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81-83 Crouch Street Colchester Essex CO3 3EZ
01206 572200   
Opening hours
Monday - Friday 9-2:30pm Saturday 9-4pm

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Swiss Cheese

All prices are 'per 100g' unless 'each' is stated. Please choose a weight from the drop down menu and choose the number of pieces of cheese of that weight you require.

Allergen Information. All cheeses on this site contain MILK

Please Choose First Class or courier for delivery at checkout.

We pack perishables with cold blocks that last 2-3 days.

If you choose 2nd class post and there is a delay or no-one is home for the delivery then we are not responsible for any spoilage.

It is at your risk if you choose 2nd class.


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 mature, full flavoured, tangy cheese. Made with unpasteurised cows milk.


This is a cave aged cheese, matured in 22 million year old caves. It has a full and rounded flavour and a hard black rind which forms during the maturation process. Similar to a matured Gruyere. Made with pasteurised cows milk.


This is cave aged for 14 months and is a more mature version of a standard Gruyere . It has a fuller and more rounded flavour. Very good in fondues. 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.

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