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Alpine Cheese

A favorite among cheese connoisseurs the world over, Alpine cheese marries centuries-old tradition and methods, to create truly amazing cheeses with complex flavors and luscious textures. Covering a wide variety of taste and technique our Alpine-style cheese selection is unparalleled. Ranging from fruity to nutty, herbal, grassy, floral, buttery, or even spicy, we have an Alpine cheese to suit any menu or palate. Explore our exceptional selection below for some truly delicious cheese!
1 - 15 of 15 products:
Tete de Moine, AOC
from Switzerland by Fromage de Bellelay
Gruyere, Cave Aged 12 Months
from Switzerland by Gourmino
from Switzerland by Gourmino
from Switzerland by Annelies + Walter Rass-Huser
Sbrinz AOP
from Switzerland by Alp Chueneren
Tommette de Brebis
from France by Saloirs de Louis
Hornbacher - 12 Months
from Switzerland by Kaserei Fritzenhaus
Comte Fort St. Antoine - Aged 12 Months
from France by Marcel Petite
Aries - Aged Alpine Style Cheese
from United States by Shooting Star Creamery
Petit Tomette Brebis Basque
from France by Saloirs de Louis
Vacherin Fribourgeois
from Switzerland
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from Switzerland by Kaserei Stofel
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Alpha Tolman
from United States by Jasper Hill Farms
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Raclette, Pre-Sliced
from France by Livradois
Beloved for its distinct flavor and exceptional melting abilities, this traditional Swiss cheese is a popular favorite among all who try it.
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Shop all of our amazing Alpine cheeses, from the beloved French Comte Gruyere to the American Tarentaise, we have a delicious and ever-expanding selection of cheeses to choose from! One of the only true field-to-table foods, Alpine cheese is made in a manner referred to as transhumance. It begins as the cows graze their way across the Alpine mountain range. Starting at lower elevations in the Spring, and moving higher and higher as Summer arrives. Finally, the cows make their way back down the mountainside as the weather begins to cool. With the variations in temperature due to the changes in microclimates and the wide range of grasses the cows consume, their milk develops a terroir much the same as a fine wine. Thanks to all this, the cheeses made from their milk boast a wide range of flavors. In pursuit of the finest cheese possible, these herds of cattle are followed through the mountains by cheesemakers. Cheese is then made on the spot, in small huts strategically set up throughout the mountain range. Traditionally made in wheels, these can range in size going all the way up to 220 pounds! For convenience sake, we offer both full wheels and portions to suit your needs. Though originally Alpine cheeses were only produced in countries that bordered the Alps, the tradition and techniques have spread across the world. We have tracked down the finest of these along with the classic European varieties for your culinary consideration.
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