Appenzeller® Cheese

The uniquely spicy cheese from Appenzellerland. Appenzeller ® is one of Switzerland’s great gastronomic treasures. The country’s spiciest cheese has been made by hand in the same way for more than 700 years. más

Chillon

El secreto recién salido del horno

This cheese is so creamy, that one eats it with a spoon: Vacherin Mont d'Or is a cheese with a long tradition, carefully prepared by specialists in... más

El secreto recién salido del horno
El Tête de Moine DOP

El Tête de Moine DOP

El queso exquisito del Jura. En rosetas finas.

El Tête de Moine DOP – en castellano "cabeza de monje" – es un queso semiduro cilíndrico... más

Appenzeller® Cheese

The uniquely spicy cheese from Appenzellerland. Appenzeller ® is one of Switzerland’s great gastronomic treasures. The country’s spiciest cheese has been made by hand in the same way for more than 700 years.

The uniquely spicy cheese from Appenzellerland.

Appenzeller ® is one of Switzerland’s great gastronomic treasures. The country’s spiciest cheese has been made by hand in the same way for more than 700 years. The gentle, hilly landscape between Lake Constance and the Säntis massif with its lush, healthy, nutritious herb-filled grass is the secret of the natural raw milk from which Appenzeller ® is made. The age-old craft of making cheese by hand is as much a part of the living heritage of the Appenzellerland as the local traditions of string music and rustic painting on wood.

El secreto recién salido del horno

This cheese is so creamy, that one eats it with a spoon: Vacherin Mont d'Or is a cheese with a long tradition, carefully prepared by specialists in Vallée de Joux. One of the cheese specialists is Jean-Michel Rochat, who is pleased to take interested groups on a tour of his cheese-making facility, Le Pelerin, as well as on a tour of the in-house museum. As a grand finale he reveals the famous recipe for making Vacherin Mont d’Or au four cheese (au four means from the oven) - the most popular Swiss dessert cheese.

El Tête de Moine DOP

El queso exquisito del Jura. En rosetas finas.

El Tête de Moine DOP – en castellano "cabeza de monje" – es un queso semiduro cilíndrico que pesa unos 800 gramos y una masa muy fina que casi se funde en la boca. Una de sus peculiaridades: no se le corta, sino que se raspa con un raspador como la girolle o la pirouette, obteniendo rosetas finas.

El queso exquisito del Jura. En rosetas finas.

El Tête de Moine DOP – en castellano "cabeza de monje" – es un queso semiduro en forma de cilindro que pesa unos 800 gramos y posee una masa muy fina que casi se funde en la boca.