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One Cheese Five Ways: Appenzeller


Produced in accordance with a 700-year-old, well-guarded recipe, this delightfully nutty Alpine cheese is a crowd-pleaser. Appenzeller is made in the northeast mountain region of Switzerland by just three dairy cooperatives, using the milk of Simmental cows from 60 small dairy farms in the region. The wheels are hand-washed with brine—a secret recipe that contains […]

Europe Home of Cheese: Get to Know the Cheeses of Austria


In Austria, cheesemakers work with traditional methods in harmony with and respect for the environment and the animals, to produce natural, organic, GMO-free cheese.

Bread Pudding with Comté and Wild Mushrooms


Make this dish the star of brunch or serve it as a dinner side. Using an assortment of mushrooms imparts a more robust flavor.

Get Floral with Génépi Raclette Artisanal and an Alpine Apéritif


In keeping with Alpine tradition, we think Génépi Raclette Artisanal is best served with a white wine-based apéritif.

Friends in Ferment


Nibs and curds share not only an abundance of flavor, but they also share the very source of that flavor: fermentation. Which is why they get along.

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Cooking With The Cheese Poet: Squash Fondue Pots


Want something fun, interactive and of course, cheesy and delicious this Holiday? Try these mini roasted squash fondue pots by The Cheese Poet.

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Planet Cheese: Flower Power


Cloaked in dried mountain herbs and flowers, this new avatar of Austrian cow’s milk cheese, now called Alp Blossom, is a big hit

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