Cheese specialities

  • Creamy Lion cheese from the Thurgau region

    Creamy semi-hard cheese full-flavoured but at the same time melt-in-the-mouth. In the tradition of semi-hard cheeses from Eastern Switzerland. Ideal as a dessert cheese, for hot and cold dishes and for savoury Raclette.
  • Emmentaler AOP extra 14 month matured

    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.
  • Gallus

    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.
  • Jura mountain cheese

    Hard cheese, 12 months refined, strong-flavoured, melt-in-the-mouth. From the mountains in the Swiss Jura. Ideal as dessert cheese or for warm cuisine.
  • Le Gruyère Switzerland extra 14 month cave aged

    Hard cheese refined for 14 months, first in a cave and later in a traditional cheese maturing cellar. From the Swiss Jura mountains, a typical Gruyere with a strong, spicy flavour. Ideal as dessert cheese or for warm dishes.
  • Raclette Nature

    Semi-hard cheese refined for 4 months, mildly spicy. Specially matured in moist and warm cellars, with natural rind. Ideal for Raclette, warm cuisine but also as a light dessert cheese.
  • Raclette with ingredients

    Semi-hard cheese refined 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, warm cuisine but also as a light dessert cheese.
  • Red Nose, Gold label

    Hard cheese from the mountains of the canton of Bern. Affinated with red wine for twelve months, strongly spicy with a slightly sweet finish and a hint of red wine. Ideal as a dessert cheese and warm cuisine.
  • Red wine Farmer cheese

    Semi-hard cheese 6 months refined with red wine, powerfully spicy with a hint of red wine. Produced in Eastern Switzerland, matured in Bern. Ideal as a dessert cheese, gives a strong flavour in warm cuisine.
  • Redwine Raclette

    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.
  • Reusstal (Emmentaler)

    Hard cheese in the tradition of Emmental, matured for 5 months with natural rind. Mild with the typical nutty flavour. Ideal for cold dishes and as a dessert cheese.
  • Stärnächäs

    Semi-hard cheese matured for 8 months, produced in eastern Switzerland. Strong and spicy with the typical taste of Swiss semi-hard cheeses. Ideal for desserts and warm dishes.
  • The cheese of the castle gentlemen from the Bernese Oberland

    Ideal for cold and warm cuisine or as a dessert cheese.

Cheese from Affineur Walo, more than one taste

A cheese is more. It has a story. An emotion. And it makes your meal special by being one ingredient among many, allowing you to create and discover your own taste. It refines, emphasises and enchants that one moment that counts.

Cheese from Affineur Walo, more than one taste

A cheese is more. It has a story. An emotion. And it makes your meal special by being one ingredient among many, allowing you to create and discover your own taste. It refines, emphasises and enchants that one moment that counts.