Awarded a Silver Medal at the World Cheese Awards 2025/26, Swiss Raclette Gourmet represents the pinnacle of modern raclette production. Crafted from premium Swiss milk and matured in a former Swiss World War II bunker, this exceptional cheese combines traditional cheesemaking expertise with a unique ageing environment that provides ideal conditions for the development of flavour, texture and consistency.

Carefully matured to achieve the perfect balance between flavour and melting performance, Swiss Raclette Gourmet develops a smooth, supple paste and a rich, savoury profile with refined nutty notes and subtle alpine character. The result is a raclette cheese of remarkable quality that remains approachable to a broad range of consumers.

When heated, the cheese melts evenly and effortlessly, delivering the creamy texture and aromatic character that define an authentic Swiss raclette experience. Whether served traditionally scraped from the wheel or incorporated into contemporary foodservice applications, it consistently delivers outstanding results.

Swiss Raclette Gourmet pairs beautifully with potatoes, cured meats, pickles, crusty bread and seasonal vegetables, while also excelling in burgers, toasted sandwiches and premium baked dishes. Its award-winning credentials, authentic Swiss provenance and exceptional melting qualities make it a standout addition to both retail cheese counters and hospitality menus.

Produced on a scale that ensures year-round availability without compromising quality, Swiss Raclette Gourmet is widely regarded as one of the finest raclette cheeses available today and an ideal choice for businesses seeking a premium, authentic Swiss raclette offering.

The Etivaz is essentially as Gruyère was 100 years ago. It is cooked over old-style, open wood fires only when the cows are doing their summer grazing in Alpine pastures on sea levels above 1,600m. It has a pure, slightly smoky taste with hints of hazelnut.

The Etivaz is made essentially as Gruyère was 100 years ago. It is made only when the cows are doing their summer grazing in Alpine pastures. It must be made in traditional copper cauldrons, and only over old-style, open wood fires. The resulting cheese is a bit creamier and less sharp than Antique Gruyère, yet smooth and flavorful. L’Etivaz has a firm texture with a fruity, slightly nutty flavor, which varies depending on the soil of the different pastures. It is yellow ivory in color and slightly sticky due to its saltiness. It is aged for 5 to 13 months before it is eaten.

L’Etivaz is a hamlet in the southwestern Swiss Alps, just under the Col des Mosses in the canton of Vaud. It has about 150 inhabitants. The cheese is made in the communes of Château-d’Œx, Rougemont, Rossinière, Ormont-Dessous, Ormont-Dessus, Leysin, Corbeyrier, Villeneuve, Ollon and Bex.

In the 1930s, a group of 76 Gruyère producing families felt that government regulations were allowing cheesemakers to compromise the qualities that made good Gruyère so special. They withdrew from the government’s Gruyère program, and created their own cheese – L’Etivaz – named for the village around which they all lived. They founded a cooperative in 1932, and the first cheese cellars were built in 1934.

Mont Vully Rouge is a distinctive Swiss raw milk cheese produced in the Vully region near Lake Murten (Morat), on the cultural border between French and German-speaking Switzerland. Crafted from locally sourced unpasteurised cow’s milk, this semi-hard cheese is matured for approximately three months and regularly washed with regional Pinot Noir during its cellar ageing.

The wine-washing process creates the cheese’s striking burnt-orange rind while contributing subtle aromatic complexity and character. Beneath the rind lies a supple ivory-to-pale-yellow paste with a smooth, creamy texture and broad consumer appeal.

On the palate, Mont Vully Rouge offers a balanced combination of savoury richness, gentle spice and delicate wine-derived notes, complemented by hints of toasted caramel and a mild, lingering finish. The result is a flavour profile that is approachable enough for everyday enjoyment while offering sufficient character to stand out on a premium cheese board.

Its attractive appearance, authentic Swiss provenance and unique Pinot Noir affinity make Mont Vully Rouge an excellent addition to retail cheese counters, grazing selections and hospitality menus. Pair with Pinot Noir, light red wines or crusty artisan bread for a classic regional match.

Our Organic Gruyère AOP Classic showcases everything that has made Switzerland’s most celebrated mountain cheese famous for centuries — crafted from raw milk, produced under strict AOP regulations, and matured with patience in traditional cheese cellars. What sets this wheel apart is its certified organic pedigree, reflecting an even closer connection to nature, animal welfare, and sustainable farming practices.

Perfect for everyday enjoyment, cheese boards, sandwiches, gratins or fondue, this young Gruyère delivers a smooth, creamy texture with delicate nutty notes and a clean, lingering finish.

### Certified Organic Raw Milk

The milk used for this Organic Gruyère AOP comes exclusively from certified organic farms in the Gruyère region. The cows graze on lush alpine pastures during the warmer months and are fed organic hay throughout winter. As required by AOP regulations, no silage is used, ensuring the milk retains its exceptional purity and complexity.

### Crafted the Traditional Way

Each wheel begins its journey in the village dairy, where fresh raw milk from the morning milking is combined with milk from the previous evening. The cheesemaker carefully adds selected cultures and natural rennet, allowing the milk to slowly transform into cheese.

Because the milk remains unpasteurised, it preserves the full spectrum of aromas and flavours unique to the region’s pastures, seasons and terroir — the true signature of authentic Gruyère AOP.

### Patient Cellar Maturation

After an initial maturation period at the dairy, the wheels are transferred to specialised ageing cellars where they mature for a minimum of six months. In the cool, humid environment, each wheel is regularly turned and lovingly washed with brine to encourage the development of its characteristic rind and flavour profile.

The result is a beautifully balanced Gruyère with a supple texture, gentle sweetness and the unmistakable character that only organic raw milk and traditional Swiss craftsmanship can deliver.

Summery, colourful flower meadows have inspired us to create this harmonious blend of Swiss organic milk and vibrant mountain flowers, making an excellent cutting and dessert cheese.