The Mont Vully Noir is a Pinot Noir washed, 6 months matured raw milk cheese from a picturesque area near the lake of Murten right on the language border of the French and Swiss German speaking Switzerland. The cheese maker uses local unpasteurised milk to make this creamy, medium-strength semi-hard cheese before maturing it in their own maturing rooms. The Pinot Noir also comes from the same little mountain and complements this cheese superbly.
How we wrap your cheese
Freshness of your cheese is important to us. That’s why – unless noted differently in the description – we package all of our cheese in vacuum bags to help minimize travel impacts. However, we understand that some of you prefer cheese being wrapped in cheese wrap. This option is available to you for a small fee (it takes more time to package the cheese this way, that’s why we charge you a little bit more). Unless specifically noted in the description, all cheese will generally have a best before date of at least 14 days, vacuum packed cheese generally about 2 months. Please note that with cheese this is often only a guidance date and does not necessarily mean the cheese will be of lesser quality beyond that date. In fact many soft(er) cheeses are best kept close to or until after that date for maximum ripeness.
How the cheese gets to you
All Alpine Express cheese are shipped in environmentally friendlier, insulated cardboard boxes. The cheese is bolstered with recycled packing paper & kept cold with food grade ice gel pack(s). It is shipped the fastest possible service, usually Australia Post Express. See Australia Post’s Express Delivery Estimator (origin is ‘Brisbane Metro’). From time to time we may choose a different shipping provider depending on speed of service, costs and other factors.
Unless noted otherwise, all cheese boxes are sent on Mondays with an order cut-off time at 9am (Sydney time) that day. You will get a tracking number to follow your parcel’s progress.