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Cheese Directory

Swiss

 Tete De Moine
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Tete de Moine is an old monastery-style mountain cheese whose name translates to "monk's head". Traditionally it is sliced horizontally with a girolle to create ruffled, very thin rosettes. Once the top part of the rind is taken off, it resembles the balk top of a monk's head. The firm, dense texture, though not dry, makes it perfect for paper-thin slices. The flavor can range from very fruity and rich to pungent and very sharp.
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 16 lb Wheel Of Le Marechal a Gruyere
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Le Marechal is a raw cow's milk cheese produced in small batches in the town of Corcelles-aux-Payernes. Aged for 5 months, at the beginning of the third month the cheese is rubbed with Herbes de Provence (a blend of thyme, oregano and other country herbs) giving it a beautiful appearance and spicy flavor. The texture of this farmhouse cheese is that of a Gruyere-style cheese, firm and dense. Its exceptional flavor is herbaceous and nutty with great depth.
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 Farmers
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A staple on the Sedish farmer's breakfast table, Farmer is a semi-soft, mild Swiss cheese called "hushsllsost" which means "household" or farm cheese. Slices and melts well for sandwiches, gourmet pizzas, and casseroles. This make Farmers a nice all-occasion cheese.
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 Processed Austrian Swiss
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Exclusively for the lover of Austrian Gruyere processed cheese, ours is produced by Rupp, the largest privately owned cheese manufacturer and cheese innovator in Austria. Once you try our Rupp, you'll be hooked!
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 15 lb Wheel Of Appenzeller
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This specialty from the tiny, Appenzel area is guaranteed to be matured for at least 6 months and is treated with the extra spicy herbal brine. Appenzeller is a full fat semi-hard cheese, selected and matured to high standard. Therefore, the wheels are supplied at the height of their maturity just like a great "cru" in the wine industry. Made from unpasturized cow milk this semi-hard cheese has a firm texture and a full spicy flavor.
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 Swiss Emmenthal
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 Swiss Gruyere
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This extra special delicacy from the Gruyere district of Switzerland is well known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. We say it is grand because a whole wheel of Gruyere weighs about 80 pounds. In fact, it takes over 100 gallons of milk to make a single wheel of Gruyere!
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