Switzerland

Appenzeller Surchoix

Thu, 2015-02-19 12:44

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.

Emmentaler

Tue, 2013-08-06 19:27

Producer:

Emmi

Emmentaler Switzerland Raw Milk Emmentaler, Emmenthal

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.

Naturally LACTOSE FREE.

Gruyere

Fri, 2013-08-23 17:46

Producer:

Emmi

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.

Gruyere 1655

Mon, 2018-03-26 20:28

Producer:

Fromage Gruyère SA and Le Crêt Fromage

The 1655 brand of Gruyère AOP was created to distinguish the highest-quality Gruyeres. To qualify for the 1655 brand, a team of external experts rigorously test a dairy’s cheeses every month and grades them on a scale up to 20 points. Gruyère AOP Le Crêt has a five-year average of 19.67 points and is one of only three dairies to meet the 1655 criteria.

Kaltbach Creamy

Thu, 2017-07-27 16:02

Producer:

Emmi

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.

NATURALLY LACTOSE FREE

Kaltbach Goat

Thu, 2016-12-22 15:52

Producer:

Emmi

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.

Le Maréchal

Wed, 2013-01-16 10:25

Producer:

Fromagerie Le Maréchal

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.

Lindt Dark Chocolate Bar 70%

Tue, 2014-09-16 10:22

The exceptional taste experience of this premium chocolate is guaranteed by the choice of superior ingredients combined with the uncompromising pursuit of excellence, by Lindt’s Maîtres Chocolatiers.

Excellence 70% Cacao is a highly refined, delicately fragrant, and smooth dark chocolate, which has a strong but not too intense, cocoa flavour with subtle fruit and floral undertones and hints of natural vanilla. A full-bodied dark chocolate, masterfully balanced with bittersweet undertones.

35 grams

$1.50

Raclette St. Niklaus

Thu, 2019-12-05 16:57

A rich, aromatic and full flavoured raclette made with raw cow milk. Excellent creamy melt quality making it ideal for raclette or fondue.

Raclette Swiss

Tue, 2013-12-24 00:31

Producer:

Emmi

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.