Our Cheese

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.

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!

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.

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!

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.

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!

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.

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!