The dairy of Aeschenberg is a cheese-award winning dairy; situated at about 800 meters above sea leverl, it is located in the very heart of the Gruyère AOC area in Switzerland. Aeschlenberg dairy uses a traditional, slow method of producing the cheese. The...
For the production of the Allgäuer Hornkäse, only fresh Bioland hay milk from cows who has horns is used. It forms the basis for this very creamy, high-quality semi-hard cheese specialty. The cheese matures for at least 9 months in the local natural brick stone cellar...
OG Kristal / Old Groendal is a tyrosine dream come true for all the worshipers of those lovely little cheese diamonds. The Deweer family keeps a close relationship with the dairy farming neighbors in their town, sourcing the best possible milk available to them. This...
With the demand for OG Kristal / Old Groendal skyrocketing at the same as construction on the new dairy was being completed, there was a need for cheese from the Deweer family that achieved the same great flavors they had established in OG Kristal, but with a shorter...
Giorgio Cravero's family has been aging Parmigiano Reggiano in Bra, Italy since 1855. He focused on soft, sweet flavors, the kind of Parmesan you want to eat, not just grate. In 1855 Giorgio Cravero, the ancestor of the Cravero family, founded his cheese business in...
The pastures of the Bregenzerwald in Vorarlberg are high up in the mountains, at 930 to 1500 meters above sea level, and they offer the Brown Swiss herds a wide variety of the best grasses and herbs. This means: good milk with a lot of character and expression all...
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