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| Packsize | 17 LB |
|---|
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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AMMERLANDER SWISS
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 cows milk and aged in an extremely controlled environment, Ammerland Swiss cheese retains the consistently delectable taste of Swiss cheese.
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MIFROMA, SWISS RACLETTE
It has a round shape with smooth, pink to deep orange, slightly sticky, natural rind. Raclette has a pleasant, nutty, sweet and fruity flavor. The flavor will intensify as this elastic cheese is melted. Raclette is produced in several cantons north of the Alps, and is guaranteed free of additives as it is made in accordance with its original recipe. It is not only a cheese but also a national Swiss dish (Yum!). A full fat, smooth melting cheese with a washed rind. The paste is ivory in color, the flavor is mellow and slightly acidic. The cheese becomes more aromatic with maturity
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SWISS GRUYERE, KING CUT LOAF, AOP
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.
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MIFROMA, VACHERIN FRIBOURGEOIS
Vacherin Frigourgeois is an `old fashioned` Vacherin with an uneven, craggly rind and harsh edges. Its taste is grassy, nutty, and with the perfume of fresh-cut hay. The flavors increase when melted.
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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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