Affineur Walo

A creamy, semi-hard cheese, tangy but tender, melting in the tradition of semi-hard cheeses from Eastern Switzerland. Ideal as a dessert cheese, for hot and cold cuisine and for savoury raclette.

Hard cheese matured for 14 months in a humid cave, strong and spicy with the characteristic sweetish nutty flavour. Ideal as a dessert cheese with a complex white or red wine.

Hard cheese, matured for 12 months. The name comes from the saint of the city of St Gallen. Strong and spicy, a mixture of semi-hard and hard cheese.

A delicate hard cheese, 12 months affinated. Strong, spicy, tender melting, from the mountains in the Swiss Jura. Velvety yet strong, with a lovely creamy texture and a unique character. Ideal as a dessert cheese or for warm cuisine. How does time taste? Thanks to this cheese, we know that patience is a taste.

Hard cheese matured for 14 months, first in a cave and then in a natural cellar. From the mountains of the Swiss Jura, strong and spicy, a typical Gruyère. Ideal as a dessert cheese or for hot dishes.

Semi-hard cheese affinated for 4 months, mildly spicy. Specially matured in moist and warm cellars, with natural rind. Ideal for raclette and warm cuisine but also as a light dessert cheese. The special ingredient in this cheese is satisfaction. With each raclette, it spreads throughout the room and between the people enjoying the meal together It brings a mild spiciness to the round and accompanies you for a long time in your own memories of the moment.

emi-hard cheese affinated for 4 months, mildly spicy, with a special flavour note depending on the ingredient. Specially matured in moist and warm cellars, with natural rind. Ideal for raclette and warm cuisine but also as a light dessert cheese. Why not create a cheese where every bite tastes different? Just as not every day repeats itself, we don’t want to eat the same thing for an entire evening. Variety is flavour – and this raclette captures it perfectly.

Hard cheese from the mountains of the canton of Bern. Affinated with red wine for 12 months; strong and spicy with a slightly sweet finish and a hint of red wine. Ideal as a dessert cheese and in warm cuisine.

Semi-hard cheese, matured with red wine for 6 months, strong and spicy with a hint of red wine. Produced in eastern Switzerland, affinated in Bern. Ideal as a dessert cheese, gives a strong taste in warm cuisine.

Semi-hard cheese refined with red wine for 4 months, mildly spicy with a hint of red wine. Naturally matured in moist and warm cellars. Ideal for raclette, warm cuisine but also as a light dessert cheese.

A hard cheese, matured for 6 months, spicy. Ideal for cold and warm cuisine or as a dessert cheese.

Semi-hard cheese made in eastern Switzerland and matured for 8 months. A semi-hard cheese with the typical character of eastern Switzerland, but strong and spicy. Ideal as a dessert cheese and for warm cuisine. Often copied; never equalled.

This cheese conveys the unmistakable flavour of a warm spring day in the forest. Fine citrus notes gently shimmer through the flavour of the wild garlic and give it a remarkable, subtle, aromatic note.