Emmentaler AOP® 101

Non GMO, lactose free and gluten free.

The ever-popular Emmentaler is one of the most delicious cheeses from Switzerland, first produced in the 13th Century in the Emme region in the Canton of Berne.

Emmentaler is the cheese most people think about when they imagine “Swiss cheese,” with its medium-hard texture, light-yellow colour and its nutty and slightly sharp taste—yes, this is the cheese with the holes.

Emmentaler in a Wide Variety of Foods

Emmentaler is an extremely versatile cheese. It’s often considered one of the best cheeses for soups, sandwiches, snacks and wine pairings by top chefs and foodies around the world. And much like Le Gruyère, Emmentaler is great for melting. Some of our favourite recipes (and the most delicious ones) are made with melted Emmentaler cheese.

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Nutritional Value
  • Water 36 g
  • Protein 29 g
  • Milk fat 31 g
  • Minerals 4 g
  • Joules 1640 kJ
  • Calories 395 kcal
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Varieties of Emmentaler AOP cheese

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Emmentaler AOP Classic

A light nutty taste, aged four-to-eight months.

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Emmentaler AOP Réserve

After four months of aging, the best Emmentaler AOP cheeses are selected for reserve aging. These cheeses are given extremely attentive care in the cellars and aged for a minimum of eight months to give them a noticeably more pronounced taste than that of the Emmentaler AOP Classic.

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Kaltbach Cave Aged Emmentaler AOP

Kaltbach Cave Aged Emmentaler AOP, also known as “hohlengereift”, has a distinct nutty aroma and a surprising softness. Aged for 12 months, 9 of which take place in the grotto or cave dug in molasse (soft sandstone), Kaltbach Cave Aged Emmentaler AOP is recognized by the marbled black-brown sheen of its crust that’s created by its lengthy exposure to humid (94%), cool (12°c) and particularly mineralized air of the grotto, and by the great care given to it by master cheesemakers.

How Emmentaler is Made

It takes 1,100 litres of unpasteurized milk from dairy cows fed with grass and hay to make one wheel of Emmental. We proudly support Switzerland’s high standards in cheese farming and humane animal treatment, which is why we don’t use any additives, genetically modified ingredients, or ensilage (grass that is compacted and stored for later consumption) in our dairy production.

Le Gruyère AOP® 101

Non GMO, lactose free and gluten free.

Le Gruyère AOP is a delightful cheese that originated in the French-speaking Gruyère district in the Canton of Fribourg. Farmers began making Le Gruyère in 1115, and it’s still prepared today in small village dairies, following to the same delicious traditional process.

Le Gruyère is a slow-maturing cheese that takes five months to a year to reach its full maturity. As it ages, Le Gruyère’s taste and texture become more intense—from nutty and creamy to earthy with a faint grain when matured. This is largely due to the high-quality standards of our dairy farmers, in order to produce first-class pure milk and a natural, wholesome product.

Le Gruyère in a Wide Variety of Foods

Le Gruyère is a nutty, sweet and versatile cheese that can be eaten on its own as a snack, or with other foods. Some of our favourite Le Gruyère recipes feature creamy, cheesy macaroni, fluffy souffles or just a handful of walnuts and some pear slices. However, it’s most widely known as the gooey, delicious melted cheese that sits on top of french onion soup. Yep—that’s Le Gruyère!

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Nutritional Value
  • Water 36 g
  • Protein 27 g
  • Milk fat 32 g
  • Minerals 5 g
  • Joules 1645 kJ
  • Calories 398 kcal
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Varieties of Le Gruyère cheese

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Le Gruyère AOP Classic

Aged for at least five months to give it a fine and fragrant taste.

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Le Gruyère AOP Reserve

After a few months, the best cheeses are given extremely attentive care in the cellars. Aged for 10 to 18 months for a stronger taste, while maintaining tenderness and flavour.

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Le Gruyère d’Alpage AOC

A summer cheese for true connoisseurs. Originating from the mountain pastures of Gruyère, the Jura and the border regions between Romania and Switzerland, it has an aromatic taste with the fine bouquet of elevated pastures. Aged 10-to-18 months.

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Le Gruyère AOP BIO

Le Gruyère AOP BIO is made with milk originating from farms that faithfully respect BIO-SUISSE regulations, and is aged at least five months.

How Le Gruyère is Made

High-quality Le Gruyère is made from high-quality milk. Simple, right? We ensure that our dairy cows are only fed natural, non-silage fodder. Special care is also given during the milking process to maintain exceptional milk standards.

It takes more than 400 litres of milk to make one 35-kg wheel of Le Gruyère cheese. During the maturing process, the wheel is coated and wiped with pure salt water, which is what gives Le Gruyère its rich flavour. #EatSwitzCheese.

Kaltbach Cave-Aged Le Gruyère AOP 101

Non GMO, lactose free and gluten free.

This fruity and tangy Le Gruyère is aged in a maze of sandstone caves in the Kaltbach (Lucerne) region of Switzerland for upwards of a year before it’s ready—at least nine months in the caves and three in the cheese dairy. Made from grass-fed, unpasteurized cow’s milk, this nutty and rich cheese is one of Switzerland’s finest. Tourists flock to the sandstone caves in the Kaltbach region to see where this aged cheese develops its unique taste and signature brown rind. The cheese is known for its strong and smooth—yet not overbearing or salty— flavour, as well as its crumbly nature. It’s also a frequent award winner at international cheese competitions.

Kaltbach cave aged Le Gruyère in a variety of foods

Serve this cheese with fruits, scalloped potatoes, or atop salads. Or, like us, use it to absolutely reinvent your French onion soup! Pair it with dry white wines, bock beers or citrus-based drinks for the perfect finishing touch.

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Nutritional Value
  • Water 36 g
  • Protein 27 g
  • Milk fat 32 g
  • Minerals 5 g
  • Joules 1645 kJ
  • Calories 398 kcal
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How Kaltbach cave aged Le Gruyère is made

Kaltbach cave-aged Le Gruyère is produced with the finest in grass-fed milk or naturally dried hay, from Switzerland’s small dairy farms, by local farmers in the Le Gruyere AOP regionThe milk is transported a very short distance to the local dairies where the cheese masters hone their years of experience and accreditation to create these 35kg masterpieces. After 3 months from its date of production, the small dairies are visited by the Kaltbach cave masters who select, using a rigid testing model, only the highest scoring Le Gruyere cheese for maturation in the Kaltbach caves.

While the cheese is aging in the caves of Kaltbach it is monitored by cave masters who watch for appearance, taste and general quality. Only the best dairy is suitable for this long and careful ageing process. When the cheese master is content that the aged Le Gruyère has reached its full maturity—nutty and rich with a dark rind—it’s ready for your plate! #EatSwitzCheese

RacletteⓇ 101

Non GMO, lactose free and gluten free.

Raclette is an aromatic cheese with a creamy texture and a rich history dating back to the year 1291. It’s known for its high nutritional value and was first eaten in the Swiss and Savoy (French) Alps.

Traditionally, Raclette cheese was warmed close to a fire or on a special heating plate (also called a raclette) and the melting cheese was scraped onto a plate. In fact, the word “raclette” comes from the French “racler”, meaning “scrape”.

Raclette is a genuine piece of Swiss culture that has grown to be one of Switzerland’s favourite cheeses. Our Raclette Suisse brand is guaranteed to be of natural purity and first-rate quality.

Raclette in a Variety of Foods

Over the years, Raclette has evolved into an extremely popular dish for entertaining, either as an appetizer, a topping or even a main course. It’s easy to prepare and is one of the best pairing cheeses with dry white wine such as Chenin Blanc.

Raclette’s taste can vary depending on its age—from nutty to milky. In the summer months, when accompanied by fresh salads or crispy vegetables, Raclette transforms into a true symphony for the taste buds. By contrast, Raclette served with fresh fruits and nuts provides hearty warmth in winter.

That’s the beauty of Raclette—its versatility. With a little imagination, it can provide the right accompaniment for almost any meal!

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Nutritional Value
  • Protein 25 g
  • Milk fat 27 g
  • Salt 2.0 g
  • Minerals 4 g
  • Joules 1424 kJ
  • Calories 340 kcal
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Varieties of Raclette cheese

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Raclette Suisse

This semi-hard cheese with hazelnut and fruity aromas has a sweet, earthy taste. Its smooth rind can be either dry or slightly humid and it varies in colour, from pale yellow to orange-brown, with a smooth golden interior.

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Raclette du Valais

This semi-hard cheese has a buttery, creamy taste with a slight tang and a hint of fruity aroma. Its rind varies in color, from brown to orange.

How Raclette is Made

The majority of Raclette production is produced with pasteurized milk. The washed rind of Raclette gives the cheese its colour and contributes to its unique flavour while providing protection during the three-to-six-month aging process. #EatSwitzCheese

The grainy cheese with the lively,
spicy taste from Central Switzerland!

Non GMO, lactose free and gluten free.

This full-flavoured grainy cheese is a delicious treat for those who appreciate the good things in life. Sbrinz has a magnificent flavour hidden beneath its hard, golden-yellow rind.

This completely natural cheese is composed of raw milk, rennet and salt. A minimum of 18 months of maturing is needed for Sbrinz to get its aromatic and spicy taste, but what makes it so very versatile is that Sbrinz’s flavour deepens the older it gets. By 18 months, the cheese is ready for slicing and saving into rolls. When it’s matured for two years or more, Sbrinz becomes fuller in flavour. Grated over pasta or other foods, this beautiful cheese adds a finishing touch to any meal—it’s often even preferred over Parmesan!

Sbrinz in a Variety of Foods

Sbrinz melts without separating and it’s a favourite of foodies looking for a vibrant accompaniment to pasta dishes and cheese plates alike. Easily grated over food or served in blocks, the aromatic spicy notes of Sbrinz will stand out on a cheese plate as a unique selection.

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Nutritional Value
  • Water 31.5 g
  • Protein 30 g
  • Milk Fat 33 g
  • Minerals 5.5 g
  • Joules 1730 kJ
  • Calories 421 kCal
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How Sbrinz is Made

Sbrinz is only produced in a handful of dairies in central Switzerland, and only with local, grass-fed cow’s milk. One 45 kg wheel of Sbrinz wheel requires over 600 litres of fresh, raw milk. Each day, the milk is delivered to the cheese dairies, quality-tested, poured into vats and heated up while continuously being stirred.

Rennet is then added to the hot milk and the mixture stands before the mass is cut into equally sized particles by means of a cheese harp—a procedure that separates the whey from the cheese mass. The cheese is then poured into a mould, turned several times and pressed until no more whey drains off. #EatSwitzCheese

Appenzeller® Cheese 101

Non GMO, lactose free and gluten free.

Appenzeller is Switzerland’s spiciest cheese and is also considered one of the most flavourful. It gets its name from the Appenzell region in Switzerland where it’s produced and stored to perfect maturity before being shipped worldwide for you to enjoy. Appenzeller is made with great respect and care, following traditional recipes that have been handed down for over 700 years.

Appenzeller in a Wide Variety of Foods

Appenzeller is an extremely popular and versatile cheese, whether you’re serving it as the golden centrepiece of your cheese platter, baking it into your favourite muffins or warming it up as part of a creamy cheese fondue. This cheese melts beautifully and is often used as a topping for seasoned potatoes, salads and pasta dishes. Or keep things simple: just slice it and enjoy!

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Nutritional Value
  • Water 40 g
  • Protein 25 g
  • Milk fat 31 g
  • Minerals 4 g
  • Joules 1650 kJ
  • Calories 394 kcal
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Varieties of Appenzeller® cheese

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Appenzeller® Classic

Appenzeller Classic is aged three-to-four months to give it a mild, sophisticated taste.

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Appenzeller® Surchoix

The aging process for Appenzeller Surchoix is a bit longer (four-to-six months), which gives it a slightly stronger, fuller taste.

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Appenzeller® Extra

To be able to carry the name "Extra", Appenzeller cheeses must meet a long list of specific criteria. Only the best cheeses are selected and aged six months, which gives them a very flavourful and strong taste.

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Appenzeller® Bio

Since 1996, Appenzeller Bio has been made with organic milk, meeting BIO-SUISSE regulations. Look for the “Bio” mark on its crust and its packaging. It is aged from four-to-six months.

How Appenzeller® is Made

Appenzeller cheese is produced in around 86 village cheese dairies. The milk used in Appenzeller comes exclusively from cows fed with hay and grasses, never with ensiled food. In Switzerland, stringent quality controls ensure that farmers supply creameries with nothing but first-class, pure, grass-fed milk.

This means that every piece of Appenzeller meets the high standards of a wholesome, natural product. #EatSwitzCheese

 

Non GMO, lactose free and gluten free.

Vacherin Fribourgeois (Fribourg) is characterised by a distinctive, subtle but full-bodied flavour and a delicate texture that makes it one of the world’s finest cheeses.

Fribourg’s master-cheesemakers combine tradition with the love of a job well done. Every day in their cauldrons in villages in Bulle (Canton Vaud) and Fribourg (Canton Fribourg in west-central Switzerland) they process milk from local farms using traditional recipes. Those traditions have been handed down from generation to generation. Vacherin Fribourgeois’ nutty flavour and soft taste can be attributed to the historical processes, which ensures high-quality taste.

Vacherin Fribourgeois in a Variety of Foods

Those who appreciate a delicious, mild cheese, should savour the ivory to pale-yellow coloured curd of the Vacherin Fribourgeois when it’s young. As the cheese ripens, an additional exciting aroma becomes part of its complexity. Cheese connoisseurs around the world appreciate the delicacy that Vacherin Fribourgeois provides to every cheese platter.

Fruity and creamy thanks to having been ripened for at least 12 weeks, Fribourg is a cheese full of character. It is always welcome on a cheeseboard and it tastes just as good with simple jacket potatoes. Gourmets around the world use Vacherin Fribourgeois as the perfect seasoning for fondue.

Vacherin Fribourgeois pairs best with supple red wines, such as Syrah and Rioja, and mellow whites.

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Nutritional Value
  • Water 42 g
  • Protein 24 g
  • Milk Fat 30 g
  • Minerals 4 g
  • Joules 1520 kJ
  • Calories 366 kCal
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How Vacherin Fribourgeois is Made

Grass-fed cows that graze in the Swiss mountains throughout late spring and summer provide the vitamin-rich milk that makes up Vacherin Fribourgeois. Made from unpasteurized raw milk, the ripening period for Vacherin Fribourgeois takes anywhere from at least nine weeks to several months.

Cheesemakers treat the cows’ milk each day. They use traditional methods and guarded recipes to produce this soft-smelling cheese. #EatSwitzCheese

Tête de Moine AOP 101

Non GMO, lactose free and gluten free.

Good for your health and pleasing to the palate!

Tête de Moine is a semi-hard cheese with a silky body that quickly melts in your mouth. Adding to its delicate mystique, this subtle cheese is not cut into blocks or wedges—instead, it’s pared (or shaved) into the shape of delicate, thin layered rosettes with a blade called a Girolle®. This traditional process is done using the same method as that employed by the monks of the Bellelay Abbey. The technique increases the amount of air that comes into contact with the surface of the cheese, altering the structure of its body and allowing the full flavour of Tête de Moine to develop.

Tête de Moine in a Variety of Foods

The bold taste of this cheese lends itself to pairing well with vibrant foods and drink. Beef or smoked and cured meats are not a problem for the Tête de Moine, which compliments full-bodied wines and foods pleasantly. It also works nicely with a fruit plate, as Tête de Moine’s structure complements sweet and tart palate cleansers such as apples or pears. Pair Tête De Moine with a full-bodied Burgundy and Cabernet Sauvignon and you won’t be disappointed!

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Nutritional Value
  • Water 35 g
  • Protein 25 g
  • Milk Fat 35 g
  • Minerals 4 g
  • Joules 1720 kJ
  • Calories 419 kCal
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How Tête de Moine is Made

Made of raw cow’s milk, Tête de Moine is one of the stronger Switzerland Cheeses in flavour. Whereas pasteurisation destroys the natural microflora of milk, unpasteurized or raw milk from the AOC region used for Tête de Moine fully preserves its unique taste and is a prerequisite for the production of this cheese with its distinct aroma. It’s aged at least one-to-two months to perfection!

As cheese made from raw milk, Tête de Moine has to comply with strict quality requirements so that the cheese is perfectly safe to be consumed by small children and pregnant women. Tête de Moine is free from gluten and lactose while still rich in proteins and minerals. #EatSwitzCheese