Additional information
PACKSIZE | 6/1 KG |
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Since 1885, Ammerland has maintained its reputation as one of Germanys largest independent dairies while creating the high quality products that the Ammerlander region is renowned for. Their delicious Swiss cheese, with the classic, distinctive nutty flavor and smooth texture comes alive in these conveniently shaped loaves. Made with creamy cow’s milk and aged in an extremely controlled environment, Ammerland Swiss cheese retains the consistently delectable taste of Swiss cheese.
Raclette’s balanced earthy flavor and sweetness are perfect to slather over potatoes, meat and winter root vegetables. The wheel or square can be cut in half, placed in a special Raclette holder to hold the melting cheese in place, and served in the traditional way.
Aromatic and fresh goat’s milk character with notes of lavender, white pepper, sage and sweetened condensed milk.
Goat cheese is probably the oldest cheese of all and originates from the Mediterranean region. While there are hundreds of varieties throughout the world, most are soft, young, and spreadable and meant for quick consumption. In Switzerland, goat cheese is special and rare to our agriculture system. Even more special and rare is our award winning, aged, semi firm, smear ripened Gourmino Goat (Geiss) made by Gourmino master cheesemaker Michael Hanke and aged in his own cellar – an impressive and complex cheese at a modest 3-4 months age profile which earned a silver medal twice in 2020 and 2022 at the World Championship Cheese Contest.
A cheese inspired by nature and the legendary traditions of Central Switzerland. “Fluehblüemli / Swiss Rockflower” (Primula auricula) are yellow alpine flowers that grow and find their way under humble conditions among craggy limestone rocks. Mainly found along the Swiss Pre-Alp region – also on the slopes of Mountain Dairy Kleinstein’s “home mountain” Pilatus massif – they have delighted many hikers’ hearts. They are signs of the times and recall the legend of the “Wildmannen” who once lived here in caves. Some of them tended to chamois which are the alpine cousin of many goat species. Back then, the chamois fed on these alpine flowers and from their milk they made cheese. When the weather allowed it, the ‘Wildmannen’ went down to the valley to help the farmers with their work. In return, they were rewarded with food and cow’s milk. Thus, they were also able to process this cow’s milk they into cheese. In imitation of the edgy and untamable wild people, Silvio, his father Albert and their team reproduce this cheese. Their mountain dairy Kleinstein is located in the Entlebuch, at the edge of the UNESCO Biosphere, far above the village of Werthenstein.
Gruyere is still made in village dairies using knowledge that has been handed down through generations, and of course through training that cheesemakers now undergo. With a slightly sweet yet meaty flavor, Gruyere is smooth and creamy when young, and develops a more earthy and complex flavor as it ages. In this form the cheese is easier for foodservice to slice and also convenient for small shops to handle.
Named after the yellow Alpine flowers growing in the Entlebuch, where Silvio Schopfer sources fresh raw milk from cows grazing on high Alpine meadow flowers, Rockflower is the newest addition to Gourmino’s smaller Alpine specialty cheeses. This cheese is semi firm but more pliable than most Alpine cheeses aged as long, and the flavor is strongly umami, balanced by notes of pine nut and white flowers