The unique herbs of the mountain meadows and alpine pastures give the Biosphere mountain cheese its typical mountain cheese flavour – slightly piquant without being sharp.
Entlebucher Biosphären-Bergkäse
Product Catalogue
Entlebucher Hopfenbergkäse
The popular “Entlebucher Beer” has inspired us to create this aromatic, slightly piquant mountain cheese. For cheese care, we use the regional beer, and shortly before maturation, the cheese is wrapped in spent grain from Entlebucher Beer. This makes the Hopfenbergkäse® an exclusive cheese speciality, both visually and in taste.
Emmentaler AOP 1/8 Wheel
Entlebucher Bergfichtenzauber
The magic of the forest melts on the tongue with this enchanting combination of mildly spiced cheese and subtle spruce flavour, shining in the cheese counter like a proud mountain spruce.
Toggenburger Chueli
Full cream Raw milk cheese made in the Toggenburg
(Pronunciation: TAH-gen-boor-ger coo-ELL-ee)
Toggenburger Chueli is a wonderfully approachable full cream, raw cow’s milk cheese that appeals to a broad range of palates. It’s easily recognised by the charming cow imprints circling the golden-brown rind. The flavour is rounded and nutty, with a savoury finish that gives it a distinctive character. Its texture is semi-hard with a pleasing creaminess.
The name means “the little cow from Toggenburg”, referring to the picturesque rural region in northeastern Switzerland, renowned for its rolling green hills and agricultural tradition.
Crafted with carefully selected milk under the strict supervision of the cheesemaker, Toggenburger Chueli matures in cellar conditions maintained precisely at 14°C. It reaches its young stage at around 5 months and fully matures by 6 months. With its small, pea-sized holes and unique flavour, this cheese is perfect both as a semi-hard table cheese or enjoyed as a dessert cheese.
Raclette Classic square vac.
Tete de Moine
Tête de Moine, Swiss raw milk cheese with a long tradition. The Tête de Moine was invented and initially produced more than eight centuries ago by the monks of the abbey of Bellelay, located in the community of Saicourt, district of Moutier, in the mountainous zone of the Bernese Jura, the French-speaking area of the Canton of Bern.
Traditionally, the cheese is prepared for eating in an unusual way: the cheese loaf is carefully scraped with a knife to produce thin shavings, which is said to help develop scented flavours by allowing oxygen to reach more of the surface. Tête de Moine, literally as “Monk’s Head”. The name was first documented in the records of Mont-Terrible, a Department established by the French when they annexed the region from 1793 to 1799 at the time of the French Revolution.
Writings from 1292 attest that the cheese of the abbots of Bellelay had acquired such a reputation that it was used to pay the royalties of the stockbreeders to the farms’ owners, to regulate litigations, being offered as presents to the prince-bishops of Basel, or even as currency. It is made from raw cow’s milk and is characterized by a cylindrical form. It is excellent with dry white wine, after being matured for a minimum of 2½ months on small spruce plank.
Raclette Gourmet (Berghof) square
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.
Gruyere AOP Reserve >10 months 1/4 Wheel
Le Gruyère AOP is one of Switzerland’s most iconic cheeses, produced exclusively within the protected Gruyère AOP region using premium raw cow’s milk. Matured for a minimum of six months, it develops a balanced flavour profile that combines gentle sweetness, savoury depth and subtle nutty notes.
Crafted according to strict AOP specifications, Le Gruyère AOP is made in traditional copper vats before being carefully matured in specialised ageing cellars. This time-honoured process creates a smooth, supple texture and a refined character that has made Gruyère one of the world’s most respected mountain cheeses.
Its versatility is one of its greatest strengths. Equally at home on a premium cheese board or in professional kitchens, Le Gruyère AOP offers excellent melting properties and is a natural choice for fondue, gratins, quiches, toasted sandwiches and other alpine-inspired dishes.
With its authentic Swiss provenance, consistent quality and broad consumer appeal, Le Gruyère AOP is an essential addition to both retail cheese counters and foodservice menus.
The Le Gruyère AOP Mild is matured for at least 10 months.
Urnäscher Hornkuhkäse
Urnäscher Hornkuhkäse is made using milk from horned Appenzeller cows. All milk suppliers to the Urnäscher dairy are proud keepers of horned cattle and take great care in looking after them. This is largely thanks to the living traditions of Appenzell. At the traditional alpine descent, known as the Öberefahre, horned cows are an essential part of the procession. You can’t actually taste the horns – but cows with horns are certainly more striking to look at. And we like that.
Urnäscher Hornkuhkäse is a cream cheese aged for six months. Thanks to its high fat content and extended maturation, it has a very creamy texture and a pleasantly tangy flavour. An ideal cheese for a cheese salad – or simply with a good piece of bread.
Produced in the picturesque pre-alpine region of the Appenzell, this cheese is unique yet pleasing to all fans of alpine style raw milk cheeses.
Selection Beeler Gruyere 1/4 Wheel
Gruyère has its origin right in the heart of the foothills of the Fribourg Alps. It is undeniably one of the most influential Swiss cheeses with its history dates back to the pre-Roman era.
This particular Gruyère has been fully matured over 18 months and enjoys an aromatic-fruity flavour with a savoury, salty base. It’s simply a Rolf Beeler master cheese.
Raclette Gourmet Rauch carré
Swiss Raclette Gourmet Smoked (German: Rauch) is a premium Swiss raclette cheese crafted from high-quality Swiss milk and matured in a former Swiss World War II bunker, where ideal ageing conditions allow the cheese to develop exceptional flavour, texture and consistency. Following maturation, the cheese is carefully cold smoked, adding an elegant layer of complexity while preserving the character of the underlying raclette.
The result is a smooth, supple cheese with a rich savoury profile, subtle alpine notes and a refined smoky aroma that complements rather than overpowers the natural flavour of the cheese. The cold-smoking process creates depth and character while maintaining the balance and versatility expected from a premium Swiss raclette.
When heated, Swiss Raclette Gourmet Smoked melts beautifully, delivering the creamy texture and indulgent eating experience for which authentic Swiss raclette is renowned. The gentle smokiness adds a distinctive twist that pairs particularly well with potatoes, cured meats, pickles, mushrooms and robust artisan breads.
Equally suited to traditional raclette service and contemporary foodservice applications, it performs exceptionally in burgers, toasted sandwiches, gourmet baked dishes and seasonal menus. Its authentic Swiss provenance, unique maturation environment and carefully executed cold-smoking process make it a standout offering for retailers and hospitality operators seeking a premium raclette with added character.
Produced by one of Switzerland’s leading raclette specialists, Swiss Raclette Gourmet Smoked delivers the same exceptional quality and melting performance as its acclaimed counterpart while offering a distinctive flavour profile that appeals to consumers looking for something truly memorable.