Tweet tweet
KÄSESWISS
  • Home
  • What We Do
  • Buy Online
  • Open Warehouse
  • Wholesale
  • News
  • Contact
  • Português

We have moved

13/11/2014

0 Comments

 
0 Comments



Leave a Reply.

    Rachael Sills

    Here is our latest news.

    Archives

    June 2018
    May 2018
    August 2017
    January 2017
    November 2016
    August 2016
    June 2016
    November 2015
    December 2014
    November 2014
    December 2013
    November 2013
    September 2013

    Categories

    All

    RSS Feed

Location of cheese of the week: Gwitterkäse

Featured in NEWS

During the summer months, from mid May to mid October, is the time when this extraordinary Gruyère Alpage is made. At this time of year once the snow has melted, the farmers walk their cows up onto the high alpine pastures to take advantage of the abundant summer alpine grazing. It is here in the mountains, sometimes at an altitude exceeding 2000m in often ancient alpine chalets, that the cheesemaker works. It is the botanic diversity of the alpine pasture which gives the milk, and consequently the cheese, it’s distinctive flavour.
Picture