Switzerland

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Appenzeller

In stock in last couple of weeks?: 
No - Currently not Carried
Appenzeller Switzerland

Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavours and preserves the cheese while promoting the formation of a rind.

Appenzeller has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets.

Challerhocker

In stock in last couple of weeks?: 
No - Currently not Carried
Challerhocker Raw Milk Switzerland

Washed in wine and spices and then aged for a minimum of 10 months, Challerhocker is the creation of former award winning Appenzeller maker Walter Rass.

A dense and creamy cheese with a characteristic swiss fruit and nuttiness, with deeper flavours of brown butter, melted leeks, butterscotch and sweet cream.

An excellent melting cheese, Challerhocker makes a decadent grilled cheese sandwich and is a flavourful addition to fondue.

Emmentaler

In stock in last couple of weeks?: 
Yes
Emmentaler Switzerland Raw Milk

Emmentaler of Switzerland continues to be handcrafted the traditional way in small village dairies according to recipes handed down for more than 450 years. The milk used is delivered twice a day. It is produced with raw cow’s milk, adding only natural ingredients (water, salt, natural starter cultures and rennet). Preservatives or ingredients from genetically modified organisms are not allowed.

 

Gruyere

In stock in last couple of weeks?: 
Yes
Gruyere Switzerland Raw Milk

Master cheesemakers since 1782, Emmi is the agent company for traditional coop of dairies and cheesemakers. This Gruyere is made just northeast of Lake Geneva in Western Switzerland. Aged in natural caves where the air and natural bacteria endow the cheese with a deep complexity, this cheese matures for at least a year.

Kaltbach Creamy

In stock in last couple of weeks?: 
Yes
Producer: 
Kaltbach Creamy

Semi-soft cheese from Switzerland, made with pasteurized cow’s milk, natural black-brown rind, cave-aged in Kaltbach.
Subtle, balanced, aromatic, but not too tangy with melt in the mouth texture.

Kaltbach Goat

In stock in last couple of weeks?: 
Yes
Producer: 

Emmi's Kaltbach cheeses are carefully crafted in the deep, cool Kaltbach Caves. Located in the Alpine Valley of Switzerland, these caves are a 22-million-year-old natural sandstone labyrinth with a small tranquil river running through. In fact, Kaltbach means “cold river” and it’s what allows for a constant humidity of 96 percent in the mineral-rich cave air. The natural climatic conditions in the caves regulates the humidity, which is a crucial part of the texture and flavour development and what makes this cheese unlike any other in the world.

Le Maréchal

In stock in last couple of weeks?: 
Yes
Le Marechal Raw Milk Switzerland

A raw cow milk cheese produced in the artisanal cheese making facility of the Rapin family in the Vaud region of Switzerland. The cheese is named after the cheesemaker's grandfather who was a blacksmith, or Le maréchal-ferrant. Every wheel of Le Maréchal cheese has a large picture of the grandfather on the label and stamped on each wheel is the name Le Maréchal and a unique identification number.

Raclette

In stock in last couple of weeks?: 
Yes
Producer: 
Raclette Switzerland

Raclette is the cheese of legend, based on the story of a man from Valais by the name of Leon. One cold day, with food scarce in the open pastures, Leon simply heated up a piece of cheese on the open fire to ease his hunger and keep warm. He found the melted cheese had a transcendent flavour. It not only complemented other foods – it made a great, satisfying meal for his family. Raclette is aromatic and can be mild or piquant, depending on the age of the wheel. The naturally tan rind, washed in brine, is tacky to the touch and at times displays small white flecks of penicillium.

Raclette Sliced Prepack

In stock in last couple of weeks?: 
No - Currently not Carried
Raclette Switzerland Sliced

Raclette was mentioned in medieval writings, in texts from Swiss-German convents dating from as far as 1291. The Raclette is heated, either in front of a fire or by a special machine, then scraped onto diners' plates; the term raclette derives from the French word racler, meaning "to scrape," a reference to the fact that the melted cheese must be scraped from the unmelted part of the cheese onto the plate. Raclette has a swiss cheese type flavour that holds up when melted.

Raclette Snowman

In stock in last couple of weeks?: 
Yes
Swiss Raclette Raw Milk

This full flavour raw milk Swiss raclette is perfect for melting.

Naturally Lactose Free.

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