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Matured to perfection, Cave Aged Emmental is a special taste experience! Unlike traditional Emmental (also known as Swiss cheese), this one has a dark brown rind and a unique, nutty, full-flavored taste. It is manufactured by Emmi, master cheesemakers since 1782. Made in massive 200 pound wheels from pure, unpasteurized cow's milk, this special "Swiss" is aged for at least twelve months in sandstone caves deep below the Santenberg in the Canton of Lucerne. Using ancient techniques, a constant temperature and humidity can be achieved in the caves all year round, ensuring perfect development of every cheese Emmi produces. - Made from unpasteurized cow's milk.
- We cut and wrap this item by the 1/2 pound.
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Fondue is a traditional Alpine specialty, blending the distinct flavors of three classic melting cheeses: Emmentaler, Gruyere, and Appenzeller. Careful amounts of white wine, Kirsch brandy and special spices are then added to create a delicious hot meal. With its bold flavor and creamy texture, fondue is perfect for a main meal or as an appetizer, and is always a hit when the weather turns cold. This set of gourmet cheeses includes the correct ratios to make a classic cheese fondue (see recipe).
This item is not packaged as a gift. If you would like the gift packaged version of this item please click here.
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Gather up some friends and sit down for a traditional Swiss meal: Cheese Fondue. The Swiss created this famous dish centuries ago as a way to combat to Switzerland's frigid winters. Cheeses such as Emmental and Gruyere were a major part of the Swiss diet, and were universally enjoyed in the mild months. However, as Winter approached it became more difficult to serve cheese at an ideal temperature. The Swiss discovered that by heating and melting the cheese in a pot over a flame, the result was a hearty, tasty meal. Over the years, Fondue became quite popular throughout Switzerland and France, with hundreds of variations on the original recipe, making the dish even more interesting. Create your own Fondue recipe in your home with this classic stoneware cheese fondue set, complete with all the necessary utensils.
- 1-36 Oz. Stoneware Cheese Fondue Casserole.
- 1 Chrome Plated Rack with Integrated Base.
- 6 Fondue Forks.
- 1 Heat Diffuser.
- 1 Dual Purpose for Gelled Fuel.
- Recipe Booklet and Gift Box.
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This Swiss cheese is crafted in the canton of Appenzell, near the Austrian border. After it ages for approximately three months, Appenzeller achieves its ideal form: pressed, cooked-curd, brushed-rind cheese with occasional pea-sized holes. It has a pleasantly smooth texture, but this cheese's true allure is its fruity tang. In fact, Appenzeller pairs extremely well with fresh fruit; it melts nicely also.
- Made from unpasteurized cow's milk; aged for 90 days.
- Photo depicts whole 15 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
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Made from a centuries-old recipe, 70-pound wheels of Gruyere de Comté (Comté, for short) have been produced since the reign of Charlemagne, when there were no separate entities named France and Switzerland. Comté has the highest production figures of all the French AOC cheeses, as cheese makers work to satisfy the world's hunger for this exceptional cheese. Although Swiss Gruyere may be better known, the French variety is no less special. Created by local villagers in alpine dairies called "Fruiteries", its milk comes only from Montbeliarde and Tachete de L'est cows. Contributing to Comté's unique flavor, morning and evening milkings are mingled before the cheesemaking process. For transforming the milk into curds, the cheesemaker must only use natural ferments to receive the Comte seal. During aging, the curd is cooked, then pressed, with a natural brushed rind that comes from weekly care.
When it comes to acquiring flavour, Comté cannot be hurried. These Reserve wheels are aged for one year, resulting in a sweet and nutty masterpiece with less bite than its twin from Switzerland. Distinguished by a black label, this Comté is hand-selected by Entremont, ensuring the highest quality.
Comté has a satiny, ivory-colored body and a scattering of holes the size of a hazelnut. A traditional fondue cheese, Comte can also be shredded, sliced, grated, chunked or melted. This is not a cheese that always tastes the same. Each round of Comté reveals differences in the composition of its flavor, depending on the micro-region where it was produced, the season, the particular technique of the cheese maker, and the cellar where it was matured. It can always be called upon and never disappoints, whether as a table cheese or in a gratin.- Made from unpasteurized cow's milk; aged for one year.
- Whole form is 70 pounds.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
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The world's most famous melting cheese, Raclette is made in the Alps on both sides of the French-Swiss border. The French version is perhaps a bit softer than Swiss Raclette, but the two taste very similar. Raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. Eaten as a table cheese, Raclette has a smooth, creamy taste that is neither too salty nor sharp. However, our French Raclette tends to have a strong, pungent aroma that is not for the timid. This cheese is traditionally melted (a half wheel is placed in a fireplace, then the melted top surface is continuously scraped off) and layered atop boiled potatoes, pickles, fresh vegetables and sliced meats. Check out our recipes and try it for yourself! - Made from pasteurized cow's milk.
- Photo depicts whole 12 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
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You might think that the only real Emmental (more commonly referred to as Swiss Cheese) comes from Switzerland. You will find, however, that our French Emmental is worthy of the name. It comes from the heart of the French Alps near the chic ski resort of Chamonix. The freshest water in the world rushes down this region's high mountains, through deep valleys and abundant rivers and feeds the French dairy farms that produce Emmental's milk. Frantal Emmental is ripened to perfection in the traditional 180 pound wheels. They are turned weekly in the ripening chambers for a minimum of two months. It has a somewhat sweet, buttery taste that is slightly reminiscent of fresh nuts and has many round walnut-sized holes evenly distributed throughout. A result of a complex and difficult cheesemaking process, Frantal Emmental is worth the effort. Taste the difference!- Made from pasteurized cow's milk.
- Photo depicts whole 10 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
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In Norway, dairy farmers take their cheesemaking very seriously. Jarlsberg is not made on small farms in rural communities, but rather is created in a laboratory setting through a multi-stage, high-tech manufacturing process. The special bacteria that gives the cheese its famous wide-eyed holes and its sugary sweet flavor are cultivated in a controlled environment and added to the curd midway through the cheesemaking process. The result is a beautiful and delicious 20 pound wheel that defines the baby swiss category of cheeses. Jarlsberg was first produced in 1815 and has long since become Norway's most famous cheese and a household name here in America. - Made from pasteurized cow's milk.
- Photo depicts whole 24 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
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Allgäu Emmental (or Allgäuer Emmentaler) is also referred to as Bavarian Swiss Cheese. One of the most famous German cheeses, it is not originally from Allgäu, but from the region of Emmental located in the Swiss canton of Bern. This cheese has been crafted there since the 18th century. In 1821, the "Swiss method" was brought to the Allgäu for the first time by Josef Aurel Stadler. Made from pure Bavarian milk, it is high in protein with a refined flavor. Our Bavarian Swiss has a rich, yellow color and large eyes. We recommend it sliced for sandwiches; cut in strips for Chef salads; or chunked for party platters. - Made from pasteurized cow's milk.
- Photo depicts whole 7 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
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