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Cheese, Switzerland
Switzerland has an enviable reputation for producing rustic, full-flavored cheeses under immaculate conditions. Vignerons, like most Swiss cheeses, is a "mountain cheese", which refers to a large cheese that is made in the mountains from high-pasture milk. These cheeses are usually firm, long-aged, and made from raw cow's milk. High Alpine pastures produce a thicker, more flavorful array of plants than do fields at lower altitudes. The cattle that graze on these pastures produce milk that is higher in butterfat than average cow's milk and, therefore, commands a high price and is prized for cheese making. Vignerons, commonly known as "winemaker's cheese", is made using this milk and has a firm, satiny body with a scattering of small holes. The flavor is similar to but slightly stronger than a premium Gruyere, with a distinct nutty sweetness.
- Made from unpasteurized cow's milk, aged over three months.
- Photo depicts whole 15 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
Move Over Gruyere......
By Heidi 68 from Longmont, Colorado on 7/29/2008
Pros:
Complex, Creamy, Flavorful, Nutty
Best Uses:
After Dinner, Hors d'oeuvre, Melted, Sandwiches
Describe Yourself:
Foodie, Frequent Diner, Swissophile
Bottom Line:
Yes, I would recommend this to a friend
Comments about Vignerons by Emmi:
Just as I remembered! For those who enjoy the appenzeller and gruyere this is a must try, my absolute favorite from my time in Switzerland. Raw milk cheese, lush alpine flavor, the best quality I've had in the US. Thanks you.
[0 of 2 customers found this review helpful]
Not what I had expected
By Philou from Grnad Terrace on 2/22/2007
Bottom Line:
No, I would not recommend this to a friend
Comments about Vignerons by Emmi:
Being born in Switzerland I was a bit disapointed of this cheese, it lack the flavor and aroma of the unpasteurized cheese that I am used to, such as Apenzeller extra or L'Estivas, it reminded me of a very mild Gruyere. Too bad