L’Etivaz is produced only in summer in the pristine pastures of the Pays d’Enhaut, in the canton of Vaud, a region at 3000-4800 feet in the Western Swiss mountains. L‘Etivaz was the first Swiss cheese to gain its AOP in 2000. It originated in the 1930‘s when Gruyère cheese makers were concerned about their traditional cheesemaking.

Every year, Gourmino visits the caves of the L’Etivaz Cooperative and tastes the L’Etivaz wheels from the different Alps. We makes a selection and reservation on the cheeses that fullfill our needs – we look for a particular taste profile that is authentic for the L’Etivaz. These wheels selected deliver light caramel and alpine flower notes,  balanced with  notes of savory broth and leeks. It exemplifies proper salinity and consistency that we want to offer for our customers. 

L'Etivaz AOP has to be made in a copper kettle on an open wood fire in this region! It is made completely by hand. In 2014 Frédéric Rosats L'Etivaz AOP was designasted the best L'Etivaz AOP at the Swiss Cheese Awards. This success reflects his passion in the craft of cheesemaking.

L'Etivaz

Gourmino

Ossau-Iraty Brebis Pyrenees SKVN

The Manchego is produced in the La Mancha region of Spain, which is also home to Don Quixote. It is made from unpasteurised sheep's milk. It is one of the popular cheeses from Spain, made from sheep's milk. It also comes under the PDO guidelines.

The traditional use of grass moulds leaves a distinctive, characteristic zigzag pattern on the Manchego cheese. Authentic Manchego is only made from the Manchego sheep's milk. Manchego cheese is made from both pasteurised and unpasteurised milk. The farmhouse version is produced from unpasteurised milk while the industrial version is produced from pasteurised milk.
The rind is inedible with a distinctive, traditional herringbone basket weave pattern, pressed on it. A typical ear wheat pattern is pressed onto the top and bottom wheels of the cheese. There are specific differences in Manchego cheeses, depending on their aging period.

Semi Curado - Young Manchego cheese is aged around 3 months are supple and moist. The flavour is fruity, grass, hay with a tangy note.
Curado - Manchego cheese aged for 6 months acquires a caramel and nutty flavour. It has distinct acidity.
Viejo - Manchego cheese aged for a year becomes crumbly in texture while the interior of the cheese acquires a butterscotch colour. It has a sweet, lingering taste.
Manchego cheeses are best paired with a sherry. Cheeses similar to Manchego are called 'Machego like cheeses', but the producers cannot legally name the cheese as Manchego.

This celebrated cheese has won gold and silver award at the 2014 World Cheese Awards.

Manchego

Queso Manchego DOP

Zamorano is a famous Spanish sheep’s milk cheese made in the region of Castile-Leon, Zamora. This hard cheese takes almost 6 months to mature fully. It has a pale-yellow colour with crumbly texture and contains 45% fat.
Zamorano has a buttery and nutty taste, which is served as a table cheese with White, Red as well as Zinfandel wine. It gets characteristic flavour because of the breed of sheep – the small, scruffy Churra and the Castilian sheep.
Due to a distinctive zigzag pattern and cylindrical shape, Zamorano appears similar to Castellano or Manchego.

Zamorano

Laguiole, also called Tome de Laguiole is a French unpasteurised, hard cheese of cylindrical shape made from cow's milk. It derives its name from the village of Laguiole on the plateau of Aubrac, situated in the region of Aveyron in the southern part of France. Laguiole was first made at a monastery in the mountains of Aubrac, situated in Massif Central. But production reached its peak at the beginning of 20th century, when the monks transferred the recipe to the 'buronniers'. It has been protected by the AOC seal since 1961. Affinage takes at least four months and the temperature of affinage and conservation must be below 140C.Laguiole has a thick, greyish-orange and natural rind beneath which lies a straw-coloured supple and firm pate. The rich and creamy texture of the pate right away melts away in the mouth unveiling a sharp and yet slightly sour flavour. An aromatic cheese, Laguiole is great as a table cheese and one of the principal ingredients in Aligot – a traditional mashed potato French dish.

Laguiole

Campagnier is the latest cheese from Fromager d'Affinois.

This producer uses an ultrafiltration technique which boosts protein and calcium levels in the cheese while making them feel and taste like a rich triple creme.

Named for the golden wheat fields in the countryside (Campagnier), this newest addition has a washed rind with a deep amber color.

The inside is gooey and runny, much like Reblochon or Badoz du Jura.


Campagnier

Fromager d'Affinois

A raw cow milk cheese produced in the artisanal cheese making facility of the Rapin family in the Vaud region of Switzerland.

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.

Cheesemaker Jean-Michel Rapin and his three sons use traditional artisanal methods and milk supplied by 13 local farms to create Le Marechal. The cheese is aged for a minimum of 130 days and the rind’s surface is hand-rubbed with organic aromatic herbs.

This is a bold and robust cheese with some barnyard and herbal aromas. Savoury and salty, nutty, with a mix of floral and herbal notes and a touch of sweetness. Le Marechal has a classic alpine cheese style that fans of Appenzeller, Gruyere and Comte will appreciate.

This full-flavoured, luxurious melting cheeses maintains its bold flavour when heated making it ideal for grilled cheese sandwiches, fondue, or raclette. Pair it with fresh figs or pears or fruit preserves, olives, nuts.

Serve with younger red wines like a Beaujolais, or drier white wines like Sauvignon blanc.

Le Maréchal

Fromagerie Le Maréchal

Picobello is Gouda-style Dutch cheese with an Italian twist. Slightly dry with sweet notes of caramel and roasted nuts, the yellow-orange paste is crumbly, crunchy, and crystalline like a Parmigianino or aged Gouda. It radiates a robust personality and a long lingering finish. The cheese is covered with a thick, waxy rind which needs to be peeled to make it edible.Available in two variants, Picobello Fino is aged for about 3 months while Picobello Maturo is aged for about 6 months. Aged Picobello is a good choice to cut, grate as well as slice over sandwiches and baked dishes.

Picobello

Westland Kaasexport B.V.

Rich full flavors that are sharp, nutty and sweet, with hints of caramel and a crunchy crystalline texture. This three year old raw milk Gouda is handmade by Hugo and Marije van der Poel's farm which is accessible only by rowboat. This Dutch, island-dwelling cheesemaking family has been farming since 1932.

Alan

Activities

Share

Get the App. It's Free