switzerland

Appenzeller

(Raw - Cow) (Alpine) - Appenzell Region

Hailing from the Appenzell Region of Switzerland, this particular black label Appenzeller is aged for a minimum of 6 months. This long maturation period along with the washed rind lends nutty, pungent flavors and a piquant spice. This cheese melts sublimely and pairs with bold red wines.

Challerhocker

“holler hocker” (Raw - Cow) (Alpine) - Thurgau Region - (Käserei Tufertschwil)

Translating to "sitting in the cellar", this cheese is repeatedly washed in wine and spices and aged for 12 months. Tasting notes of roasted nuts, brown butter and caramel permeate the smooth and dense paste. Melt into fondue or enjoy with Pinot Noir.

Emmentaler

(Raw - Cow) - Emmental, Switzerland - (Gourmino Cheese)

Now produced by Gourmino, this cheese originated near the Emmental region of Switzerland. Emmentaler is young and smooth with many characteristic eyes throughout. Mildly nutty and slightly tangy, this is a great cheese to melt for fondue or slice for a sandwich.

Gruyère Reserve

(Raw - Cow) (Alpine) - Emmental, Switzerland - (Gourmino Affinage)

This Gruyere is aged for 18 months, leading to crunchy tyrosine crystals sprinkled throughout the paste. This cheese is made by Gourmino using the raw milk from strictly grass fed cows. Supremely nutty and savory with undertones of cooked cream and vanilla.

Old witch

(Raw - Cow) (Alpine)

The older sister of Red Witch, this cheese is aged for an additional 3-4 months, further developing it's nutty, savory, full flavor. Although it's older it maintains the same smooth, creamy and buttery texture as the Red Witch. Pair with a glass of red wine and genoa salame.

Raclette de Bruson

(Raw - Cow)

This particular Raclette hails from the lush valley of the Valais Mountains in Switzerland. The delicate and creamy paste boasts mild savory flavors of beef boullion with acidic notes. Melt over potatoes or bread and pair with cornichons or most meats.

Rahmtaler

(Raw - Cow) - Emmental, Switzerland - (Gourmino Affinage)

Cream is added to the full fat mild used to make Rahmtaler the night before production. This means the paste is creamier and more flavorful than its close relative Emmentaler. Flavors are nutty with a slightly sweet undertone.

Red witch

(Raw - Cow) (Alpine)

This buttery, meaty and mildly pungent cheese was created for Fastnacht, a 72 hour Swiss celebration. Red Witch was made specifically to pair well with almost any alcohol. This velvety smooth cheese is aged for 5-8 months and is rubbed with paprika.

Schlossberger Alt

(Raw - Cow) (Alpine) (Jumi Cheese)

This Alt (old) cheese is produced in 60 pound wheels and aged for 18-23 months in caves near the ruins of Schlossberger Castle in the Valley of Emmental. Tasting notes are brothy, nutty, buttery and rich. Excellent alongside a glass of Chardonnay or Pinot Noir.

Vacherin Fribourgeois

(Raw - Cow) (Alpine)

This cheese is made from the milk of Fribourgeois cows that graze on alpine grasses and wildflowers. This semi hard and pleasantly pungent, nutty cheese has notes of fresh hay and milk. Widely used for fondue, it can also be enjoyed as a table cheese.