Gruyere

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Appenzeller

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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.

Chocolate Cheese Fudge

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Yes
Chocolate Cheese Fudge Pine River

Rich and chocolatey.  Cheese is chopped and mixed with premium dark cocoa for a smooth fudgy texture and big chocolate taste.

Le Maréchal

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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.

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