"A dream flavour, one of my favourites!"
-Michaela B.
- Free shipping from €75
Products will be delivered refrigerated within 1-2 business days from the day of shipment.
Free shipping from 70€ order value.
Otherwiseshipping is:
🇦🇹 In AT: 7,90€
🇩🇪 In DE: 9,90€
🌍 All other countries: 15€
All cheese pieces are freshly cut from the loaf & vacuum packed.
Thus we guarantee full freshness for our customers.
Each package is shipped with an eco-thermo box without plastic.
Organic Swiss Mountain Cheese
- Matured for 10 months
- Medium spicy taste
Allergens: G
Durability: 2-4 weeks in the refrigerator at max. 9 degrees Celsius
During the Second World War, the Alpine country protected itself from enemy sieges with thousands of bunkers. And did you know that there are cheeses in Switzerland whose recipes are still a closely guarded secret?
What we may reveal at this point: Organic mountain cheese from Switzerland - like all cheese from the region - has character! It is made according to old tradition from local milk and craftsmanship and then matured for ten months. And the cows?
Rumour has it that they are particularly adept at altitudes of over 1000 metres and eat the tastiest herbs and grasses from under the noses of other mountain animals. Of course, they don't do this out of selfishness, but out of pure charity. After all, the wonderful mountain aromas get directly into our cheese via the milk.
Remove cheese from the vacuum packaging and store it as follows:
Store in a cool,dark place with low humidity - The best place to store cheese is in a cool, dark place with low humidity.
At home, the best place to store cheese is in the refrigerator, especially in the crisper, where it is protected from temperature fluctuations and retains its flavor.
Never pack cheese completely airtight - With the exception of fresh cheese, all cheese needs to breathe. Cheese should therefore not be packed completely airtight.
For storage without plastic, cheese paper is ideal, as it is usually used at the cheese counter: It has a transparent film on the inside, which prevents direct contact with oxygen, and an air-permeable paper layer on the outside, which nevertheless allows the cheese to breathe.
If you don't have any cheese paper at hand, perforated cling film or air-permeable Tupperware is also suitable.
