under farming practices that preserve and replenish grazing land. The traditional aging process results in the classic nutty, straw aroma, smooth texture, and the classic mild, buttery taste.

Tete 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 Tete 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.

Produced exclusively at cheese dairy Fromagerie de Granges-Marnand.
A hard cheese Le Marechal 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

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