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GOURMINO, BLEU DE COMBREMONT
Bleu de Combremont is made from cow’s milk that meets the requirements for Gruyère quality but is treated differently. Due to the blue mold cultures, the cheeses need to be taken directly from the salt brine to a cellar nearby, where they are ripened and maintained in compliance with strict climatic and microflora parameters. There the wonderful taste unfolds, and its one-of-a-kind appearance develops. Its special shape has already granted it the nickname “cinder block blue”.
Bleu de Combremont is creamy-buttery and balanced, tastes slightly peppery with hints of mushrooms and a sweet umami aromatic finish. Thanks to its creamy consistency, our bleu is spreadable and therefore tastes particularly good with a fruit bread or crackers. We recommend dried fruit or honey with a sweet white wine pairing.
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GOURMINO, GEISS 4-MONTH MOUNTAIN GOAT SWISS
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.
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GOURMINO, GRUYERE ALPAGE, 20 LB 1/4 WHEEL
***Seasonally Limited***
Gourmino Gruyere is produced by numerous cheesemakers in the Fribourg region of Switzerland banding together in the name of tradition to produce one of the most beloved cheeses of all time. Made from the unpasteurized milk of cows feeding on fresh alpine grasses, aged for 12 months. 2x World Cheese Champion.
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GOURMINO, L’ETIVAZ AOP
***Seasonally Limited***
L’Etivaz AOP is a hard cheese made using unpasteurised milk. It is produced by hand in over one hundred alpine creameries in the Vaud Alps between May and October using unpasteurised milk, an open fire and the traditional recipe. The unpasteurised milk is processed on site and is full of the aromas of fine alpine herbs.
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GOURMINO, LE GRUYERE AOP 12-14 MONTH
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
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GOURMINO, ROCKFLOWER SWISS, 10 LB. AVG WHEEL
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.
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GOURMINO, ROCKFLOWER SWISS, 14 LB AVG WHEEL
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
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SWISS HORNBACHER, 15 LB WHEEL
Michael Spycher other world famous cheese, these relatively smaller wheels are dense but slightly pliable with a creamy mouthfeel and flavors reminiscent of a baked potato – crème fraiche, nutty starch and earthy rind.
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UR-EICHE (OLD OAK), 14 LB ROUND
German for “Old Oak”, Ur Eiche stands out as a woman made cheese in a field dominated for generations by men. Christa Egli’s 14 lb wheels are washed with oak extract, then aged under oak planks for 10 months. The resulting cheese has the dense, eye filled texture familiar to Alpine cheese lovers, with flavors of pineapple, macadamia and, unsurprisingly, oak barrel.
