Alpine Extra is ripened to perfection in our cave under expert supervision. This distinctive recipe delivers harmonious flavor and a strong tangy aroma. Semi-hard-cheese, aged for a minimum of 5 months.
It's hard to resist Robiola Rochetta. Soft and fluffy, rich and creamy, flavorful but not over-the-top. It's a blend of sheep's, cow's and goat's milk and shows flavor from all three. It tastes buttery and tangy, like a cheese version of creme fraiche, and can also be nutty and earthy.
Clotted creams are essential to any proper tea experience. If you have not tasted a scone with jam and Clotted or Devon cream, you have missed out an amazing treat! These thick creams are absolutely delicious, and are best explained as a cross between
Aged for a minimum of 120 days, Kaltbach Le Crémeux develops a unique, complex flavor in the Kaltbach caves. Sweet and unassuming at first, this semi-firm cheese keeps you coming back for another bite as the flavor and texture develops and becomes reminiscent of a soft cooked egg yolk in a bowl of ramen. It’s distinctive, special and classically Kaltbach.
The old railway bridge of the former Grand Trunk Railway in St. Marys is a historic landmark. Our Grand Trunk cheese has the longest ripening time and an almost historic look. Therefore, the name Grand Trunk seemed to work perfectly. The age of consumption various from a more mild cheese with a 3-month ripening process, compared to a stronger cheese with tons of flavour, which typically takes up to 6-9 months. Grand Trunk tastes great on a slice of rustic bread, on a cheese platter with...