Swiss Natural Rind Cheeses

Emmentaler is a semi-hard Swiss cheese made from unpasteurized cow’s milk. It must be matured for a minimum of 4 months, though some varieties can be aged longer. The cheese is characterized by its pale yellow color, smooth texture,... READ MORE

Gruyère is a cooked and pressed cheese made from raw cow's milk. On the exterior, the cheese has a grainy yellow to brown rind, while the interior is ivory to pale yellow in color. The Swiss version (AOP), a hard cheese with a salt... READ MORE

Tête de moine (lit. monk’s head) is a cylindrical, semi-hard Swiss cheese made from cow’s milk. The cheese is kept on spruce wood boards for at least 2,5 months before consumption. It is believed that the cheese was firs... READ MORE

Sbrinz is a Swiss extra-hard cheese made from raw cow's milk. The cheese has a natural rind, and it's texture is dense and flaky. The aromas are slightly spicy, while the flavors are full, intense, tangy, spicy, and nutty, with notes of b... READ MORE

Vacherin Mont d'Or is a traditional cheese hailing from the area on the border of France near the mountain d'Or. The cheese is made from thermalized cow's milk, and it's available only from October until April, making it highly seasonal a... READ MORE

L'Etivaz is a traditional cheese produced in Canton Vaud. It is said that l'Etivaz is made just as Gruyère was made a long time ago, without compromising its original flavor profile. The cheese is made from raw cow's milk ... READ MORE

Schabziger is a traditional cheese produced in Glarus. It dates as far back as the 8th century when it was made in a monastery. The cheese is also Switzerland's oldest protected brand – in 1463, there was a council meeting and the l... READ MORE

Produced in Belp, hence the name, Belper Knolle is a unique Swiss hard cheese that's shaped into a small ball. The word Knolle translates to tuber, referring to its shape and style – it's mostly used as a grating c... READ MORE

Formaggella is a semi-hard, medium-sized cheese produced from goat's milk, cow's milk, or a mixture of both, with a texture that can range from fresh soft to semi-hard, depending on the production method and aging process. The name derives from READ MORE

Le Maréchal is an artisanal French cheese hailing from Vaud in Switzerland, where it's produced by the Rapin family. The cheese is made from raw cow's milk and it's aged for a minimum of 130 days. Underneath its herb-rubbed edible ... READ MORE

Piora is a Swiss cheese originating from the Piora Valley, hence the name. It's made from raw cow's milk coming from a combination of two milkings done in consecutive days. The cows feed on rich fodder on the pastures, resulting in rich a... READ MORE

Bündner bergkäse (Bündner Mountain Cheese) is a semi-hard, full-fat cheese made from thermized mountain milk. Each wheel weighs around 4.5 kg, with a 27 cm diameter, and has a firm texture with very few holes. Produced year-round in... READ MORE

Bratkäse is a traditional full-fat semi-hard cheese from the Unterwalden region of Switzerland, encompassing the cantons of Obwalden and Nidwalden. Each wheel weighs between 750 grams and 1.1 kilograms (1.6-2.4 lbs) and has a mild, slightly t... READ MORE

Glarner Alpkäse is a full-fat, semi-hard cheese made from raw cow's milk, sourced from cows that graze on high-altitude alpine pastures, which enhances its rich flavor. Each cheese wheel weighs between five and seven kilograms (11-15 lbs) and... READ MORE

Chaux-d'Abel is a semi-hard cheese is crafted from fresh raw cow's milk sourced from local dairy cows grazing on the rich pastures of the Franches-Montagnes. The cheese undergoes an aging process of approximately two and a half months, during whic... READ MORE

Urner Alpkäse is a full-fat, semi-hard cheese made from raw cow’s milk. Produced only in summer on over 60 alpine farms, it follows strict Swiss alpine cheese regulations, ensuring milk is sourced and processed exclusively in the Alps. ... READ MORE

Schwägalpkäse is a full-fat, semi-hard Swiss alpine cheese made from thermized cow’s milk. Each 5 kg wheel has a 28 cm diameter with small holes and comes in mild, spicy, and aged varieties. It follows Swiss alpine cheese regulatio... READ MORE

Bagnes cheese, originating from the Val de Bagnes in Switzerland's Valais region, is a semi-hard, raw milk cheese traditionally produced in local dairies and alpine pastures. With a fat content of approximately 50%, it features a smooth texture wi... READ MORE

Taignon is a Swiss semi-hard, full-fat cheese made from raw cow's milk, produced by the Fromagerie des Franches-Montagnes in Le Noirmont. Named after the inhabitants of the Franches-Montagnes region, it undergoes a maturation period of approximate... READ MORE

Klewenalp käse is a semi-hard cheese made from raw cow's milk, produced during the summer months by 15 alpine farmers on the Klewenalp in Central Switzerland. Each wheel weighs between 4 and 4.5 kilograms and contains at least 45% fat. The ch... READ MORE

St. Galler Alpkäse is a full-fat, semi-hard cheese made from raw cow’s milk in the St. Gallen Alps, Switzerland. Weighing between 4 and 7 kg, it has a smooth, golden-brown rind and a firm paste with sparse holes. Available in mild and a... READ MORE

Arpitan is a semi-hard cheese crafted from thermized cow's milk. It is named after the regional language, Arpitan, which is spoken in parts of Switzerland, France, and Italy. It undergoes a three-month aging process in cellars, resulting in a cook... READ MORE

Formaggio della paglia is a soft cheese known for its strong, tangy flavor and its unique straw packaging, which aids in its maturation process. Historically, it was produced using whole cow's milk or a mixture of cow's and goat's milk. The cheese... READ MORE

Belper mürggel is a Swiss soft cheese made from raw cow's milk and invented by Peter Glauser. Its name derives from the Bernese German term "mürggel," referring to a loaf of bread with a substantial crust, which the cheese resembles in a... READ MORE

Schwyzer Alpkäse is a full-fat, semi-hard Swiss Alpine cheese made from raw cow's milk. Each wheel weighs 7-8 kg, with small, irregular holes, and comes in mild, spicy (würzig), and strong (rezent) varieties. It follows Swiss Alpine chee... READ MORE

Fricâlin is a semi-hard cheese made from raw cow's milk that undergoes a total maturation period of approximately 28 weeks. The cheese forms a round wheel, approximately 30 cm (12") in diameter, 4 cm (1.5") in height, and weighing around 7 k... READ MORE

Girenbader Chöpfli is a semi-hard Swiss cheese crafted from raw cow's milk using natural rennet and the dairy's own bacterial cultures. Approximately 200 liters of raw milk yield between 16 to 20 cheese wheels, and the cheese is aged for abou... READ MORE