WE LOVE SWISS CHEESE
Even if we say so ourselves. Our cheesemaking is rooted in the production of Appenzeller started by our grandfather (August Güntensperger) over half a century ago. Having learned his trade we wanted to make our own cheeses – some creamier, some spicier – and we’re proud of the result which is this range of cow’s and goat’s milk cheeses.
Swiss Lady is the youngest cheese in our range. It is aged for a minimum of 10 weeks and has a particularly soft, mild and creamy taste. It is excellent to eat on its own or melted over bread or vegetables.
This semi-hard Swiss cheese goes well with both sweet and sour accompaniments. Named after famous local mountain range Churfirsten, the King of the Ridge guards over the valley.
This ‘Red Devil’ of a cheese gets its punch from the combination of fermentation and brine in the maturing process that lasts a minimum of 6 months. Our most popular cheese, it is excellent when enjoyed as a snack, for breakfast or as part of a cheeseboard.
ROTER TEUFEL EXTRA
Aged between 10 and 12 months, Roter Teufel Extra has developed a strong aromatic flavour while retaining a creamy and tender texture that will delight cheese connoisseurs. You will recognise it by its slightly darker rind.
Gwitterchäs is an aromatic mountain cheese with an exceptionally creamy texture that pairs well with pickles or meat. Made in the Toggenburg valley in Switzerland, the milk used in the production of this cheese is 100% supplied by mountain farmers.
This unique semi-hard Swiss goats cheese is produced with milk from the renowned Toggenburg goats that still roam free in the unspoilt Alpine landscape of the Toggenburg valley where they spend their summer. It is mild in taste with a surprising texture and works well in toasties and paired with fruit.
Our goat's cheese Toggenburger Ziege is matured for a minimum of 4 months before it leaves our cellars. Most of the milk for this cheese comes from the Toggenburg breed of goat which has been known and loved by farmers since the middle of the 19th century.
Next to our own range of cheeses we also still produce Appenzeller cheese. The mild, spicy Appenzeller Classic is treated with a secret herbal brine for at least three months and is one of the most famous Swiss cheese specialities.