Alpine Cheese for your Grilled Cheese

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Appenzeller cheese was originally made in the Swiss mountainous canton of Appenzell near the Austrian border. This cheese is a Swiss classic, a semi-hard alpine cheese with a light tan color and a slightly pungent aroma; the cheese is washed with a... read more
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Comte A.O.C. is a handmade artisan cheese. It is aged for more than 1 year, resulting in a masterpiece. This hard cheese has a full spectrum of delicious flavors: nutty, creamy, fruity, peppery and toasty. The body is satiny and ivory-colored with many... read more
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When you like the traditional Emmental, but wouldn't mind a little more kick in your cheese, this cave-aged version may just be the cheese for you. A year long maturation in the Kaltbach caves near Lucerne creates a gourmet Emmental cheese that is a... read more
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Your Price: $6.93
Most of us know the Emmental cheese as Swiss cheese, the cheese with the holes and indeed this is Swiss Emmental, not an imitation. Emmental is a semi-soft cheese, easy to slice, a pale yellow paste and a rind, that is not present on our cuts. The holes... read more
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Raclette cheese may be the world's most famous melting cheese, and it is made in the Savoie region of the Alps, in Switzerland and in France. Our French raclette cheese is made of cow's milk and matured for at least 5 months in respect of the French... read more
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At Roth Kase they are still crafting thru Alpine cheesemaking methods along with Southern Wisconsin terroire and Gran Cru Original is a prime example. To make this award-winning cheese imported copper vats are used to transform fresh milk from family... read more
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In a moist, chilly remote underground cave in Kaltbach near Lucerne Switzerland, a cheese is maturing into what we know as Cave-aged Gruyere. It is matured for about one year in the sandstone caves and this older gruyere, made from unpasteurized milk, is... read more
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Gruyere is an unpasteurized, hard cheese and this well-known Swiss originates in the village of Gruyeres. Gruyere has cheese fondue written all over it, but there are so many other ways to use the cheese. The natural rind is hard, and the interior of... read more
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At Spring Brook Farm they make their Reading Raclette cheese from raw Jersey cow's milk. Raw milk is chosen because it adds great complexity to  the cheese and many traditional cheeses from Europe such as Beaufort and Comte, are made with raw milk.... read more
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The name Raclette means 'scraper' and refers to a group of gourmet cheeses which are melted to make a traditional Swiss dish of the same name. These are mountain cheeses made originally in the Vallais region but are now produced throughout Switzerland.... read more