APPENZELLER
SWITZERLAND | COW
Appenzeller is a traditional Swiss cheese, made from raw cow''s milk and aged for 3 to 12 months, known for its unique flavor. Produced in the Swiss region of Appenzellerland by just 60 village dairies, it features a special secret herbal brine recipe over 700 years old. This brine, infused with wine, cider, herbs, and blossoms, gives the cheese its distinct spicy and herbal notes, such as ginger, black tea, and clover. Appenzeller cheese holds a special place in Swiss heritage, combining a smooth, nutty texture with traditional cheese-making methods using animal rennet, making it a favorite for cheese lovers worldwide.
CAVE AGED EMMENTALER
SWITZERLAND | COW
Emmi Cave Aged Emmentaler is a Swiss cheese made from raw cow’s milk, aged for at least one year in Kaltbach''s mineral-rich sandstone caves. It carries the AOP designation, ensuring authenticity and adherence to traditional recipes. The cheese features a natural black rind and offers a complex flavor profile with earthy and nutty notes. It is characterized by its creamy yet firm texture and iconic holes. This cheese is a testament to Swiss heritage and craftsmanship, ideal for gourmet occasions.
EMMENTALER
SWITZERLAND | COW
pronounced "em-en-taller"
Emmi Emmentaler, a quintessential Swiss cheese, is made from raw cow''s milk and aged for 4 to 18 months. This unpasteurized cheese, known for its characteristic holes, follows strict AOP guidelines. Produced by Emmi, it retains traditional methods, offering rich flavors that vary with age. Nutritionally dense, it pairs well in dishes like fondue and Raclette, and complements a variety of wines.
FONTINA
SWITZERLAND |
TETE DE MOINE
SWITZERLAND | COW
Emmi Tête de Moine is a Swiss cheese made from raw cow''s milk, aged for at least 60 days on spruce planks. Known for its sharp and aromatic character, it’s traditionally served in rosettes using a girolle tool. This unique method enhances the aroma and flavor, making each bite special. The cheese has a rich history, originating from the Bellelay Abbey. Today, it''s a favorite among cheese lovers, cherished for its distinctive taste and presentation.