Podravec

Appenzeller cheese has been produced for more than 700 years according to traditional craftsmanship in around 50 village cheese dairies. Regular care with the secretive herbal infusion gives this 4 to 5 months matured cheese specialty its unique spicy aroma. Each loaf is guaranteed free of artificial additives and genetic engineering.

Appenzeller Kräftig-Würzig

Appenzeller Käse

Sbrinz is an extra hard aromatic cheese made traditionally in Central Switzerland for hundreds of years. Since 2002, it has been awarded the AOP label, which makes it essential that the 32 selected valley and mountain dairies producing this cheese comply with the strict quality requirements. It is a full fat cheese containing 45% of fat in dry matter.
Sbrinz AOP is a 100% natural product since it made from first-class raw milk, rennet and salt without any additives. It takes extremely long time for the cheese to mature, a minimum of 18 months before it can be savored. The longer the cheese is matured, the more aromatic and spicy it tastes. It can be eaten in three different ways, depending on the age of cheese. At 18 months Sbrinz can be sliced or shaved into rolls. At the age of 24 months or even longer, Sbrinz develops its full flavour and is served as an aperitif or broken up into pieces (“Möckli”) on a cheeseboard. Last but not the least, grated Sbrinz with its spicy aroma is perfect for adding a finishing to many pasta, risotto or au gratin dishes. This versatile cheese is often used instead of Parmesan cheese in Swiss cuisine.

Sbrinz

Made in a small town in Switzerland, just west of Liechtenstein, Hornkuhkäse is no ordinary alpine cheese. The milk used is that of horned cows.

In the town of Urnäsch, where the cheese is made, virtually all cows still have their horns, as opposed to the 20% in Swiss agriculture. The symbiotic relationship between animal and farmer is fundamental there, and the cheese reflects it.

Hornkuhkäse has the flavors of a true alpine; nutty, brothy, with a nice sharp hint of onion. The texture is velvety smooth, and pleasantly melts in your mouth.

In 2016 Hornkuhkäse placed first runner up in the World Championship Cheese Contest.

Hornkuhkäse

Zuercher Cheese

One of the most known Swiss cheeses, Emmentaler cheese is famous for its open texture or 'eyes'. However, Kaltbach Emmentaler AOP is more than just the characteristic holes. It is about the hallmark black-brown patina that develops as the cheese matures for 3 months in the cheese dairy and for more than 300 days in the sandstone caves of Kaltbach. During this maturation process, white crystals and drops of water are formed from the cheese, known as "tears of joy". These "tears of joy" are a sign of quality in the cheese. The cave maturation results in a tangly nutty flavour and crumbly texture, typical of the fine Swiss classic from the caves. This genuine classic tastes delicious with dried apricots, caramelized onions, bacon, cheese plates, panini, casseroles, gratins. Try pairing the cheese with drinks such as Chardonnay, Zinfandel, Syrah, black tea for a great combination.Kaltbach Emmentaler has won many international awards including bronze and gold at the 2014 World Cheese Awards.

Kaltbach Emmentaler AOP

Emmi Käse AG

Vacherin Fribourgeois AOC is a Swiss semi-soft cheese made with raw cow’s milk in the towns of Bulle (Canton Vaud) and Fribourg (Canton Fribourg in west-central Switzerland). This cheese is also made in other parts of Switzerland including the Jura Mountains on the border of France.
The milk for the cheese is sourced from Fribourgeois breed of cows that graze on the Alpine grass and wildflowers all the way through the late spring and summer. As early fall arrives, the cows are brought down to graze on grass and summer hay. No other fodder is given to the cows except the Alpine meadows.
This traditional cheese making process ensures that Vacherin Fribourgeois has a pleasant nutty flavour underpinned by notes of fresh hay and milk. Vacherin has an unpalatable natural and brushed washed rind with a stinky aroma, but it does not overpower the lovely smell of the cheese. The interior of the cheese is straw coloured with an open and buttery texture.
Today Vacherin Fribourgeois is produced only by a small number of artisanal cheese makers and hence is very difficult to find. It has a Swiss AOC status with 6 varieties available: Classic (aged 6-12 weeks), Extra (aged minimum 12 weeks), Rustic (aged minimum 12 weeks, but up to 25 weeks (6 months)), Alpage (aged 12–25 weeks), Mountain (aged 9–25 weeks) and Organic (aged minimum 9 weeks).
Vacherin Fribourgeois is used in fondues, cooking and as a table cheese. It is a great melting cheese, so try it on grilled sandwiches, potatoes or over steamed vegetables. Big and bold Burgundy’s, Bordeaux or reds from the Rhone Valley in France will complement the cheese well.

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