We currently offer two types of Swiss Alpine cheeses.


  • Creamier than Helvetia Bergkäse
  • Gruyere style with a delightfully nutty undertone and full-flavored
  • Local hard cider in the wash brine during the aging process
  • Our own variety of Alpine cheese
  • Aged 5-10 months


  • Originated in the Berner Oberland
  • The type of cheese produced in Helvetia by Swiss settlers, including Peter Fred Grossen, our children’s great-great grandfather
  • Hard, washed rind
  • Local hard cider in the wash brine during the aging process
  • Hints of hay and meadow, firm texture akin to Gruyere, earthy, complex, caramel, creamy, tangy
  • Aged 5-10 months

All cheeses are aged a minimum of ninety days.

Food and Drink Pairings

Below you’ll find a list of foods and drinks that we think compliment and enhance the overall flavor experience of our cheeses.

  • Excellent for fondue
  • Delicious on grilled cheese
  • Melted on pasta dishes and baked potatoes
  • Grated on salads
  • Paired with crisp cider, local berries, apples, and grapes
  • Riesling
  • Charcuterie
  • Dark, malty beers, porters, brown ales, dark lagers
  • Wines: no reds
  • Pinot Grigio: crisp, dry, white, zippy acidity
  • Rustic breads