In general, the larger the eyes in a Swiss cheese, the more pronounced its flavour. This is because the same conditions that lead to large eyes - longer aging or higher temperatures - also give the acting bacteria and enzymes more time to produce flavour.A full flavoured, tangy cheese. Made with unpasteurised cows milk.

This is an cave aged Emmental. It has a fuller and more rounded flavour. Very good in fondues. Silver medal 2005 World Cheese Awards. Made with unpasteurised cows milk.

It is ripened anywhere from three to ten months, with better cheese resulting from longer ripening. This complex cheese carries nutty, earthy flavours that hint at fruit flavours.. Made with unpasteurised cows milk.

This is cave aged for 14 months and is a more mature version of the standard Gruyere above. It has a fuller and more rounded flavour. Very good in fondues World Champion Cheese 1992,2002,2005.. Made with unpasteurised cows milk.

Made originally in the Valais region this cheese is probably named from the French verb 'racler' , which means to scrape. It is traditionally eaten by warming cuts of the cheese and then scraping off the melted part and eating with new potatoes. Made with unpasteurised cows milk.