From Inventory

A remarkably elegant and traditional Gruyere AOC, 1655 is the fruit of a partnership between Jean-Marie Dunand at Fromagerie Le Cret and Gérald Roux at Fromage Gruyere SA. Drawing on his extensive experience in the production and refining of Gruyere, Gerald identified the premier dairies among the 27 in his caves by taste, consistency and […]

Walter Rass, the cheese maker from for Kaserei Tufertschwil in the Canton of St. Gallen, Switzerland, uses his years of experience crafting Appenzellar to create an original variation of the time honored favorite: Chällerhocker. By altering the cook temperature, making his own rennet, and using unskimmed milk, Rass presses the curds into molds and allows […]

Güntensberg is the namesake cheese of the family behind the dairies of Bütschwil and Bodmen in the historic Toggenburg region of Northeast Switzerland. Third generation cheesemaker Reto Güntensperger makes this variation on Appenzeller using his own house made cultures & raw, whole milk. Güntensberg’s golden brown rind encases a densely creamy body that releases a […]

Poschiavo is both a mill and a pasta factory. The mill began in the hands of Augustinian nuns in Poschiavo, Switzerland. By the late 19th century the Fisler family acquired the property and today the fifth generation of Fislers run the business, still in Poschiavo. Located just north of the region of Lombardy, Italy, at a high elevation of 3300 feet in the southeastern canton of Grisons, Switzerland. The […]

Hand crafted by master cheesemaker Christian Oberli at Kaserei Oberli, Risler Raclette is a substantial 15 pound Alpine style cheese. Made with raw silage free milk and hand washed four months, its resulting flavors include sweet cream and bacon, with a pliable & dense paste. Kaserei Oberli was originally built in 1918 and engaged primarily […]

Schnebelhorn continues cheesemaker Reto Güntensperger’s journey as a cheesemaker . A cream added cheese, it is richer and more decadent than most of the cheeses from this cheese-rich region. Named after the region’s highest mountain peak, Schnebelhorn stands out for its elaborate textural and flavor characteristics. Aged 8-9 months, the cheese develops a pronounced level […]

Kaserei Oberli relies on dozens of smaller Brown Swiss herds that surround the area around the dairy for its milk supply.  Without the dedication of these farmers tending to the cows, Oberli would not be able to produce the volume of cheese that they do.  For that reason, Üsi Lussi is a tribute, and aptly […]

Large format, Alpine cheese famously dominate production across Switzerland.  But these cheeses require vast amounts of curds to form each wheel, and there is not always enough remaining at the end of a batch to make a complete cheese of that nature.  For centuries, Swiss cheese makers turned these curds into a much smaller cheese […]