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Swiss Cheeses

Appenzeller

Appenzeller

Washing in spices and wine gives this cheese an orange, sticky rind and a full, spicy flavour. It has a smooth, dense, straw-coloured paste and can be used in a similar way to Gruyère.
3.20per 100g

Cirone

Cirone

Steinen

Matured for between two and four years, this complex cheese has a fruity character, with a perfect balance of sweet, salty and sour flavours, finishing with roasted notes.
3.80 per 100g

Emmental

Emmental

Emme Valley

Maturing a whole wheel for eighteen months in cellars gives this cheese a nutty, sweet flavour almost lost in most Emmental produced today.
2.60 per 100g

Gruyre Cave Aged

Gruyère Cave Aged

When making traditional Gruyère, the curds are only heated once they have clotted, giving a very dense cheese. Matured for a minimum of 14 months in natural sandstone caves, this Gruyère yields a fabulously deep, sweet, nutty flavour.

2.80 per 100g

Tte de Moine

Tête de Moine

Farms surrounding Bellelay Abbey

The cheese is washed in spices and wines producing an orange, sticky rind and a full, spicy flavour. It is generally shaved thinly to release its aromatic flavours.
3.20 per 100g

Vacherin Frigbourgeois

Vacherin Frigbourgeois

Switzerland

Produced in Switzerland, this sought after cheese has a grassy nutty flavour and an aroma of fresh hay. It becomes stone with age and makes an excellent fondue.
2.80 per 100g
Amount required:

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