Appenzeller extra, Regional speciality from Appenzel township, it's made by cow milk, with a reffine but full-flavoured taste. The crust is made by a mix of plants. Refinement: 6 up to 8 months.[g:200,300,400,500,600,700,800,900,1000,3000,6000]
Semi-hard swiss cheese made from thermized cow milk and enriched with cream. Its crust is clean, its taste mild and its texture soft.
Semi-hard swiss cheese, made from cow milk, contains a small amount of fat. 25 %Pleasant in mouth, salty, depends on refinement.
During the fabrication is slowly added milk and pimento. The pastry becomes light pink and the taste piment and spicy.4 months old refine cheese.
Swiss blue-cheese, only product in the region of Grangeneuve ( Fribourg, Switzerland). It's made by cow milk, all along the year. Its crust is soft, creamy and has a full-flavoured caracter, may be a little prickly. Refinement: 2 to 3 months.
Neuchâtel montains cheese, with parsley crust and a soft and creamy taste.
Brebis de Barberêche au lait cru.
Soft crust cheese, with a mix of Espelette pimento ( coming from France) and fresh cheese in the center, this french brie becomes spicy and smooth.Home fabrication.
Home fabrication.A subtle mixture of pepper and cognac are perfuming this semi-hard paste french cheese.The blend of the smoothness of the cheese and the strong perfume of the cognac ( increased by the pepper) are making of it a must.
Soft crust cheese, with truffe and truffe oil in the center,
This hard-paste typical cheese is coming from Grisons township.Its thin crust has a light brown color and its ivory paste is hole interspersed. Made by cow milk, its taste is full-flavoured.Refinement: long, between 6 and 9 months.
Swiss cheese products in the township of Fribourg. It's made by goat milk. Its crust is semi-hard , crust clean and with a light brown color. The taste is nice and it has a creamy texture. Refinement: 3 months.
Refine during 3 months. Very creamy cheese, with a full-flavoured and powerfull taste .
Fromage de chèvre du Jura suisse, au lait cru. Plutôt corsé, surtout après affinage.
This is a goat cheese with a pasty texture, not to strong or to odorous, it is perfect for cooking: -Cordon-Bleu ( piece of meat with cheese and ham in the center) , Gratin (potatoes, cream and cheese), Raclette ( swiss speciality with melted cheese) or Fondue for example.
Fribourg regional cheese with a semi-hard crust. Sweet and creamy.
Combramo aux herbes de provence
Regional cheese from Vaud township, made by cow milk. Its salty taste grown dwith refinement.
Cheese from Fribourg township from cow milk, sweet, becoming stronger with refinement.
Swiss cheese with hard crust made in Bern township. Product by cow milk, the paste is cooked and pressed . Refinement: 12 up to 24 months.
Swiss cheese with hard crust made in Bern township. Product by cow milk, the paste is cooked and pressed . Refinement: 8 up to 12 months.
Hard-paste cheese coming from Fribourg's township ( Pays d'enhaut).Rinded, the cheeses are forming the famous shavings witch Etivaz is known for. The taste is full-flavoured and very fruity.Refinement: 6 up to 24 months
Swiss cheese from the township of Fribourg ( Gruyère). Made by sheep milk. Its crust is semi-hard and cleaned, its color ivory. The tast is aromatic. Refinement: 3 to 6 months.
Cow milk cheese made in the township of Fribourg ( Grangeneuve). Its paste has a ivory-white color and the texture is tender. The crust is recover by white mold, giving a strong taste, close to Camembert. Refinement: 4 weeks.