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Fromages Bio There are 7 products.
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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.
55.95 CHF / Kg -
Cheese made by thermized sheep milk, with a soft taste, becoming more flavoured by refinement.
57.80 CHF / Kg -
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.
44.00 CHF / Kg -
Swiss cheese product in the township of Fribourg ( Mont Vully). Made by cow milk, the paste is pressed and baked. Its crust is regulary cleaned with white wine from Mt-Vully. Its paste is semi-hard and has a ivory color, the taste is delicate, salty and a bit spicy.
31.50 CHF / Kg -
A wonderfull cheese coming from the Jura's township. Made by montains natural cow milk, refined during 4 months on fir boards. The "Tête de Moine" isn't cut but tour on a tray, forming cheese flowers. This flowers are very thins and are giving an esthetic experience.
37.50 CHF / Kg -
This cheese is made by raw sheep milk and is totally biological.Coming from Vaud township ( Pays d'Enhaut), its paste is soft and its crust flowery. Very digestible.
7.30 CHF -
The Roquefort is a parsley paste cheese worldwide known. Coming from Aveyron's township ( south of France), it is made by a carefully treated raw sheep milk.This Roquefort has the characteristic to be manufactured following the organic standards.Best consumption period: between April and OctoberRefinement : around 5 months
68.75 CHF / Kg
![Refined Tomme \" Le Sapalet\"](https://fromages-sciboz.ch/2009-home_default/refined-tomme-le-sapalet.jpg "Refined Tomme \\" Le Sapalet\\"")
