Our Swiss is made and cured in much the same manner as it was in the Emme Valley of Switzerland, where it originated in the 15th century.
Each block weighs approximately 200 pounds and represents more than a ton of milk. Through the curing period of about six months, each cheese is turned regularly for uniform development and is treated with salt and wine to mellow and enhance its naturally sweet flavor.
The rind, which hardens as the cheese cures, not only protects the cheese but allows it to breathe. This natural cure is instrumental in the full development of flavor.
Unfortunately, we are currently struggling with supply issues for our wine cured cheese. Check back here for updates!