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EMMENTALER
Emmenthal (also called Swiss Cheese) is known for its grand size and its handmade quality. The Emmenthal cheese-making process is an old tradition, using pure cow`s milk and a maturation period of at least four months. This process allows the rind to develop in an entirely natural manner, enclosing an ivory-colored, mild, slightly nutty-tasting cheese with cherry- sized holes. Emmenthal from Switzerland is a delicacy on every cheese platter, a popular dessert cheese, and is a perfect melting cheese for warm dishes.
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CAVE AGED GRUYERE
Gruyere, the most popular of the Swiss hard cheeses, needs no introduction. Made from part-skim cow`s milk and lovingly cave aged, once this classic cheese with its tangy taste and exquisite, crumbly texture has been tasted, it is never forgotten
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IMPORTED SWISS APPENZELLER
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.
