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 6 months.
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 cave matured for at least 16 months.
The milk used to create The Red Witch cheese is sourced daily from a network of 28 local farmers located within a 10km radius of the dairy. Only the finest hay and grass-fed milk are utilized in the production of this exceptional Swiss raw milk cheese. This careful sourcing ensures that each bite of The Red Witch delivers the essence of the lush Swiss countryside.
Premium, Rolf Beeler matured Swiss Raclette with a wonderful, soft and creamy aroma. Traditionally used as a melting cheese.
High altitude raw milk cheese washed in white wine, selected by Rolf Beeler
This cheese is one of Rolf Beeler’s initial selection for his renown group of matured, Swiss raw milk cheeses. The Hoch Ybrig was initially created in the 1980s in the small town of Kussnacht in North Central Switzerland. It is a classic Swiss mountain cheese based on the famous Gruyère AOP but, other than its bigger cousin, the around 7kg-wheels are regularly washed in a brine solution that contains white wine, giving the cheese a sweeter finish.
At 8 to 12 months maturation, the Hoch Ybrig shows a deep, golden straw colour with a smooth texture, sometimes developing some of those nice, crunchy calcium crystals. The flavours are concentrated sweet with a perfect, fine balance of salt and acidity. There are also definitive caramel and butterscotch notes as well as that, for raw milk cheese typical, long finish.
This raw milk cheese has a tangy aroma with an underlying sweetness and a base of nuts. It is one of the most iconic Swiss cheese varieties. Matured for 18 months by Swiss celebrity affineur Rolf Beeler.
The Red Witch, known as ‘Rote Hexe’ in Swiss-German, is a delectable unpasteurized, raw cow’s milk cheese crafted from the freshest full cream milk available. Its velvety smooth texture and exquisite flavor profile create a truly unparalleled taste experience. The captivating red rind, achieved through a special paprika rub, not only makes this cheese a visual delight at the cheese counter but also contributes to its delicate umami aroma. The Red Witch is a true culinary delight that will elevate any cheese board, introducing you to a whole new world of taste.
The name of this cheese originates from the Swiss tradition of carnival, celebrated in late February, where people dress up in costumes, often depicting scary characters, to ward off the winter season. This Swiss version of carnival lent inspiration to the name of this remarkable cheese, adding a touch of enchantment to its heritage.
The milk used to create The Red Witch cheese is sourced daily from a network of 28 local farmers located within a 10km radius of the dairy. Only the finest hay and grass-fed milk are utilized in the production of this exceptional Swiss raw milk cheese. This careful sourcing ensures that each bite of The Red Witch delivers the essence of the lush Swiss countryside.
The Old Witch, known as ‘Alte Hexe’ in Swiss-German, is the more matured version of the Red Witch, a delectable unpasteurized, raw cow’s milk cheese crafted from the freshest full cream milk available. This cheese is aged for a minimum of 9 months and it doesn’t have the red, paprika-rubbed rind that her younger sister gets added, however the extra 4 or so months add sharpness without forgoing the smoothness of the full cream milk.
The name of this cheese originates from the Swiss tradition of carnival, celebrated in late February, where people dress up in costumes, often depicting scary characters, to ward off the winter season. This Swiss version of carnival lent inspiration to the name of this remarkable cheese, adding a touch of enchantment to its heritage.
The milk used to create the Old Witch cheese is sourced daily from a network of 28 local farmers located within a 10km radius of the dairy. Only the finest hay and grass-fed milk are utilized in the production of this exceptional Swiss raw milk cheese. This careful sourcing ensures that each bite of the Old Witch delivers the essence of the lush Swiss countryside.
Not only unique in flavour, but also a feast for the eyes in any cheese display case thanks to its special embossing, and awarded at several international competitions.
Awards
2007 Gold World Cheese Award in London
2008 Silver DLG Deutsche Landwirtschaftsgesellschaft
2009 Silver Bergkäseolympiade in Saignelègier
2009 Silver World Cheese Award London
2012 Diploma Swiss Cheese Award in Bellinzona
Trüffelperle is a premium Swiss mountain cheese enriched with genuine black truffles sourced from the renowned truffle-growing region of Piedmont in northern Italy. Produced in the picturesque Toggenburg region of northeastern Switzerland, it combines traditional Swiss cheesemaking with one of the world’s most sought-after culinary ingredients.
Crafted from thermised cow’s milk and matured for two to four months, Trüffelperle develops a smooth, creamy texture and a rich flavour profile that balances the savoury character of Swiss mountain cheese with the unmistakable aroma of black truffle. Notes of mushrooms, alpine herbs and gentle nuttiness create a sophisticated yet approachable eating experience.
Unlike many truffle-flavoured cheeses, Trüffelperle achieves remarkable balance, allowing both the quality of the cheese and the character of the truffle to shine. The result is a refined speciality cheese that appeals equally to dedicated truffle enthusiasts and consumers seeking a premium entertaining option.
Its distinctive flavour profile makes it a standout addition to premium cheese counters, grazing boards and gift selections. Trüffelperle also performs exceptionally well in foodservice applications, adding depth and luxury to sandwiches, risottos, pasta dishes and gourmet menus.
Combining authentic Swiss mountain cheese tradition with the elegance of Italian black truffles, Trüffelperle offers a unique point of difference for retailers and hospitality operators seeking a premium speciality cheese with broad consumer appeal.
This traditional Swiss skimmed milk cheese contains a herbal mix of blue fenugreek (trigonella melilotus-caerulea) which give it its distinctive green colour. It has been produced since 1463 making it the oldest branded product in Switzerland. The Schabziger, also known as Sap Sago is a unique natural product perfect for seasoning dishes similar to Sbrinz or other grated cheese but with the extra herbal kick.
For generations the GLARNER SCHABZIGER has been experiencing sympathy and admiration. And not only in the traditional, but also in the modern kitchen. This is because the oldest branded product in Switzerland gives well-known and newly created dishes their special sophistication. Whether grated, brushed, seasoning or dip – the extremely low-fat and very wholesome natural product always ensures happy faces.
For seasoning pasta, rice, potatoes, fondue, raclette, spätzli, vegetables, sauces, etc.
Made from pasteurized, skimmed milk from cows. 100% natural from Glarner Alp Schabziger in hard quality. For longer durability. Can be stored at room temperature.
