SWISS CHEESES F - Z
Key: Unpasteurised = U, Vegetarian = V, Sheeps Milk = S, Goats Milk = G
FRIBOURGEOIS £2.30 per 100gm
Strong fruity hard cheese with the rind washed with wine and herbs. Wonderful both for cooking or eating with crusty bread. Often used as part of ingredients in a ‘Cheese Fondue’ or as an alternative to raclette.
SWISS GRUYERE (U) £2.50 per 100gm
For over 45 years this shop has been taking delivery of 32 kilo whole wheels of
gruyere, and believe us, they do not last very long.
There are probably as many gruyere producers in Switzerland as there are
cheddar producers in the U.K. We get ours from ‘World Cheese Award Winners
Von Muhlenen ‘(www.vonmuhlenen.ch) through dedicated Italian importers.
A truly wonderful hard farmhouse cheese with a smooth rich creamy taste with a
distinctive briny, dry sharpness that lasts on the palate. This cheese is extremely
versatile in cooking, as a table cheese and essential in a ‘Cheese Fondue’.
JURA MONTAGNE (U) £2.50 per 100gm
From the Jura Mountains in the French part of Switzerland, 1000 metres above sea level, this cheese is hand made in the village cheese dairy in La Chaux and matured in caves. Excellent nutty and fruity flavour similar to a mature Gruyere.
RACLETTE (U) £2.35 per 100gm
Translation means ‘scrapper’. This cheese is normally melted before an open fire or on a raclette machine. The cheese is then scrapped off onto hot potatoes and served with cold meats and pickles. Wonderful fruity flavour. Equally good used in a ‘Toastie’.
ROYALP - TILSITER (U) £2.30 per 100gm
Made from the rich creamy milk produced in the Alpine pastures, this hard cheese is matured for a minimum of 2 months, and its milder flavour makes it a popular breakfast cheese. Equally good melted, grilled or as a table cheese.
TETE DE MOINE £3.20 per 100gm (To Order only )
Translation means ’Monk’s Head’. Originally developed by monks at Bellelay Abbey in the Bernese Jura mountains. This cheese with its nutty and spicy flavour is served with its top cut off and then thinly sliced into thin curls, usually on a machine called a ‘Girolle’.
