Swiss cheese producted in Fribourg's township. It's made by cow milk. Its paste is semi-hard and has a yellow color. Its crust is cleaned and is brown. Its taste is fruity, hazelnuty, depending on the piece. Refinement: 6-7 months
Swiss cheese producted in Fribourg's township. It's made by cow milk. Its paste is semi-hard and has a yellow color. Its crust is cleaned and is brown. Its taste is fruity, hazelnuty,may be full-flavoured depending on the piece. Refinement: 8-10 months[g:200,300,400,500,600,700,800,900,1000]
Swiss cheese producted in Fribourg's township. It's made by cow milk. Its paste is semi-hard and has a yellow color. Its crust is cleaned and is brown. Its taste is fruity, hazelnuty, may be full-flavoured depending on the piece. Refinement: 11-12 months
Swiss cheese producted in Fribourg's township. It's made by cow milk. Its paste is semi-hard and has a yellow color. Its crust is cleaned and is brown. Its taste is fruity, hazelnuty, may be full-flavoured depending on the piece. Refinement: 13-14 months
Swiss cheese producted in Fribourg's township. It's made by cow milk. Its paste is semi-hard and has a yellow color. Its crust is cleaned and is brown. Its taste is fruity, hazelnuty, may be full-flavoured depending on the piece. Refinement: 15-24 months
Fromage fribourgeois a base de lait cru de vache. Ce Gruyère est produit durant l'été a plus de 1000m d'haltitude. Il est très fruité et peut développer des cristaux de sel en s'affinant.
In high montains, cheese production in only seasonal, from april-mai to october. The cheese merchants are making 2-3 cheeses a day. After 24 hours in a wather full of salt, the piece is transported to the cooperative. There, merchants will take care of it for minimum 6 months. Every farm has special ways to refine it . This year, I have chosen The Gruyère...
Gruyère AOP 8-10 months Half-salty
In young refinement ( 3 up to 4 months): Sweet with a small acidity.In medium refinement ( 4 to 5months): Flavoured with a taste lightly piquant.In old refinement ( 5 to 6 months): Becomes strong and piquant.
Vacherin AOP, onctuex et tendre, idéal pour manger à la main ou pour la fondue
AOP Vacherin. This is a Vacherin who kwew how to addapt to the AOP requirements.It has kept a soft and melting paste.Perfect for a "Moitié-Moitié" or "Vacherin fondue" ( Swiss speciality with melted cheese).
Tender and creamy. Slightly sweet taste. Comes from the german part of Fribourg's township.
Fromage à raclette à base de lait cru. Comptez environ 300 gr par personne1/1 meule environ 5.000kg.1/2 meule environ 2.500kg.1/4 meule environ 1.250kg.
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.
Swiss sheep-cheese coming from Rossinière region. semi-hard and creamy. Very good for "raclette"The crust is flowery. Refinement: 4 up to 8 months.
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.
Cheese made by thermized sheep milk, with a soft taste, becoming more flavoured by refinement.
Soft crust cheese, with bear garlic in the center.[g:200,300,400,500,600,700,800,900,1000]
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