Swiss Cheese

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Appenzeller is a semi-hard mountain gourmet cheese that looks a little like Gruyere but is sharper and has a more pungent farmyard aroma and a distinctively fruity taste, which lingers for a while on the palate. Originally from the canton of Appenzell in... read more
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Your Price: $11.90
Cheese fondue may be a traditional winter meal that you share with friends and family, but why not eat this great dish outside during the summer period. With this ready-to-warm product for two, you will be ready in no time, as it is already a mixed... read more
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Emmental is a traditional Swiss gourmet cheese with cooked pressed paste. It is produced starting from milk believed of high quality resulting from specific breeds of local cows primarily nourished on grass and the hay. When most of the world thinks of... read more
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In the secluded Kaltbach caves near Lucerne, the finest Emmental cheeses mature for about one year. Resting in cool, humid air of these unique sandstone caverns the cheeses acquire dense texture flecked with salt crystals. The result is a refined, yet... read more
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The milk for the Swiss gourmet cheese Gruyere is brought to the dairy by the producers, and every delivery is strictly controlled and analyzed. The milk will undergo no thermic treatment until its transformation into cheese. This guarantees the... read more
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The Cave-aged Gruyere is matured for about one year in the secluded caves of Kaltbach near Lucerne in Switzerland. In the cool and humid air of these sandstone caves;the gourmet cheeses develop a dense texture with small salt crystals. The cheese may... read more
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Raclette is a wonderful melting cheese; and one of the cheeses that many people know when they think about Swiss cheese. Raclette means 'scraper' and refers the traditional Swiss dish with the same name. The texture of the Raclette cheese is very smooth,... read more
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Your Price: $50.01
A long time ago this Swiss gourmet cheese was invented by the monks of Belleray Abbey in the Swiss Jura Mountains. They made this small cylindrical cheese, called Tete de Moine (head of the monk - monk's head); when you use a girolle or curler or shaver... read more