Switzerland Swiss
- Aged a minimum of 60 days
- Pasteurized cow's milk
- Animal Rennet
The traditional aging process results in the classic nutty, straw aroma, smooth texture, and the classic mild, buttery taste. Fermentation during months of maturing produces the familiar “eyes” throughout the cheese. Originally seen as signs of imperfection, today these holes symbolize traditional Swiss quality.
-
CHEF SALAD -
CHEESE STRUDEL -
BREAKFAST CASSEROLE
-
SAUVIGNON BLANC -
BEAUJOLAIS
-
MERLOT