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Swiss Cheeses

Appenburger Alt

Appenburger Alt

Switzerland

Milk from cattle grazing near the Appenburg mountain is used to make this cheese which has a buttery consistency, and a delicate flavour that becomes stronger with age
3.50 per 100g

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.
4.60per 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.
4.20 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.
2.80 per 100g

Schlossberger Old

Schlossberger Old

Steinen, Switzerland

Maturation for between 18 and 24 months, in a cave next to the old ruin of Schlossberg Castle, results in a fine, full flavoured hard cheese, with a hint of hazelnuts.
3.50 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.
5.00 per 100g

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