Find an insight into our exquisite selection from the most skilled cheese mongers in Switzerland.
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GRUYÈRE AOP 15 MONTHS
aged for 15 months
weight units 1 x 34 kg
Right out of the center of the Gruyère area, this is a top-ranking Gruyère cheese, which has been awarded the maximum score points over the last ten years. A very creamy, balanced cheese without being overpowering/spicy.
L’ETIVAZ AOP MIN. 12 MONTHS
aged for 12 months
weight units 1 x 25 kg
L’Etivaz is a summer cheese. The farmers travel up to the mountains with their own herd of cows from May to October. The cheesemaking is done by the farmers and their families themselves using the traditional method of an open wood fire. Mundig works with two different Alpine dairies that produce L’Etivaz, and the slightly different cheese making techniques as well as the differences in the surrounding flora will be reflected in the resulting cheeses.
aged for 9 months
weight units 1 x 6.3 kg
Produced at the small dairy of Walter Räss – just northeast of Zurich – this cheese is made with respect paid to Appenzeller. With a sweet hazelnut aroma, a creamy texture and fine crystals throughout the paste, Chällerhocker has a robust, caramelly taste that is simply impossible to resist.