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]
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 product in the township of Lucerne. Its made by pasterized cow milk. Its paste is semi-hard, has a yellow color and its crust is light. Its taste is creamy and sweet. Refinement: 5 to 12 weeks.