Our 20% off Alpine Cheese Sale gets underway today. We have a great selection of Alpine Cheeses and the following are included in the sale whilst stocks last or until 1st April 2019.
Included in the Sale are:
Gruyère – a pinnacle of traditional Swiss cheese-making, a culinary masterpiece as suited to snacking and cheeseboards as it is to the finest of cookery. Gruyère is a sweet, nutty flavoured cheese with a firm but supple texture made year round with unpasteurised milk. Although best stored cool or cold, it is sweetest and most enjoyable when at room temperature. Gruyère partners with Emmental in a true cheese fondue and is generally a more gratifying choice to grate, grill and cook with than cheddar. It is the classic accompaniment to good ham in the famed French toasted or grilled Croque Monsieur sandwich. Indeed, it excels in all sorts of sandwiches and toasted sandwiches and is also a great topping for French Onion Soup.
Comté – If you’re not familiar with this French cheese (pronounced com-tay), now is your chance with our Alpine Sale – it has established a reputation as the foodie’s cheese of choice. A hard mountain cheese not dissimilar to gruyère, its Swiss counterpart, Comté delivers creamy, fruity, nutty and peppery notes. It can be used in, among other things, salads, sandwiches and fondues, but it is on a cheeseboard where it really comes into its own. The cheese must originate from the Franch-Comté region in eastern France, where around 40,000 tons of it are produced annually. The Montbéliarde cows feast on more than 130 flowers and grasses, which contribute to the diversity and complexity of aromas and tastes. The cows must have at least two-and-a-half acres of pasture to graze and the milk must come from a farm within a strict 15-mile radius of the fruitières who make the cheese.
Emmental – The archetypal Swiss cheese is traditionally made from unpasteurised cows’ milk in both Switzerland and across the border in France. Well-known for the marble-sized holes that dot its pale-yellow interior, it has a mildly nutty, sweet flavour and a firm, silky texture. The large, wheel-shaped cheeses are matured in cellars for an average of 4-6 months, although they can be aged for much longer to give a fuller, richer flavour. As well as being served on cheeseboards, Emmental is often grated onto gratins, or melted with white wine to make a classic Alpine fondue. Emmentals also work well in cooked dishes.
Kaltbach Creamy – Kaltbach’s cheeses are matured in their sandstone cave which are in a little village in Switzerland, nestled among rolling hills and fragrant meadows. Their sandstone cave offers ideal conditions for the cheese to ripen, so that after several months the cheeses reach the perfect maturation point and develop their full character and dark-brown rind. This process is called cave refinement. Kaltbach Creamy is a semi-soft cheese, made with pasteurized cow’s milk, natural black-brown rind, cave-aged in Kaltbach. 56% fat in dry matter. This cheese is subtle, balanced, aromatic, but not too tangy with melt in the mouth texture.