The Coups de Coeur Contest

The Bergkäse matured 16 months is a mountain cheese (hard cheese, at least 45% fat in dry matter). It is made with raw milk, from hay milk TSG, lactose-free through the natural maturation process (lactose content: <0,1 g / 100 g), protected designation of origin, matured for at least 16 months;

Packaging: vacuumed.

P'tit Baechler is a distinctive and fruity cheese. It is a 3.5 kilo tomme made from pasteurised ewe's milk and matured with Périgord walnut liqueur (4%). The maturing process for this pressed cheese takes at least 12 weeks, but the longer it is matured, the stronger the walnut flavour... within the bounds of reason.

Vorarlberger semi-hard cheese, at least 50% fat in dry matter made from thermised hay milk, with edible elderflower bark, lactose-free due to the maturation process. Plasticoat banderole not suitable for consumption.

Packaging: vacuumed, 1x ½ cheese wheel in carton

Vacherin Mont-d'Or Suisse AOP is an incomparable soft cheese from the Vaudois Jura, a land of deep forests and rich pastures. It has been made by hand for more than 100 years, on artisanal cheese farms. In the silence of the traditional cellars, for 17 to 25 days, no time or effort is spared by the refiners so that it acquires all its smoothness, its delicate flavour, its subtle aromas underlined by an exquisite touch of fine tannins passed on by the spruce bark strap that protects it.

A seasonal cheese, Vacherin Mont-d'Or Suisse AOP can be enjoyed from mid-September to the end of April. It is best eaten at room temperature. Served with a spoon, it then releases all its flavours and displays its very creamy texture.