Additional information
Packsize | 2/6.5 LB |
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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.
Packsize | 2/6.5 LB |
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Country: GERMANY
Brand: Ammerlander
Type: Semi-Soft
Milk Type: Cow
Pkg Type: 4×4
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.
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.
The raw, robust milk that goes into Appenzeller comes from cows that graze in the lush meadows of the region. Cheesemakers wash each wheel with a secret herbal brine infused with wine, cider and a mixture of herbs, blossoms and other natural ingredients. All of which adds a complex flavor that connoisseurs desire. Appenzeller is noted for its nutty flavor combined with an herbal spiciness, suggesting ginger, black tea and clover.
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.
Made by 3 time World Cheese champion Michael Spycher from raw, grassfed milk. The dense, smooth, slightly crystalline paste tastes of chestnuts, stone fruit and broth and has a slightly sweet vanilla end note. Italco is offering this cheese in 2/9 lb wedges