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SWISS RACLETTE, SQUARE
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.
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TETE DE MOIN
Tete de Moine (literally Monk`s Head) is a cylindrical cheese with a smear rind and is semi-hard. This cheese is not cut but shaved with a girolle into rosette shaped slices. These are best produced when the cheeses come stright from refrigeration. Tete de Moine can be enjoyed with an apertif, as dessert cheese, or just a snack.
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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.
